Chef Juliette
Lapwings’ Eggs à la Moderne
Eight cool aspic darioles, each holding a soft quail egg behind a mosaic of firm vegetables, circle a mayonnaise-bound salad: grand-kitchen geometry made workable for one careful home cook.
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Chef Juliette
Chicken Cream
Cold white chicken, butter, and cream worked to silk, pressed through a sieve, then lifted with whipped cream: a pale hors d'oeuvre whose whole art lies in texture and last-minute seasoning.
Chef Juliette
Plain Olives
Fleshy, firm green olives served exactly as cured, with no oil, herbs, or citrus. Selection is the whole craft: choose clean fruit, correct excessive salt, and stop.
Chef Juliette
Radishes
Radis en Fleurs de Fuchsia turns the pantry's humblest root into a cold, peppery hors-d'oeuvre: twelve opened flowers, a cucumber border, and one lesson in clean knife work.
Chef Juliette
Duchesses à la Reine
Duchesses à la Reine turn three exact textures into one generous bite: dry little choux, a white creamed poultry purée, and clear jelly holding a dark crown of black truffle.
Chef Juliette
Lapwings’ Eggs à la Moscovite
Œufs de Vanneau à la Moscovite pairs a cold, plainly cooked egg with a crisp butter shell and black caviar, teaching the classical virtue of contrast in one exact, generous bite.
Chef Juliette
Foie Gras
Foie gras at its most exacting and simplest: a chilled cylinder cut into thin, clean slices, or a pot shaped into little shells, served immediately while its texture is cool, dense, and silken.
Chef Juliette
Cucumber à la Danoise
Cool cucumber cassolettes hold an equal-parts filling of salmon purée, herring, and hard-boiled egg, with fresh horseradish over the top: a precise little hors d’œuvre built for making ahead.
Chef Juliette
Eel with White Wine and Paprika
Anguille transformed twice: first by a quiet white-wine and paprika poach, then by its own clarified liquor, which sets around the cold fillets in a clear, trembling veil.
Chef Juliette
Fresh Herrings Marinaded in White Wine
Harengs frais marinés au vin blanc teach acidulated poaching: cook the aromatic liquor first, let the fish barely tremble in it, then chill everything together until the flesh drinks in wine, vinegar, and herbs.
Chef Juliette
Red-herring Butter
Beurre de hareng saur is smoke, salt, and butter made silken: pound the skinned fillets, force them through a fine sieve, and spread the sharp paste thickly on brown-bread toast.
Chef Juliette
Shrimp Butter
Whole shell-on shrimp, equal butter, and two patient passes make a rose-pink beurre de crevettes with remarkable delicacy: a small classical preparation whose silk depends entirely on the second straining.
Chef Juliette
Herrings à la Livonienne
Equal measures of salt herring, cold potato, and russet apple meet a sharp green vinaigrette, then take the fish’s own shape on the platter: composed salad as balance, wit, and supper.
Chef Juliette
English Melons
Melon anglais asks for no sauce and forgives no poor ripeness: chill the yellow oval fruit whole, cut its pale flesh cleanly, and serve it when its cold, watermelon-like freshness is brightest.
Chef Juliette
Salads
Salade verte d’hors-d’œuvre proves that restraint is a technique: dry leaves, crisp vegetables, and just enough vinaigrette to brighten each surface without weighing down the first course.
Chef Juliette
Lapwings’ Eggs à la Christiana
Petits œufs à la Christiana become eight cold, glossy bites: crisp butter tartlets, smooth foie gras, firm quail eggs, chopped truffle, and aspic, arranged generously for a dinner-party table.
Chef Juliette
Mock Tomatoes
A cold-table trompe-l’œil of walnut-sized tomatoes, peeled to silk, lightly pressed, marinated, and dressed with parsley stalks and piped green-butter leaves to look freshly plucked from the vine.
Chef Juliette
Plain Lapwings’ and Plovers’ Eggs
Twelve rare eggs, cold-started and boiled for eight precise minutes, then opened at the point and set upright in watercress, their naturally milky whites showing exactly as they should.
Chef Juliette
Natives with Caviare
A crisp little shell, a spoonful of black caviar, and a cold Whitstable oyster: three textures held in balance, assembled at the last moment so pastry stays crisp and the sea tastes clear.
Chef Juliette
Norwegian Anchovies or Kilkis
Anchois de Norvège ou Kilkis asks for no cooking and no decoration: lay the ready-cured fish in their own liquor, then stop while their briny, silvery character remains clear.
