https://www.thefrenchcookingacademy.com
  • Home
  • Online Cooking School
  • About
  • Wine Education Podcasts
  • recommended cookware
  • Contact us
  • Home
  • Online Cooking School
  • About
  • Wine Education Podcasts
  • recommended cookware
  • Contact us
  • Home
  • French cooking basics
  • The 4 common vegetable cuts used in French cooking

The 4 common vegetable cuts used in French cooking

Posted on Aug 3rd, 2015
by FCA
Categories:
  • French cooking basics
Classic vegetable cuts

Vegetable cuts you should know:

There are plenty of vegetables knife cuts that exist in French cuisine but even as an enthusiast everyday cook you do not need to remember all of them. That said there are 3 to 4 cuts that you should be aware of. Mainly:

  • The Mirepoix cut – cube like cuts of 1 to 1.5 Cm (A)
  • The Julienne cut (fine strips) (B)
  • The Brunoise cut – cubes of 2 millimeter (C)
  • The Macedoine cut – cubes of 4 millimeter (D)

An easy way to remember the vegetables cuts above is that they are all cubes like in shape and they only differ in size except for the julienne which is a very fine strip cut of vegetable.

Mirepoix
Mirepoix
Julienne cut
Julienne cut (B)
Basic vegetables Cut
Brunoise and Macedoine Cuts

Regarding the way these vegetable cuts are used, it is also not very complicated, the Brunoise and the Julienne cuts are used mostly use as garnish only, usually when serving soup or food on plates for guest or in a fine dining restaurant setting.

The Macedoine can be consumed as is in a dish while the mirepoix is only used to cut vegetables that are part of an aromatic based for a dish ( so it means that a mirepoix of vegetables is always discarded at the end )

There is actually a classic French dish called: “Macedoine de legume”

which could be translated as “vegetable Macedoine salad” which is not named after the country (Macedonia) but after the actual knife cut that you need to apply to the vegetables in the salad.

If you wonder how to make this delicious fresh vegetable salad see the recipe below:

Macedoine Salad
Macedoine Salad

Cut all the vegetables with a uniform Macedoine Cut (except the garden peas)then boil them until tender. when done plunge them in icy water to make sure they are nice and cold then, reserve them in the fridge for about an hour. just before serving, mix all the vegetables and the mayonnaise together, place in a dish then serve either in individual portion or let your guest help themselves from a larger salad bowl.

 

 

Ingredients:

  • 250 g carrots
  • 125 g potatoes
  • 125 g green beans
  • 125 g garden peas
  • 125 g of turnips

Make a homemade French Mayonnaise

(Visited 1,571 times, 1 visits today)
  • macedoine
  • salad
  • vegetables

FCA

Host and author on The French Cooking Academy.

Add Your Comment Cancel reply

You must be logged in to post a comment.

Search for a recipe

Comfort food

Comfort food

Fish and seafood

Fish and seafood

French cooking basics

French cooking basics

French cuisine history

French cuisine history

Great French chefs

Great French chefs

How to recipes

How to recipes

Meat dishes

Meat dishes

Online Culinary school

Online Culinary school

Poultry dishes

Poultry dishes

Sauces & Stocks

Sauces & Stocks

Soups and consomme

Soups and consomme

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

Wine articles and food pairing guides

Wine articles and food pairing guides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (29,300)
  • Parisian Hot ChocolateParisian Hot Chocolate (28,593)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (18,216)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (15,724)
  • 30 Cloves Garlic Chicken30 Cloves Garlic Chicken (14,541)
  • How To Make and Eat French CrepesHow To Make and Eat French Crepes (12,826)
  • Coq Au Vin RecipeCoq Au Vin Recipe (12,306)
  • How to Make a Cassoulet (french bean stew)How to Make a Cassoulet (french bean stew) (11,775)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (11,708)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (11,634)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2019

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok