(pronounced ro-tee-sur) is responsible for the preparation of roast
ed meats, braise
d meats, broil
ed 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.
Return to Brigade De Cuisine (The Team of a Professional Kitchen)?