What is the role of an entremetier in a classical kitchen?

An entremetier, in a classical kitchen brigade system, specializes in the preparation of vegetable dishes and hot entrees. This role encompasses a variety of responsibilities that contribute significantly to the main courses offered in a restaurant. The entremetier focuses on cooking vegetables, which often includes techniques such as blanching, sautéing, and steaming to enhance flavors and textures. In addition to vegetables, this position may involve preparing certain meat and fish dishes, integrating various culinary techniques to create balanced and appealing meals.

In summary, the entremetier plays a crucial part in ensuring that vegetable and hot entrée dishes are expertly prepared, which is fundamental to the overall menu and dining experience.