Julienne vs Brunoise vs Mirepoix
French cuisine codified the way we cut. A cut isn't just about looks — size controls how fast something cooks and how it feels to eat. Here are the classic cuts, from the rough to the razor-precise.
- Cuts covered: 6
- Finest: Brunoise (1–3 mm)
- In ZEST: Difficulty ranks
Why cut size matters
Uniform cuts cook evenly — that's the whole point. A fine dice softens in a minute; a rough chunk takes twenty. Matching the cut to the dish is one of the first things a cook learns, and it's why the French names double as difficulty levels.
The cuts, from rough to fine
| Cut | Size | Typical use |
|---|---|---|
| Mirepoix | ~1–2 cm rough | aromatic base for stocks & braises |
| Pont-Neuf | 1.5 × 1.5 × 6 cm | classic thick fries |
| Batonnet | 6 × 6 × 50 mm | crudités, fries |
| Julienne | 2 × 2 × 40 mm | matchsticks, garnishes, stir-fry |
| Macédoine | 5 mm dice | mixed vegetable dice, salads |
| Brunoise | 1–3 mm dice | the finest dice, garnishes |
A quick way to remember them
Think of it as a ladder from rough to refined: mirepoix (rustic base) → batonnet → julienne (matchsticks) → macédoine → brunoise (the finest dice). The smaller and more even, the harder the knife work — and the more elegant the plate.
The cuts in ZEST
In ZEST, these classic cuts double as difficulty ranks — you rise from rough mirepoix toward razor-fine brunoise as you master more precise puzzles. Learn the names here; feel them in the game.
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