Chef Juliette
Ardennes Ham
Jambon des Ardennes asks for no cooking and permits no camouflage: chill the cured ham until firm, shave it across the grain, and let each thin slice soften on the tongue.
Chef Juliette
Eel au Vert à la Flamande
Butter-stiffened eel, dry blond beer, and a great green handful of herbs settle into a cold Flemish bowl, lightly bound with fécule for a generous first course.
Chef Juliette
Melon with Port, Marsala, or Sherry, etc.
A whole just-ripe melon drinks in Port, Marsala, or Sherry as it chills, then comes to the table intact, ready to be opened and spooned into shell-like pieces with its fragrant wine.
Chef Juliette
Crayfish en Buisson
Scarlet whole crayfish, seasoned through in their cooking liquor and chilled to the center, rise in a generous buisson: a cold-table lesson in restraint, structure, and timing.
Chef Juliette
Lark Pâte
Ready-made pâté d’alouettes, chilled until firm, turned out, and cut into very thin slices with broken aspic at the center: classical cold-table service reduced to one precise, generous gesture.
Chef Juliette
Montpellier Butter (Green Butter)
Beurre Montpellier is the cold emulsion that teaches water control: blanched herbs pressed dry, sharpened with caper, gherkin, and anchovy, then worked into butter until it glows green beside salmon or trout.
Chef Juliette
Horse-radish Butter
Beurre de raifort turns two ingredients into a clean, bracing spread: fresh horseradish pounded into real butter, then sieved smooth for smoked fish, cold beef, and a dinner-party table.
Chef Juliette
Shrimp Toast
Canapés aux crevettes turn one disciplined arrangement into a complete bite: crisp round toast, cool shrimp butter, a border of tender tails, and one briny caper holding the center.
Chef Juliette
Fresh Marinaded Anchovies
Salted for firmness, flashed in very hot oil, and cooled in a lightly acid marinade, these silvery anchovies teach the exact instant when frying stops and setting begins.
Chef Juliette
Canapés and Toast
Thin rounds of bread, barely toasted and buttered while hot, become the cold table's most useful foundation: tender beneath, neat at the edge, and ready for chicken butter, anchovy, or venison.
Chef Juliette
Celeriac
Céleri-rave teaches the discipline of julienne: cut the root evenly, let mustard and vinegar soften every matchstick, then fold in cream for a cool, crisp salad with real nerve.
Chef Juliette
Artichokes à la Grecque
Artichauts à la grecque prove that the cooking liquor can be the salad: tender little artichokes, olive oil, lemon, coriander, and fennel, chilled until every leaf has taken the bright, spiced marinade.
Chef Juliette
Lucile Toast
Toast Lucile turns five ingredients into a lesson in precision: crisp oval bread, ochre mustard butter, a ruby tongue border, white chicken at its heart, and black truffle set squarely in the centre.
Chef Juliette
Various Melons
Melons Divers asks almost nothing and teaches everything about fruit service: choose several ripe, fragrant melons, chill them without numbing their perfume, then cut generous wedges and let each variety speak.
Chef Juliette
Tunny with Tomatoes
Thon aux tomates turns preserved tuna, ripe tomatoes, onion, and potato into a cool composed salad, with careful slicing and a plain vinaigrette doing all the work.
Chef Juliette
Caviare Cream
Preserved caviare, fresh cream, and softened butter are pounded and sieved to silk, then lightened with whipped cream: a cold hors d’œuvre whose quiet secret is butter firming in the chill.
Chef Juliette
Crayfish Toast
Rosy crayfish butter, crisp crescent toast, and a tail split neatly down the middle: this small canapé teaches the classical art of making one ingredient provide both its flavor and its ornament.
Chef Juliette
Sprats
Sprats marinés teach the discipline of a cold marinade: choose plump smoked fish, use shallot, parsley, oil, and vinegar sparingly, then turn them patiently until every side gleams.
Chef Juliette
Gotha and Milan Salami
Two distinguished cures, one exact knife: Gotha and Milan salami overlapped into a generous crown with parsley at its centre, proving that a proper hors-d'œuvre needs no cooking when the slicing is precise.
Chef Juliette
Butters and Creams
Beurres et crèmes d’hors-d’œuvre prove that cold-table finesse is mostly timing: smooth good dairy, cover it closely, hold it cool, then season only as you dish so every spoonful keeps a clean edge.
