We challenged our chef to prepare quenelles with Sauce Nantua, a classic dish from Lyon. This delicate mousse, enriched with cream, eggs, and prawns, is souffléed in the oven with a velvety white sauce. Now available in Colombo! 🇱🇰 🇫🇷
The word “quenelle” comes from the German “Knödel,” meaning dumpling. It is believed to have been introduced to France through Alsace and later perfected in Lyon, where it became a regional speciality.
Originally made with bread and minced meat, quenelles evolved in the 19th century, thanks to the famous Lyonnaise chef Jean-Anthelme Brillat-Savarin. He popularised fish quenelles, using pike (brochet) from the Rhône River, blended into a smooth, creamy paste known as pâte à quenelle.
Quenelles are now often served with a rich sauce, like the classic Nantua sauce—a luscious crayfish-infused cream sauce—making them a true staple of Lyon’s gastronomy.
Traditionally, quenelles are shaped using two spoons to achieve their signature oval form, then gently poached in water or stock. Once cooked, they can be baked with sauce, creating a lightly crisped top while remaining soft and airy inside.
Today, they continue to be a highlight of French haute cuisine, embodying the elegance of classical French cooking.
We are using fresh Lanka prawn here, at La Maison, so you can experience this French delicacy in Colombo! 🥂✨
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