Confit

A slow cooking or preserving method using fat, syrup, or seasoned liquid.

Confit 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 duck, garlic, tomatoes, citrus peel, roots, and fruit.

THT uses confit techniques to create tenderness, concentration, and luxury from humble ingredients.