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From the French version of the aforementioned page, the techniques are: en julienne : vegetables are cut in thin striped en dés : this results in cube-like pieces en allumettes : the result should be similar to matches (hence the name). While the julienne just means "stripes", en allumettes requires the pieces to be parallelipipedic. Preparations ...


The name depends on the sice of the dices. There are: Brunoise as the smallest one with up to 1.5 mm Jardiniere ~5 mm Macédoine 5 to 7 mm Parmentier 0.8 to 1 cm Carré ~2cm

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