Jus

Jus designates in haute gastronomie a sauce obtained by extended reduction of meat, game, poultry or fish stock, generally without addition of starch or roux. The texture is coating yet light, the colour amber and the flavour dense. Short jus constitutes the technical signature of several three star tables, notably Plenitude at Cheval Blanc Paris under Arnaud Donckele who has made long reduction a manifesto. Jus mastery rests on progressive defatting, fine sieve straining and reduction patience over low heat (Source: MICHELIN Guide France, 2026).