Fricot food culture that the call to eat in Acadian French is ""Au fricot!"" Fricot Fricot is a traditional Acadian dish. The word "fricot" has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food. The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken ("fricot au poulet"), clams ("fricot aux coques"), rabbit ("fricot au lapin des bois"), beef, or
Chartreuse (dish) Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut. In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees". Nowadays it is usually a dish of partridge with cabbage