In gastronomy, the term “chasseur” refers to a preparation style characterized by meat or poultry cooked in a sauce composed of wine, tomatoes, and a blend of herbs and spices. This cooking method was originally developed by hunters in France, hence its name. The sauce is typically thick and flavorful, with a savory umami taste that complements the meat’s natural flavors. Chasseur dishes are often served with starchy accompaniments such as rice, pasta, or potatoes to balance out the richness of the sauce.