Batonnets

Batonnets is the plural form of batonnet, a French culinary term describing a knife-cutting technique used to create uniform sticks from vegetables or fruit. The batonnet cut yields rectangular sticks that are wider than julienne cuts, providing a distinct texture and cooking profile.

Typical dimensions for batonnet pieces are about 1/4 inch (6 mm) in thickness and width, with a length of 2 to 3 inches (5 to 7.5 cm). Exact measurements can vary by kitchen standard, but the defining feature is a consistent, square cross-section that cooks evenly. To make batonnet pieces, a vegetable is trimmed and squared, cut into planks roughly 1/4 inch thick, then sliced into sticks of equal width and length.

Common uses include preparing vegetables for sautéing, roasting, or shallow frying, as well as yielding sturdy sticks for dipping and presentation. Batonnet cuts are also used as a preparation stage for finer cuts; a batonnet can be further diced into small cubes to produce brunoise. The technique helps ensure uniform cooking times and a professional, orderly appearance.

Etymology traces batonnet to baton, the French word for stick, and the term is used in both home and professional kitchens. While batonnet pieces resemble French fries in shape, they are a broader culinary term applicable to many vegetables and, in some contexts, to fruit. Related cuts include julienne (thin sticks) and brunoise (tiny cubes).