Culinary Glossary

The language of the professional kitchen — every term used on this site, defined.

Amuse-bouche

A single-bite appetizer sent from the kitchen before the ordered courses — literally “mouth-amuser.” At the flagship, a statement of the kitchen’s intent.

Beef Wellington

Fillet of beef coated in mushroom duxelles, wrapped in puff pastry and baked — Ramsay’s signature dish, served across his restaurants.

Brigade de cuisine

The hierarchical kitchen staffing system codified by Auguste Escoffier: executive chef, sous chef, chefs de partie, commis. Ramsay’s kitchens run on strict brigade lines.

Chef de partie

A cook in charge of one section (sauces, fish, pastry) of the kitchen.

Consommé

A clarified, intensely flavored clear soup — a classic test of a kitchen’s fundamentals.

Deglaze

To loosen the caramelized residue in a pan with wine, stock or water, forming the base of a pan sauce.

Entrée

In British and American usage, the main course (in French, the starter).

Expediter / the pass

The pass is the counter where finished dishes are inspected before going to diners; the expediter (often the head chef) runs it, calling orders and checking every plate. Ramsay’s television persona lives at the pass.

Fine dining

Formal, technique-driven restaurant cooking at the highest level — the world of the Michelin stars.

Gastrique

A sweet-sour reduction of caramelized sugar and vinegar, used as a sauce base.

Gastropub

A pub serving serious restaurant-quality food. Ramsay’s Foxtrot Oscar (2009–2010) was his venture into the form — and the center of the pre-prepared food controversy.

Julienne

Vegetables cut into fine matchsticks — knife-work fundamentals.

Mise en place

“Everything in its place”: the preparation and organization done before service begins. The religion of the professional kitchen.

Michelin Guide

The French tire company’s restaurant guide, whose anonymous inspectors award the industry’s most coveted stars.

Michelin star

One star: high-quality cooking; two: excellent cooking; three: exceptional cuisine. See the Michelin journey.

Pâtisserie / pastry section

The kitchen section responsible for desserts, breads and pastry — technically distinct from the hot line.

Risotto

Italian rice dish cooked slowly with stock to a creamy consistency; a Ramsay menu staple, including the famous lobster risotto.

Sauté

To cook quickly in a small amount of hot fat — from the French sauter, “to jump.”

Sommelier

The wine steward responsible for the wine list and pairings.

Sous chef

The second-in-command, who runs the kitchen in the head chef’s absence.

Sous-vide

Cooking vacuum-sealed food in a precisely temperature-controlled water bath — a modern technique used alongside Ramsay’s classical repertoire.

Soufflé

A baked dish leavened with beaten egg whites — famously unforgiving of timing errors.

Tasting menu

A fixed sequence of small courses showcasing the kitchen’s range — the flagship’s primary format.

Tartare

Finely chopped raw meat or fish, seasoned — a classic starter.

Source notes

• Definitions follow standard culinary usage (Escoffier’s brigade system; Michelin Guide terminology).
• For Ramsay-specific usage, see culinary style.