Chef Juliette
Selle de Chevreuil à la Beaujeu
A larded saddle roasted rosy, framed with lentil-filled artichoke bottoms and consommé-glazed chestnuts, with Sauce Chevreuil passed separately: a composed game roast whose garnish carries the plate.
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Chef Juliette
Sauté de Faisan
Sauté de Faisan rewards restraint: young pheasant cooked gently in butter, breast pulled early, and a short pan sauce reduced to a gloss and poured only when the platter is ready.
Chef Juliette
Côtelettes de Faisan
Cold pheasant mousseline, cut into neat côtelettes, masked with glossy sauce chaud-froid, truffled, and sealed beneath clear aspic: a grand cold preparation made manageable for one attentive home cook.
Chef Juliette
Faisan en Cocotte
Faisan en Cocotte keeps pheasant nearly dry in butter, then brings in pearl onions, mushroom caps, and turned black truffle at precisely two-thirds cooking before building its glossy jus.
Chef Juliette
Râble de Lièvre à l’Allemande
A lean hare saddle roasts over the marinade vegetables, then finishes under cream: disciplined timing, constant basting, and a few drops of lemon turn spare game into a generous platter.
Chef Juliette
Filets de Levraut à la Mornay
Leveret collops and buttered croûtons meet slice for slice with black truffle, then a pale Madeira glaze is strained, mounted with cold butter, and poured over the lot. The lesson is timing; the reward is gloss.
Chef Juliette
Noisettes de Chevreuil Romanoff
Rose-centred venison noisettes sit on chicken-stuffed cucumber, crowned with black truffle and glossed with poivrade crémée, while mushroom purée waits beside the platter: a composed classic made workable for one careful cook.
Chef Juliette
Faisan à la Périgueux
A pheasant truffled to its breast, poêlé gently in Madeira, ringed with tender game quenelles, and served with Périgueux sauce deepened by every clear, reduced spoonful of the bird's own liquor.
Chef Juliette
Pheasant (Faisan)
Faisan rôti teaches the decisive judgment of game cookery: choose a young bird for roasting, protect its lean breast with bacon, then carve it beneath a glossy shallot jus.
Chef Juliette
Chaud-froid de Faisan
Cold poached pheasant, a brown chaud-froid sauce deepened with its own fumet, black truffle, and trembling aspic: an exacting make-ahead centerpiece whose success rests on coating while the sauce still flows.
Chef Juliette
Faisan à la Croix de Berny
Cold pheasant rebuilt over truffled foie-gras parfait, its sliced fillets lacquered with clear aspic and ringed by chaud-froid-coated quail: a grand lesson in temperature, structure, and patient hands.
Chef Juliette
Faisan à la Sainte-Alliance
The croûton is the dish: woodcock offal, fatback, anchovy, and truffle beneath a barded pheasant, drinking every roasting drop before bitter orange cuts through the richness.
Chef Juliette
Faisan à la Choucroûte
Faisan à la Choucroûte sets butter-poëled pheasant over foie-gras-enriched cabbage, then sends the strained cooking liquor apart, glossy and deliberately greasy, because restraint means stopping before the bird dries.
Chef Juliette
Faisan à la Mode d’Alcantara
Faisan à la Mode d’Alcantara protects lean pheasant with foie gras, perfumes it with port and black truffle, then finishes the bird en casserole in a glossy, wine-dark sauce made for a celebration.
Chef Juliette
Pâté Chaud de Faisan
Pheasant roasted deliberately underdone, layered with game-liver gratin forcemeat, mushrooms, and truffle inside a burnished raised crust, then opened at the table for a glossy carcass-built salmis sauce.
Chef Juliette
Civet de Lièvre
Hare, red wine, bacon, and the liaison that decides the whole dish: build the roux golden, braise at a tremble, then bind with blood off the boil for a sauce of dark, lucid gloss.
Chef Juliette
Filets de Levraut à la Vendome
Hare loins are contised with truffle, curved into poached rings, anchored on game forcemeat and filled with tenderloin, mushroom and poivrade, while chestnut purée waits alongside.
Chef Juliette
Feathered Game
Ten classes, one governing rule: mature pheasant and woodcock under expert control, keep the other birds fresh, and never pierce a young bird with fat or pretend it will save an old one.
