A Maitre d'Hotel, often abbreviated as Maitre d', is the headwaiter of a dining establishment, responsible for ensuring that the connection between kitchen and dining room runs smoothly.
Maitre d'hôtel butter - This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter.
Maitre d' hotel: Used to signify the Head waiter
mandolin: Tool for slicing vegetables
mange tout: sugar or snow pea ...
maitre d' hotel - Maitre is French for "master." Maitre d' hotel literally means "master of the hotel." It came to mean the "head waiter" in a restaurant, a person in charge of a dining room in a hotel or restaurant.
a la Maitre d'Hotel - Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter.
Maitre d'hotel, a la
(French) A yellow butter sauce consisting of lemon juice, parsley, salt, pepper, and drawn butter.
Malty ...
Maitre d'hôtel (Fr.): Dining room manager or food and beverage manager, informally called maitre d'. This position oversees the dining room or "front of the house" staff. Also, a compound butter flavored with chopped parsley and lemon juice.
maitre d' hotel (Fr.) The person in charge of a restaurant dining room, who must command every aspect of service to patrons; originally, in royal or noble households, it was a position of great importance; the
informal maitre d' is often used.
See also: maitre d'hotel, and gérant.
Demi-chef entremetier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is in charge of vegetables, pasta, and foods made of flour, ...
 See also: Cooking, Syrup, Water, Fish, Butter
  
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