A rotisseur (pronounced ro-tee-sur) is responsible for the preparation of roasted meats, braised meats, broiled meats and accompanying gravies. In a large kitchen these tasks may be assigned to a grillardin (pronounced gree-ar-dan) who would take responsiblilty for broiled foods, and possibly deep-fried meat and fish. In some instances frying of foods is assigned to a friturier.

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