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English word brunoise comes from French brunoise (Brunoise.)
brunoise (French)
Brunoise.
brunoise (English)
(cookery) 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, and carrots chopped in this way. (transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.