Chartreuse — France
France
0
Chartreuse is a dish composed of various vegetables (cabbage, chicory, carrots, etc.) wrapped in layers and cooked.
If this dish was not originally composed of meat, it is generally accompanied by game meats or even fish molded in a dome presenting itself in various layers superimposed with the vegetables.
Prepared using the bain-marie cooking process, this dish should be unmolded and served hot.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q1067884) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: France. Another version of the same dish, elsewhere, gets its own point.
Photo: traaf — CC BY-SA 2.0
