The Paysanne Cut

The Paysanne Cut

Before we start the Paysanne cut, it is important to get the vegetables into the right shape to start with so that we achieve the desired outcome (nice and even slices).

Using the bridge and claw technique, Richie can be seen demonstrating the importance of keeping the sliced vegetables the same thickness and size to ensure that they all take the same cooking time.

This style of cut can be used in soups and salads.