Quenelles with Butter and Crayfish
The Lac de Nantua is known as a fishing destination, thanks to its location and the other water sports and activities available. But for foodies, “Nantua” evokes a unique and very old recipe which made the most of pike and crayfish, local resources which were abundant in the rivers around the time of the tanneries.
On the Menu at Top Restaurants
It is rare to find gourmet restaurants in Lyon or around the region that do not have the famous quenelles in Nantua sauce on the menu, paired with a Bugey wine. The recipe, which is amongst the top 10 in the regional gastronomy, is a must-try, just like Bresse chicken. Although the original home of the quenelles is Lyon, the exceptional part of this dish comes from Ain, in the Jura Mountains. What would you expect from the land of Brillat-Savarin , the taste philosopher?