Top 10 · Updated October 2026

Least Processed Vol-Au-Vent With Meat

1 of the top 10 vol-au-vent with meat products sit in NOVA group 3 — the least processed end of the scale. The vol-au-vent with meat with the lowest NOVA processing group — fewer industrial ingredients and additives. We checked 16 vol-au-vent with meat with complete data.

  1. 1 Bouchées à la reine

    Bouchées à la reine

    Bigard
    d NOVA 3 248 kcal 1.3 g sugar 7.7 g protein 15 g fat

    Also: Palm oil free · No additives

  2. 2 Bouchées a la reine

    Bouchées a la reine

    U · 300 g
    d NOVA 4 259 kcal 2.5 g sugar 7 g protein 16 g fat

    Also: Palm oil free · No additives

  3. 3 Bouchées à la reine

    Bouchées à la reine

    Marque Repère · 2 x 150 g
    d NOVA 4 247 kcal 2 g sugar 5.7 g protein 14 g fat
  4. 4 Bouchées à la Reine

    Bouchées à la Reine

    SDB Traiteur · 300 g
    d NOVA 4 248 kcal 2.4 g sugar 7.7 g protein 14 g fat
  5. 5 Bouchées à la reine

    Bouchées à la reine

    AUCHAN · 0.3 kg
    d NOVA 4 275 kcal 2.4 g sugar 6.1 g protein 16 g fat
  6. 6 Bouchées à la reine

    Bouchées à la reine

    Sapresti
    d NOVA 4 252 kcal 3 g sugar 7.5 g protein 16 g fat

    Also: Palm oil free

  7. 7 Bouchées à la reine

    Bouchées à la reine

    d NOVA 4 292 kcal 2 g sugar 8 g protein 19 g fat

    Also: Palm oil free · No additives

  8. 8 Bouchees a la reine

    Bouchees a la reine

    Netto · 300 g
    d NOVA 4 259 kcal 2.3 g sugar 5.7 g protein 14 g fat
  9. 9 Bouchee a la reine

    Bouchee a la reine

    Gfg
    d NOVA 4 287 kcal 2.8 g sugar 8 g protein 19.7 g fat
  10. 10 Bouchee a la reine

    Bouchee a la reine

    Jean Stalaven
    d NOVA 4 259 kcal 1.8 g sugar 7 g protein 16 g fat

How we built this list

We ranked all published vol-au-vent with meat on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

More vol-au-vent with meat rankings