We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Batonnet?

By G. Wiesen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Batonnet is a French culinary term that refers to a specific type of cut used in preparing vegetables such as potatoes for use in other dishes or as an appealing appetizer. Similar to the allumette and julienne, the batonnet is typically the largest of the three cuts and is typically used to set up a vegetable for dicing. This type of cut is typically 1/4 inch (6.35mm) by 1/4 inch (6.35mm) and about 2 inches (about 5 cm) long. Learning how to properly cut a batonnet is one of the most important parts of early culinary training, since fast and precise cutting is often crucial for restaurant food preparation.

The batonnet is typically made by first preparing an item, such as a potato, by cutting off each end and cutting the potato to have four flat sides to work with, like a rectangle. Once the item to be cut is properly squared off, it should be cut into slabs that are 1/4 inch (6.35 mm) in width. These slabs are then stacked upon each other, typically only about three or four high to prevent excess sliding, and then cut again 1/4 inch (6.35 mm) wide.

This creates a final cut that consists of a long stick that is 1/4 inch (6.35 mm) on each side, and can then be cut to about two to three inches (between 5 cm and 7.62 cm) in length for a true batonnet. Unfortunately, though the term specifically refers to this size cut, sometimes there is confusion regarding the size and it can instead be referred to as an allumette or julienne cut. An allumette, the French word for a matchstick, is usually slightly smaller and though similar in length should be 1/8 inch (3.175 mm) by 1/8 inch (3.175 mm) on each side. A true julienne is typically even smaller and is 1/16 inch (1.5875 mm) by 1/16 inch (1.5875 mm) on each side.

Once these long sticks are prepared, it is quite simple to then perform dicing by simply cutting each stick — already stacked during the batonnet cut — across the length of the initial cut to create squares. A small dice typically uses a batonnet cut as the foundation for 1/4 inch (6.35mm) cubes, while the allumette and julienne cuts create a brunoise dice of 1/8 inch (3.175mm) cubes and fine brunoise dice of 1/16 inch (1.5875mm) cubes, respectively. Proper cutting skills often require extensive practice for a chef to learn how to quickly make these cuts while also being as precise as possible regarding the size of each cut.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By wiesen — On Jul 05, 2011

It really comes down to practice. Most professional chefs and most TV chefs have spent dozens, if not hundreds, of hours preparing foods while learning and working their way up in the industry.

While it looks flashy and impressive on TV, it really comes down to practical requirements of preparing food on a line or in a professional kitchen. They learn to cut and chop fast out of necessity, rather than merely to look good doing it. Much like any craftsman or artist, they have practiced extensively to be as good as they are.

By sweetPeas — On Jul 02, 2011

I've never heard of the batonnet cut, but I have done the julienne cut (that is, my version). From watching the food channel, I'm just amazed how quickly and accurately those chefs cut meat and particularly fruits and vegetables.

I've tried to notice and learn the techniques that they use, but it seems to take a lot of practice, or maybe just talent.

When the chefs are cutting fruits and vegetables for a special display for a buffet table, they must have a good eye for size. The pieces look so uniform.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.