Paysanne

Knowing your dicing and cutting...

‘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').