This odd-looking blimp is actually a quenelle de brochet, one of the quintessential foods of Lyon. They're big dumplings made out of pike fish, covered in Sauce Nantua, a classic French sauce made with crayfish. Daniel et Denise, owned by an honored MOF (Meilleur Ouvrier de France) chef serves up an excellent example.
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These are the famous "pots lyonnais" that bouchons use to serve wine, which in some cases will be from the proprietor's own vineyard. I wrote about bouchons for AFAR, suffering through such hardships as drinking wine at lunchtime!