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Knife CutThe Hidden TableUpdated 2026-09-04Reviewed 2026-09-04
Brunoise
A very small, even dice used for precise texture and elegant garnish.
Context
Brunoise matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.
Example
It appears in sauces, garnishes, tartares, and fine vegetable preparations.
How THT uses it
THT uses brunoise to make local ingredients feel intentional without losing warmth.