In French, brunoise (broon-WAHZ) translates to 'tiny cubes,' and it begins with the classic julienne cut. Professional cooks start by delicately bundling the julienned strips together, then delicately dicing them into 1/8-inch cubes. It’s imperative to stay precise with these measurements, as a smaller cut could quickly transition into a mince.

Traditionally, a brunoise cut is used for intensely aromatic dishes like hearty soups, stews, and stocks. It also makes a wonderful garnish when par-boiled.