French term for the cool, well-ventilated pantry area (usually in hotels and large restaurants) where cold buffet dishes are prepared and other foods are stored in refrigerated units. Some of the items prepared in a garde manger are salads, Pates, Chaud-Froids and other decorative dishes. The person in charge of this area is known as chef garde manger.

Community content is available under CC-BY-SA unless otherwise noted.