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Quenelle sauce Nantua
Qui n'a jamais entendu parler de la sauce Nantua ? Recette qui a sa place dans tout bon recueil culinaire, cette sauce à base de beurre d'écrevisses a été inventée dans la ville éponyme et accompagne délicieusement les quenelles de brochet.
Manufacturer of the real pike quenelles in Nantua sauce.
Nolo, the quenelle manufacturer, received in 1983 an International Gold Medal for the quality of their food conserves. in 1947, the parents of the current owner decided to open a small canning factory to meet the needs of their clients in the hotel de lyon in Nantua who wanted to take home a sample of the quenelles they had tried in their restaurant. The company is still a family run business today. The current owner has kept his parents initial idea and each product is prepared to the highest quality. Ingrediends are carefully selected, especially the red-legged crayfish: the pigmentation in carcasses naturally colours the sauce.
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