Chaud-Froid, which in French literally means hot-cold, indicates a type of preparation that is cooked hot and served cold. It can be meat or fish, cooked, chilled and dabbed with a brown or white sauce, then polished with a thin layer of gelatin. At the time of Carme these dishes were displayed in a pyramid and were considered as authentic trophies. Today this preparation is considerably simplified, while still remaining very refined and delicate, and is served with truffles, hard-boiled eggs and beef tongue.