Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Suprême as in suprême de volaille, a French culinary term applied especially to the breast, often with wing attached but boned, of a chicken (or game bird such as partridge); and, by extension, to a choice fillet of meat or fish. A suprême can be breadcrumbed and fried, but is most commonly met in ‘white’ form, poached and covered with a white sauce.

A vast range of French menu terminology (see à la) may be used to indicate precisely how a suprême is prepared and served.