Green Chartreuse, so complex, yet so rich, is a symphony of aromas. Chefs Michel Rochedy, Christophe Aribert, Jean Sulpice and Emmanuel Renaut have picked up the challenge presented by this exceptional ingredient and are proud to share their recipes with you. It is not surprising that Green Chartreuse inspires so many creators, as it is thanks to this wonderful liqueur that the Caves de Chartreuse Cellars won its spurs, gaining the prestigious title of “Site of Gastronomic Interest” in 1995. “Sites of Gastronomic Interest” are places where “terroire” and local expertise are brought together to produce products that are emblematic of French gastronomy and oenology.

Enjoy the recipes!

Chartreuse flambé, melted chocolate and blackberry sorbet

Chartreuse flambé, melted chocolate and blackberry sorbet

Recipe from Jean Sulpice, ** chef at Jean Sulpice in Val Thorens

Grapefruit, Earl Grey tea, Chartreuse

Grapefruit, Earl Grey tea, Chartreuse

Recipe from Christophe Aribert, **chef at Les Terrasses in Uriage

Green Chartreuse Soufflé

Green Chartreuse Soufflé

Recipe from Michel Rochedy, **chef at Le Chabichou in Courchevel

Like a painting: Garden and meadow herbs, Green and Yellow Chartreuse

Like a painting: Garden and meadow herbs, Green and Yellow Chartreuse

Recipe from Emmanuel Renaut, ***chef at Les Flocons de Sel in Megève


  • Behind this mystery, there was a nectar

    Guy Saovy“For me, the name “Chartreuse” long evoked a world made mysterious by its inaccessibility. In fact, when I was a child I was taken to see the Grande Chartreuse monastery. At one point, the visit stopped dead and our guide said to us: “after this door, no one enters. This is where the monks live”. This injunction surprised me so much I started imagining a mysterious world on the other side.
    Many years later, I tasted my first glass of Chartreuse and these impressions of mystery came flooding back to me. My abstract idealisation of the hidden part of the monastery was confronted with the concrete fact of the deliciously varied flavours released with every mouthful. I saw that behind this mystery, there was a nectar… Is it possible to make a more wonderful discovery?”

    Guy SAVOY
    3-star chef at Guy Savoy in Paris

  • The 250th anniversary of Green Chartreuse… and 400 years of history Happy birthday!

    Michel Rochedy“Chartreuse-Chabichou, Chabichou-Chartreuse”. A 50-year love story from Courchevel.

    Always by our side, a bottle of Chartreuse…
    When I got my first Michelin star I used to make a crayfish gratin, flambéed with Chartreuse.

    This season, we are showing off the qualities of Green Chartreuse in a soufflé.
    “Lemon grass-verbena-parsley sorbet”
    A glace of ice-cold Green Chartreuse as an accompaniment, but it is more the Green Chartreuse that brought us luck.
    With this dessert, we wanted to show off the convivial and sensorial side of Green Chartreuse through the famous trilogy of “taste-aroma-colour”:
    A glace of ice-cold Green Chartreuse, sorbet-syrup water, glucose sugar vaporized into an infusion with lemon zest, chopped lemon grass and dried verbena. Boil all the ingredients and then let them infuse overnight. The next day, mix in the parsley and spinach, liquidise to release the chlorophyll and make the sorbet.
    There is a little of the spirit of finesse of Green Chartreuse.

    A love story that takes us to heaven!


    Michel Rochedy
    **chef, Le Chabichou hotel and restaurant

  • The magic of a sublime nectar

    Philippe ChevrierI first came across Chartreuse, this noble liqueur, more than 25 years ago when a customer, friend, enthusiast and collector let me taste an old double magnum of Green Chartreuse from 1956-1964. I still have very strong memories of the occasion. I immediately loved its unique and complex herby taste, which has been concocted with the same passion and attention to detail for centuries. I quickly became a devotee of this marvellous liqueur and, in turn, I encourage others to taste it, either as a drink, in desserts, such as hot or cold soufflés, ice creams, sorbets and pastries, or as a few drops added to a sauce for pike dumplings with crayfish or a rack of lamb cooked in hay and herbs, flavoured with Chartreuse, and then sealed with puff pastry. Here a few drops of Chartreuse are enough to perfume the entire restaurant when the dish is served. This is the magic of this venerable liqueur. What is more, the accelerating pace of modern life has had absolutely no effect on the production and quality of this sublime nectar.

    Philippe Chevrier

    Domaine de Châteauvieux

    Chemin de Châteauvieux 16, 1242 Satigny-Genève