Entremetier

Entremetier is the classical French brigade cook responsible for vegetable dishes, soups, starches and, in some brigade structures, egg preparations. The exact station assignment varies with the size and organization of the kitchen.

Typical responsibilities

• Prepare and cook vegetable garnishes, purées and seasonal sides.
• Produce soups, broths and related preparations.
• Prepare starches such as potatoes, rice, pasta and grains.
• Handle egg dishes or other assigned preparations where the brigade structure requires it.
• Maintain mise en place, portion standards, timing and presentation.

Position in the classical brigade

The entremetier is one of the specialist stations in the traditional brigade system. In a larger kitchen, duties may be divided among separate vegetable, soup and starch cooks. In a smaller restaurant, the entremetier may handle several of these areas.

Example: During dinner service, the entremetier prepares potato purée, glazed carrots, risotto and vegetable garnishes while coordinating firing times with the pass.

Chef’s tip: Vegetable and starch stations often carry many different cooking times. Organize mise en place by firing sequence and hold each component under the correct conditions to protect texture and temperature.

Key distinction: The entremetier focuses on vegetables, soups and starches; the saucier is responsible for sauces and often sautéed dishes in the classical brigade.