Cold Cuisine

Cold cuisine refers to dishes prepared to be served at room temperature or chilled, rather than hot. It encompasses a wide range of culinary traditions, including salads, cured meats, seafood platters, pâtés, and desserts like jellies or mousses. Often used for convenience, presentation, or delicacy, cold cuisine emphasizes freshness, texture, and flavor without the need for reheating. It is common in hors d'oeuvres, buffets, and international brunches, offering a versatile and elegant way to enjoy a variety of ingredients and culinary styles.