Entrée and Hot Appetizer Cook

The role of entremétier, like that of the poissonier, is extremely challenging to manage. In this section, cooking is often done to order, for instance, for vegetables, and always done to order for eggs. The entremétier is also responsible for fabricating the consommés, aspics, creams, and veloutés and anything that would be served as a garniture by the rôtisseur or saucier (turned vegetables, artichoke bottoms, etc.) Only the poissonier prepares his own garnishes for his dishes. The entremétier is often assisted by the chefs of other sections once they have completed their mise en place before the service.