Pike, fowl, beef, crab… a thousand options!
A symbol of Lyon's cuisine
A dish which is essentially synonymous with Lyon's cuisine, and so widely liked that you can find it in restaurants all over France. Quenelles are a kind of elongated oval meatball made with flour, eggs, butter, and a meat or fish - most traditionally, pike, but it can be beef, chicken, crab, or another protein (there are even sweet versions). They're usually poached, then served with ample sauce. Quenelles date back to the 17th century, when they were a regular feature on the menus of royalty and the aristocracy, but became especially "democratised" around the mid-20th century. If you can, order them in different restaurants, because each chef has his or her own take on this lyonnais classic.