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.
🎥 Se videon HÄR: Kocken Mads staplar 7 queneller i ett otroligt torn.
Vad är en quenelle?
En quenelle är en slät, oval skopa som görs med hjälp av två skedar eller en skickligt böjd sked. Den används ofta för att servera mousse, grädde, glass, potatismos eller mjuka fyllningar i fina restauranger.
Nyckeln? Det är inte bara ett scoop - det är en teknik.
Why Are Chefs so Obsessed Over the Quenelle?
- Visual symmetry – no sharp edges, just a smooth glide
- Control & portioning – repeatable size and volume
- Textural showcase – it exposes texture beautifully
- Plating flow – lets the eye travel across the dish
- It’s a minimalist move with maximum effect.
Hur man gör en perfekt quenelle (steg för steg)
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.
Världsrekord i quenelltorn för glass som blev viralt
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 - Vad är skillnaden?
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.
Verktyg som gör det möjligt
- 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
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