{"id":13084,"date":"2023-01-18T12:45:00","date_gmt":"2023-01-18T11:45:00","guid":{"rendered":"https:\/\/grandgourmand.de\/?p=13084"},"modified":"2023-01-20T14:01:45","modified_gmt":"2023-01-20T13:01:45","slug":"queen-pate-alsatian-style","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/queen-pate-alsatian-style\/","title":{"rendered":"Queen p\u00e2t\u00e9 Alsatian style"},"content":{"rendered":"\n
\"\"
Blick auf Zellenberg<\/figcaption><\/figure>\n\n\n\nR<\/span>ecently, I spent a nice week with my folks in Alsace. There, one vineyard follows the next. The vineyards are diverse, and vines of different varieties thrive there.
The Vosges Mountains form a protective barrier that contributes to the unique climate of Alsace.<\/p>\n\n\n\n

We walk through the vineyards around Riquewihr in this exceptionally sunny January, and I try to imagine what this magnificent garden of nature might look like in spring, summer and autumn.<\/p>\n\n\n\n

When valleys and hills are covered in a light green, airy silk. When the ripening vines shine golden yellow in the sunset until they are finally harvested, generously spreading their beguiling perfume everywhere.<\/p>\n\n\n\n

Here you drink Riesling, Sylvaner, Gentil, Edelzwicker (an assemblage of various white grape varieties from Alsace) and of course Gew\u00fcrztraminer.<\/p>\n\n\n\n

\"\"
Kirche \u00fcber Hunawihr<\/figcaption><\/figure>\n\n\n\n

The Edelzwicker are generally light yellow in colour with a fruity, harmonious bouquet. On the palate, they are balanced and smooth.<\/p>\n\n\n\n

The Gentil has become “fashionable” again in recent years, a pretty wine!
This blend must be at least 50% Riesling, Muscat, Pinot Gris and\/or Gew\u00fcrztraminer, with the rest being Sylvaner, Chasselas and\/or Pinot Blanc.<\/p>\n\n\n\n

For me, clearly a vin de soif in the best sense.<\/p>\n\n\n\n

\"Ein
Ein Regenbogen in den Vogesen<\/figcaption><\/figure>\n\n\n\n

The Sylvaner d’Alsace has a fruity, fresh, citric bouquet. It is like freshly cut grass, a discreet, fine wine that goes well with fish. I really like it.<\/p>\n\n\n\n

The Gew\u00fcrztraminer has caught my heart with its oriental tones.
Colourful like a painting by Renoir, mysterious like the stories of Scheherazade from 1001 Nights.
A wine that invites you to linger with its precious scents. Its bouquet is powerful and complex, like an explosion of exotic fruits (lychee, passion fruit, pineapple, mango and many others), flowers (especially rose), citrus fruits and spices.<\/p>\n\n\n\n

\"Blick
Blick auf Ribeauville<\/figcaption><\/figure>\n\n\n\n

And of course the Riesling, of what else could it be.<\/p>\n\n\n\n

Its classy bouquet exudes a lot of finesse and subtle fruit aromas (lemon, lemongrass, grapefruit, peach, pear, stewed fruit\u2026) as well as floral notes (white flowers, lime blossom, white nettle\u2026) or even notes of anise, cumin, liquorice and fennel seeds.<\/p>\n\n\n\n

Alsace Riesling can be cellared for a very long time and prefers cool nights.<\/p>\n\n\n\n

\"Vicky
Vicky hat Spa\u00df<\/figcaption><\/figure>\n\n\n\n

The Queen’s P\u00e2t\u00e9 Alsatian Style<\/h2>\n\n\n\n

Why Alsatian style? Well, for on the one hand, a wonderful Sylvaner from Riquewihr is used, and on the other hand, there are indications that the Queen’s P\u00e2t\u00e9 could be the invention of an Alsatian patissier.<\/p>\n\n\n\n

