Alan Davidson

Chartreuse

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Chartreuse a French word which (besides meaning the famous French liqueur flavoured with angelica and hyssop) refers to a dish of partridge cooked with cabbage.

© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.