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.
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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
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.
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
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
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
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
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 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
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 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
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 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 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
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
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
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
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
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
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
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
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 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.
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