marie - antoine careme was the french chef given credit for developing the classical kitchen brigade.
marie - antoine careme was the french chef given credit for developing the classical kitchen brigade.
who was the french chef given credit for developing the classical kitchen brigade?
marie - antoine careme
saucier









































a saucier () or sauté chef is a position in the classical brigade style kitchen. it can be translated into english as "sauce cook". in addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef.









































section::::escoffier definition.









































in georges auguste escoffier's system of the classic kitchen brigade, outlined in his "guide culinaire", the saucier is "responsible for all sautéed items and most sauces".









































section::::sauciers in popular culture.
saucier
smithcombe, sharpenhoe and sundon hills









































smithcombe, sharpenhoe and sundon hills is an 86.1 hectare site of special scientific interest in sharpenhoe in bedfordshire. most of it is a national trust property comprising sundon hills, moleskin and markham hills, sharpenhoe clappers and smithcombe hills. it is part of the chilterns area of outstanding natural beauty, and sharpenhoe clappers is protected as a scheduled ancient monument (for its prehistoric and medieval features).
smithcombe, sharpenhoe and sundon hills