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