A garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger. Larger hotels and restaurants may have garde manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.
Table side service of a Caesar Salad.
Plated Caesar salad with an Anchovy vinaigrette, crispy prosciutto, croutons and parmesan cheese.
A whole deboned chicken which gets filled with forcemeat, then trussed, seared and roasted with vegetables as garnish.
The skin of a chicken gets removed and spread out flat. Then filled with a forcemeat and a seared chicken breast as an inlay garnish. It gets then rolled into a roulade and poached.
Sausages made with different forcemeat and garnishes, served with two type of mustards.
Charcoal barquettes filled with a smoked trout mousse and garnished with salmon roe and micro herbs.
A tart base, filled with sauteed mushrooms and a dollop creme fraiche. Garnished with micro herbs.
Made with a graham cracker base, a cheese cream filling, raspberry coulis and garnished with a fresh raspberry and mint leaves.
This dish consists of forcemeats that are garnished and then poached inside the terrine molds.
Here I am grinding meat for the making of forcemeats.