Chef Juliette
Selle de Chevreuil et Cuissot
Selle de Chevreuil et Cuissot teaches the discipline of game: strip every tendon, skip marinade for a young, well-hung joint, roast in butter, and stop before leanness turns to dryness.
Chef Juliette
Faisan Souvaroff
Butter-poêlé pheasant, a lavish foie gras stuffing, six whole truffles, and Madeira finish beneath a flour-sealed terrine lid, where the captured juices become the sauce and the table gets the first scent.
Chef Juliette
Selle de Chevreuil aux Cerises
Verjuice perfumes rather than pickles this saddle, while a thermometer protects its rosy centre. Poivrade and red-currant jelly meet in strict equality, with semi-candied cherries folded through for the generous game table.
Chef Juliette
Galantine de Faisan
A pheasant galantine teaches disciplined cold cookery: bone through the back, stripe the forcemeat with tongue and truffle, poach at a tremble, then press lightly for a clean, generous slice.
Chef Juliette
Faisan à la Crème
Whole pheasant cooked in butter with quartered onion, then basted under tangy cream until the bird is burnished and the sauce gleams ivory around it, ready for the table in its saucepan.
Chef Juliette
Mousses et Mousselines de Lièvre
Hare, egg white, and half-whipped cream become a remarkably light game forcemeat, gently cooked as one generous mousse or four individual mousselines in a quiet bain-marie.
Chef Juliette
Selle de Chevreuil à la Cumberland
Rosy roast saddle, no marinade, with a cool port and red-currant sauce served apart and haricots verts shining with butter: a grand game roast scaled cleanly for four.
Chef Juliette
Pain de Faisan en Belle-vue
Pain de Faisan en Belle-vue sets tender pheasant and black truffle beneath clear aspic, with a butter-rich filling and a cold, clean slice that returns the classical buffet canon to the home table.
Chef Juliette
Faisan à la Normande
Pheasant bronzed in butter, nestled among six softened apples, and finished under a veil of cream: Normandy’s lesson in protecting lean game while letting fruit become its sauce.
Chef Juliette
Noisettes de Chevreuil Valencia
Seared venison noisettes rest on butter-fried brioche Croûtons beneath a light veil of bigarrade, while a sharp orange salad keeps the rich, gamey plate poised.
Chef Juliette
Suprêmes de Faisan Gastronome
Suprêmes de Faisan Gastronome turns one pheasant into a cold architectural centerpiece: glossy chaud-froid breast slices, a precisely matched leg-meat mousse, Champagne-poached truffles, and aspic cut like little jewels.
Chef Juliette
Selle de Chevreuil à la Créole
A brief aromatic marinade, a hot spit-style roast kept pink at the center, buttery bananas, and Robert sauce sharpened with one-third poivrade: a grand saddle translated for four without losing its nerve.
Chef Juliette
Hare and Leveret (Lièvre et Levraut)
Young hare, browned deeply and braised gently in red wine, teaches the grammar of game cookery: age chooses the method, fond deepens the sauce, and a bare simmer protects the lean meat.
Chef Juliette
Faisan à la Bohémienne
Whole pheasant filled with truffled foie gras, butter-cooked with Madeira and burnt brandy, then sealed in deeply savoury jelly: a cold centerpiece whose success rests on seasoning before chilling.
Chef Juliette
Soufflé de Faisan
Pheasant and cream become a feather-light mousseline in a buttered dish, baked gently so the centre stays tender, with a glossy game-scented demi-glace served separately.
Chef Juliette
Faisan Demidoff
Butter-roasted pheasant, crescent-cut roots, onion roundels, celery, and black truffle meet in one cocotte, where disciplined timing keeps the bird succulent and turns a precise grand-kitchen garnish into generous home-table food.
Chef Juliette
Selle de Chevreuil au Genièvre
A lean venison saddle, carefully larded and roasted pink, meets gin burned clean in the tray, one juniper berry, reduced cream, and poivrade, with barely sweet apples keeping the dark sauce bright.
Chef Juliette
Mousses et Mousselines de Faisan
Cold is the craft in these pheasant mousselines: a fine forcemeat bound with egg white and cream, poached gently, then served with a glossy sauce drawn from the bird's own fumet.
