Chicken Vol-au-Vent

Vol-au-vent is a classic French dish made from a light, hollow case of puff pastry designed to hold a savoury filling. The name literally means “blown by the wind”, referring to the pastry’s exceptionally airy texture. It is also known in France as a bouchée à la reine, named in honour of Queen Marie Leszczynska, wife of Louis XV. Vol-au-vent has long been associated with French fine dining and festive cooking, and is particularly popular during the colder months, when a warm, creamy filling served in crisp golden pastry makes an elegant and comforting dish. Vol-au-vent is often served with French fries, mashed potatoes, rice or a green salad.

For this version, we use two distinctive French ingredients: Poulet de Bresse PDO and Vin Jaune from the Jura, in eastern France. Bresse chicken is prized for its tender, flavourful meat, while Vin Jaune brings its characteristic nutty, complex aromas to the creamy sauce. Seasonal mushrooms, crème fraîche, French shallots and tarragon round out the filling, creating a rich but balanced combination that works beautifully with the crisp pastry cases.

The classic chicken and mushroom filling is just one way to prepare a vol-au-vent. More elaborate versions can feature luxurious ingredients such as ris de veau (sweetbreads), foie gras or lobster, often served with a rich béchamel sauce or cream-based sauce. Seafood versions with French scallops, prawns or white fish are also popular, while mushrooms, leeks and seasonal vegetables make delicious vegetarian alternatives.