Summary

The article recounts a personal experience of discovering and falling in love with Nantua Sauce during a visit to the French village of Nantua and subsequent culinary adventures centered around this local delicacy.

Abstract

The writer shares their transformative culinary journey upon encountering Nantua Sauce in the village of Nantua. Initially unfamiliar with the regional specialty, they describe their first taste of the dish, Quenelle au Sauce Nantua, as a revelation, leading them to return to the bistro the next day and even obtain the recipe. The sauce's unique combination of cheesy, creamy, and shrimp flavors is highlighted alongside the overall gastronomic experience in Nantua, including other dishes like a mysterious salad, a cheese platter, and crème Brûlée. The writer's fondness for the sauce compels them to revisit the bistro, Le Bistrot, a year later, despite the challenge of finding it closed for dinner on Christmas Eve. The article concludes with a brief educational note on Nantua Sauce, referencing Wikipedia, and a link to a recipe for those interested in recreating the sauce at home.

Opinions

The writer expresses great enthusiasm and a strong personal connection to Nantua Sauce, describing it as "so scrumptious" and the reason for their return visit to Nantua.
The bistro's ambiance is perceived as "pretty posh," influencing the choice of a simple vegetarian pizza by Keeley Schroder, contrasting with the writer's adventurous selection of the local four-course set menu.
The writer seems to be impressed by the local cuisine, describing the taste of Quenelle au Sauce Nantua as indescribable and the overall dining experience as memorable.
There is a hint of humor and resignation in the writer's reaction to unexpectedly finding the bistro closed for dinner on Christmas Eve, yet they still appreciate the lunch they had there.
The writer values the culinary tradition of Nantua, as evidenced by their effort to learn about the sauce's origins and share this knowledge with the readers.

Have You Tried Nantua Sauce?

I hadn’t heard of it until I visited Nantua

*Quenelle au Sauce Nantua Photo by Keeley Schroder*

I can’t tell you about Nantua without mentioning the meals we had there — so mouth-watering I returned the following year!

The bistro we found looked pretty posh, so Keeley just ordered a vegetarian pizza, while I was more daring and ordered the four-course set menu — I was very hungry. First the salad — I don’t know what was in it but it was delicious, then the mains Quenelle au Sauce Nantua. I only ordered this because it was obviously a local specialty, but it was so scrumptious I not only went back for lunch the following day but got the recipe as well!

My salad entrée Photo by Keeley Schroder

The platter of five cheeses Photo by Keeley Schroder

I can’t even describe the taste — but imagine scrambled eggs but mostly whites in a cheesy creamy shrimp sauce and you might be close to it. This local delight was followed by a platter of five different cheeses, and then dessert; crème Brûlée. Keeley was tempted by the chocolate mousse, and we wonder why we’ve put on weight! My beverage of choice was the “vin rouge de la maison” and Keeley’s was a “biere.”

Keeley’s vegetarian pizza Photo by Keeley Schroder

After visiting the cathedral in Bourg-en-Bresse, we returned to our favourite bistro for lunch the following day. I chose the 3-course menu and so did Keeley. We both had a delicious salad with eggs and prawns, followed by Quenelle, and dessert; crème caramel for me this time.

A different salad Photo by Keeley Schroder

Keeley’s chocolate mousse Photo by Keeley Schroder

On my return visit to Nantua a year later, almost specifically to eat that delicious Quenelle, I went straight to Le Bistrot to make a booking for dinner but was told “no dinner tonight, it’s Christmas Eve” so we sat down and had lunch instead.

The third lunch! Entrées Photo by author

I ordered the salmon for entrée, Quenelle with the special Nantua Sauce for mains, a selection of cheeses and Brazil (glace café, glace rhum et raisin avec Chantilly) for dessert.

My third lunch! ( Christmas Eve) I couldn’t go past the Quenelle again! Photos by author

Here’s what I found about Nantua Sauce on Wikipedia.

Nantua sauce - Wikipedia

Nantua sauce (French: Sauce Nantua ) is a classical French sauce consisting of: It is named for the city of Nantua…

en.wikipedia.org

If you’re a cook, here’s how you make Nantua sauce.

Of course, I had never heard of it before I went to this little beautiful French village way off the tourist track.

Have you eaten Nantua Sauce? Did you know it comes from a little village named Nantua? Have you ever been to Nantua?

Thank you, Jillian Amatt - Artistic Voyages for the Sharing Food publication.