as Saucier one designates the Saucenkoch , which is however not only responsible for the Saucenzubereitung in a kitchen brigade.

In large kitchen brigades one finds the following specializations with the specified fields of application:

  • Saucier (Saucenkoch): Fund, Saucen, butter mixtures, scorching roasts, Frikasse, Blankett, Rouladen, Gulasch, Ragout, poultry and game courts;
  • Rotisseur (roast cook): all kinds of roasts, pan courts and Frittiertes;
  • Poissonnier (fish cook): Courts of fish, crust and shellfish, associated Saucen, lobster and snail butter.

To middle kitchen brigades usually the Saucier transfers all these specified ranges.


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