Gardemanger

Garde-manger, sometimes written garde-manger, is a kitchen station dedicated to the preparation and presentation of cold foods and pantry items. In professional kitchens, it handles cold salads, hors d'oeuvres, canapés, pâtés and terrines, charcuterie, smoked and cured meats, seafood preparations, cold sauces, dressings, and garnishes. It also oversees the storage, labeling, and rotation of perishable ingredients kept in cold storage.

The term comes from the French garder and manger, meaning to guard or keep food. Historically, garde-manger referred to the larder or pantry in castles and large homes, a room used to store and preserve provisions, often with ice or other cooling methods. As kitchens evolved, garde-manger became a distinct station responsible for cold preparation and storage, while maintaining high standards of sanitation and organization.

In modern brigade systems, the garde-manger works alongside other stations such as the hot line and pastry, and may prepare items for service across courses or for display buffets. It requires knife skills, basic butchery, curing and smoking techniques, knowledge of preservation methods (pickling, fermentation, canning), and strict food-safety practices due to handling raw and ready-to-eat products. Plating and portion control for cold dishes are also important.

Common menu items produced at the garde-manger include charcuterie boards, terrines and pâtés, galantines, rillettes, smoked fish and shellfish, marinated vegetables, salads, cold sauces and emulsions, garnishes, deviled eggs, canapés, and assembled cold appetizers. In banquet or display settings, the station may also assemble large platters and decorative cold displays.