"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."

"The venue is an art nouveau masterpiece that feels more real than movie set; the food is perfectly restructured Lyonnais classics, such as quenelles (creamed fish or meat shaped like a dumpling)."

"You can't really go wrong – everything is pretty good – but if you want a recommendation, go for the quenelle de brochet."

I've tried almost all the famous ones, and this one is the best. Lobster sauce makes all the difference.

"The menu is more elaborate, while maintaining its standards, including a good quenelle."

The best quenelle with a rich lobster sauce that absolutely melts in your mouth!

"This odd-looking blimp is actually a quenelle de brochet, one of the quintessential foods of Lyon. They're big dumplings made out of pike fish, covered in Sauce Nantua, a classic French sauce made with crayfish. Daniel et Denise, owned by an honored MOF (Meilleur Ouvrier de France) chef serves up an excellent example."