Rondeller

Rondeller is a term used in some French-language contexts to describe the action of shaping material into round pieces or discs. The verb generally implies producing circular forms, whether by cutting, slicing, punching, or stamping. In culinary usage it often refers to creating circular slices from vegetables, fruit, or dough, while in manufacturing it can denote the creation of metal, plastic, or leather discs. The word is more specialized and not universally used across all French-speaking regions.

Etymology remains somewhat debated. It is commonly linked to the noun rondelle, meaning a small round slice or disc, with the -er suffix typical of French infinitives. Some speakers treat rondeller as a back-formation from rondelle, while others view it as a specialized jargon term found in certain trades or regional varieties. Because it is not part of standard modern French with broad acceptance, its precise origin can vary by speaker and field.

In culinary contexts, rondeller is used to describe the action of cutting food into round slices, such as rondeller des courgettes (to slice zucchini into rounds) or rondeller des pommes de terre. In industrial settings, it can refer to punching out roundels from sheets of metal, plastic, or other materials, a step common in manufacturing or craft work.

Regional usage notes indicate that rondeller is relatively niche. In mainstream French, speakers more often say découper en rondelles or trancher en rond, depending on the object and the preferred register. Rondeller thus functions as a specialized term, with applicability concentrated in specific trades and dialects. See also rondelle, découpe, and stamping.