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.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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.
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