julienne

Celery julienne

From French julienne (1722),[1] from given name Jules or Julien, presumably from an otherwise unknown chef of that name. Originally used in potage julienne (“Julienne potage, soup in the manner of Jules/Julien”), meaning “soup made from thin slices”; this sense is now known as chiffonade.

julienne (plural juliennes)

1. (cooking) A garnish of vegetables cut into long, thin strips.
   • 1812, M. Appert, The Art of Preserving All Kinds of Animal and Vegetable Substances:

     I compose a Julienne of carrots, leeks, turnips, sorrel, French beans, celery, green peas, &c. These I prepare in the ordinary way, which consists in cutting the carrots, turnips, leeks, French beans and celery into small pieces, either round or long.

• allumette

julienne (third-person singular simple present juliennes, present participle julienning, simple past and past participle julienned)

1. (transitive) To prepare by cutting in this way.

• julienning on Wikipedia.Wikipedia

• IPA^(key): /ʒy.ljɛn/

julienne f (plural juliennes)

1. (cooking) a julienne, a garnish of vegetables cut into long, thin strips.
2. (botany) dame's rocket
3. (zoology) ling

julienne

1. feminine singular of julien

• “julienne” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).

French julienne

julienne f (plural julienni)

1. julienne

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julienne f (plural juliennes)

1. (Jersey) European searocket (Cakile maritima)