Exquisite Private Chef
  • Home Page
  • About
    • Testimonials
  • Sample Menus
    • Publications
    • The 30-Day Reset
    • Seasonal Tasting Menu
  • Sample Dishes
  • Cooking Lessons
  • Bespoke Services
    • Sustainable Kitchen
    • Exquisite Retreats
  • Blog
  • Contact
  • Newsletter
  • The Complete Package
  • Nutrunity UK

It's All About FOOD™

ORIGINAL RECIPES BY EXQUISITE PRIVATE CHEF
All Articles written by
Olivier Sanchez NTDip ND rCHNC MNNA MGNC MGNI

Julienne and Brunoise (previously published April, 1st 2014)

15/9/2015

0 Comments

 
Picture
Wandering how French chef get all their cuts so perfect, well, find out how to cut fruits and vegetables in the most commonly found cuts in French cuisine and the world around, like a real chef. 
How to cut vegetables into a perfect brunoise? 

Using a mandoline can make the task a fast one indeed; however, if you do not have one, try to carefully slice even strips, then cut the strips lengthwise to make skinny threads of vegetables (also called ‘Julienne’). Then cut the threads making little cubes - a brunoise. (See pictures below)


Leeks are by far the easiest vegetable to cut into a brunoise or julienne. 
Cut the leeks as shown (see picture 1). Make an incision lengthwise through half of the leek (see picture 2). Remove the heart of the leek, unfold layers and flatten gently using your fingers. Slowly, cut threads (julienne), then into cubes to make the perfect brunoise.
Picture
You may also come across the word 'Mirepoix' and it is the selection of Celery, Onion and Carrot cut into a brunoise. Usually the fragrant source for stocks, soups and sauces in Michelin-Star Restaurants. 

Knowing the French and their endeavour to make everything prefect (in fact, complicated), and sound how so wonderful (and strange at the same time), mushrooms cut into a brunoise is also called 'Duxelle', and it is usually cooked slowly until all the liquid has evaporated and is used to stuff vegetables (especially baby new potatoes - my all-time favourite, served with Provençal Rack of Lamb, and ratatouille) or to make mushroom sauces, or crusts. 

0 Comments



Leave a Reply.

    It is all about FOOD™

       This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
    For in-depth articles on nutrition,
     visit: www.nutrunity.com. 


    Author

       Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.
     Also a leading lecturer on the UK-first Natural Chef and Vegan Natural Chef courses,

    Archives

    April 2022
    October 2021
    March 2021
    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    March 2020
    January 2020
    December 2019
    September 2019
    June 2019
    May 2019
    April 2019
    March 2019
    December 2018
    September 2018
    August 2018
    May 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    September 2017
    July 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    November 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015

    Picture

    Categories

    All
    Animal Welfare
    Anti Inflammatory Diet
    Anti-inflammatory Diet
    Antioxidants
    Christmas/Festive Recipes
    Coaching
    Comfort Food
    Diabetes
    Environment
    Fermented Foods
    Food As Medicine
    Food As Nature Intended
    Food Related World News
    Free From Diets
    Gluten Free
    Gluten-Free
    Health & Safety
    Healthy Eating
    Healthy Living
    Healthy Snack
    Keto
    Newsletter Article
    (NLP) POSITIVITY
    Nobu
    Nutrition
    Organic
    Outbreaks
    Paleo
    Protein Rich
    Protein-rich
    Published Work
    Raw
    Recipe Of The Month
    Restaurant Review
    Smoothies/Juices
    Stress
    Superfoods
    Thought Of The Day
    Tip Of The Chef
    TRUE Paleo
    Vegan/Vegetarian
    Vitamins & Minerals

    RSS Feed

      Survey

    Submit
Home
Blog
Dégustation
Cooking Lessons
FAQ
T&Cs
Charity
Vouchers
Contact
Cookies and Privacy
The information contained herein, including, but not limited to, texts, graphics, images, links, and other materials, blog articles and newsletters, is intended for general informational purpose only. It does not address any individual circumstances, and it is not a substitute for professional medical advice, diagnosis or treatment and should not be relied on to make decisions about your health. Always seek the advise of your physician with any questions you have regarding your medical care.
Content and pictures wherein are subject to copyright. You are not authorised to use, reproduce, modify, distribute or share, in part or in its entirety, without the written permission of Exquisite Private Chef. 


share the love...
​

click "I like" or follow me
on social medias
Picture
EXQUISITE PRIVATE CHEF 
Where Gourmet Food meets Health™
© Exquisite Private Chef. 2015-2021. All right reserved.
  • Home Page
  • About
    • Testimonials
  • Sample Menus
    • Publications
    • The 30-Day Reset
    • Seasonal Tasting Menu
  • Sample Dishes
  • Cooking Lessons
  • Bespoke Services
    • Sustainable Kitchen
    • Exquisite Retreats
  • Blog
  • Contact
  • Newsletter
  • The Complete Package
  • Nutrunity UK