Chef Juliette
Bouillabaisse à la Marseillaise
Marseille's great fish stew, saffron-gold and garlic-scented, proves that a hard boil can be the careful choice: it binds olive oil into broth before the whole pot meets bread.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1296 recipes
Culinary Explorer
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Recipes
Chef Juliette
Waterzoi
Waterzoi asks fresh, bone-in river fish to thicken its own buttery broth, with parsley root and pepper for company. No flour, no stockpot, just a brisk simmer watched closely.
Chef Juliette
Queue de Bœuf en Hochepot
Queue de Bœuf en Hochepot gathers oxtail, pig's trotter and ear, cabbage, roots, and grilled chipolatas around a clear, gelatin-rich broth whose quiet simmer keeps every piece tender and distinct.
Chef Juliette
Daube Chaude à la Provençale
Beef shoulder larded with bacon, sharpened by red wine and vinegar, then sealed with garlic, vegetables, and dry lemon peel until the low oven turns it yielding and the gravy darkly glossy.
Chef Juliette
Carbonnades à la Flamande
Beef shoulder and browned onions layered under old lambic, brown stock, and roux, then braised until the beer turns glossy and bittersweet: Flanders’ patient lesson in building a sauce.
Chef Juliette
Goulash de Bœuf à la Hongroise
Beef, onions, paprika, tomatoes, and potatoes braised until tender, then reduced almost dry. The lesson is restraint: water starts the braise, but it must not remain as soup.
Chef Juliette
Blanquette de Veau à l’Ancienne
The great white stew teaches restraint: veal kept pale, a roux cooked without color, and a yolk-cream liaison folded in off the heat. Never boil after, and the sauce stays satin-smooth.
Chef Juliette
Blanquette de Veau aux Céleris, Cardons, etc.
Veal and cardoon, celery, or endive share one pale simmer, then return beneath a glossy liaison of cream and yolk: a generous blanquette whose vegetable gives the white sauce its character.
Chef Juliette
Blanquette de Veau aux Nouilles
Veal poached without browning, an ivory liaison kept below the boil, and fresh noodles in two buttered textures: soft, coherent heaps below and crisp, quickly tossed strands above.
Chef Juliette
Fricassée de Veau
Veal stiffened gently in butter without a trace of colour, floured in the pan, and simmered with mushrooms and onions before egg yolks and cream turn its white sauce silken.
Chef Juliette
Sautés de Veau
Sautés de Veau turns breast and shoulder into a generous stew by teaching one essential rhythm: brown the pieces deeply, simmer them barely, and add the garnish only when the meat is nearly tender.
Chef Juliette
Sauté de Veau à la Marengo
Sauté de Veau à la Marengo turns hard-browned veal, white wine, tomato, and Espagnole into a glossy braise, then brings glazed onions, mushrooms, parsley, and crisp heart-shaped croûtons to the table.
Chef Juliette
Sauté de Veau Chasseur
Sauté de Veau Chasseur turns deep-browned veal, brown stock, tomato, and Chasseur Sauce (Escoffier’s Method) (No. 33) into a glossy braise, proving that fond and gentle heat do the real work.
Chef Juliette
Sauté de Veau Printanier
Veal browned in butter, braised gently in brown stock and demi-glace, then reunited with tender new roots, peas, and diamond-cut beans: spring in one pot, built in careful stages.
Chef Juliette
Sauté de Veau à la Catalane
A southern classical sauté where tender veal meets tomato, butter-glazed onions, mushrooms, chestnuts, and chipolata, all bound by a Marengo sauce reduced until it gleams.
Chef Juliette
Sautés de Veau Divers
Sautés de veau divers turns one sound method into five suppers: bronze the veal, preserve the fond, simmer gently, then choose mushrooms, fines herbes, aubergine, tomato, or curry.
Chef Juliette
Daube à l’Avignonnaise
Red-wine mutton, larded with bacon and sealed beneath more bacon, onion, rind, and orange peel, cooks five quiet hours until the daube turns spoon-tender and its sauce shines deep garnet.
Chef Juliette
Haricot de Mouton
Mutton browned to a frizzled coat, bacon and onions colored in lard, then white beans folded through a garlic-scented sauce: a thrifty braise whose depth comes from fond, flour, and patience.
Chef Juliette
Irish Stew
Mutton, potato, and onion are layered raw, barely moistened, and cooked gently until the meat yields and the potato becomes its own liaison: a plain pot whose discipline lies in proportion and patience.
Chef Juliette
Navarin Printanier
Mutton, spring vegetables, and a pinch of sugar teach the architecture of navarin: brown deeply, let caramel colour the flour-bound sauce, then braise slowly until meat and garden meet in one glossy pot.
Chef Juliette
The Preparation of Clarified Consommé for Clear Soups
A clear soup lesson in one pot: lean beef, egg white, and roasted chicken bones rise into a raft, gathering every cloudy particle while the consommé holds at the barest tremble beneath.
Chef Juliette
Ordinary Royale
Royale ordinaire turns clear consommé and chervil into a tender, jewel-cut custard: gentle heat keeps it silken, full cooling keeps every diamond neat, and one small mould serves four bowls beautifully.
Chef Juliette
Deslignac or Cream Royale
Thin cream, one egg, and six yolks meet the gentlest bain-marie, setting into an ivory crème royale that trembles under the spoon and teaches the whole discipline of custard.
Chef Juliette
Chicken Royale
Royale de volaille turns cooked chicken, cold béchamel, cream, and eggs into a silken savory custard, gently poached, cut into pale diamonds, and floated in clear consommé.
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