Chef Juliette
Lièvre en Daube
A whole hare reconstructed around two truffled forcemeats, braised gently under bacon and set cold in wine-dark jelly: a demanding but orderly lesson in temperature, texture, and the discipline of a clean slice.
Chef Juliette
Noisettes de Chevreuil Walkyrie
Noisettes de Chevreuil Walkyrie sets tender roebuck over crisp Pommes Berny, then crowns each with grilled mushroom and Soubise. A peppery venison reduction binds the formal architecture into one generous dish.
Chef Juliette
Noisettes de Chevreuil au Genièvre
Tender venison noisettes meet smoking oil, burned gin, juniper, cream and poivrade, while warm stewed apples cut the richness. The lesson is heat: a hard sear, a rosy centre, no lingering.
Chef Juliette
Noisettes et Côtelettes de Chevreuil
Lean venison, fierce heat, and no dawdling: fresh noisettes meet foaming butter, marinated cutlets meet smoking oil, then croûtons turn a fast sear into a generous classical platter.
Chef Juliette
Chaud-froid de Faisan à la Buloz
Brown-glazed pheasant suprêmes and ivory mushrooms alternate beneath a clear, truffle-set dome of aspic, a cold centerpiece whose elegance depends on temperature, not ornament alone.
Chef Juliette
Faisan à la Georgienne
A whole pheasant poached in grape and orange juices with walnuts, Malmsey, and strong green tea, then bronzed fiercely and served under a glossy game sauce.
Chef Juliette
Salmis de Faisan
Salmis de Faisan makes one bird build its own sauce: roast it deliberately underdone, crush the carcass into reduced wine and game Espagnole, then finish the pieces once, glossy, hot, and fragrant with truffle.
Chef Juliette
Faisan à la Régence
Faisan à la Régence brings the grand garnish home: a butter-poêled bird, delicate game quenelles, grooved mushrooms and cocks’ kidneys, with Salmis sauce gleaming beside it.
Chef Juliette
Noisettes de Chevreuil Villeneuve
Rich, hand-chopped roebuck noisettes wrapped in caul and browned at the last moment, arranged in a generous crown beneath glossy Chasseur sauce, with smooth celery purée sent separately.
Chef Juliette
Selle de Chevreuil avec Sauces Diverses
Roebuck saddle roasted rosy and carved thick, with a choice of five classical sauces that prove the accompaniment is not an accessory here: it gives the dish its proper name and final character.
Chef Juliette
Suprêmes de Faisan Châtelaine
Suprêmes de Faisan Châtelaine turns poached pheasant into alternating ivory and brown medallions, each domed with cold mousse, glazed with chaud-froid sauce, and suspended under clear, savory aspic.
Chef Juliette
Faisan à la Bohémienne
Faisan à la Bohémienne pairs butter-burnished pheasant with a cold heart of paprika-seasoned foie gras and truffle, then finishes the cocotte with flaming Cognac and glossy reduced game gravy.
Chef Juliette
Suprêmes, Côtelettes et Filets de Faisan
The decisive rule for pheasant breast: poêle the birds just underdone, keep the meat on the bone until the plates are ready, then raise the suprêmes and serve immediately with glossy jus.
Chef Juliette
Faisan en Daube
A whole pheasant, boned and rebuilt around truffled forcemeat and foie gras, gently poêlé in Madeira, then chilled in its own savory jelly until every slice holds clean and gleaming.
Chef Juliette
Lièvre Farci à la Perigourdine
Whole hare, larded and filled with its own offal, blood, bacon, bread, and Périgord truffle, braised gently in white wine and glazed at the last moment with a glossy truffle game sauce.
Chef Juliette
Faisan à l’Angoumoise
Cold truffle and chestnut stuffing enriches a lean pheasant from within; bacon guards the roast, then comes off for the final eight minutes so the skin bronzes before Périgueux sauce reaches the table.
Chef Juliette
Faisan en Casserole
A whole pheasant poêlé gently in butter, bronzed uncovered, and finished with brandy and game gravy: lean game kept succulent by basting, a snug casserole, and exact timing.
Chef Juliette
Faisan Kotschoubey
Pheasant cooked en casserole, raw truffle, and clear game glaze share the pot, while frizzled bacon and Brussels sprouts arrive apart: a grand composition brought within reach of one attentive home cook.
