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Previous Item: Chartreuse de Faisan (Pheasant Chartreuse) - ($17 Per Person / Time to Cook: 45 Min. / Cook By Day: Sunday)

$34.00
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Meal Description

A Chartreuse is a preparation of vegetables, always including cabbage, and meat moulded into a dome and formed in layer so alternating colours.  Considered by the Marie-Antoine Carême, the original Celebrity Chef, as the “Queen of entrées,”, this classic French Lenten dish consisting of layers of poultry and vegetables wrapped in cabbage leaves.  The name originates from the Carthusian Monks who originally made the dish with vegetables.  As the story goes, the devout Monks, bored with their diet of cabbage soup, turnips, and salt cod, and surrounded by flocks of partridges in the early Spring, decided to hide the meat inside a layer of cabbage….….those sneaky monks!...see no evil, we guess....


In the Eighteenth Century, this diah became on of the hallmarks of French cuisine.  The presentation of a Chartreuse can reach the limits of elaboration - with meticulously cut chevrons of carrots and turnips and the mold coated in a layer of Aspic….just Google it and you will see...  


Ours will not be so fancy. This is a labor intensive dish and as such the ingredients will come prepared to be assembled and roasted. The final dish is then flipped out of the roasting pan onto a serving dish.  The partridge will be par-cooked, the cabbage braised, and the vegetables blanched.  We also will provide a Pheasant Veloute Sauce for serving.


Wait...I thought Chartreuse was a drink…. Well, those same wily Monks that ate meat during lent also liked to imbibe, so they made their own liquor too!   Perhaps a bit more well known is the Liquor of the same name made by these monks at Voiron, near Grenoble in South Western France.  The liquor has 3 distinct versions with 71, 55, and 40 proof, or chest-hair growing, Green, and Yellow (slightly sweet), respectively.  The composition of Chartreuse is a secret, but it is made from various plants and herbs including balm, hyssop, angelica leaves, cinnamon, mace and saffron.  


Bon Appétit!


Time to Cook:  30 min.

Cook by Day: Sunday


Items included (serves 2)

Pheasant

Savoy Cabbage

Duck Fat

Toulouse Sausage

Carrots

Turnips

Pheasant Veloute


*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Wheat.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.


Add-on Checkout Items

Extra Pheasant

Extra Servings


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