Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Sometimes called 'shoe string', e.g. shoestring fries.Common items to be julienned are carrots for carrots julienne, celery for celeris céléris remoulade or potatoes For Julienne. friesrimmings can be used for stocks, soups, purees, etc. The measurement for julienne is ⅛ x ⅛ x 1 to 2 in (3 mm x 3 mm x 3 to 5 cm). Julienne usually applies to vegetables prepared in this way but it can also be applied to the preparation of meat or fish, especially in stir fry techniques.