First, cut panels from the pepper and remove any white membrane.
Next, cut the prepared panels lengthwise into very thin strips, called a julienne.
Then neatly group the strips into a "woodpile" and slice across in thin cuts--creating very fine, confetti-like pieces of pepper. These are beautiful as a garnish, or in a soup or sauce.
To brunoise a broader vegetable, such as a carrot, first trim the vegetable so its sides are straight and at right angles.
Next, holding your knife vertically, slice very thin panels.
Stack the panels or lay them out, then cut them lengthwise into very thin julienne. Remember to keep your fingers tucked in, and out of the knife's path.
Finally, turn the julienne and chop them into a beautiful brunoise.