French has shaped the vocabulary of professional kitchens worldwide. Auguste Escoffier, the French chef who modernised classical cuisine in the late 19th and early 20th centuries, codified hundreds of culinary techniques and their French names, many of which remain in use in restaurant kitchens across the globe today. From 'brunoise' (cutting into tiny cubes) to 'chiffonade' (slicing leafy vegetables into thin ribbons).
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