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>> anthony: if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the world's less wonderful fish. >> bill: it's kind of a nice mix of france and italy. >> daniel: cheers. >> anthony: cheers, guys. >> bill: cheers, gentlemen. >> anthony: go...

Bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the world's less wonderful fish. >> bill: it's kind of a nice mix of france and italy. >> daniel: cheers. >> anthony: cheers, guys. >> bill: cheers, gentlemen. >> anthony: good to see you. >> bill: what a treat to meet together in lyon.

Bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the world's less wonderful fish. >> bill: it's kind of a nice mix of france and italy. >> daniel: cheers. >> anthony: cheers, guys. >> bill: cheers, gentlemen. >> anthony: good to see you. >> bill: what a treat to meet together in lyon. de...

Visitors. >> anthony: if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the world's less wonderful fish. >> bill: it's kind of a nice mix of france and italy. >> daniel: cheers. >> anthony: cheers, guys. >> bill: cheers, gentlemen. >> a...

One iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the world's less wonderful fish. >> bill: it's kind of a nice mix of france and italy. >> daniel: cheers. >> anthony: cheers, guys. >> bill: cheers, gentlemen. >> anthony: good to see you. >> bill: what a t...