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A mixture of chopped vegetables, cut en brunoise (into fine dice). A little finely diced ham is sometimes added. It was probably named after the 18th century French diplomat Charles de Lévis, Duc de Mirepoix.
Also see our Recipe section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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