Chef Juliette
Quails
Fierce heat, firm fat, and exact timing turn buttered vine leaves and thin bacon into a protective baste, while crisp croûtons wait beneath to catch every drop of the quails' short gravy.
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
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Recipes
Chef Juliette
Roast Ortolans
Tiny farmed quail, vine leaves, salted water, and fierce heat preserve the spare logic of ortolans rôtis: hold the bird’s fat close, roast swiftly, and serve it without butter, bacon, sauce, or ornament.
Chef Juliette
Ortolans aux Questches
A protected bird becomes a lawful home dish through tiny farmed quail breasts, set on buttered quetsche halves, wrapped in vine leaves, roasted fiercely for four minutes, then salted and brushed with sharp verjuice.
Chef Juliette
Ortolans au suc d’Ananas
Hot butter, tiny quail breasts, and ice-cold pineapple juice meet in a covered cocotte. Three minutes of roasting, one decisive splash, and the dish must travel straight to the table.
Chef Juliette
Roast Woodcock
Four woodcock, barded in bacon and roasted fiercely over butter-fried bread, with every precious drip caught beneath and the pan swilled with Cognac for a dark, glossy liquor served alongside.
Chef Juliette
Snipes and Bécots
Two small game birds, barded with pork fat and roasted before fierce heat for nine counted minutes, then set on butter-fried canapés with their own clear jus. Timing is the whole craft.
Chef Juliette
Grives et Merles de Corse (Thrushes and Corsican Blackbirds)
The lesson is restraint: tiny birds protected by bacon, thrushes marked with one juniper berry, roasted fiercely for minutes, then settled on butter-fried bread while a spoonful of glossy jus waits alongside.
Chef Juliette
Mauviettes (Larks)
Mauviettes teach the fierce roast: bacon-separated birds, burnished quickly on skewers, then settled over butter-fried croûtons with sharp lemon and peppery watercress to catch every savory drop.
Chef Juliette
Canards Sauvages (Wild Duck)
Canards Sauvages teaches the nerve of roasting lean game fiercely and stopping early: burnished skin, rosy breast, raw orange suprêmes, and clear Bigarrade sauce sharpened by caramel and vinegar.
Chef Juliette
Pluviers Dorés (Golden Plover)
Pluviers Dorés need fierce heat and immediate service: bare little game birds roasted bronze, kept juicy, and carried straight to the table with only their glossy, concentrated pan jus.
Chef Juliette
Grouses, Coqs de Bruyère (Black Game)
Coqs de bruyère teach the narrow art of roasting lean game: deep bronze outside, blushing breast within, then sauce au pain, crisp crumbs, potato chips, and jus for a generous French game supper.
Chef Juliette
Pike Forcemeat for Quenelles à la Lyonnaise
Cold is the structure in this Lyonnaise farce: pike, stiff frangipan panada, and beef fat worked to satin, passed fine, and test-poached before shaping into delicate quenelles.
Chef Juliette
Forcemeat Balls or Quenelles
Quenelles de poisson prove that gentleness is a technique: cold mousseline shaped into smooth olives, then poached in water that barely shivers until every dumpling swells and holds its delicate centre.
Chef Juliette
Sauerkraut (Choucroûte)
Choucroûte is Alsace in one pot: sauerkraut loosened, seasoned, and braised slowly over bacon and goose fat, then brought to the table with ham, tender pork belly, and Strasbourg sausages.
Chef Juliette
Chou Farci
A whole Savoy cabbage opened leaf by leaf, layered with highly seasoned pork and veal, rebuilt tightly, bound in bacon, and braised three hours until its reduced liquor gleams around every generous slice.
Chef Juliette
Sou-fassum Provençal
A cabbage rebuilt around sausage, bacon, rice, peas and tomato, bound in cloth and simmered gently until every layer holds together. The net makes the dish, and patience finishes it.
Chef Juliette
Riz à la Grecque
Riz à la Grecque turns disciplined pilaff into supper with pork sausage, ciseled lettuce, green peas, and red capsicum, all folded in for the final seven minutes.
Chef Juliette
Rizotto à la Piémontaise
Rizotto à la Piémontaise teaches the patient addition that makes rice creamy: hot consommé in eight measures, saffron, butter, Parmesan, then white truffle or diced ham at the generous finish.
Chef Juliette
Timbale de Truffes
A sealed pastry timbale packed with whole black truffles, unsmoked bacon, Madeira, and pale glaze, baked until burnished, then opened at the table where its captured perfume finally has somewhere to go.
Chef Juliette
Macaroni
Macaroni teaches the rule behind every paste in its family: salt the water precisely, cook until supple, drain at once, and never cool it before the sauce.
Chef Juliette
Macaroni à l’Italienne
Macaroni à l’Italienne proves that drying is a technique, not a pause: toss the drained pasta over the fire, then bind it with equal Gruyère, Parmesan, and butter until every curve gleams.
Chef Juliette
Macaroni au Gratin
Macaroni au Gratin turns supple, cheese-bound macaroni into a proper supper with one decisive crust: raspings, Gruyère, Parmesan, and butter browned fast so the top bites while the center stays creamy.
Chef Juliette
Macaroni à la Nantua
Crayfish is the point: macaroni bound in a shell-deep cream, folded with eighteen tender tails, and brought to the table beneath a very black julienne of truffle, generous, glossy, and unmistakably Nantua.
Chef Juliette
Macaroni à la Napolitaine
Thick macaroni, butter, cheese, and a red-wine tomato estouffade cooked down until beef and sauce become one: a generous French timbale whose patient reduction is the whole dish.
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