Learn how to make the classic French dish Quenelles de brochet from one of its greatest interpreters: Chef Laëtitia Rouabah of Benoit New York by Alain Ducasse.
A pièce de résistance of lyonnaise cuisine, this dish is delicately composed of yellow pike mousse and creamy lobster bisque. It is a signature item on the bistro’s menu.
Filmed in Benoit’s kitchen, Chef Laëtitia will take us through the history behind this famous dish and give a demonstration with step-by-step instructions on how to make it at home. She will be assisted by Lucile Plaza, Chef de cuisine at Benoit. Afterwards, she’ll answer your burning question in a live Q&A from the restaurant’s private salon, moderated by Nina Friend of Food & Wine magazine.
60 minutes with Q&A
Make the Quenelles de brochet at home as you watch the demonstration. Make sure to purchase and prepare (clean and chop) the ingredients in advance. In addition, you will need to cook one of the items in the recipe 24 hours in advance.
Download the List of IngredientsPrefer to let Chef Laëtitia cook the Quenelles de brochet for you? You can order the dish directly from Benoit New York for delivery or pick up.
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Chef Laëtitia Rouabah
Laëtitia Rouabah is the Executive Chef at Benoit New York.
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Laëtitia Rouabah discovered the world of Alain Ducasse when she joined the ranks of the luxurious five-star Hotel Plaza Athénée, where she spent three years at the renowned Relais Plaza. She has not left since. Chef Laëtitia has gone from supporting the opening of Alain Ducasse at The Dorchester in London to becoming Sous Chef at Le Jules Verne, Alain Ducasse’s iconic restaurant a top the Eiffel Tower, followed by a stint as Executive Chef at Air France’s Salon La Première, the most exclusive first class lounge in the world. When Alain Ducasse took over Allard, one of the few remaining authentic, gourmet bistros in Paris, known for its generations of female chefs at the helm, he selected Laëtitia to carry on the legacy as Executive Chef. She spent three years bringing her personal touch to the establishment without modifying its deep-rooted identity. At Benoit, she stays true to a cuisine she loves, quintessential and generous French bistro fare, and brings a contemporary flair to the new menu, using market ingredients and expert technique to create flavors that range from the familiar to the unexpected.
Learn more at www.instagram.com/laeti.rouabah
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Nina Friend
Nina Friend is the associate features editor at Food & Wine.
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She writes the magazine’s monthly Backstory column and edits stories about chefs, restaurants, and food culture. Friend is a graduate of the University of Pennsylvania and Columbia University’s Graduate School of Journalism. Previously, she worked at The Huffington Post, and her work has also appeared in Cherry Bombe and Bon Appétit.
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Lucile Plaza
Lucile Plaza is Chef de cuisine at Benoit New York.
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Growing up in the suburbs of East Paris, Lucile Plaza found inspiration in the cuisines and cultures of her dual French and Spanish heritage. At the young age of 15, Lucile was already set on becoming a chef and began pursuing a formal culinary education at Ecole Hôtelière de PARIS – CFA Médéric. During this time, Plaza apprenticed for Michelin star Chef Philippe Prevalet at L’Auberge du Pont de Bry. She worked her way up the ranks in some of Paris’ most prestigious Michelin-starred kitchens, developing an understanding of high-quality, seasonal ingredients. Searching for new challenges in an unfamiliar city, Lucile moved to New York in 2014, becoming Sous Chef at world-renowned Chef Alain Ducasse’s Benoit, under the guidance of Executive Chef Laetitia Rouabah. The female-led kitchen offered a collaborative environment for Lucile to continue to grow and master her craft, while simultaneously introducing her to the tastes and smells of new cultures. After Benoit New York, Lucile set her sights on new opportunities to challenge herself in the kitchen. She returned to Benoit New York in 2020, taking the position of Chef de cuisine.
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