Recipe Archive
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
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Chef Juliette
Homard à la Grammont turns temperature control into ceremony: decided-pink paprika mousse set in the shell, then clear aspic-glazed lobster collops, truffle, and oysters arranged cold for a generous celebration table.
Chef Juliette
Homard à la Parisienne turns one whole lobster into a cold celebration platter of truffle-glazed collops, set lobster salad, artichoke bottoms, eggs, lettuce, and clear aspic, with every slice arranged to be seen.
Chef Juliette
Homard à la Russe turns cold lobster into a lesson in patience: white chaud-froid built on fish velouté, repeated aspic glazing, moulded salade russe, and caviar-crowned eggs arranged with generous ceremony.
Chef Juliette
Firm langouste tail, sliced into truffle-crowned collops and glazed with clear aspic, returns to its shell beside artichoke bottoms, vegetable salad, and eggs: Parisian cold-buffet grandeur made workable at home.
Chef Juliette
A cold celebration platter of spiny lobster collops lacquered with white chaud-froid and clear aspic, surrounded by moulded salade russe, caviare-filled eggs, truffle, and chervil, scaled with discipline for four.
Chef Juliette
Écrevisses à la Bordelaise teaches a complete classical sauce in one wide pan: shell-red browning, brandy flame, wine reduction, a covered simmer, and a butter-mounted finish sharpened with tarragon and chervil.
Chef Juliette
Crayfish turn scarlet in butter and wine, then return beneath a glossy sauce of reduced cooking liquor, fish velouté, and cold butter: a swift lesson in cooking shellfish once and sauce twice.
Chef Juliette
Twelve crayfish, ten minutes, and one fragrant nage: white wine, fish fumet, carrots, onion, and herbs, carried straight from covered pot to deep serving bowl with every drop of broth.
Chef Juliette
Écrevisses à la Liégeoise turns one court-bouillon into both cooking medium and sauce: crayfish served shell-on beneath their strained liquor, reduced by a quarter, glossed with butter, and marked with parsley.
Chef Juliette
Mousselines d’Écrevisses turn raw crayfish, egg white, and cream into warm, silken moulds, poached under cover and served in glossy shellfish sauce. Keep the forcemeat cold, and the rest is gentle heat.
Chef Juliette
A crisp pastry timbale opens onto crayfish tails, tender whiting quenelles, white mushrooms, and black truffle, all bound in a coral-pink Nantua sauce whose gloss and depth come from the shells.
Chef Juliette
Soufflé d’Écrevisses à la Florentine rises on disciplined folding: Parmesan, crayfish cream, tender tails, and black truffle held in a golden crown that belongs at the table the instant it leaves the oven.
Chef Juliette
A savory soufflé of crayfish and Parmesan, layered with tender tails and threaded with asparagus and black truffle, risen high and bronzed for the table the instant the oven releases it.
Chef Juliette
Crayfish and Parmesan rise in a tall, bronzed soufflé, with white Piedmont truffle between the layers and shaved over the cap at the last instant, its perfume reaching the table intact.
Chef Juliette
A cold classical showpiece made practical at home: coral crayfish mousse built high in a crystal bowl, circled with glazed tails and carapaces, then lacquered in clear fish aspic until every ring holds.
Chef Juliette
Cold mousseline holds two tender oysters at the heart of each quenelle, then a gentle poach and glossy Sauce Suprême turn four careful parcels into a generous main.
Chef Juliette
Bar à la meunière turns four modest fillets into a proper supper: crisp skin under a whisper of flour, moist flesh, and lemon-parsley beurre noisette spooned over at the last moment.
Chef Juliette
Brill proves rank matters less than handling: flour it lightly, cook it quickly in real butter, then finish with lemon and parsley so its tender white flakes stay moist beneath a golden crust.
Chef Juliette
Cabillaud bouilli proves that gentle heat is a technique, not timidity: thick cod darnes, poached liver, and floury potatoes, all brought to the table with parsley and enough warm butter to pool.
Chef Juliette
Cabillaud Grillé turns lean cod succulent through discipline: a light dredge, fierce overhead heat, and repeated butter basting until the steaks bronze while their thick flakes stay moist.
Chef Juliette
Cabillaud frit teaches the discipline of properly hot fat: thick cod steaks sealed in a close, crisp à l’anglaise crust, with pearly fish beneath and lemon at the table.
Chef Juliette
Tender cod, glossy Mornay, and a gilded Duchesse potato border meet under the broiler, where one disciplined sauce line decides whether the gratin emerges bronzed and proud or flooded.
Chef Juliette
Cabillaud à la Flamande keeps cod tender under white wine, shallots, fines herbes, and lemon, then turns the poaching liquor into its own softly bound sauce with crushed biscotte.
Chef Juliette
Cabillaud à la Portugaise turns one pan of cod, onion, garlic, tomato, and white wine into its own glossy sauce, with the fish and reduction reaching the table at precisely the same moment.
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