Coulis

A smooth sauce or puree made from fruit, vegetables, or herbs.

Coulis 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 to finish desserts, seafood plates, vegetable dishes, and tasting courses.

THT uses coulis to turn seasonal fruit and herbs into vivid plate language.