Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Responsible for the preparation of all stocks and sauces, as well as all meat and poultry. In a very large kitchen, there may also be a Rôtisseur, who would be responsible for roasted, grilled, and fried meats. In a small kitchen, the saucier and poissonnier may be the same person.