Chef Juliette
Poularde Trianon
Poularde Trianon brings a gently poached pullet to the table ringed with tender chicken quenelles hiding foie gras, whole black truffles between them, and sauce suprême served generously alongside.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
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Recipes
Chef Juliette
Poularde Valencienne
Butter-poëled poultry, creamy ham-studded risotto, grilled ham with dark edges, and coral sauce suprême: a grand-kitchen composition brought home for one cook, one stove, one evening.
Chef Juliette
Poularde au Vert-pré
Poached poultry teaches restraint: keep the broth at a tremble, build a true sauce suprême, then fold in green butter off the heat so its color and freshness live.
Chef Juliette
Poularde Vichy
Poularde Vichy brings a pale, tender bird filled with ordinary pilaff rice, cloaked in sauce suprême sharpened by its own braising liquor, and ringed with crisp carrot-filled tartlets.
Chef Juliette
Poularde Victoria
Poularde Victoria encloses foie gras and black truffle in a butter-poêlé bird, then finishes it en cocotte with large potato dice, teaching how a covered pot turns timing into perfume.
Chef Juliette
Poularde Washington
Green maize and sausage perfume this gently braised poularde, while a separate bowl of creamed maize makes the garnish generous. The final glaze comes late, keeping the skin tender beneath its burnished shine.
Chef Juliette
Chapon fin aux Perles du Périgord
A black-truffle capon held inside a tight veal mantle, braised with Cognac until succulent and served with gleaming cooking liquor and cardoons ready to catch every spoonful.
Chef Juliette
Poulets Sautés
The master sauté for poultry: jointed chicken coloured hard in clarified butter, cooked piece by piece to tenderness, then reunited with a pan sauce made from every bronze trace of fond.
Chef Juliette
Poulet Sauté Archiduc
A lesson in restraint: chicken gently stiffened in butter without browning, then cloaked in an ivory onion, brandy, cream, and velouté sauce sharpened with lemon, Madeira, and black truffle.
Chef Juliette
Poulet Sauté Arlésienne
Golden chicken, a garlic-scented white-wine and tomatéd demi-glace sauce, and three Provençal garnishes kept distinct: Poulet Sauté Arlésienne teaches why aubergine and onion must fry separately to brown.
Chef Juliette
Poulet Sauté Armagnac
Poulet Sauté Armagnac teaches the pale sauté: tender chicken kept blond, then truffle, brandy, cream, and crayfish butter joined into a coral-gold sauce whose final rule is absolute, never boil it.
Chef Juliette
Poulet Sauté d’Artois
Bronzed chicken, Madeira, and a pale butter-mounted glaze meet artichoke bottoms, glazed carrot tournées, and pearl onions, each cooked separately so every element keeps its own character.
Chef Juliette
Poulet Sauté Beaulieu
Butter-sautéed chicken, hazelnut-sized potatoes, artichoke bottoms, and black olives meet in earthenware, while white wine, lemon, veal stock, and the copper fond become the only sauce the dish needs.
Chef Juliette
Poulet Sauté Bordelaise
Bordeaux’s name belongs to the garnish here: butter-sautéed chicken ringed with artichokes, potatoes, fried onion and parsley, finished with only enough pan gravy to make it gleam.
Chef Juliette
Poulet Sauté Boivin
Poulet Sauté Boivin brings chicken, small onions, tender artichokes, and hazelnut potatoes from one covered pan, then turns its fond into a pale, lemon-bright butter glaze that must never boil.
Chef Juliette
Poulet Sauté Bretonne
Poulet Sauté Bretonne proves that pale cooking can carry depth: chicken gently set in butter, leeks and onion softened without colour, mushrooms added late, and cream reduced with Sauce Suprême to a satin coat.
Chef Juliette
Poulet Sauté aux Cèpes
Poulet Sauté aux Cèpes teaches the rhythm of the sauté pan: bronze the bird in oil, keep the porcini dry enough to colour, then mount the shallot and wine reduction with real butter.
Chef Juliette
Poulet Sauté Champeaux
Butter-sautéed chicken, pearl onions, and pommes noisette meet a white-wine reduction enriched with veal gravy, meat glaze, and cold butter: a Paris plate whose lesson is reduction before emulsion.
Chef Juliette
Poulet Sauté Chasseur
Butter-bronzed chicken, a sharply reduced white-wine swill, and glossy Chasseur Sauce: this is the sauté that proves a finished sauce still depends on what happens beneath the bird.
Chef Juliette
Poulet Sauté Cynthia
Butter-browned chicken meets a dry Champagne reduction mounted with cold butter, lemon, and curaçao, while peeled grapes and raw orange sections bring the bright freshness that keeps this classical sauce alive.
Chef Juliette
Poulet Sauté Demidoff
Poulet Sauté Demidoff turns exact knife work into flavor: butter-browned chicken, tender carrot and turnip crescents, and truffle joined by a spoonful of veal stock.
Chef Juliette
Poulet Sauté à la Doria
A quick classical sauté of bronzed chicken and tender cucumber finished with lemon, veal gravy, and beurre noisette, where timing the cucumber makes the difference between a glossy garnish and a watery pan.
Chef Juliette
Poulet Sauté à la Durand
Poulet Sauté à la Durand makes flour earn its keep: crisp oil-sautéed chicken circling fried onion rondelles, with a ham cornet of buttery tomato concassée at the center and no sauce to conceal careless browning.
Chef Juliette
Poulet Sauté à l’Égyptienne
Poulet Sauté à l’Égyptienne layers bronze chicken with onion, mushrooms, raw ham, and tomato in a covered cocotte. Drain the garnish properly, and the pieces roast in their own savor instead of swimming.
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