Saint JeanOur recipes


French quenelle bun
Nantua sauce

Cooking time
15 mn


  • 4 French quenelles buns
  • 17.6oz crayfish
  • 3.5oz 18-month-old Comté
  • 7oz butter
  • 5oz flour
  • 0.35oz green curry paste
  • 3.5oz Mascarpone
  • 3.5oz Cognac
  • 0.7oz tomato concentrate
  • 1 carrot
  • 1 leek
  • 1/2 celery root
  • 1/2 head of celery
  • 500ml white wine
  • 250ml chicken stock

Nantua sauce:

  • Make a bisque : Fry the crayfish and flambé with cognac. Add the tomato concentrate, leek and carrot. Add white wine, then water to cover and simmer for 2 hours.
  • Make a roux : Melt 5oz of butter then add flour and the bisque stock to make a thick sauce. Pass the bisque through a conical sieve then add the roux. 

Celery root risotto:

  • Finely dice the celery root and blanch it in boiling water for 3 minutes.
  • Add the chicken stock, add the Mascarpone and the grated Comté. Season with salt and pepper.
  • Put the head of celery in the centrifuge and collect the juice. Blend the green curry paste with the warm celery juice and 2oz of butter with a stick blender.

French quenelle bun:

  • Poach the quenelles in a saucepan of boiling water for 10 minutes, then put them in a terracotta dish before covering them with the Nantua sauce.
  • Bake in the oven at 230°C / 445°F for 15 minutes.


  • In a soup plate, put the risotto in the bottom, put 1 quenelle on top and coat with the Nantua sauce. Add the celery emulsion and serve.
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