In the classical culinary arts, garde manger (pronounced gard man-ZHAY) refers to a category of foods produced in the cold kitchen. Examples of garde manger are:
- Smoked and cured foods
- Salads and salad dressings
- Sausages, pâtés and terrines
- Pickled foods and condiments
- Cold sauces and soups
Because the tradition of garde manger dates to an age before refrigeration, garde manger encompasses many classical techniques for preserving foods, such as confits and aspics.
Garde manger means "keeping to eat" in French, and the term originally referred to a pantry or food storage area.
In the modern culinary arts, the term garde manger can refer to the chef who oversees cold food production. Similarly, garde manger can also refer to the specific area of the kitchen where cold food production takes place.