Lyon Quenelle de Brochet

The mouth-watering, refined quenelle de Lyon indeed accounts for the culinary jewels of the Rhone Alpes region. This subtle mousse cake called "quenelle" is traditionally made out with pike and served in a delicate, creamy Nantua sauce. These quenelles de brochet are definitely one of the reasons for Lyon's reputation when it comes to food and gastronomy in France!

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The well-known quenelles from Lyon are famous for their delicate mousse consistency and subtle taste of fish. The word "quenelle" is believed to originate from the German "knödel" meaning dumpling, but the Lyon recette has actually no equivalent in other countries - and even in French gastronomy.

The quenelles de brochet indeed represent the authentic Lyonnais cooking, made out with really local ingredients amongst which pike, usually fished in Rhone Alps streams, and free-range eggs from the neighbouring French region of Bresse renowned for its quality poultry. Freshwater crayfish is another essential element of the quenelle dish since it composes the creamy Nantua sauce traditionally accompanying the pike dumplings.

Traditional Quenelle de Lyon

Although Lyon cooking is - unduly - often considered as being rich and coarse, the typical quenelle's recipe requires precise techniques and know-how. The preparation is actually divided into three specific steps: the panade (smooth paste of eggs, butter and flour), the farce (panade mixed with diced fish fillet, butter and a touch of nutmeg) and finally the roll-shaped quenelles that are to be poached.

Some locals from Rhone Alpes commonly serve the pike quenelles with a simple butter sauce, whilst French Chefs prefer to complement the dish with a refined lobster or crayfish Nantua cream.

Don't forget to accompany your Alpine-themed meals with one of the delightful Rhones Alps wines! And to dicover other eastern cultural treasures, you can visit French-Property.com's complete regional guide.

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