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French vegetable cuts you should know: Brunoise

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In this video we look at the French vegetable cut: Brunoise.

To make a Brunoise is a way of cutting your vegetable in little cubes of 2 millimeters in size.

The Brunoise is a great cut for anything delicate and especially for the finishing touch when dressing up a plate.

4650 | Chefs | Cooking

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Written by The Chef's Circle

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