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crayfish sauce

pike quenelles

Nantua in the Ain is famous for crayfish, so any French dish à la Nantua will have crayfish.

Sauce Nantua is a mix of bechamel, crayfish tails and cream, and nearly always accompanies pike quenelles.

Auvergne Rhône Alpes

Sauces and condiments

Text © Dana Facaros

Image by stu_spivack