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

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

    http://chowhound.chow.com/topics/747189?

    1. 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

        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

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

        2. re: Ruth Lafler

          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

            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... "