Weight: 475
Few dishes capture the spirit of Lyonnaise cuisine like Quenelles de Brochet, a specialty perfected in the city’s historic bouchons. Made from pike fished from the Saône and Rhône rivers, these delicate quenelles were created to transform the fish’s lean, bony flesh into something truly elegant. Today, Bobosse, a master of Lyonnais charcuterie, continues this tradition with handcrafted quenelles made from fresh pike, butter, eggs, and flour, achieving the perfect airy texture.
To prepare, preheat the oven to 210°C, arrange the quenelles in a baking dish, and generously coat them with a classic sauce such as Nantua, bisque d’écrevisses, or tomato. Let them bake for approximately 40 minutes, allowing them to puff up into a soft, pillowy texture with a golden finish. Serve immediately for the best experience.
Their refined flavor pairs beautifully with the included écrevisse (crayfish) sauce, a rich, velvety classic beloved by top Lyonnais chefs, including Joseph Viola (MOF), who serves it at his renowned bouchon, Daniel et Denise. For a complete meal, accompany with sautéed mushrooms and spinach, as traditionally enjoyed in Lyon.
Pair with a crisp Chablis or a refreshing Beaujolais Blanc, and complete the experience with a fresh baguette and Saint-Marcellin cheese from our selection. A dish once reserved for Vieux Lyon’s bouchons, now ready to be enjoyed in Hong Kong.
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