Each month, our Food Festival series celebrates a single ingredient or dish through a chef-driven recipe, practical tips, and serving inspiration rooted in real kitchens.
This month, we’re turning to Bouchées à la Reine (Vol-au-Vent) with Spaetzle, a classic from Alsace—a region of northeastern France near the German border, where French and German culinary traditions meet. The dish pairs a rich, velvety filling of chicken or veal in a Riesling cream sauce with mushrooms, served in a crisp pastry shell alongside tender spaetzle.
The recipe comes from Chef Hervé Knecht, an event chef at Great Performances, who chose the dish for both its personal significance and its versatility in a catering setting. As he shares in his interview, it’s something he grew up eating at his grandparents’ table—served family-style, with everything placed in the center and meant to be shared.
Dish Spotlight: Bouchées à la Reine with Spaetzle
A classic of Alsace, Bouchées à la Reine is a simple combination of tender meat in a wine-based cream sauce, served in a puff pastry shell.
Traditionally made with chicken or veal, the dish starts with a light court bouillon and builds into a Riesling-based velouté with mushrooms. The vol-au-vent holds the filling, while spaetzle—the region’s egg pasta—catches the extra sauce on the side.
It’s a dish with a straightforward base that can be adapted depending on what you have or how far you want to take it—from a simple chicken version to something richer with veal, sweetbreads, or seafood.
Recipe:
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Meat & Broth
Braise chicken thighs and veal shoulder in a light court bouillon (water, white wine, lemon, mirepoix, herbs, spice). Cook until tender. Reserve broth.
Sauce
Make a light roux (butter, flour). Deglaze with Riesling. Add reserved broth, cream, and mushrooms. Simmer to a velouté. Return meat, warm through, adjust seasoning.
Spaetzle
Mix flour, eggs, milk, and fromage blanc into a soft dough. Drop into simmering salted water. Cook until they rise. Drain. (Optional: sauté in butter.)
Vol-au-Vent
Prepare or use pre-made shells. Warm.
To Serve
Fill vol-au-vent with meat and sauce. Serve with spaetzle.
Pro Tips from Chef Herve
- Build flavor in the broth. The court bouillon is your base—take the time to layer it with wine, citrus, and aromatics. It should be light but well-seasoned.
- Keep the roux pale. You’re looking for a light velouté, not a browned sauce. Cook the butter and flour just enough to come together without coloring.
- Add liquid gradually. When building the sauce, add the Riesling and broth in stages to keep it smooth and balanced.
- Make ahead. The meat and sauce can be prepared in advance (be careful not to overcook) and gently reheated. Add a little broth or cream to loosen before serving. You’ll want to prepare the spaetzle and the vol-au-vent just before serving, though.
How to Use It: Serving Suggestions
Serve family-style when possible. Family gatherings beg for shared plates. Traditionally, everything is placed in the center of the table and everyone serves themselves.
Keep extra sauce on the side. The dish is best when there’s plenty of extra sauce, especially when served with spaetzle or rice.
Change it up for special occasions. Chicken is great for every day meals, but for celebrations and special gatherings, feel free to use veal, seafood, or sweetbreads (or even a combination of sweetbreads and lobster which go really well together).
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
At Great Performances, we get a lot of produce from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Keep Cooking with Us
We’re cooking our way through the seasons—one ingredient at a time. Sign up for our newsletter to get each month’s recipe, tips, and art delivered to your inbox.
Get recipes, seasonal stories, and event tips delivered each month? Sign up for our newsletter →
Related Articles
More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
