Brunoise is a culinary technique used to cut vegetables into small, uniform cubes, typically measuring about 1/8 inch on each side. This precise method enhances the presentation of dishes and ensures even cooking, making it a popular choice in professional kitchens. To achieve a Brunoise, chefs first julienne the vegetable into thin strips and then cross-cut those strips into small cubes. Common vegetables used for this technique include carrots, celery, and onions. The resulting finely diced pieces can be used in various recipes, such as soups, sauces, and garnishes.