Bâtonnets

Definition

Vegetable sticks cut to approximately 6mm × 6mm × 5cm—thicker than julienne, more substantial than matchsticks. Perfect for stir-fries and show-offy plating.

Example Usage

The vegetable bâtonnets were cut with such precision they looked almost manufactured.

Origin

French 'bâtonnet' (small stick); from 'bâton' (stick)

Fun Fact

In French culinary schools, bâtonnets are the third knife cut students typically master, after julienne and allumettes.

Source: Classical French knife cuts

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