Those beautiful almond-shaped chunks of ice cream mashed potatoes poached mince and puree that you see so elegantly arranged on your plate in that 5-star restaurant are called quenelles. Here’s how to make them at home.
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How to Make a Quenelle with Chef Dominique Ansel
The end result is beautiful quenelles.
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Paul was a personal chef for exclusive clients in Sydney Australia and worked at every level of professional kitchens from the fryer at a local burger joint to head chef in five-star hotels. Born in the Netherlands Paul moved to Canada at a very young age. Experience with traditional European home cooking and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural uncomplicated flavors and fresh ingredients inspired by Mediterranean and Southeast Asian cuisine. Paul is also the founder of Chef's Pencil although he is no longer associated with the magazine.