Chef Juliette
Lapwings’ Eggs in Aspic
A clear aspic ring holds hard-boiled quail eggs upright, points down in the mould so they stand proud on the platter. Clarity, patient layering, and a quick unmould make the whole dish.
Chef Juliette
Barquettes
Little boats of short paste, baked until truly dry, then filled at the last sensible moment. Their elegance comes from crispness and proportion, because a fine garnish cannot rescue a damp shell.
Chef Juliette
Marinaded Cèpes
Cèpes marinés teach the discipline of hot marinade and cold patience: small porcini kept whole, parboiled briefly, then steeped under sharp vinegar, oil, garlic, coriander, fennel, thyme, and bay.
Chef Juliette
Caviare Toast
A crisp, cool round of toast carries caviare butter, a grooved thread of softened butter, and a cold spoonful of fresh roe: three textures, no clutter, and a lesson in exact temperature.
Chef Juliette
Lobster Butter
Beurre de Homard turns useful lobster scraps into a satin, coral-pink butter, proving that careful pounding and a fine sieve, not expensive claw meat, make this classical spread.
Chef Juliette
Danish Toast
Supple warm brown bread, sharp horseradish butter, and cool bands of smoked salmon, caviar, and wine-marinated herring, stamped only after garnishing: a precise little lesson in restraint, proportion, and a very sharp cutter.
Chef Juliette
Anchovy Paupiettes
Cold cucumber cups, sharpened by cooked marinade and circled with anchovy, carry a silk-smooth tuna cream: a precise little hors d’oeuvre whose success depends on draining every layer well.
Chef Juliette
Mustard Sauce with Cream
Sauce Moutarde à la Crème teaches the cleanest cold emulsion: season Dijon mustard first, then loosen it little by little with fresh cream until it falls from the spoon in a pale, glossy ribbon.
Chef Juliette
Pimento Butter
Equal weights of red capsicum and real butter become one silken, red-gold spread, provided you honor the final sieve, the step that gives Beurre de Piment its polish.
Chef Juliette
Smoked-salmon Duchesses
Duchesses au Saumon Fumé turn crisp little Choux into cold, rose-filled bites under a clear maigre glaze, a precise lesson in temperature, texture, and the savory reach of pâte à choux.
Chef Juliette
Nantua Duchesses
Petite Choux hide a rose crayfish purée beneath layer after layer of clear gelée. The lesson is temperature and patience: each transparent film must set before the next one goes on.
Chef Juliette
Salad of Filleted Salted Herrings
Salted herring, properly soaked and kept whole, wears a pale sauce of mayonnaise, soft roe, vinegar, onion, and fine herbs: a cold hors-d'oeuvre whose strength is disciplined balance.
Chef Juliette
Karoly Éclairs
Éclairs Karoly turn pâte à choux into a cold game showpiece: Champagne-scented woodcock offal inside, brown chaud-froid outside, and a clear veil of game jelly that must gleam, never clump.
Chef Juliette
Marinaded Smelts
Crisp-fried smelts, softened by a day in vinegar, garlic, carrot, and onion: a cold hors d'oeuvre whose most important cooking happens after the pan leaves the fire.
Chef Juliette
Rolled Anchovies
Anchois roulés turn three ingredients into a proper cold hors-d'œuvre: firm green olives packed with beurre d'anchois, each bound by one intact fillet and chilled until the butter holds cleanly.
Chef Juliette
Smoked Hamburg Beef
Paper-thin smoked beef, served cold in loose little cones or perfectly flat. This quiet hors-d'œuvre teaches the whole discipline of cold service: slice finely, handle lightly, plate late.
Chef Juliette
Frogs or Nymphs à l’Aurore
Golden paprika chaud-froid clings to tender frogs’ legs beneath clear Champagne jelly, with chervil pluches and tarragon suspended like water-grasses: the cold showpiece that teaches temperature, dryness, and patience.
Chef Juliette
York Cones
Paper-thin York ham becomes a proper cornet when its seam holds and its filling stays cool: two neat bites, one piped with savoury butter, the other with chicken cream.
Chef Juliette
City Toast
Toast de Ville makes geometry delicious: crisp bread, thick Gruyère-Parmesan butter, and equal halves of Lyon sausage and cheese, flashed under the broiler until the edges gleam.
Chef Juliette
Fennel à la Grecque
Cool fennel wedges glistening in lemon, olive oil, and crushed coriander, tender at the edges and firm at the heart. The lesson is simple: the cooking liquor becomes the marinade.
