1. brunoise - Noun
2. brunoise - Verb
(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.
A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised)
(transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.