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) and is called chartreuse of partridge. It was the non-meat diet of the monastic order of Carthusians that had been founded at Chartreuse that gave the dish its name as, originally, it was made just with vegetables. 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