Revisited Alsatian Bouchée à la Reine: a gourmet and modern recipe
An iconic dish of Alsatian cuisine, the Bouchée à la Reine wins hearts with its generosity and comforting character. This revisited version preserves the traditional foundations while adding a more modern touch: more pronounced flavours, better-balanced textures and a more aromatic sauce thanks to a Riesling reduction. An ideal recipe to rediscover this great classic with more character.
Base
- 4 puff pastry shells (vol-au-vent)
- 400 g free-range chicken breast
- 200 g veal rump (optional but recommended)
- 150 g button mushrooms
- 100 g oyster mushrooms (modern twist)
Aromatic Stock
- 1 onion
- 1 carrot
- 1 bay leaf
- 1 sprig of thyme
- 1 L water
Signature Sauce
- 40 g butter
- 40 g flour
- 40 cl filtered stock
- 10 cl Riesling
- 10 cl crème fraîche
- 1 egg yolk
- 1 teaspoon hazelnut powder (SECRET)
1. Cooking the Meat (aromatic base)
Place the chicken and veal in the stock with the vegetables.
Simmer for 45 minutes over low heat.
Carefully strain the stock and set the meat aside.
2. Cutting & Texture
Cut the meat into irregular cubes (important for the "artisan" effect).
Avoid cutting too regularly → better visual result.
3. Roasted Mushrooms (key twist)
Sauté the mushrooms over high heat with a little butter.
Allow to lightly brown (unlike the classic version).
This step brings a deeper flavour.
4. Signature Sauce
Make a roux with butter and flour.
Gradually add the hot stock.
Pour in the Riesling and reduce for 5 minutes.
Add the crème fraîche, then off the heat, stir in the egg yolk.
Finish with the hazelnut powder → subtle "umami" effect.
5. Assembly
Add the meat and mushrooms to the sauce.
Simmer for 5 minutes without boiling.
6. Plating
Generously fill the warm pastry shells.
Deliberately let the filling slightly overflow for an indulgent effect.
- Use a dry Riesling to stay true to the Alsatian identity
- Add a few drops of lemon at the end of cooking to brighten the sauce
- Never boil after adding the egg yolk
- Serve with spaetzle lightly pan-fried in butter
A Respectful Reinterpretation
The Bouchée à la Reine is one of the great classics of Alsatian cuisine. Often associated with family meals or indulgent Sundays, it evokes generous and comforting cooking. This version preserves the soul of the dish while bringing a more modern approach, with slightly more pronounced flavours and a less uniform texture.
Made in France
Biscuit and Gingerbread
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Alsatian Pasta
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Made in France
Made in France
Alsatian Pasta
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The Secret of a Good Bouchée à la Reine
The balance does not rest on the sauce alone. The contrast between the crunchiness of the pastry, the tenderness of the meat and the slight resistance of the mushrooms is essential. It is this combination of textures that transforms a classic recipe into a truly indulgent experience.
How to Serve it the Alsatian Way
Traditionally, the Bouchée à la Reine is served as a main course, accompanied by rice or spaetzle. In a more modern version, it can also be offered as a smaller portion, as a warm starter at a festive meal.
Food and Wine Pairing
A dry Alsatian Riesling pairs perfectly with the richness of the sauce and the delicacy of the poultry. As an alternative, a Pinot Blanc will bring more roundness while remaining balanced.
Why This Version Makes the Difference
By adding a light toasting of the mushrooms and a touch of hazelnut in the sauce, this recipe develops deeper aromas without weighing down the dish. The result is more indulgent, more modern, while remaining faithful to the Alsatian spirit.
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