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LE GARDE MANGER - An Introduction
The Larder or Garde Manger, as it is known in French, is a department set aside for the
storage of perishable foods, both raw and cooked, and where such foodstuff such as meat,
fish, poultry and even game are prepared and made ready for cooking. In this department
oo, all cold items found on the menu, such as hors doeuvre, cold fish or meat dishes, cold
sauces salads and salad dressings and charcuterie are prepared and dressed,
For these functions to be effectively carried out, it is essential that:
1. The larder should be separate from the kitchen and located in a cool place. At the same
time it should be close to the kitchen to avoid undue running about between the two
departments which are closely inter- related. It should be light and airy and well
ventilated, sufficiently spacious to allow the staff to carry out their work efficiently.
During the setup of the larder, enough attention must be paid to the physical attributes The sections could include:
- Hors d'oeuvres and appetizers
- Cold sauces
Salads and salad dressings
Vegetables and vegetable carvings
- Fruit and fruit carvings
- Sandwiches and canapés (for buffet functions)
- Charcuterie
- Butchery (including the fishmongery & ecaillage)
Very often, in smaller establishments, the sections could be collapsed into smaller units
doing more than one task and one chef /commis could be responsible for more than one
section. Larder Control
Tf the larder is to be run effectively, efficiently and economically, it is essential that the
Chef Garde Manger exercise strict control over the foodstuff received and stored in the
department. This will involve:
1. Checking the quality and quantity of all food received in the department.
. Ensuring that all food stuff is stored at the right temperature and that they can easily
be checked
That the food is protected from contamination by vermin.
That portion control is ensured.
. That stock is regularly turned over.
. That food is not over stocked.
nN
aonw Light:
- Mixers, juicers
- Butchers block
- Storage bins and shelves
Slicers
Blow torch
- Pots, pans, stockpots
Miscellaneous
Frying and flat spoons
- Assorted knives
- Butchers saw (Tenon and bow)
