Quennelles

While Michael has been eating massive amounts of foie gras and boudin noir, I've been indulging in the Lyonnaise delicacy of quenelle. The quenelle is a beautiful thing, part dumpling, part soufflé. Light and airy and oblong in shape, it comes in a few varieties, although I've only sampled the pike fish and original flavors. And, it's smothered in rich, creamy sauce, either cheese or crayfish. I'd been doing pretty well with the quenelles until last night at Cafe Comptoir Abel, Lyon's oldest bouchon, when I was served one the size of a super burrito.