- Any taste
- Savory52
- Spicy3
- Sweet16
- Sour4
- Smoky2
- Rich35
- Fresh8
- Any ingredient
- Beef6
- Pork17
- Lamb1
- Chicken2
- Duck3
- Fish9
- Seafood1
- Egg19
- Dairy & cheese38
- Beans & tofu4
- Rice1
- Wheat & flour29
- Potato8
- Vegetables18
- Offal2
- Nuts & seeds4
- Any type
- Main dish31
- Soup & stew4
- Bread & pastry3
- Street food5
- Dessert14
- Snack14
- Drink2
Map data: Natural Earth
How to pronounce Quenelle lyonnaise
Quenelle lyonnaise is written quenelle de brochet where it comes from. In the International Phonetic Alphabet it is /kə.nɛl ljɔnɛz/. In plain English letters that is kuh-NEL lee-oh-NEZ, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Quenelle lyonnaise?
Quenelle lyonnaise is a main dish of France. Where it comes from: Lyon. People usually eat it at lunch or dinner. Its main ingredients are fish, egg and wheat & flour. It tastes rich and savory.
Where Quenelle lyonnaise comes from
Quenelle lyonnaise is one of 73 signature dishes of France on this map. See all dishes from Auvergne-Rhône-Alpes.
- Gratin dauphinois
Gratin dauphinois is a dish of thinly sliced raw potatoes baked slowly in milk or cream until they are tender and the top is golden.
- Tartiflette
Tartiflette is a baked dish from Savoy in the French Alps, made with potatoes, onions, lardons and a whole Reblochon cheese, sometimes with a splash of white wine.
- Fondue savoyarde
Fondue savoyarde is the cheese fondue of Savoy in the French Alps.
- Cervelle de canut
Cervelle de canut is a fresh cheese dip from Lyon.
- Truffade
Truffade is a rustic potato dish from the Cantal mountains of Auvergne.
- Bouillabaisse
Bouillabaisse began as the meal of Marseille's fishermen, who cooked the bony rockfish they could not sell in a pot of sea water on the beach.
Dishes like Quenelle lyonnaise in other countries
Same type of dish and similar main ingredients as Quenelle lyonnaise:
- Stargazy pie
Stargazy pie is a Cornish fish pie of whole pilchards, eggs and potatoes under a pastry lid, with the fishes' heads poking up through the crust as if gazing at the stars.
- Sol over Gudhjem
Sol over Gudhjem, 'sun over Gudhjem', is an open sandwich of rye bread topped with smoked herring, chives or onion, sometimes radishes, and a raw egg yolk in the middle as the sun.
- Cotoletta alla milanese
Cotoletta alla milanese is a thick veal chop on the bone, dipped in egg and breadcrumbs and fried in plenty of butter until golden.
- Flamenquín
The flamenquín is a fried roll from the province of Córdoba.