Chaud-froid is a French haute cuisine dish that refers to a preparation where meat, poultry, or fish is cooked, then cooled and covered with a sauce that congeals upon chilling. The term "chaud-froid" translates to "hot-cold," reflecting the dish's unique preparation method. The term can also refer to a sauce that was typically used in these dishes; see chaud-froid sauce.
Typically, the sauce is made from a gelatinous stock or aspic, often combined with cream or a velouté sauce, giving it a smooth texture and an elegant appearance. Chaud-froid dishes are served cold, making them a popular choice for buffets and grand presentations in formal dining settings.
Historically, they were designed to showcase the artistry of classical French cuisine, and the visually striking glossy coatings often featured intricate decorations, including piped patterns or garnishes.