His name is Nicolas Stohrer, born in 1706 into a modest family in northern Alsace.
After training as a patissier, he found a job serving the Polish king Stanislas Leszczynska, who was temporarily in exile in Wissembourg at the time. The king in turn has a beautiful daughter who marries the French King Louis XV.
Thus the patissier Nicolas becomes an employee of the French Queen Marie, what a nice twist to the story.
According to legend, one morning the queen was in the mood for an extravagant gourmandise, whereupon the clever patissier is said to have created this p\u00e2t\u00e9 on the fly. Not quite as ingenious as Bach’s Musical Sacrifice, but at least as enduring.<\/p>\n\n\n\n

\"Blick
Blick auf Riquewihr<\/figcaption><\/figure>\n\n\n\n

There is another very adventurous version about the decoration of the dish.
It is said to have included cockscombs and testicles because the queen, jealous of her rival Madame de Pompadour, wanted to serve her husband a dish with an aphrodisiac effect.
What could be more “frivolous” than to serve the male attributes of the cock (which is also a symbol of France) in this delicacy?<\/p>\n\n\n\n

By the way, there is still a competition in Strasbourg for the best Bouch\u00e9e de Reine. I’ll let you know as soon as I know when and where it’s taking place, or maybe I’ll just skip it and go there without you knowing.<\/p>\n\n\n\n\n\n\n\n

\"\"<\/figure>\n\n\n\n

The Recipe<\/h2>\n\n\n\n

The traditional recipe for queen p\u00e2t\u00e9 (French: Bouch\u00e9e \u00e0 la reine, which could perhaps be casually translated as the “queen’s snack”) prescribes preparation with veal.<\/p>\n\n\n\n

I myself prefer the fillet of an excellent chicken. If available, a Label Rouge or an equivalent product from the weekly market.
You need fresh, crisp, aromatic mushrooms.
Dried porcini mushrooms add complexity and sophistication to the Ragout Fin at the end.<\/p>\n\n\n\n

\"Riquewihr:
Riquewihr: Ansichten<\/figcaption><\/figure>\n\n\n\n

The p\u00e2t\u00e9<\/h2>\n\n\n\n

You can make your own p\u00e2t\u00e9 out of French filo pastry. But you can also climb Mount Everest and die a miserable death.
I get the wonderful pastry from the baker I trust. Here in Karlsruhe, that’s the L\u00f6rz bakery, which has been producing the best goods since 1932 and has already won several awards from Feinschmecker.<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

For the stock<\/h4>\n\n\n\n

<\/p>\n\n\n\n

    \n
  • 1 chicken of approx. 1.5 KG<\/li>\n\n\n\n
  • 3 bay leaves<\/li>\n\n\n\n
  • 1 bunch of greens<\/li>\n\n\n\n
  • 1 onion with skin<\/li>\n\n\n\n
  • 5 mushrooms<\/li>\n\n\n\n
  • Water<\/li>\n\n\n\n
  • If available: 1 tsp. fresh red Kampot peppercorns, otherwise black peppercorns<\/li>\n<\/ul>\n\n\n\n

    For the bechamel sauce<\/h4>\n\n\n\n
      \n
    • 25 G butter<\/li>\n\n\n\n
    • 25 G flour<\/li>\n\n\n\n
    • 300 ML milk<\/li>\n\n\n\n
    • At least 200 ML stock<\/li>\n\n\n\n
    • Salt<\/li>\n\n\n\n
    • Cayenne pepper<\/li>\n<\/ul>\n\n\n\n

