Origin : some gastronomical historians thought that the origin of the word "quenelle" came from the anglo-saxon word "knyll", which means "to grind". The recipe of the quenelles is really an old one. During the first century, the Romans were already cooking some products that seemed to look like our current quenelles.

The spit quenelle is an important part in Lyon's gastronomy. It is directed by Georges Blanc, and the result is really worth doing.

The chief tip : Drain, warm up slowly again, then add a spoon of crème fraîche and finally a sauce Nantua.

Recommanded by the chief Georges Blanc in Vonnas

Composition : quenelles: fresh fresh eggs, pike meat (at least 22%), animal fat, wheat semolina, milk, topping liquid : salted water.

Chief : Georges Blanc

Origin : Vonnas, Ain (France)

See all the products of "Georges Blanc"