Signature dish
Pike boudin Richelieu with Nantua sauce
André Pic · 1893–1984 · Valence, Drôme
André Pic's own version of the Lyon pike quenelle, rolled into a sausage instead of being shaped with two spoons and served under Nantua sauce.
Why it works
The lean pike proteins bind with egg and cream and set firm as they poach, while the crayfish butter in the Nantua sauce carries the shells' fat-soluble pigments and aromas into the béchamel, which water-based cooking would leave behind.