      <\/p>\n\n\n\n

      F\u00fcr das Ragout Fin<\/h4>\n\n\n\n
        \n
      • 300 G mushrooms<\/li>\n\n\n\n
      • 200 – 300 ML Alsatian wine, Sylvaner or Edelzwicker<\/li>\n\n\n\n
      • 500 ML B\u00e9chamel sauce<\/li>\n\n\n\n
      • Some butter for frying<\/li>\n\n\n\n
      • Fleur de Sel<\/li>\n\n\n\n
      • 1 tsp dried tarragon<\/li>\n\n\n\n
      • 5 grains green pepper<\/li>\n\n\n\n
      • 200-300 ML of the stock<\/li>\n\n\n\n
      • 20 G dried porcini mushrooms<\/li>\n\n\n\n
      • Parsley to your liking<\/li>\n<\/ul>\n\n\n\n
        \"Riquewihr\"
        Riquewihr im Hintergrund<\/figcaption><\/figure>\n\n\n\n


        Preparation<\/h3>\n\n\n\n

        The stock<\/h4>\n\n\n\n

        Scald the chicken with boiling water and wash well on all sides under cold running water. The process can be repeated if necessary.
        This way, when the stock boils, less or no foam will form and the stock will be clearer.
        Put the chicken in a large pot and add cold water until the chicken is slightly covered.<\/p>\n\n\n\n

        Chop greens, add. Cut mushrooms in half and add. Season with fleur de sel and the pepper. Quarter the onion and add with the skin.<\/p>\n\n\n\n

        When the water starts to simmer, check whether foam forms, skim off if necessary.
        After about 20 minutes, remove the chicken from the boiling broth and scoop out the breast, return the chicken to the pot and set the tenderloin aside.
        Simmer the stock for about 1.5 to 2 hours. First pour the stock through a sieve and then let it drip through the kitchen towel again until there are no more floating particles in it and the stock has an amber shimmer.<\/p>\n\n\n\n

        I personally prepare it the day before, less stress.
        Warm it briefly before use and pour it into the fat can to separate the excess fat (if any).<\/p>\n\n\n\n

        \"Der
        Der Isenheimer Altar von Matthias Gr\u00fcnewald in Colmar<\/figcaption><\/figure>\n\n\n\n

        B\u00e9chamel sauce (according to the Bocuse Institute)<\/h4>\n\n\n\n

        In a heavy medium saucepan, melt the butter and add the flour. Using a wooden spoon, quickly assemble over medium-low heat until golden.
        Add heated milk peu \u00e0 peu, pour in stock.
        Continue stirring for at least another 5 minutes until the b\u00e9chamel is smooth and creamy.
        Add more milk or stock if needed.
        Season with salt and spices to your liking.<\/p>\n\n\n\n

        Ragout Fin<\/h4>\n\n\n\n

        Cut the chicken breast first crosswise, then lengthwise with a sharp knife. Cut into approx. 1x1cm cubes, set aside.<\/p>\n\n\n\n

        Cut the mushrooms into slices. Finely grind the tarragon and pepper in a mortar and saut\u00e9 with a little butter in a large saut\u00e9 pan, add the mushrooms and saut\u00e9 until they develop a nice aroma and colour. Deglaze with wine. Add half of the b\u00e9chamel sauce by the tablespoonful. Keep adding the stock and wine.
        Now gently stir in the diced chicken breast and add the macerated porcini mushrooms.
        Carefully stir in the rest of the b\u00e9chamel sauce.<\/p>\n\n\n\n

        Pour the Ragout Fin into the slightly warmed p\u00e2t\u00e9 forms, spread some parsley on top and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

        When valleys and hills are covered in a light green, airy silk. When the ripening vines shine golden yellow in the sunset until they are finally harvested, generously spreading their beguiling perfume everywhere.<\/p>\n","protected":false},"author":3,"featured_media":13072,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[382,2],"tags":[],"class_list":["post-13084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery","category-unkategorisiert"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/grandgourmand.de\/wp-content\/uploads\/2023\/01\/koeniginpastete-1.jpg","jetpack_shortlink":"https:\/\/wp.me\/paBxrl-3p2","_links":{"self":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/comments?post=13084"}],"version-history":[{"count":0,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13084\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media\/13072"}],"wp:attachment":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media?parent=13084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/categories?post=13084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/tags?post=13084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}