Au gratin

Search for glossary terms (regular expression allowed)
Term Main definition
Au gratin

Au gratin (oh-grah—tan) - Foods with a browned or crusted top; often made by browning at food with a bread-crumb, cheese and/ or sauce topping under a broiler or salamander.

Since 2012 Setupmyhotel.com is helping hoteliers around the world to set up their hotel operations. Get sample Stationery, Formats, Hotel SOP's, Staff Training Tips, Job Descriptions and more. See you around and happy Hoteliering.

Newsletter

Subscribe to our new interactive newsletter. Don’t miss on any posts.

Subscribe Now!
We do not spam!