Chef Juliette
Smelt (Éperlans)
Tiny éperlans, lightly floured and fried until their tails stand crisp, arrive in a generous heap on a napkin with fried parsley and grooved lemon, a weeknight lesson in heat and restraint.
Recipe Archive
Appetizers & Snacks
Explore appetizers and snacks built for the first impression: crisp textures, generous dips, shareable bites, and small dishes that set the tone for the meal.
1088 recipes
Culinary Explorer
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Recipes
Chef Juliette
Brandade de Morue
Brandade de Morue turns salt cod, warm olive oil, and milk into a pale, silky emulsion: keep everything warm and add the oil slowly, then crown the generous dome with butter-fried bread.
Chef Juliette
Brandade de Morue à la Crème
Salt cod worked warm with cream, one patient spoonful at a time, until the rough flakes become a glossy Nîmes paste, domed generously and ringed with butter-fried croutons for the table.
Chef Juliette
Potted Char
Wine-poached char packed in its earthenware crock beneath butter gold: a make-ahead first course that turns careful cooling, thorough boning, and one unbroken seal into quiet abundance.
Chef Juliette
Whitebait
Friture de blanchaille is a lesson in hot fat and restraint: flour shaken nearly bare, minute-long batches, a snap of salt and cayenne, and fried parsley still vivid green.
Chef Juliette
Cold Salt Beef
Bœuf Salé Froid turns a chilled piece of salt beef into a proper luncheon dish: trim only what is ragged, preserve every ribbon of fat, then carve thinly against the grain.
Chef Juliette
Pressed Beef
Bœuf pressé sets salt-cured breast into clean, generous slices under honest pressure, then seals it beneath a clear red-brown gelée, proving that a loaf tin and pantry weights can do a cold larder's work.
Chef Juliette
Fritôt of Sheep’s Trotters
Tender sheep’s trotters under a light, dry golden shell, sharpened with lemon and parsley and served with tomato sauce apart: a lesson in drying, battering, and frying without heaviness.
Chef Juliette
Zampino Froid
Zampino froid proves that charcuterie service is a knife skill: set the Modenese stuffed trotter firm in the cold, then cut it nearly translucent for a spare, generous hors-d'œuvre.
Chef Juliette
Ursulines de Nancy
A grand little hors d’œuvre made workable at home: crisp barquettes, Port-scented foie gras, tender chicken mousseline, black truffle, asparagus, and chicken glaze brought together with exact timing and no extra hands.
Chef Juliette
Rognons de Coq Farcis pour Entrées Froides, Garnitures, etc.
Foie gras butter fills these delicate cock’s-kidney halves before white chaud-froid and clear gelée seal them into gleaming cold bites, trimmed underneath so every one sits steady when the dish reaches the table.
Chef Juliette
Chicken Croquettes and Cutlets
Cold paste is the whole discipline: chicken, mushroom, tongue, and truffle bound in reduced Allemande, shaped two ways, sealed in fine crumbs, and fried until crisp outside and creamy within.
Chef Juliette
Brochettes de Foies de Volaille
Chicken livers meet fierce butter twice: first to stiffen, then under the grill with blanched bacon, browned mushrooms, and fine bread raspings, until the crust is bronze and the centers stay juicy.
Chef Juliette
Fritôt ou Marinade de Volaille
Fritôt turns modest cooked chicken into a proper hot first course: lemon and herbs within, a fine golden shell outside, and tomato sauce waiting beside it for dipping.
Chef Juliette
Sylphides de Volaille
Sylphides de Volaille pair poached chicken mousselines with Mornay, tender collops, and piped Soufflé au Parmesan, baked in crisp barquettes until the crowns rise and bronze, then carried straight to the table.
Chef Juliette
Mousselines de Volaille à la Florentine
Mousselines de Volaille à la Florentine sets silken chicken over butter-stewed, thoroughly dried spinach in crisp pastry boats, then gives each one a glossy cream glaze.
Chef Juliette
Foie Gras au Paprika
Whole foie gras scented with sweet paprika, Spanish onion, and bay, baked just until supple, sealed beneath its own fat and clear aspic, then served cold in generous slices.
Chef Juliette
Mousse de Foie Gras
Mousse de Foie Gras is the cold savoury mousse in its purest form: foie gras, a thickened base, gelatine, and half-whipped cream set to a cool, unctuous slice.
Chef Juliette
Mousselines de Foie Gras
Mousselines de foie gras teach the precise difference between a mousse and a mousseline: the same silken mixture, portioned individually, chilled until tender, and glazed with aspic that catches the light.
Chef Juliette
Parfait de Foie Gras
Parfait de Foie Gras proves that judgment is a technique: buy from a fine Southwest house, temper the crock with care, then serve cool, silken slices with warm toast.
Chef Juliette
Terrine de Caneton Rouennais à la Gelée
Terrine de Caneton Rouennais à la Gelée turns one duckling into both rich liver filling and clear carcass aspic, a cold Normandy centerpiece built by cool forcemeat, gentle heat, and patience.
Chef Juliette
Filets de cailles aux Pommes d’Or
Tender quail suprêmes, ruby Port jelly, and tangerine granité meet inside bright citrus shells, a cold first course that teaches the discipline of setting one texture completely before adding the next.
Chef Juliette
Mandarines de Cailles
A cold classical conceit made workable at home: tangerine shells packed with quail Mousse and foie gras, crowned with roast fillet, then finished in glossy brown chaud-froid and clear aspic.
Chef Juliette
Sylphides d’Ortolans
Four truffled mousseline cassolettes, gently poached and crowned with butter-seared quail, then glossed with beurre noisette, pale glaze, and pineapple juice, a precise grand-kitchen bite brought home.
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