For over 85 years, Maison Saint Jean has been using the region's traditional know-how. Made in the same way as a choux pastry, using butter and wheat semolina in the traditional method, the quenelle is a typical speciality of Rhône-Alpes gastronomy and is appreciated for its authenticity.
As a fervent supporter of local products, we've created our butter quenelles using quality French ingredients such as wheat semolina, free-range eggs and butter.
Just like ravioles, the first quenelles were found on the tables of our ancestors. Although the Romans did have a dish using eggs, fish and ground shellfish and seafood, the quenelle really took off in the 18th century when it became an exceptional speciality dish, served at the royal court.
Fresh eggs and other ingredients are added and mixed together delicately to obtain a smooth dough. This dough is then cut into sausage shapes which are poached in water before being cooled, and then frozen and packed.
Today Saint Jean is proud to offer this tasty regional speciality that follows the traditional recipe.
And because the culinary variations of quenelles are highly inventive (appetizer, main dish, salads, desserts...), our company is delighted to use its pasta-making skill in creating this delicious product.
Baked as a bun, or with a sauce, pan-fried, poached..