Pike dumplings and cooked Lyonnaise dumplings

A simple yet delicious recipe for fresh quenelles made with pure butter and durum wheat semolina. An ideal format for catering, to be cooked with any of Giraudet's fresh sauces.

A prestigious Lyon speciality made with wild pike for your culinary creations These fresh mini quenelles embody the gastronomic expertise of Giraudet. Made with 25% wild pike (Esox Lucius), fresh eggs and butter, they offer an exceptionally fine texture and a delicate flavour. Their small size is particularly suited to the demands of modern catering, allowing for elegant presentation and quick cooking. Selected by Le Delas for the quality of their ingredients and their perfect texture, they are an excellent choice for chefs wishing to showcase a top-quality local product. Professional uses, preparation and storage: ► Fine dining and starters: Ideal as a refined appetiser or a traditional starter, these mini quenelles pair perfectly with a Nantua sauce or a crayfish velouté. ► Catering and cocktail parties: Their miniature size allows them to be served as individual bites, offering an authentic taste experience at buffets or corporate events. ► Oven preparation: For optimal expansion and a soft texture, place the quenelles in a dish covered with a generous amount of runny sauce (equal in weight to the quenelles). Bake at 220°C for 8 to 10 minutes. ► Pan-frying or steaming: For a crispy finish, they can be pan-fried for 3 minutes. When steamed, 3 minutes is sufficient to preserve their lightness. ► Storage: Fresh product must be kept between 0°C and +4°C. Packaged in a 900g tray under modified atmosphere, they must be consumed within 24 hours of opening to ensure their organoleptic qualities remain at their best.

An exceptional culinary base for your bespoke dishes These plain mini quenelles, crafted by Giraudet, are the result of a traditional recipe combining fresh eggs, butter and premium-quality durum wheat semolina. Selected by Le Delas for their light texture and exquisite mouthfeel, they provide the perfect blank canvas for chefs. Their miniature size allows for great creativity in presentation and versatility of use, whilst guaranteeing the authenticity of a natural, regional product. Professional uses, preparation and storage: ► Culinary creations: Thanks to their neutral and delicate profile, these mini quenelles perfectly absorb the flavours of the sauces served with them, whether based on shellfish, mushrooms or seasonal vegetables. ► Buffets and cocktail parties: Their small size lends itself remarkably well to serving as appetisers or as an accompaniment to signature dishes at high-end catering events. ► Oven preparation: For optimal results (rising and tenderness), generously coat the quenelles in a thin, lightly salted sauce (use a weight of sauce equivalent to the weight of the quenelles). Bake at 220°C for 8 to 10 minutes. ► Other cooking methods: These mini quenelles can be pan-fried for 3 minutes for a crispy texture or steamed for 3 minutes to preserve their light, airy texture. ► Storage: A fresh product that must be stored between 0°C and +4°C. Packaged in 900g trays under modified atmosphere, they must be consumed within 24 hours of opening to maintain the excellence of the products selected by Le Delas.

A delicious fusion of Bresse tradition and exceptional maturing These fresh Giraudet mini quenelles showcase one of the jewels of France's cheese heritage: 18-month-matured Comté AOP. Incorporated at a level of 15%, this matured cheese brings a fruity aromatic depth and unique intensity to the traditional recipe made with fresh eggs and butter. Selected by Le Delas for the quality of their ingredients and their regional character, these mini quenelles offer a melt-in-the-mouth texture and a distinctive flavour that will appeal to even the most discerning palates in the catering industry. Professional uses, preparation and storage: ► Gastronomy and accompaniments: Their miniature size and distinctive flavour of 18-month-aged Comté make them an ideal accompaniment to cuts of meat, poultry in cream sauce, or simply served as individual gratins. ► Catering service: This format is particularly well-suited for hot appetisers or mini gratins at themed buffets, showcasing the quality of the regional products selected by Le Delas. ► Oven preparation: To ensure they puff up nicely and have a perfectly creamy texture, coat the quenelles with a thin, lightly salted sauce (the weight of the sauce should be equivalent to the weight of the quenelles). Bake at 220°C for 8 to 10 minutes. ► Alternative cooking methods: For a different texture, these mini quenelles can be pan-fried for 3 minutes for a golden, crispy exterior, or steamed for 3 minutes for maximum lightness. ► Storage: A fresh product that must be kept between 0°C and +4°C. Packaged in a 900g tray under modified atmosphere, they must be consumed within 24 hours of opening to preserve the full aromatic complexity of Comté AOP.