How to pronounce“chartreuse”in English

A chartreuse is for the game birds.

A chartreuse is basically a whole bird baked in cabbage.

But Doug at Chartreuse is in the process of doing something, and I hope that it's coming through.

It goes from the chartreuse to the yellow and then to the orange.

I actually have chartreuse and gold walls and mixed with green.

So you can see the chartreuse, and then the green, moss green cabinets.

They put the red and the chartreuse, and that's what's making the room super fun.

There was kind of a chartreuse hue on your face.

It was very terrifying at Chartreuse, not, for one, having just-- you can't get three guys in a line.

How did you guys go about the conceptualization of what Chartreuse has become?

And then obviously, Chartreuse being Sandy's favorite liqueur, but you'll hear kind of the story about Chartreuse here in a little bit.

and harvest and how you get it to Chartreuse and other restaurants that you guys work with?

And so here I wanted to make a chartreuse like you have never seen.

I mean, some of the places like Chartreuse and Selden Standard and us, we're busy.

Chef Hewitt, executive chef of Chartreuse Kitchen and Cocktails in Midtown, and Michelle, farm manager?

into downtown Detroit, midtown Detroit with Chartreuse?

And we did another one, at Chartreuse.

If you don't know, Sandy Levine and I are partners at Chartreuse.

One thing-- and again, correct me if I'm wrong in this-- that Chartreuse is a quaint kitchen, and there was not enough room for a big walk-in freezer

The chartreuse swizzle, the basil gimlet, Google,

And so this one, it's a chartreuse.

Then people were adding herbs and herbal liqueurs, like Chartreuse, and adding that herbal quality.

And if you can see the color on these, they were white, and a light teal and a chartreuse.

That was kind of my previous life, but even at times now, I mean if anyone's been to Chartreuse, you know that we are very much out in the open.

And kind of starting to transition a little bit into Michelle and her story, as we kind of converge these things, so if you guys haven't been to Chartreuse,

And you can see that is changing with Selden Standard that opened up in Detroit, which, hopefully, you've gone there, or Chartreuse, or Mabel Gray, and numerous other chefs.

You go to Selden Standard, you go to Bacco, you go to Chartreuse, you'll find Sunseed farms produce-- The Root.

They had like wheels of orange and tufts of mint and tufts of rosemary, and it was like chartreuse in a glass, every single cocktail.

You can see, for example, the chartreuse leaves at the bottom are inspired from my mom's rhododendrons.

Beautiful pinks, browns, greens, chartreuses.