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Behind the scenes of an $835, 11 course dinner by Thomas Keller

ipsedixit Dec 2, 2010 07:32 PM

From the WSJ: http://blogs.wsj.com/scene/2010/12/02...

  1. Ruth Lafler Dec 3, 2010 03:24 PM

    The WSJ author had no idea what s/he was talking about: "80: The percentage of each batch of Mr. Keller’s signature cornets (savory tiles) deemed worthy of being served to guests as an amuse-bouche" -- savory tile? A cornet, as the name suggests, is a horn (aka a cone). I thought it might start with a tile of baked dough that is rolled into a cone, but according to this recipe online, the dough starts out circular. In order to compose finish the dish the cornet is filled creme fraiche and topped with salmon tartare. So what part, if any, of that dish can be described as a "savory tile"?

    4 Replies
    1. re: Ruth Lafler
      JoanN Dec 3, 2010 04:46 PM

      I think that was just a typo. I'm sure it was supposed to be "tuile." Although, "tuile" in French does mean "tile."

      1. re: JoanN
        Ruth Lafler Dec 3, 2010 10:20 PM

        Ah, that makes sense, although it doesn't make it a much better description.

      2. re: Ruth Lafler
        jaykayen Dec 3, 2010 10:29 PM

        The cornet is the finished piece. The tiles, or tuiles, what it is wrapped in, is what is described as having a 20% reject rate.

        1. re: jaykayen
          Ruth Lafler Dec 3, 2010 10:36 PM

          Right. But that's not what s/he said -- she said the signature cornets *were* "savory tiles" not that the cornets were *made from* "savory tiles." The parenthetical was supposed to be explanatory but instead was just more confusing. What the writer should have said was "the percentage of each batch of savory tiles [sic] used in Mr. Keller's signature cornets... "

      3. K K Dec 3, 2010 12:03 PM

        And here's the thread on the China & SE Asia board discussing that to-be dinner


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