David Lebovitz

"The other starter I’ve liked was the baked pike quenelles, two mousse-like ovals sitting over a bed of duxelles of mushrooms, blanketed in cream sauce. They’re quite delicious…and filling."

Alexander Lobrano

"The pillowy quenelle, a pike-perch dumpling native to Lyon and environs and one of my favorite classical French dishes, was simply brilliant in an impeccably deconstructed sauce Nantua (crayfish sauce) that was a richly flavored as it was astonishing light. Ornamented by a little ring of tiny girolles mushrooms, baby peas, and fragile leaves of salad burnet and woodruff, the quenelle was very beautiful, too."

François Simon

"A gastronomy muséified but disarming like these beautiful dumplings in their powdery and silky abstraction."

Elizabeth Auerbach

"Gorgeous quenelles which had a feather-light texture and a lovely intense pike flavour."

The Mighty Rib

"And now, the actual appetizer – a bowl of Pike dumplings or “Quenelles De Brochet” which are served on a bed of mushrooms duxelle and covered in Mornay sauce. I thought they were perfect. Very light and fluffy but extremely rich with that creamy, cheesy Mornay sauce."

Georgie Bailey

"Entrée – quenelle, traditionally Lyonnaise a big fluffy fish dumpling. This one a celebration of pike. Delicate, pretty and not at all fishy this dish is gorgeous."

Arthur Che

"These pike dumplings were the highlight of the meal. The quenelles were soft and flavorful, with a rich, thick sauce."

The Snowlady Chronicles

"Anyhow, I loved the pike quenelles, although it was filling. Really, it could have been a main dish."

Antonio Galloni

"For one, I absolutely loved the old rendition of the quenelle de brochet façon André Terrail and wondered what new twists might lead to in revisiting old classics. The new version is undoubtedly lighter and airier, just as good as the old rendition, only different."