Bain-marie

A gentle water-bath method used to heat, cook, or hold delicate preparations.

Bain-marie matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.

It is used for custards, sauces, chocolate, and warm holding.

THT uses bain-marie control when texture and timing must stay elegant in private settings.