brochée

Brochée is a term used in various contexts, most notably in the culinary and textile arts. In cooking, "brochée" refers to a method of cooking or serving food, often involving skewers or being presented in a small dish. For example, a dish might be described as "brochée" if it is served on a small skewer or in a petite portion, emphasizing its presentation or individual serving style. This term highlights a refined or miniature presentation of food.

In the realm of textiles, "brochée" is a French term describing a type of embroidery or weaving technique. It specifically refers to a supplementary weft technique where extra threads are woven in to create raised patterns or motifs on the fabric's surface. These patterns are typically brocaded, meaning they are not dyed or printed but are formed by the structure of the weave itself. This method allows for the creation of intricate and luxurious designs, often found in historical textiles or high-end fabrics. The raised effect achieved through brocading gives the fabric a rich texture and visual depth.