Shortly before the French Revolution, dishes like "bouchées à la Reine" gained prominence. Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on "vol-au-vent" created under the influence of Queen Marie Leszczyńska, the Polish-born wife of Louis XV. This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like "consommé à la Reine" and "filet d'aloyau braisé à la royale". Queen Marie is also credited with introducing lentils to the French diet and Polonaise garnishing.