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.
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!