(transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

(cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.

plural of brunoise

simple past tense and past participle of brunoise

present participle of brunoise