Julienne is the name of a clear soup, to which finely shredded vegetables have been added, said to be called after the famous French chef, Jean Julien. It is also applied to vegetables which have been cut into ‘matchsticks’ – small strips about g-inch wide and 2-inches long. These vegetable strips may be used as a soup or entree garnish. The term julienne is also applied, though less commonly, to other foodstuffs such as breast of chicken, truffles or gherkins, which have been finely shredded.