Chef Juliette
Suprêmes de Volaille Verneuil
Crisp, butter-gold chicken under glossy Sauce Colbert, with truffle-flecked artichoke purée beside it: a lesson in keeping breading dry, fat hot, and the final sauce perfectly timed.
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.
3095 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Juliette
Suprêmes de Volaille Villeroy
Part-poached chicken breasts wear a cold-set coat of Sauce Villeroy, then an anglaise crust fried deep gold; cut one and the sauce turns molten, while truffled Périgueux waits apart.
Chef Juliette
Blanc de Poulet Élisabeth
Hot suprêmes veiled in glossy Sauce Suprême circle twelve ice-cold oysters on a chilled bread cushion. The lesson is timing: build it only when every component is ready, then carry it straight to the table.
Chef Juliette
Turban de Filets de Poulet
A crown of tender chicken, black truffle, silken mousseline, and rich salpicon, poached gently until it turns out whole, then filled with Toulousaine garnish and ringed with glossy Allemande sauce.
Chef Juliette
Mignonnettes de Poulet
Tender chicken mignonnettes, contised with black truffle and tongue, curved into rings, gently poached, and perched on buttered artichoke bottoms with pale chicken purée and glossy sauce Suprême served alongside.
Chef Juliette
Nonnettes de Poulet Agnès Sorel
Paired chicken suprêmes become Paupiettes around butter-stiffened quail, roasted fierce and fast, then seated on foie gras croûtons under a light, lemon-bright chicken glaze at the table.
Chef Juliette
Filets de Poulet à la Saint-Germain
Butter-coated chicken fillets wear a fine breadcrumb crust, bronze gently beneath the broiler, and arrive with sharp Béarnaise and silken foie gras purée, a grand service made workable for one attentive cook.
Chef Juliette
Filets de Poulet Mireille
Bronzed chicken fillets arrive over buttery layers of potato and artichoke, then receive beurre noisette at the table: a last-minute sauté whose success rests entirely on timing.
Chef Juliette
Poulet de Grains à la Belle-Meunière
Truffle beneath burnished skin, chicken livers and mushrooms within, butter and pork in the cocotte: Poulet de Grains à la Belle-Meunière teaches that hard browning makes the fond, and the fond makes the sauce.
Chef Juliette
Poulet de Grains à la Bergère
A gilded whole chicken with lardons, mushrooms, and concentrated white-wine gravy, ringed by crisp pommes paille: a generous lesson in reduction, fond, and the quiet power of beurre manié.
Chef Juliette
Poulet de Grains Bonne Femme
A whole chicken, salt pork, and cork-cut potatoes share one cocotte, taking their bronze from the same fat before a final spooning of veal gravy brings the plain bourgeois dish together.
Chef Juliette
Poulet de Grains en Casserole
Poulet de grains en casserole teaches poêlage: a whole bird cooked in butter, basted to bronze, then degreased and touched with veal gravy. Nothing hides a dry chicken, so attention is the seasoning.
Chef Juliette
Poulet de Grains en Cocotte
Butter-bronzed chicken cooks beneath its lid while crisp lardons, pearl onions, and olive-cut potatoes catch up around it, all finished with just enough veal jus to gloss the pot.
Chef Juliette
Poulet de Grains Clamart
Butter-browned young chicken and petits pois à la française finish in one cocotte, the pea liquor reduced short and shining. The lesson is restraint: do not bind what should remain loose, green, and generous.
Chef Juliette
Poulet de Grains Grillé Diable
Poulet de Grains Grillé Diable turns one butter-basted chicken into a burnished weeknight main, with mustard, cayenne, and fine crumbs protecting tender meat while Devilled Sauce Escoffier waits alongside.
Chef Juliette
Poulet de Grains, Grillé à l’Anglaise (Spatchcock)
A young chicken opened through the breast, flattened, half-roasted, buttered and crumbed, then finished over the grill until crisp and bronze, with a bright ring of gherkins ready for every rich bite.
Chef Juliette
Poulet de Grains aux Fonds d’Artichauts
A young chicken bronzed in butter, cocotte-cooked with five raw artichoke bottoms, and finished with veal jus and lemon: a spare classical formula whose success rests on timing, gentle heat, and a proper fond.
Chef Juliette
Poulet de Grains à l’Hôtelière
Boned at the breast, filled evenly with sausage meat, and browned in butter, this compact roast teaches the quiet geometry of stuffing: shape it well, cook it gently, and every slice holds together.
Chef Juliette
Poulet de Grains à la Katoff
A devilled young chicken, bronzed on the grill and settled over a one-inch galette of pommes duchesse, with strong veal gravy tracing the rim: crisp crumb above, butter-rich potato below.
Chef Juliette
Poulet de Grains à la Limousine
Gently roasted young chicken, sausage and mushrooms held moist at its center, bacon guarding the breast, with glossy veal jus and six consommé-tender chestnuts served proudly apart.
Chef Juliette
Poulet de Grains Mascotte
A butter-browned grain-fed chicken, olive-cut potatoes, concentrated veal gravy, and black truffle sealed together for ten fragrant minutes: Mascotte proves that restraint can still feel magnificent.
Chef Juliette
Poulet de Grains aux Morilles
Poulet de Grains aux Morilles is covered butter-roasting at its clearest: a burnished chicken, spring morels, and one spoonful of veal gravy, with the mushroom's perfume held inside the pot.
Chef Juliette
Poulet de Grains Souvaroff
A grain-fed chicken filled with foie gras and truffle, poêlé in butter, then enclosed with Madeira and whole truffles beneath a paste-sealed cocotte lid broken at the table.
Chef Juliette
Poulet de Grains Tartare
A mustard-bound crumb turns crisp over a tender split bird, then cold Sauce Tartare brings hard-cooked yolk, vinegar, and chives to the table. The pleasure lies in the deliberate meeting of hot and cold.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer