Jewel of Lyon's Gastronomy, French quenelle bun is made from eggs, semolina, butter and milk. Invented in 1830, this exceptional specialty dish was served at the French Royal Court. Today, it is on the table of the greatest chefs in Lyon, Gastronomic Capital of the World since 1935. Thanks to his savoir-faire, Saint-Jean French quenelles buns are recognizable by their oval shape and their groove which duplicate the historical shape when French quenelles buns were hand-crafted with spoons. The French quenelles buns puff up while baking by at least 30%, giving them a crispy texture on the outside and a soft and airy one in the center. Read Details