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Fire Escape Partners
3465 25th Street, Suite 17
San Francisco, CA 94110 | (noun)
[vo'-loe-VAWN*] 
1. a puff pastry shell filled with a savory meat or fish mixture in a sauce: "I could eat five vol-au-vent appetizers and still have room for an entree."
* from the French pronunciation, where the preceding vowel is nasalized, as in 'bon.'
Origin:
Approximately 1820; from French, literally, 'flight with the wind' ('vol': flight + 'au': with the + 'vent': wind). In action:
"For $14, most people probably split dessert, even though the servings are small enough for one. Yet, the apricot vol-au-vent with mulberry preserves and creme fraiche ice cream, and a stellar chocolate pudding cake with salted caramel sauce and coffee ice cream made the $400 bill for two go down a little easier."
Michael Bauer. "The dish on Los Angeles," [Restaurant Review: 'Cut'] San Francisco Chronicle (July 25, 2007).
"Starters were masterful. Blush-pink foie gras terrine, served with a tiny glass of gew�rztraminer, was among the best I have had. Ahi tuna tartare is rarely done so well; paired with julienned cucumber, it had a melting texture and was just salty enough. In lobster vol-au-vent, a house favorite, creamy leeks filled the delicate pastry shell, and claw meat were playfully posed with green and white asparagus spears. Saffron scented a light lobster bisque. Presented in a tiny copper pot, tender sweetbreads and morels in a vermouth emulsion gave off a wonderful fragrance when the lid was lifted. Only snails, imported from Burgundy and swimming in garlic butter, were disappointing; served scorching hot, their nutty flavor was lost.
Like a horse that goes out early but flags in the stretch, entrees could not keep pace with appetizers. To be fair, rosy lamb with buttery spaetzle made a fine showing. Cassoulet, touted here, was a bit heavy-handed, perhaps more satisfying in winter than in spring. Roasted duck was nicely done, but the offering of fresh peach sauce in April, when navel oranges are at their peak, was puzzling."
Alice Gabriel. "A French Kitchen Fares Well in Transition," [Restaurant Review: 'Buffet de la Gare' in Hastings-on-Hudson] The New York Times (May 14, 2006).
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