The term brunoise, introduced from French both into English and into Italian, is used to indicate a culinary knife cut whereby vegetables are finely diced. It is in all likelihood of deonymic origin, and this study considers its (rare) lexicographical occurrences, as well as its earliest attestations in French, English and Italian, and the plausible etymological hypotheses which may be formulated.
D'Achille, P. (2019). Un deonimico dalla cucina francese: brunoise. RIVISTA ITALIANA DI ONOMASTICA, 25(1), 145-156.