Vol-au-vent
(Vidée, Koninginnenhapje)
Invented in the early 1800s in Antonin Carême’s pastry store in Paris, these round, light, airy puff pastries are baked such that the center part can be removed, creating a cavity that is then filled with either sweet or savory fillings.
Carême’s signature vol-au-vent was known as the financière, the filling of which consisted of minced chicken, breadcrumbs, and mushrooms in a Madeira sauce. Today, vol-au-vent is typically served as a snack or an appetizer with either a chicken or fish filling.
There is also a Belgian variety of vol-au-vent that can be found in most restaurants, filled with a combination of chicken, mushrooms, and tiny meatballs and served with a side of french fries or mashed potatoes.
Types of Vol-au-vent
Pairing tips
Crémant de Loire
These white and rosé sparkling wines are produced in Anjou, Saumur, and Touraine wine regions located in Loire valley. The principal grape variety used in its production ... Read more
Chassagne-Montrachet Blanc
Chassagne-Montrachet is a French appellation for white and red wines which is located in Côte de Beaune (Côte-d’Or) region of Burgundy. The ... Read more
Bâtard-Montrachet
Bâtard-Montrachet is a grand cru vineyard in the department of Côte de Beaune (Côte-d’Or). The region produces white wines that are ... Read more
Chevalier-Montrachet
Chevalier-Montrachet is French appellation and a grand cru vineyard located in Côte de Beaune (Côte-d’Or) wine region of Burgundy. These white ... Read more
Vol-au-vent Authentic recipe
Featured in a classic French cookbook Larousse Gastronomique, this recipe for vol-au-vent was quoted from Carême’s own original book, L’Art de la Cuisine Française au XIXe siècle. It is divided into three steps: preparing the puff pastry (which can be done a day in advance), preparing the classic sauce financière, and filling the vol-au-vent.
WHERE TO EAT The best Vol-au-vent in the world (according to food experts)
