Entremettier (pronounced awn-truh-met-yay) is the post responsible for the preparation of soups, vegetables, eggs and starches, although in some kitchens these are further divided up among other staff members. In a large kitchen there may be one or more entremets working under the direction of a potagiste (soup chef).

Return to Brigade De Cuisine (The Team of a Professional Kitchen)?

Log in or register to write something here or to contact authors.