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�y��vlog on the street is that Cafe du Soleil serves up the best quenelle — the must-have bouchon dish — in Lyon, and I’d believe it.

The quenelle, an ivory round of delicate custard formed from fish and cream, dares you not to take its photo.

Bright orange trout roe shimmers from a dimple in the quenelle, which rises from a burnt-orange moat of lobster bisque dotted with buttery sauteed crayfish.

He is widely associated with an inverted Nazi salute known as the quenelle.

As it happens, when mixed into a sweet and fluffy cake, the herb’s brightness and light pepper and bitterness open out into aromatic splendor, a Grinch-green crumble that can warm the heart, beneath a delicate quenelle of brown-butter ice cream.