Chef Juliette
Quartered Tomatoes
Firm peeled tomatoes, packed with a jewel-cut Macédoine bound in softly set mayonnaise, chilled until cleanly sliceable, then quartered into cold, trim bites for the first glass of the evening.
Chef Juliette
Tartlets and Barquettes
These petite pastry shells teach the discipline of cold hors-d'œuvres: bake them fully dry, cool them completely, then add compound butter or aspic-set shrimp mousse without surrendering the crisp bite.
Chef Juliette
Herrings with French Beans
Very cold new-season herring, skinned and bright with parsley, beside firm haricots verts carrying melted butter. The clean shock of cold fish and hot beans makes this spare hors-d’œuvre sing.
Chef Juliette
Smoked Salmon
Silken smoked salmon, cut into thin triangles, rolled into neat cones, and ranged in a parsley-centered crown. The cure has done the deep work; cold hands and clean geometry bring it to the table.
Chef Juliette
Herrings à la Russe
Salt-cured herring and cold waxy potatoes, laid in alternating rows and sharpened with oil, vinegar, shallot, chervil, fennel, and tarragon: a composed salad whose discipline is balance, not ornament.
Chef Juliette
Brains à la Robert
Cervelles à la Robert turns careful poaching and cold saucing into a lesson in texture: tender lambs’ brains, clean slices, lively mustard cream, and celery julienne with enough snap to wake the plate.
Chef Juliette
Various Hard-boiled Eggs
One well-cooked egg becomes a whole cold table: butter-rosetted discs, fish and vegetable-filled halves, neat quarters, and salad, all held together by smooth texture, sharp seasoning, and a proper chill.
Chef Juliette
Caviare Duchesses
Little savory choux under a clear aspic glaze conceal either briny caviar or soft caviar cream, then travel to the table over ice with their polish and delicacy intact.
Chef Juliette
Tomatoes à l’Américaine
Tomates à l’Américaine proves that macération is enough: firm tomato slices, lightly glossed with oil and vinegar, rested twenty minutes, then composed beneath a crisp border of fine onion rings.
Chef Juliette
Foie-gras Sausages
Pale, buttery roundels of foie-gras sausage circle a cool mound of finely chopped aspic: a lesson in cold charcuterie service where clean slicing and measured chill make the whole dish.
Chef Juliette
Anchovy Allumettes
Allumettes aux anchois turn cold puff pastry, fish mousseline, and anchovy butter into crisp little matchsticks, bronze at the edges and savoury through the centre, built for an apéritif tray passed warm.
Chef Juliette
Tunny in Oil
Thon à l’huile proves that restraint is a technique: firm flakes, good preserving oil, and no meddling. Open one tin carefully, keep the fish whole, and the cold table is ready.
Chef Juliette
Anchovy Toast
Canapés aux anchois teach precision at a glance: crisp oval toasts, smooth beurre d'anchois, neat fillet lattices, and alternating rings of white and yolk that make formal geometry feel entirely alive.
Chef Juliette
Eel au Vert
Anguilles au vert is the green lesson of the Flemish north: tender eel held in a cold, yolk-bound wine sauce crowded with sorrel, nettles, chervil, savory, and herbs.
Chef Juliette
Norwegian Duchesses
Little golden choux filled with a smooth Kilkis-and-butter purée and brushed with clear savory jelly, a French cold-larder bite whose success depends on dry shells and cool fillings.
Chef Juliette
Marinaded Trout
Truites marinées teach the quiet art of acid poaching: four small trout cooked at a bare tremble, cooled in their sharp white-wine liquor, and served cold with lemon.
Chef Juliette
Celery à la Grecque
Céleri à la Grecque turns humble celery hearts into a bright, cold hors d'oeuvre, gently cooked in lemon, olive oil, white wine, and coriander, then cooled in the same fragrant liquor.
Chef Juliette
Fresh Figs
Perfect summer figs, chilled but never drowned, laid over vivid leaves and banked with broken ice: a classical hors-d'oeuvre proving that restraint is a technique, not an absence of one.
Chef Juliette
Duchesses à la Sultane
Tiny choux with crisp, hollow shells, a satin fowl purée enriched by pistachio butter, and a clear jelly gloss under chopped pistachios: green on green, made for passing with drinks.
Chef Juliette
Tongue Cones
Paper thinness makes Cornets de Langue Écarlate: rosy red salted tongue curled around a mustard-bright butter, chilled just firm enough to hold, then set out for drinks, dinner, or the picnic basket.
