Cuts produced in the paysanne (peasant) and fermière (farmer) style are generally used in dishes intended to have a rustic or home-style appeal. When used for traditional regional specialties, they may be cut in such a way that the shape of the vegetable’s curved or uneven edges is still apparent in the finished cut. However, it is important to cut them all to the same thickness so that they will cook evenly. In this Chef’s Tip, learn the proper technique to achieve professional results at home.
