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Culinary term referring to the best part of the food
Origin: French (Late 19th century) — Europe
See full technique reference →The term supreme used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet.
Chicken Supreme (French cuisine): Creates elegant boneless breast portion with wing attached
Supreme de Volaille (Classical French): Produces the most tender cut of poultry for saucing
Fish Supreme (International): Yields perfect fillets free from bones and skin
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