‘Paysanne’ refers to particular way of cutting vegetables, that will be used in Stocks, Stews or to make Soups. I have previously shown how to cut vegetables in ‘Brunoise’ and ‘Julienne’’, the two most precise ways. Today, I am showing you how to cut regular chunks of vegetables. This technique ensures that the flavours from the vegetables are diffused evenly. The smaller the pieces and the flavours will be diluted and lost, too big and irregular, they would not be cooked evenly, the same for the flavours. Usually, a rustic ratatouille is made of courgettes, aubergines, onions and peppers cut into a paysanne, slowly cooked with garlic and Herbes de Provence, and tomato base. A more refined ratatouille is made cutting vegetables in a brunoise (see article: 'Julienne and Brunoise'). 
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It is all about FOOD!!!™ This Blog offers an easy-to-read condensed descriptive of food groups, nutrients such as Minerals, Vitamins, Fat, Proteins and Carbohydrates, and their essential role the way nature intended, including their interactions on our body, and systems; nutrition; cooking processes; up-to-date listing of world news with major impact on food and consumers; comprehensive review of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices. AuthorOlivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating. 
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