New York | Tasting the Traditional French Dish "Lobster Soufflé" 🍣🌟

I saw this dish online and the nickname really fits! It’s actually "Quenelle de Brochet Sauce Nantua," which is pike quenelles with crayfish sauce. The owner of Benoit is the renowned chef Alain Ducasse. The flagship store in Paris is a one-Michelin-starred restaurant. The New York location is quite easy to book and has a classic, understated elegance. 🍞 The pre-meal bread is the kind that dry bread lovers will enjoy. The butter is slightly warm and marked with the restaurant’s initials. 🐌 Escargots Garlic-baked snails are a classic French dish. The buttery aroma is rich and intense. Eating them plain can be a bit greasy, so I paired them with bread to balance the flavors. 🍳 🦆 Duck Foie Gras Terrine The duck liver is cut into a neat square, slightly salty, and very smooth. It’s served with a brioche that’s crispy on the outside and soft on the inside, with a strong dairy flavor. 🍔 🦞 Quenelles de Brochet I was really looking forward to this traditional Lyon dish. After watching cooking bloggers rave about it, I couldn’t wait to try it! 🦐 #NewYork #FrenchCuisine 🌆🌟