What is entremetre kitchen?

There is no specific culinary term or kitchen type known as "entremetre kitchen." It's possible that you might be thinking of something else. Here are some possibilities and explanations:

* Entremets: This refers to a type of dessert or sweet course often served between the main course and the cheese course in a traditional French meal. It can be anything from a light fruit tart to a rich chocolate mousse.

* Entremetier: In classic French cuisine, "entremetier" refers to the cook who prepares the main course (typically meat, poultry, or fish). This role might be found in a larger kitchen where there is a clear separation of duties, but it's not a distinct type of kitchen itself.

* "Entremet" as a general term for a kitchen: It's possible you heard someone use "entremet" in a way that wasn't strictly accurate but was meant to convey a specific kitchen's purpose. Perhaps it was a kitchen focused on lighter courses, desserts, or specialized dishes that didn't fall into the traditional main course categories.

If you can provide more context or information about where you encountered this term, I might be able to give you a more specific answer.