Hoe maak je een quenelle

What is a Quenelle? Why is it so difficult to make? What is the difference between a rocher and a quenelle? and why are chefs obsess with this technique? Here is our step by step guide to make a perfect scoop of ice cream like the best 3 star michelin restaurants. See our video from Restaurant Jordnær.

Quenelle and How to Make It?

Mastering the quenelle is a rite of passage for professional chefs — and a standout way to elevate desserts, purees, and presentations. At Nordic Chefs, we’ve seen chefs around the world push this skill to the limit. In fact, our own Chef Mads may have set the record with a 7-quenelle tower that has reached over 10 million views online.

🎥 Bekijk de video HIER: Chef Mads stapelt 7 quenelles in één ongelooflijke toren.

Wat is een Quenelle?

Een quenelle is een gladde, ovaalvormige lepel gemaakt met twee lepels of één vakkundig gebogen lepel. Het wordt vaak gebruikt om mousse, room, ijs, aardappelpuree of zachte vullingen te serveren.
De sleutel? Het is niet zomaar een primeur - het is een techniek.

Why Are Chefs so Obsessed Over the Quenelle?

1. Visual symmetry – no sharp edges, just a smooth glide
2. Control & portioning – repeatable size and volume
3. Textural showcase – it exposes texture beautifully
4. Plating flow – lets the eye travel across the dish
5. It’s a minimalist move with maximum effect.

Zo maak je een perfecte quenelle (stap voor stap)

Choose the right spoon:
We recommend our Nordic Chefs Quenelle Spoon – shaped and weighted for control.

Dip the spoon in warm water:
This prevents sticking and gives a clean glide.

Scoop in one motion:
Use the back of the spoon to shape and rotate the product into a smooth oval. In one confident motion, slide it off onto the plate.

Clean and repeat:
Rinse the spoon between scoops for consistency.

Plate with tweezers or offset spoon:
Fine-tune placement for that professional touch.

Wereldrecord ijs Quenelle toren die viraal ging

Chef Mads from restaurant Jordnær managed to stack 7 quenelles on top of each other — no tricks, no glue. Just precision, balance, and technique.

“It’s all about temperature and staying calm,” says Mads.
Using the right quenelle spoon is the key, and it’s different for every chef. Some like them smaller, or more pointy towards the ends – Which one are your favorite? See them HERE!

Rocher vs. Quenelle - Wat is het verschil?

Quenelle:

• Made with a single curved spoon or two standard spoons
• Smooth, symmetrical, oval shape
• Requires precision and control
• Ideal for mousses, creams, savory purées

Rocher:

• Made with a standard spoon scooping in one direction
• Slightly rough, rustic edge
• Often used for ice creams or semifreddos
• Quicker, more casual presentation

Chefs often use rochers for bistro plating and quenelles for fine dining presentations.

Tools die het mogelijk maken

• Nordic Chefs Quenelle Spoon – curved and balanced for consistent shaping
• Plating Tweezers – for final adjustments without disturbing the shape
• Silicone Molds – used in our Michelin-featured dessert

Check Out – Lobster Dessert Recipe by Chef Claus from Michelin Restaurant MOTA