Suprême is the term for several techniques in French cuisine. It can mean:
- preparing citrus fruit by removing the pith and membrane; in this sense it can be used as a verb, as in "supreme the lemons"
- as "chicken suprême" or suprême de volaille, a boneless skin-on breast of chicken
- a suprême sauce, which is a white sauce made with chicken stock and cream, or a dish garnished with this sauce.