Carryout
Giraudet has been in the Bresse quenelle business for decades and is its ardent defender. The original recipe holds no secrets for these craftsmen, who respect it to the letter, using durum wheat semolina and fresh butter for the breadcrumbs, and adding the flesh of the best pikes from the Dombe, fine Bresse poultry or féras from Lake Geneva. Visits by appointment only.
