Chef Juliette
Roast Sirloin
Aloyau rôti asks for restraint before the oven: leave the undercut under its heavy fat shield, roast over steady heat, and carve a bronze-crusted joint with both loin and fillet still rosy.
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Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
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Recipes
Chef Juliette
Fillet of Beef
A whole filet de bœuf, protected with a bacon bard and roasted at fierce heat, proves the lesson of lean meat: guard the outside, trust the thermometer, and rest before carving the rosy centre.
Chef Juliette
Rôtis de Veau (Veal Roasts)
Veal is the roast that should not meet a dry oven: poêlé under a lid with butter and matignon, it stays tender and leaves behind a gravy no bare roasting pan can match.
Chef Juliette
Mutton and Lamb Roasts
A burnished gigot with a rosy heart, its own juices on the board, and sharp mint at hand: roasting stripped to essentials, scaled from the banquet spit to one home oven.
Chef Juliette
Pork Roasts
Rôti de Porc teaches the honest roast: dry rind, fierce first heat, and patient resting, with sage and onions tucked inside, glossy pan gravy, and apple sauce waiting in the boat.
Chef Juliette
Venison Roasts
Two classical protections for lean venison, bacon around tender roebuck or a suet-paste jacket around haunch, meet fierce heat and fast final browning so the carved center stays rosy and succulent.
Chef Juliette
Pullets
Poularde rôtie teaches the whole discipline of roasting: salt within, shield the breast with bacon, let fierce heat colour the bird, then trust white juices and the thermometer together.
Chef Juliette
Truffled Pullet
A young hen perfumed from within: black truffle peel worked into fresh pork fat, generous quarters in the cavity, and thin slices under the breast skin before a burnished final roast.
Chef Juliette
Chicken à la Reine and Spring Chickens
A small pullet and spring chickens share one classical roasting grammar: real butter, steady basting, and turns through the oven, with doneness judged by pale juices and the thigh, never minutes alone.
Chef Juliette
Spring Chickens à la Russe
Two young chickens, bacon and anchovy threaded through their breasts, truffled sausage meat inside, and a final pour of hot bacon fat that turns the skin crisp before sharp Rémoulade meets it.
Chef Juliette
Roast Chicks
Four young chickens, butter-basted under cover and bronzed uncovered, then returned to their earthenware casserole with a short veal gravy. The lesson is restraint: stock enters only after roasting.
Chef Juliette
Roast Young Turkeys
Bacon shields the breast, sage and onions perfume the cavity, and careful knife work gives tender drumsticks: a burnished holiday bird with proper gravy and bread sauce beside it.
Chef Juliette
Truffled Young Turkey
Dindonneau truffé turns a small celebration bird into a lesson in perfume and protection: black truffle carried by pounded fat, skin sewn tight, parchment lifted only for the final burnished colour.
Chef Juliette
Roast Gosling
A burnished Oison Rôti, rich with sage and onions, teaches the discipline of rendered fat and exact timing: carve it straight from the oven and pass lukewarm apple sauce.
Chef Juliette
Caneton Rôti (Roast Duckling)
Caneton rôti teaches the central truth of roast duck: let the fat escape without piercing the meat, then bring burnished skin, sage-onion stuffing, and sharp apple sauce to one generous table.
Chef Juliette
Caneton Rouennais
Rouen's duckling, roasted fiercely for twenty minutes, carved at once, and dressed with wine-pressed carcass juices: the lesson is speed at the board and restraint at the heat.
Chef Juliette
Pintade (Guinea Fowl)
Young pintade, barded like pheasant and roasted only until its dark, fine-grained meat is just done, arrives burnished with a concentrated pan jus: a holiday bird made practical for one attentive home cook.
Chef Juliette
Young Pigeons (Squabs)
Pigeonneaux rôtis teach the discipline of fierce heat: four plump birds, skin burnished and crisp, meat only just done, with their buttery roasting juices kept safely beneath the crust.
Chef Juliette
Hare
The râble is the hare's one true roasting cut: trimmed to clean muscle, finely larded, driven through fierce heat, and carved just done with Poivrade Sauce waiting alongside.
Chef Juliette
Young Rabbit
Young wild rabbit treated as the canon treats young hare: the râble protected with pork fat, the pieces roasted over fierce heat, and a quick pan jus built while the meat rests.
Chef Juliette
Faisan Rôti
Faisan rôti teaches the essential bargain of roasting lean game: protect the breast, enrich the bird from within, and stop the heat on time, then serve every burnished slice with its generous accompaniments.
Chef Juliette
Faisan Rôti à la Perigourdine
Truffle is not a garnish here: a whole pheasant carries a cold farce of pork fat, foie gras, and large black truffle dice, then roasts under bacon in its cocotte.
Chef Juliette
Faisan à la Gunzbourg
Faisan à la Gunzbourg turns one pheasant into a lesson in classical concentration: snipe farce, diced truffle, butter-rich cocotte roasting, and a final spooning of carcass fumet.
Chef Juliette
Partridges
Perdreaux rôtis turn lean young game into a generous roast through three disciplined moves: butter within, fatback over the breast, and fierce heat stopped the instant the birds are done.
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