Chef Juliette
Anchovy Butter
Beurre d’Anchois turns two ingredients into a silky, deeply savoury spread. Pounding makes them one, but the fine sieve finishes the work, removing every fibre and pin bone before the butter reaches bread.
Chef Juliette
Game Cream
Crème de gibier turns a small piece of cold roast into a generous hors d'oeuvre: game worked with butter and cream, sieved to silk, then lightened for the first toast.
Chef Juliette
Anchovy with Pimentos
Anchois aux piments turns four pantry ingredients into a precise cold hors d'oeuvre: salty brown fillets, sweet scarlet pepper, and three neat colors of egg and parsley around the lattice.
Chef Juliette
Cantaloup Melon
Melon cantaloup proves that selection is technique: catch the fruit at its perfumed moment, chill it without numbing it, then serve it plainly as the first course of a summer luncheon.
Chef Juliette
Paprika Butter
Sweet paprika is briefly awakened in warm white wine or consommé, then worked into soft butter until red-gold and fragrant, a three-ingredient lesson in why infusion comes before mixing.
Chef Juliette
Frivolities
Three precise fillings, one crisp fleet of Barquettes (No. 314): mushroom duxelles, silken ham mousse, and lemony shrimp cream, assembled late so every little shell reaches the table light and crisp.
Chef Juliette
Lucas Herrings
Harengs Lucas teaches controlled desalting and a loose mustard mayonnaise: firm salt-cured fish, softened first in water and then milk, coated with shallot, chervil, gherkin, and a quiet spark of cayenne.
Chef Juliette
Shrimps and Prawns
Crevettes et bouquets ask for no sauce and hide behind nothing: two sizes of very fresh shellfish, overlapped on curled parsley, cold, briny, generous, and ready before the first glass is poured.
Chef Juliette
American Relishes
Relishes à l’Américaine balance firm fruit, pearl onions, and gherkins in cinnamon-scented sweet-sour vinegar, with cayenne at the finish. The lesson is timing: each piece must keep its own bite.
Chef Juliette
Cucumber Salad
Salade de concombres proves that salting is not busywork: press away the cucumber’s excess water, then dress it with oil, vinegar, pepper, and chervil for clean crunch.
Chef Juliette
Various Carolines
Carolines turn one unsweetened choux batch into four polished savory bites: tongue, chicken, game, and foie gras purées under matching chaud-froid coats, each finished with a clear aspic shine.
Chef Juliette
Red Mullet à l’Orientale
Small whole red mullet poached at a bare tremble in white wine, tomato, fennel, coriander, and saffron, then cooled in their golden liquor and served cold with peeled lemon.
Chef Juliette
Smoked Breast of Goose
Poitrine d’oie fumée asks for no fire, only a cold breast, a keen knife, and the patience to cut each smoky, rose-colored slice thin enough to fold.
Chef Juliette
Duchesses
Small in size and exact in method, these savory choux hold a cool chicken purée beneath clear aspic gloss and green pistachio, teaching the quiet discipline of temperature.
Chef Juliette
Oysters
The cold hors-d’œuvre that teaches restraint: live oysters opened cleanly, kept in their deep shells with every drop of liquor, and served with lemon, brown bread, and good butter.
Chef Juliette
Mild, Grilled Capsicum
Scorch the skins with conviction, peel while the flesh is warm, then cut the sweet peppers in julienne and dress them simply. This composed salad proves that blackened skin is sacrifice, not spoiled flesh.
Chef Juliette
Caviare and Blinis
Caviar et blinis is a lesson in contrast: cold, saline pearls against hot, tender yeast cakes, with no onion to shout over either. Ferment gently, cook quickly, and serve them at once.
Chef Juliette
Crayfish Butter
Beurre d’écrevisses turns what looks like waste into the rose-red heart of sauce Nantua: crayfish shells pounded fine with real butter, then passed twice until all perfume remains and every fragment is gone.
Chef Juliette
Stuffed Olives
Large Spanish olives spiral-stoned, piped with a cool poultry cream, and briefly tempered before serving, so their flesh stays plump and their oil is left on the towel, not the plate.
Chef Juliette
Rillettes and Rillons
Rillettes et rillons arrive as the charcutier intended: one spreadable and fibrous, the other in succulent browned pieces, both very cold, with bread and sharp cornichons waiting.
