As part of The Bouchon Lyonnaise Project, I had lunch at all the Lyonnais Bouchons certified by the Les Bouchons Lyonnais Association. I ordered the quenelle each time. Here are the “Quenelles of the Les Bouchons Lyonnais Association.”
Daniel & Denise Quenelle
Daniel and Denise’s pike quenelle with Nantua sauce, with a preparation time of 20 minutes.
Café Comptoir Abel Quenelle
Café Comptoir Abel’s “Pike Quenelle Gratin, Abel” is served with béchamel sauce and mushrooms, with a preparation time of 25 minutes.
Le Bouchon des Cordeliers Quenelle
Le Bouchon des Cordeliers’ “Lyonnaise Quenelle with Pike” is served with lobster sauce and a side of rice pilaf, with a preparation time of 20 minutes.
Le Tête De Lard Quenelle
Le Tête De Lard’s pike quenelle is served with crayfish (also known as Nantua sauce), with a preparation time of 20 minutes.
Le Casse Museau Quenelle
Le Casse Museau’s “Traditional Lyonnaise Pike Quenelle Gratin” is served with langoustine sauce and has a preparation time of 20 minutes.
L’Auberge des Canuts Quenelle
L’Auberge des Canuts pike quenelle is served with a crustacean sauce.
Le Poêlon d’Or Quenelle
Le Poêlon d’Or Quenelle “Traditional Lyonnaise pike quenelle gratin” is served with sauce of your choice: Mushroom Béchamel sauce or crayfish sauce, with a preparation time of 40 minutes.
Café du Jura Quenelle
Café du Jura Quenelle pike quenelle is served with lobster sauce; preparation time 25 minutes.
Le Vivarais Quenelle
Le Vivarais pike-perch quenelle is served with Nantua sauce, Arborio risotto, and mushrooms.
Bouchon Palais Grillet Quenelle
Bouchon Palais Grillet’s pike quenelle is served with crab sauce.
