julienne

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• /ˌdʒuːliˈɛn/
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• /ˌʒuːliˈɛn/
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From French julienne (1722), 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.

22 source translations are retained for this English entry.

• Bulgarian: жулиен (žulien) — garnish of vegetables
• Catalan: juliana — garnish of vegetables
• Chinese Mandarin: 蔬菜絲 /蔬菜丝 (shūcàisī) — garnish of vegetables
• Finnish: suikaloidut vihannekset — garnish of vegetables
• French: julienne — garnish of vegetables
• German: Julienne — garnish of vegetables
• Japanese: 繊切り (sengiri) — garnish of vegetables
• Japanese: 千切り (sengiri) — garnish of vegetables
• Portuguese: juliana — garnish of vegetables
• Russian: соло́мка (solómka) — garnish of vegetables
• Russian: жюлье́н (žulʹjén) — garnish of vegetables
• Russian: жулье́н (žulʹjén) — garnish of vegetables
• Spanish: juliana — garnish of vegetables
• Spanish: al hilo — garnish of vegetables
• Turkish: jülyen — garnish of vegetables
• Catalan: tallar a la juliana — prepare by cutting in this way
• Chinese Mandarin: 切絲 /切丝 (qiēsī) — prepare by cutting in this way
• Finnish: suikaloida — prepare by cutting in this way
• German: stifeln — prepare by cutting in this way
• Russian: нареза́ть соло́мкой (narezátʹ solómkoj) — prepare by cutting in this way
• Russian: ре́зать соло́мкой (rézatʹ solómkoj) — prepare by cutting in this way
• Russian: наре́зать соло́мкой (narézatʹ solómkoj) — prepare by cutting in this way