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
Signature dish Signature dish A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes. In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it is no longer with the establishment.