Chef Juliette
Oison à l’Allemande
A small gosling, its breast boned and filled with buttered apples, braised under a faithful baste, then ringed with ruby-filled apples and served with a glossy roast gravy.
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Chef Juliette
Oison à l’Alsacienne
A sausage-stuffed gosling, browned in butter and poêlé without one drop of cooking liquid, then set over goose-fat choucroute with lean bacon: Alsace’s generous lesson in dry covered roasting.
Chef Juliette
Oison à l’Anglaise
A burnished young goose filled with sage, dry-baked onion, and pressed bread, its rich pan gravy served around the bird and its lightly sweetened apples passed separately.
Chef Juliette
Oison en Civet
Oison en civet teaches the civet's final discipline: gosling braised in red wine, its sauce strained and bound with blood off the boil until wine-dark, satin-bodied, and ready for a generous table.
Chef Juliette
Oison au Raifort
Oison au Raifort turns one braise into a lesson in reduction: tender gosling, buttered noodles or Riz au Gras (No. 2252), and cold Horse-radish Sauce (No. 138) served apart.
Chef Juliette
Foie Gras
A whole goose foie gras, cold and truffle-studded, wrapped in bacon and sealed inside gilded pastry, where the crust catches its melting fat before the table opens it over cream-finished noodles.
Chef Juliette
Foie Gras cuit dans une Brioche
A truffle-studded whole foie gras, gently poached, cooled, and baked upright inside unsweetened brioche, where the dough catches every drop of fat and emerges deeply bronzed, tender, and clean-cut for a celebration table.
Chef Juliette
Escalopes de Foie Gras à la Périgueux
Cold foie gras, a close truffle coat, and a properly hot pan: the lavish sauté that teaches restraint, served in a circle around glossy Madeira sauce scented with Périgord truffle.
Chef Juliette
Escalopes de Foie Gras à la Ravignan
Escalopes de Foie Gras à la Ravignan encloses foie gras and truffle in unsweetened brioche with chicken forcemeat, baked golden and served with Périgueux sauce. The lesson is the seal: escaped fat leaves an empty parcel.
Chef Juliette
Escalopes de Foie Gras à la Talleyrand
Cold foie gras, a fierce dry pan, and a quick broiler make this grand Parisian composition possible at home: crisp pastry, truffled macaroni, bronzed collops, and clear chicken glaze shining beside it.
Chef Juliette
Soufflé de Foie Gras
A pale, tender soufflé of sieved foie gras, raw truffle, pounded chicken, and cream, poached under cover until barely risen and served with Madeira sauce, where cold work makes all the difference.
Chef Juliette
Timbale de Foie Gras à l’Alsacienne
Timbale de Foie Gras à l’Alsacienne hides creamy egg noodles, butter-sautéed foie gras, and black truffle inside a crisp pastry wall, with glossy truffled Sauce suprême waiting beside it.
Chef Juliette
Timbale de Foie Gras Cambacérès
Timbale de Foie Gras Cambacérès turns macaroni, chicken forcemeat, foie gras, and black truffle into a butter-gold mosaic dome, gently poached and carried whole to the table with glossy Périgueux sauce.
Chef Juliette
Timbale de Foie Gras Montesquieu
A truffle-tiled charlotte of chicken mousseline and foie-gras parfait, poached below a simmer and turned out whole, with sauce hongroise au paprika pooling pink and glossy around its base.
Chef Juliette
Aspic de Foie Gras
Foie gras, truffle, and poached egg white held inside limpid aspic, built one firm layer at a time and turned onto the dinner table with the calm confidence this dish rewards.
Chef Juliette
Foie Gras Gastronome
Cold precision in its grandest form: an egg of foie-gras parfait under paprika chaud-froid and clear aspic, poised on an ivory cushion and ringed with glazed black truffles.
Chef Juliette
Escalopes de Foie Gras Maréchale
Cold luxury with discipline: oval foie gras collops, domed with Pain de Foie Gras, masked in ivory chaud-froid, glazed clear, and ringed around truffle-hearted purée cherries.
Chef Juliette
Pain de Foie Gras
Pain de Foie Gras turns Madeira-braised liver into a silken, truffled aspic: a lesson in warm emulsion, gentle folding, and the quiet confidence of a cold dish made entirely ahead.
Chef Juliette
Pavé de Foie Gras Lucullus
A cold pavé built in clear layers of foie-gras purée, tender collops, black truffle, and aspic, each one set before the next so the square turns out with its lines intact.
Chef Juliette
Timbale de Foie Gras Tzarine
Foie gras at the centre, truffle-filled quails standing around it, and Madeira veal jelly sealing every space: a cold celebration timbale whose triumph depends on a sound pastry seal and a patient two-day rest.
Chef Juliette
Caneton Nantais à la Choucroûte
A whole Nantes duckling, browned and gently braised with Rhine wine, carved over choucroute glazed nearly dry with salt pork, then finished beneath a restrained veil of glossy veal sauce.
Chef Juliette
Caneton d’Aylesbury Poëlé à la Menthe
A butter-poêled Aylesbury duckling, bronzed only after its covered roast, with mint inside and clear veal gravy brightened by lemon. The lesson is simple: poêlé means butter, a lid, and no added liquid.
Chef Juliette
Caneton Molière
Caneton Molière rebuilds a boned duckling around foie gras, pork, and two truffle rows, then poaches it in carcass stock before a glossy Madeira finish. The lesson is cold filling, even shaping, and gentle heat.
Chef Juliette
Caneton Braisé aux Navets
Caneton Braisé aux Navets turns one cocotte into a lesson in glazing: burnished duck, pearl onions, and turnips carried to light brown before they finish in a glossy classical sauce.
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