Chef Juliette
Côtelettes de Chevreuil Diane
Côtelettes de Chevreuil Diane sets rosy venison between tender triangles of game mousseline, then draws them together with creamy poivrade, black truffle crescents, egg white, and chestnut purée served apart.
Chef Juliette
Pain de Lièvre
Pain de lièvre turns pounded hare into a close, savoury loaf, then gives it the cold-table discipline of chaud-froid and clear aspic, with truffle visible beneath the jelly.
Chef Juliette
Selle de Chevreuil à la Baden-Baden
A butter-poêled venison saddle, carved rosy and flanked by unsweetened pears scented with cinnamon and lemon, with clear game jus and redcurrant jelly at the table.
Chef Juliette
Faisan en Chartreuse
A tender pheasant, only just poêlé, disappears inside savory braised cabbage, then emerges as a burnished chartreuse with pheasant-scented demi-glace alongside. The lesson is timing: deep flavor outside, delicacy protected within.
Chef Juliette
Faisan Grillé Diable
Faisan Grillé Diable turns a young pheasant into a burnished dinner of Dijon mustard, cayenne, fine crumbs, and butter, with gentle heat protecting the tender meat beneath the crisp crust.
Chef Juliette
Selle de Chevreuil à l’Allemande
A three-day marinade perfumes this lean saddle, but the roast lives or dies by its rosy center; the tray fond, cream, meat glaze, and one juniper berry make the sauce.
Chef Juliette
Civet de Chevreuil
Civet de chevreuil turns hard-working venison cuts into a wine-dark braise, then asks one honest question: will hare's blood give the sauce its defining civet finish, or will you serve the excellent stew it becomes without it?
Chef Juliette
Cuisses de Lièvre
Young hare legs larded with fine bacon and roasted like the Râble, then rested while their pan fond becomes a glossy red-wine jus: lean game kept succulent by disciplined heat.
Chef Juliette
Râble de Lièvre au Genièvre
A roasted saddle of hare, kept juicy beneath its browned surface, with gin, poivrade, cream, and juniper drawn into one strained sauce: the lesson is reduction with restraint.
Chef Juliette
Côtelettes de Chevreuil Conti
Hot-sautéed venison, just pink at the center, stands in a crown with salted tongue, while white-wine poivrade gleams over the meat and a light buttered lentil purée waits alongside.
Chef Juliette
Filets de Levraut à la Dampierre
Truffle-contised leveret fillets and tenderloins stand around their own silken mousseline, with chestnuts, mushrooms, onions, and a peppery poivrade made from every drop of cooking liquor.
Chef Juliette
Râble de Lièvre
Lean hare teaches precision: trim every tendon, lard the râble finely, roast it with nerve, then turn its fond into a glossy red-wine jus for four at the home table.
Chef Juliette
Mousse de Faisan
Mousse de Faisan sets roasted game and half-whipped cream into a chilled, silken mould for four, proving that the classical cold table needs attention, not a brigade.
Chef Juliette
Soufflé de Lièvre
Hare becomes silk, then rises: a cold-worked mousseline folded with two egg whites, baked bronze and finished with glossy hare fumet, butter-tossed minion fillets, and black truffle.
Chef Juliette
Boar and Young Boar (Sanglier et Marcassin)
Sanglier et Marcassin teaches restraint: choose a truly young animal, preserve its natural fat, and let the prepared Provençal cold daube set the saddle into clean slices with glossy gravy and aspic.
Chef Juliette
Terrine de Faisan
Terrine de Faisan follows the hare terrine's grammar with tenderer game: bake it more briefly, trust the clear fat at the surface, then press it cold for generous, clean slices.
Chef Juliette
Terrine de Lièvre
A pie without its crust: hare fillets, truffled forcemeat, and bacon baked in gentle layers, then pressed cold until every generous slice holds cleanly and tastes deeply of game.
Chef Juliette
Young Wild Rabbit (Lapereaux)
Lapereaux sautés teaches the whole sauté family: brown the young rabbit cleanly, capture the fond with wine and stock, then finish the sauce with cold butter for gloss and tenderness.
Chef Juliette
Pâté de Lièvre
A burnished raised pie of brandied hare, truffle, and bacon, its blood-enriched forcemeat held in firm pastry and its cooling spaces filled with clear, savory hare jelly.
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