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Sections of Garde Manger (Larder Section)

The Garde Manger section in a five-star hotel is divided into specialized areas including Salad and Cold Appetizer, Charcuterie, Fish and Seafood, Hors d’Oeuvres, Cold Sauces, Cheese and Dairy, Sandwich and Cold Buffet, Ice Carving, and Larder Storage. Each section has specific responsibilities and common dishes, ensuring efficient cold food preparation and presentation. The organization of these sections contributes to the overall functionality and quality of the hotel's culinary offerings.

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Nirmal Gurung
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48 views3 pages

Sections of Garde Manger (Larder Section)

The Garde Manger section in a five-star hotel is divided into specialized areas including Salad and Cold Appetizer, Charcuterie, Fish and Seafood, Hors d’Oeuvres, Cold Sauces, Cheese and Dairy, Sandwich and Cold Buffet, Ice Carving, and Larder Storage. Each section has specific responsibilities and common dishes, ensuring efficient cold food preparation and presentation. The organization of these sections contributes to the overall functionality and quality of the hotel's culinary offerings.

Uploaded by

Nirmal Gurung
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Sections of the Garde Manger (Larder) in a Five-Star Hotel

The Garde Manger (Larder) section in a five-star hotel is divided into specialized sub-sections to
ensure efficiency in handling various types of cold food preparation. Each section has specific
responsibilities, contributing to the overall functionality of the kitchen. The key sections include:

1. Salad and Cold Appetizer Section (Saladier)


📌 Responsibilities:

Prepares fresh salads, dressings, and cold sauces.

Assembles cold appetizers such as carpaccio, tartare, and ceviche.

Ensures proper washing, cutting, and storage of vegetables and greens.

📌 Common Dishes:

Caesar Salad, Greek Salad, Nicoise Salad

Bruschetta, Canapés, Smoked Salmon Tartare

2. Charcuterie Section (Charcutier)

📌 Responsibilities:

Produces and processes cold meats, sausages, terrines, pâtés, and galantines.

Prepares cured and smoked meats such as ham, salami, and chorizo.

Maintains proper aging and storage of preserved meats.

📌 Common Dishes:

Chicken Liver Pâté, Foie Gras, Duck Rillettes

Cold Cuts Platter, Terrines, Salami, Prosciutto

3. Fish and Seafood Section (Poissonier - Cold Section)


📌 Responsibilities:

Prepares and arranges cold seafood dishes.


Handles fresh and smoked seafood, including oysters, shrimp, lobster, and caviar.

Assembles seafood platters and ensures proper storage of raw seafood.

📌 Common Dishes:

Shrimp Cocktail, Smoked Salmon, Gravlax

Seafood Platters, Sushi, Sashimi

4. Hors d’Oeuvres and Canapés Section


📌 Responsibilities:

Specializes in creating bite-sized appetizers and finger foods.

Designs elegant platters for banquets and buffets.

Works on intricate food presentation techniques.

📌 Common Dishes:

Mini Quiches, Stuffed Mushrooms, Deviled Eggs

Caviar on Blinis, Smoked Salmon Canapés

5. Cold Sauce and Dressing Section (Saucier - Cold Side)


📌 Responsibilities:

Prepares and maintains cold sauces and dressings.

Ensures proper balance and consistency of flavors.

Works alongside salad and appetizer sections.

📌 Common Sauces:

Mayonnaise, Tartar Sauce, Vinaigrettes

Aioli, Rémoulade, Thousand Island

6. Cheese and Dairy Section (Fromager)


📌 Responsibilities:

Selects, stores, and arranges cheese platters.


Pairs cheeses with fruits, nuts, and condiments.

Maintains proper storage conditions for different cheese varieties.

📌 Common Cheese Varieties Used:

Brie, Camembert, Blue Cheese, Gouda

Parmesan, Mozzarella, Feta

7. Sandwich and Cold Buffet Section


📌 Responsibilities:

Assembles sandwiches, wraps, and baguettes.

Prepares ingredients for self-service buffets.

Ensures consistency in portioning and presentation.

📌 Common Dishes:

Club Sandwich, Croissant Sandwich, Panini

Cold Meat Platters, Salad Bars

8. Ice Carving and Decorative Food Display Section


📌 Responsibilities:

Specializes in crafting ice sculptures for buffets and special events.

Creates decorative fruit carvings and centerpieces.

Works closely with the banquet and event teams.

📌 Common Decorations:

Ice Carvings (Swan, Dolphin, Floral Designs)

Fruit and Vegetable Carvings

9. Larder Storage and Inventory Management


📌 Responsibilities:

Maintains proper storage of perishable and cold food ingredients.

Organizes refrigerators and cold rooms using FIFO (First In, First Out) method.

Conducts regular stock checks to prevent food wastage.

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