Experience French royal cuisine in a modern way – enjoyment that perfectly combines wine and food
Wine with food unfolds its magic with classic dishes such as the bouchées à la reine. Wine and food are the focus of a refined, typically French pie made of crispy puff pastry, filled with creamy ragout filling of poultry, veal, mushrooms and fine vegetables. Bouchées à la Reine embody French cuisine par excellence: elegant, aromatic and perfectly formed, as a festive appetizer at dinner parties or as a refined main course on holidays. The harmoniously seasoned, creamy sauce, tender meat and fine dough crust are made for a real food pairing experience. If you love wine with food, you will find that this recipe is an invitation to the palate to discover Alsace and its culinary grandeur.
Ideal wine pairing: Pinot Blanc d’Alsace AOC (Alsace, France)
Pinot Blanc d’Alsace is the classic recommendation for bouchées à la Reine. Its delicate scent of white flowers, ripe apple and pear, paired with a mild, creamy structure, perfectly complements the richness of the ragout filling and the buttery note of the puff pastry. Its freshness supports the sauce without masking it and adds a touch of lightness to the dish.
The sensory harmony of a Pinot Blanc d’Alsace is particularly evident in the balance of elegant fruit, fine acidity and mild creaminess. These properties absorb the creamy, slightly lemony sauce, support the tender flesh as well as the buttery puff pastry notes, and make the pairing velvety and round in the mouth. The Pinot Blanc is always present, providing freshness on the palate without overwriting the overall character of the dish.
Further wine recommendations for this dish
Riesling d’Alsace AOC (Alsace, France)
A dry Riesling brings freshness, citrus and mineral notes into play and balances the creamy, lush filling with animating acidity. The lightness of the wine refreshes the dish, supports the spice of veal and poultry and sets aromatic accents without weighing it down.
Crémant d’Alsace AOC (Alsace, France)
With fine perlage, freshness and floral citrus aromas, a crémant provides a sparkling contrast. The lively mousse cleanses the palate, elevates the dough and sauce structure, and brings a festive touch to the menu – perfect for special occasions.
Pinot Gris d’Alsace AOC (Alsace, France)
The moderate residual sweetness, ripe pear and quince tones and the creamy texture ideally complement the buttery sauce. The elegant fruit balances the filling, while the gentle spice reveals additional depth – a food pairing with a lot of class.
Sylvaner d’Alsace AOC (Alsace, France)
Uncomplicated, fresh and light: A Sylvaner brings green notes, crisp fruit and a fine, unobtrusive acidity. This makes the dish particularly accessible and gives it a pleasantly fresh, modern portion of lightness.
Sauvignon Blanc (Marlborough, New Zealand)
This Sauvignon Blanc with typical gooseberry, citrus and a fresh grassiness brings determination and expressiveness to the pairing as a modern alternative. The aroma sets clear accents, lifts the filling and gives the whole thing playful freshness.
The recipe:
Bouchées à la Reine (Filled puff pastry pies)
Cooking utensils
- 1 Baking tray & baking paper
- 1 Cookie Cutter (9cm/5cm)
- 1 Knife & Cutting Board
- 1 Pot & Pan
- 1 Whisk
Ingredients
For the puff pastry
- 250 g fresh puff pastry Role
- 1 Yolk for brushing
For the filling
- 120 g Chicken
- 80 g Veal alternatively turkey breast
- 70 g Mushrooms brown or white
- 1 small carrot
- 1/2 Leek stalk
- 1 Shallot
- 30 g Butter
- 1 tbsp flour
- 150 Ml Poultry stock
- 100 Ml Cream
- 2 tbsp dry white wine Pinot Blanc
- 1 tsp lemon juice
- Salt white pepper, nutmeg
- 1 small bay leaf
- 1 Tarragon branch optional
- Fresh parsley hacked
For the finish
- Chives finely sliced
Preparation
How to bake puff pastry pies
- Preheat the oven to 200°C (convection).
- Unroll the puff pastry, cut out circles with a large cookie cutter, cut a hole at half with a small cookie cutter (for lid).
- Place the “rings” on the bases, brush with egg yolk.
- Bake on baking paper for approx. 12–15 minutes until golden brown, leave to cool.
Prepare the filling
- Cut the meat into small cubes, finely dice the mushrooms and vegetables.
- Melt the butter in a pan, sauté the shallots, vegetables and mushrooms until translucent.
- Add the meat, fry all over, dust with flour.
- Add the white wine, stock and bay leaf, bring to the boil, cook the meat for 10–12 mins.
- Stir in the cream, thicken the sauce, add lemon juice and tarragon if necessary, season with salt, pepper and nutmeg.
- Fold in the parsley, remove the bay leaf.
Filling & Serving
- Carefully fill the pies, close the lid with the top. Sprinkle with chives.
Recommended Accompaniments
- Lamb’s lettuce with herb vinaigrette
- Oven vegetables with garlic & rosemary
- Fresh baguette
