One of the mysteries of the English language finally explained.
A mixture of finely diced vegetables fried in butter and used to flavour soups and sauces.
- ‘I've butchered leg joints with a monstrous, cleaver-like knife more suited for bludgeoning oxen than fine dicing a brunoise.’
- ‘Shrimp curry fired by fermented chili and pumpkin and a brunoise of stewed vegetables is delicious.’
- ‘Reheat the cabbage with brunoise of root vegetables.’
French, from brun ‘brown’.
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