Bouchée a la reine – Vol au vent

13.50 €

If you’re like me, you love both modern and traditional cuisine. Do you remember vol au vent on Sundays with your family?

A recipe with a twist. Here’s a vegetarian version of vol au vent with a delicious mushroom sauce.

To make this recipe, I used, among other things, pieces of vegetarian “chicken” made from soy protein, and button mushrooms.

Sweet potato fries on the side.

Out of stock

Cette publication est également disponible en : Français (French)

A brief history
Queen Marie Leszczynska (1703-1768), wife of Louis XV, was the originator of the “bouchée à la reine”.
In 1735, she asked her cook Vincent La Chapelle for a recipe that would combine the two.
The chef creates an individual, hollow puff pastry crust filled with a filling.
Delighted, the queen had all sorts of appetizers prepared for her: seafood, fish, truffles and even, it is said, Brie de Coulommiers, which she enjoyed at all hours.
In the 19th century, Antonin Carême, founder of French cuisine d’apparat, created larger bite-size vol-au-vent dishes.