Supreme (cooking)

The term supreme (also spelled suprême)[1] used in cooking and culinary arts refers to the best part of the food.

[2][3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille).

[5] A supreme can be minced, resulting in such dishes as suprême de volaille Pojarski.

[6] To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments.

[7][8] Used as a noun, a supreme can be a wedge of citrus fruit prepared in this way.