The "suprême" is the detached breast of the fowl with the first wing bone. With the skin and part of the wing still present, the cut of meat stays juicier than if it were cooked plain.

Originally, “poulet en demi-deuil” is a classic treat and a whole chicken is used. Depending on your preference, slices or sticks of black truffle are pushed under the skin, which clearly shine through after cooking. Half-mourning robe. Then the usually additionally stuffed white chicken is then poached and napped with a Suprême sauce.