In a classical kitchen brigade system, what menu items does the poissonier handle?

In a classical kitchen brigade system, the poissonier is responsible for preparing seafood items. This role is critical in ensuring that fish and shellfish are expertly handled, cooked, and presented. The poissonier must have a thorough understanding of different types of seafood, including how to select fresh products, the appropriate cooking methods for various species, and techniques for garnishing and plating seafood dishes.

By focusing specifically on seafood, the poissonier is able to develop a mastery over this particular area of the menu, which is vital for any kitchen that places a strong emphasis on quality and variety in its offerings. This specialization allows chefs in the kitchen brigade to manage the workflow and maintain high standards across different sections of food preparation.