One of the mysteries of the English language finally explained.
Finely diced vegetables that are cooked in butter and used to flavor 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’.
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.