Supreme

Suprême has two common culinary meanings. In fruit preparation, a citrus suprême is a clean segment of citrus flesh removed from between the membranes. In butchery, a poultry or game suprême is a boneless breast portion, traditionally with the skin and sometimes the first wing bone attached depending on the specification.

Citrus suprêmes

1. Trim the top and bottom of the citrus fruit so it sits securely.
2. Cut away the peel and white pith, following the curve of the fruit.
3. Hold the fruit over a bowl and cut along each membrane to release the segments.
4. Remove any seeds and reserve the juice for a dressing or sauce.

Poultry suprême

A suprême de volaille is a breast portion from poultry, often prepared skin-on. In some classical specifications, the first wing bone remains attached and is Frenched. Exact usage varies between culinary traditions and suppliers.

Common uses

Citrus suprêmes are used in salads, desserts and garnishes. Poultry suprêmes may be pan-roasted, grilled or served with a sauce appropriate to the dish.

Chef’s tip: State whether the recipe means citrus suprêmes or a poultry breast portion. In a menu or prep list, the context should make the intended meaning unmistakable.

Key distinction: The word can describe a citrus segment or a boneless breast portion; the ingredient and preparation determine the meaning.