A brunoise (br00n-wa) chop you may remember from the season opener from Top Chef 5.  A brunoise is simply a very small dice.  After your julienne your ingredient into matchsticks, all you need to is an additional slice at 90 degree angle from the sticks.

Once you have julienned the matchsticks, just stack and slice.

Yup that’s it.  Almost seems like a waste to decidcate a whole page to this technique.