A chartreuse is a French dish comprising vegetables such as cabbage,

chicory Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Austra ...

or carrot (and sometimes also meat) that are wrapped tightly in a decorative layer of salad or vegetable leaves and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. In classic

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

it is cooked in a

bain-marie A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also ...

and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees". Nowadays it is usually a dish of

partridge A partridge is a medium-sized galliform bird in any of several genera, with a wide native distribution throughout parts of Europe, Asia and Africa. Several species have been introduced to the Americas. They are sometimes grouped in the Perd ...

with cabbage and is called chartreuse of partridge. It was the non-meat diet of the

monastic order Monasticism (from Ancient Greek , , from , , 'alone'), also referred to as monachism, or monkhood, is a religious way of life in which one renounces worldly pursuits to devote oneself fully to spiritual work. Monastic life plays an important rol ...

Carthusians The Carthusians, also known as the Order of Carthusians ( la, Ordo Cartusiensis), are a Latin enclosed religious order of the Catholic Church. The order was founded by Bruno of Cologne in 1084 and includes both monks and nuns. The order has i ...

that had been founded at ChartreuseDiarmaid MacCulloch (2009) A History of Christianity p392 that gave the dish its name as, originally, it was made just with vegetables. The appearance of the chartreuse may be varied according to the colours, cut, and arrangement of the external vegetables.

References

French cuisine {{France-cuisine-stub