WELCOME TO MY TEST KITCHEN!
The quenelle. Something I first learned back in France, but it wasn’t until I moved to New York and started working with papa Daniel Boulud at Restaurant Daniel Daniel that I learned to perfect it. A finishing touch of ice cream to complete a plated dessert, just seconds before it was taken out to the dining room. And the most important part, other than plenty of practice and slightly soft tempered ice cream, is a good spoon. 🥄 I’ve had my quenelle spoons for years, each with a deep curve and a slightly pointier tip than your typical spoon. Now, give it a try, and then try again and again again, and you’ll get the hang of it. -- Chef Dominique Ansel #quenelle
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How To Make A Quenelle, With Chef Dominique Ansel For Country: United States. City: Anchorage, Garland, New Orleans, Sacramento, Simi Valley
