A culinary, precision, cutting technique, in which food, usually vegetables, is first julienned, then turned a quarter turn and diced again. The resulting cubes of length 3 milimetres or less are commonly used as a garnish or for fine sauces.
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[7] https://www.gourmed.net/glossary/la-la
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[11] https://www.gourmed.net/syntages/oles-oi-syntages/paidakia-arnisia-me-mpoliko-thymari-sta-karvoyna
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