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JULIENNE, JULIENNED

Julienne: To cut fresh vegetables or other foods into thin strips, about the size of a matchstick.  Its first known use in print is in 'Le Cuisinier Royal' from 1722.  The origin of the term is uncertain, but may derive from the proper name Jules or Julien.


Some sources claim that a certain chef Jean Julien first used this method of preparing vegetables, but I have seen no supporting evidence.