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Post by Happygoin on Oct 1, 2009 10:29:08 GMT -5
Can anyone tell me what this might be? Fish/Fowl/Beef etc?
It's on the menu at Auberge Bressane and I can't figure out what it is. If it's any help, it's served with Sauce Financiere and is one of the pricier things on the menu.
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Post by PariS on Oct 1, 2009 10:52:34 GMT -5
Yes, that is curious! It obviously doesn't translate literally--large bite-size or mouthful? But of what?!! My food guide said "financiere" is a creme & Madeira sauce, but can also refer to a dish with veal or chicken dumplings.
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Post by Jody on Oct 1, 2009 11:06:52 GMT -5
A bouchee is also a vol au vent (pastry case) but what's in it eludes me!
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Post by Anne on Oct 1, 2009 11:14:13 GMT -5
This can only be bouchée à la reine, a traditionnal, filling, delicious dish. It used to be served as a starter for formal meals (Sundays, celebrations) and sometimes still is a starter on restaurants cartes, but considering how filling it is, it tends more and more to be considered as a main course. Here is a picture and a receipe : www.google.com/imgres?imgurl=http://www.alsace-route-des-vins.com/NewVersion/images/gastronomie/Bouch%C3%A9e%2520%C3%A0%2520la%2520Reine%2520ARdV.JPG&imgrefurl=http://www.alsace-route-des-vins.com/newversion/index.cfm/fuseaction/Gastronomie.ShowRecette/ID/72/Language/Fr.cfm&h=300&w=400&sz=45&tbnid=Qw5cqlPj8Ve8EM:&tbnh=93&tbnw=124&prev=/images%3Fq%3Dbouchee%2Ba%2Bla%2Breine&usg=__l4PwGDl4IEiSjGUWBk1yYmGAr_k=&ei=mNPEStfvJpWH4QaDwfQ1&sa=X&oi=image_result&resnum=4&ct=image&ved=0CA8Q9QEwAwAs you can see, there is a vol-au-vent (puff pastry "tube") which is filled and overflowing with bits of white meat, white meat quenelles and mushrooms in a wine and cream sauce. My grandmother rather used a béchamel base for the sauce, and basically there can be lots of variations in the receipe (like the one Happy mentions seems to be a luxury version  ), but you get the idea. In Alsace, it is served with large eggs noodles, in order to make it lighter ;D ... |
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Post by Happygoin on Oct 1, 2009 11:22:54 GMT -5
Oh my word...does that look good, Anne!!
Annette and Jody, you were both on the right track...but considering I'll be having the girolles in puff pastry for a starter, I'll probably go for something else for an entrée. But at least I can translate for my friends now.
Thank you all!
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Post by Anne on Oct 1, 2009 11:26:57 GMT -5
Happy, you don't know what you will be missing  ... |
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Post by Happygoin on Oct 1, 2009 11:38:31 GMT -5
Seriously, Anne?? It's that good ??
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Post by Jody on Oct 1, 2009 11:55:34 GMT -5
Looks like the chicken a la king my mother used to serve in Pepperidge Frams pastry cases!
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Post by PariS on Oct 1, 2009 11:58:33 GMT -5
Anne, that looks similar to Chicken a la King, but of course the French version looks SO MUCH better!  |
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Post by PariS on Oct 1, 2009 12:01:15 GMT -5
Jody, I was googling for a picture, so you beat me to it! LOL
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Post by Shoesy on Oct 1, 2009 12:02:27 GMT -5
So "chicken a la king" is "chicken a la queen" in French? |
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Post by PariS on Oct 1, 2009 12:05:21 GMT -5
Hey, you're right Shoesy! |
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Post by Happygoin on Oct 1, 2009 12:10:17 GMT -5
Oh god, Jody, don't get me started. Did your mother make her Chicken a la King recipe...the genuine French one (or so the can said) with Campbell's Cream of Chicken soup??
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Post by Jody on Oct 1, 2009 13:17:29 GMT -5
No, she actually made it from scratch. And she put sherry in it. I don't know why I didn't like it as I do now! DH's mother, who was English, made spaghetti sauce with Campbell's Tomato Soup!
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Post by phread on Oct 2, 2009 2:18:05 GMT -5
I find it funny that one of the more expensive dishes is served with a sauce financiere....
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Post by Anne on Oct 2, 2009 4:09:52 GMT -5
I don't know chicken a la king so I cannot compare, but Happy, a well made bouchée à la reine (that is with a crispy pastry and a rich, flavoured sauce) is a true delight.
Sauce financière contains truffles, hence the price. Although the actual proportion of truffles in the sauce can vary very much, depending on how generous or mean the restaurant is ...
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Post by Happygoin on Oct 13, 2009 6:36:18 GMT -5
Hello everyone! I am happy to report that I tried Grosse Bouchée at the Auberge Bressane on Ave. de la Motte Piquet recently. It is OH MY GOD! good. Swooning good. Ooh La La good! My girlfriend had it the first night we were in Paris. I had told her about the forum thread and that it came highly recommended. At the end of the week, she pronounced it the best thing she'd eaten in Paris. We went back to AB the last night because it was very near our apt and we had lots of packing to do. I had the Grosse Bouchée and...well...it was truly wonderful. When I came back and read the most recent entries from Phread and Anne, they answered a question I was going to ask...what were the dark things in with the chicken? I thought it might be les abats and am happy to find they're not. Truffles, eh? Well...they just put the whole thing over the top. |
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Post by Jody on Oct 13, 2009 7:54:22 GMT -5
You are making me very very hungry!!And all I have to look forward to is airplane food today!
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Post by cybee on Oct 13, 2009 8:17:21 GMT -5
Jody,
Bon Voyage! (you might understand when I say that I don't feel too sorry for you only having airplane food today...as such adventures await thereafter! What fun! Can't wait to hear your reports!)
Happygoin,
So glad you had an excellent grosse bouchée at the Auberge Bressane on Ave. de la Motte Piquet recently! I wish I could remember all these fine dishes and where to have them....well, I will just have to vicariously enjoy via OPF posts for now!
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Post by GitteK on Oct 13, 2009 13:13:12 GMT -5
No no, stay away ! Their menu looks SOOO yummy, but it's no good in real life (unless they changed their attitude and the chef since last September). You can see what I had and how it tasted - plus how I experience their service hereNot that I am any expert, but it's not cheap at all - so IMO you can do so much better in Paris within the same price range. |
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), but you get the idea. In Alsace, it is served with large eggs noodles, in order to make it lighter ;D ...
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hahahha