Cold kitchen are Garde manger

In the modern culinary arts, the term garde manger can refer to the chef who oversees cold food production. Similarly, garde manger can also refer to the specific area of the kitchen where cold food production takes place.

Classical Meaning

In the classical culinary arts, garde manger refers to a category of foods produced in the cold kitchen as well as the broad array of techniques used for preparing these foods. Some examples:

• Smoked and cured foods
• Salads and salad dressings
• Sausages, pâtés, and terrines
• Cheese-making
• Pickled foods and condiments
• Cold sauces and soups

Because the tradition of garde mangerdates to an age before refrigeration, it encompasses many classical techniques for preparing and preserving foods.

Even before refrigeration, kitchens generally had one area that was constructed to maintain cool temperatures, usually a cellar of some kind. This was particularly true for large ones where the chefs who cooked for royalty and the nobility performed their duties.