Chartreuse (dish)
Chartreuse with guinea fowl (French: Chartreuse de pintrade )
The chartreuse is a dish that originally consisted of various vegetables, in which the vegetables (cabbage, chicory, carrots, etc.) were wrapped in layers and cooked together. Chartreuses now also contain minced meat (such as veal or poultry) or fish.
The dish takes its name from the monks of the Carthusian Order (French: Chartreuse) who are said to have invented it.