Chef Juliette
Celery “A la Bonne-femme”
Céleri à la bonne femme turns equal weights of tender celery and russet apple into a crisp, pale hors-d’œuvre, finely minced and bound with cool Dijon cream before the apple can darken.
Chef Juliette
Moulded Creams
Tiny caviare or chicken creams, butter-set in fluted moulds and turned onto crisp toast at the last moment: a composed French hors-d'oeuvre whose delicacy depends on cold, not complication.
Chef Juliette
Sardines
Three good tins, three distinct seasonings, and no needless fuss: sardines assorties teach the cold table’s quiet discipline, choosing well, preserving each fish whole, and serving every variety exactly as packed.
Chef Juliette
Lobster Cream
Crème de homard turns cooked lobster trimmings and coral into a silken chilled spread, dense with butter yet lifted by whipped cream, proof that pounding and sieving are the heart of refinement.
Chef Juliette
Anchovy Medallions
Chilled vegetable discs, anchovy fillets fitted neatly around the rim, and three classical centres: a small canapé that teaches proportion, clean shaping, and the discipline of seasoning cold food.
Chef Juliette
Caviare Butter
Beurre de caviar turns two ingredients into a polished cold-table spread: keep the butter cool, pound until completely uniform, then pass it fine so every bite carries the roe's full salt-brine.
Chef Juliette
Smoked Eel
Anguille fumée asks for one piece of discipline: handle the rich, dark flesh gently, free it cleanly from skin and bone, then stop. No sauce, no garnish, no fuss between the smoke and the table.
Chef Juliette
Tunny Cream
Oil-packed tuna, soft butter, and whisked cream become a cool, silken hors d'oeuvre for toast. Crème de thon teaches the cold emulsion: match temperatures, pound finely, then fold gently.
Chef Juliette
Stuffed Cucumbers
Concombres farcis turn a humble cucumber into a proper cold hors-d’œuvre: firm little barquettes, sharpened by marinade and filled with jewel-cut macédoine in glossy mayonnaise.
Chef Juliette
Smoked Salmon Cream
Crème de saumon fumé is a lesson in texture: smoked salmon, butter, and cream worked perfectly smooth, then lifted with softly whipped cream into a cool, silken spread for the first glass of the evening.
Chef Juliette
Tongue Toast
Salted red tongue, cool mustard butter, and pale-gold toast meet in a precise little canapé, stamped into stars only after the butter firms so every edge stays clean.
Chef Juliette
Anchovy Fillets
Filets d’Anchois turn a jar of oil-cured fish into a proper cold hors-d’œuvre: slender fillets crossed in a lattice, bright capers, parsley, and alternating gold and white egg.
Chef Juliette
Cherries à l’Allemande
Morello cherries, clove, cinnamon, nutmeg, and tarragon steep for a fortnight in sweetened vinegar, becoming the bright, sharp-sweet spoonful that wakes cold meats and a picnic pâté.
Chef Juliette
Curry Butter
Beurre au curry turns two ingredients into a decided, aromatic spread: soft butter carries every note of the powder, while patient tasting, not a rigid spoonful, sets the proper strength.
Chef Juliette
Arles, Bologne or Large Lyons Sausages
Three great sausages, one quiet lesson: cut them thin, keep each character distinct, and overlap the slices generously. No cooking, no fussy garnish, just charcuterie arranged with a sure hand.
Chef Juliette
Small Artichoke-bottoms
Pale, tender artichoke cups, lemon-bright from their au blanc cooking and twenty-minute marinade, holding a neat macédoine of vegetables: careful trimming turned into a generous cold hors d’œuvre.
Chef Juliette
Cucumber and Pimento Salad
Curved cucumber ribbons meet an equal measure of sweet red pimento, with oil and vinegar doing no more than sharpening their freshness. The spiral cut is the flourish, and crisp texture is the discipline.
Chef Juliette
Tomatoes à la Monégasque
A Riviera hors-d'oeuvre of little marinated tomatoes crowned with a cool, herb-bright tuna and egg mince, held by thick mayonnaise and piped high enough to make each two-bite morsel generous.
Chef Juliette
Milt Butter
Beurre de laitances turns mild herring milt, lemon, mustard, and its own weight in butter into a pale, silken spread. Gentle poaching preserves tenderness; the fine sieve makes the dish.
Chef Juliette
Smoked Salmon Butter
Beurre de saumon fumé is smoked salmon and butter in exact balance, pounded then sieved to a rose-colored silk that spreads cleanly on toast without letting the smoke turn sharp.
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