How to Cut Vegetables into a Paysanne

‘Paysanne’ refers to a particular way of cutting vegetables, that will be used as a base in stocks, stews or soups.

I have previously shown how to cut vegetables into a ‘brunoise’ or ‘julienne’’, the two most precise ways. of cutting in French cuisine. Today, I am showing you how to cut regular chunks of vegetables. This technique ensures that the flavours from the vegetables are diffused evenly. The smaller the pieces and the flavours will be diluted and lost, too big and irregular, they will not be cooked evenly, and the same for the flavours. 

Usually, a rustic ratatouille is made of courgettes, aubergines, onions and peppers cut into a paysanne, slowly cooked with garlic and herbes de Provence, and a light tomato base.

Size: 2-2.5 cm x 2-2.5 cm.

A more refined ratatouille is made by cutting vegetables in a large brunoise.

Example of vegetables cut into a paysanne

Ratatouille