Quenelle de brochet sauce Nantua
Photo: Fryke27 · CC BY-SA 3.0

Quenelle de brochet sauce Nantua is a signature dish of France; we have verified places to eat it in Lyon. The quenelle de brochet is a poached pike dumpling the size of a fist, airy from egg white folded into a fish forcemeat, served bathed in sauce Nantua of crushed Ain river crayfish. Start with where to eat Quenelle de brochet sauce Nantua in Lyon.

Quenelle de brochet sauce Nantua · Lyon

The quenelle de brochet is a poached pike dumpling the size of a fist, airy from egg white folded into a fish forcemeat, served bathed in sauce Nantua of crushed Ain river crayfish.

The quenelle appeared in Lyon records from the 18th century as a way to stretch expensive river pike. Bouchon cooks refined the texture across generations until the version Eugenie Brazier served in the 1920s became the standard: three times the size of an egg, blond on the exterior, molten within. The sauce Nantua, made from ecrevisses of the Ain and Dombes, links the dish geographically to the rivers that drain into the Rhone east of the city. Today the quenelle carries AOC application status under the Label Bouchons Lyonnais programme.

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