Bistro dishes

Bouchée à la reine

A puff-pastry shell filled with a creamy mixture, often chicken and mushrooms.

Say it: boo-SHAY ah lah REN (approximate English pronunciation)

A bouchée à la reine turns a hollow puff-pastry shell into a warm savory dish. Its filling commonly combines chicken, mushrooms and a creamy sauce; veal, sweetbreads or small poultry quenelles appear in other versions. It is a familiar preparation in Alsace, where egg noodles may accompany it. The crisp pastry and smooth filling provide the contrast, so read the menu for the actual meats and serving size.

Names to look for on menus

bouchée à la reine, bouchées à la reine, bouchee a la reine, bouchees a la reine, bouchee ala reine, vol au vent à la reine, chicken vol au vent, chicken and mushroom vol au vent

Explore its regional connections: Alsace

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