garde-manger

American  

[gard-mahn-zhey] / gard mɑ̃ˈʒeɪ /

noun

French.

plural

garde-manger

1. a cool room used for storing foods and for preparing certain dishes, especially cold buffet dishes.

2. a chef or cook who supervises the preparation of cold dishes.

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Etymology

Origin of garde-manger

Literally, “(that which) keeps food”

Example Sentences

But years ago, after cooking at the now-closed Boston restaurant Clio, he saw how the garde-manger chef laboriously processed the many vegetables required for the green salad — “17 or so,” he guessed.

From New York Times • Nov. 10, 2021

The prep cooks chopping vegetables in garde-manger were mostly East Asian and Central American immigrants.

From The New Yorker • Nov. 18, 2019

I usually worked in garde-manger, preparing salads and chopping vegetables, but I was occasionally allowed to work on the line, searing steaks, duck breasts, and thick slabs of foie gras.

From The New Yorker • Nov. 18, 2019

I was assigned to garde-manger, where I chopped carrots, cleaned buckets of squid, and fixed the occasional salad.

From The New Yorker • Nov. 18, 2019

Of these latter there were a goodly number sketched out in a sort of note-book or album, which his sister Laure called his garde-manger or pantry.

From Balzac by Lawton, Frederick