Lampe gras cuisine is a French culinary tradition that dates back to the early 18th century. It is also known as a "soup à la lampe" or "soup with a lamp".

Lampe gras cuisine is made by boiling the meat of a goose, chicken, duck, or turkey in water with vegetables and herbs. The broth is then reduced to make a rich and flavorful sauce. The meat and vegetables are then removed from the sauce and served as an appetizer before being returned to the pot for serving as soup.

Lampe gras cuisine was first mentioned in France during the reign of Louis XIV (1643-1715). It was then popularized by Marie Antoinette (1755-1793), who served it at her banquets.