4,149
edits
Le Tissé Chaud: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
[[File:Tissé.jpg|thumb|Thumbnailed image|The “Tissé | [[File:Tissé.jpg|thumb|Thumbnailed image|The “Tissé Chaud”.]] | ||
[[File:Le pate chaud.jpg|thumb|Thumbnailed image|The original “Pâté chaud”<ref>The “Pâté chaud” traditionally consists of “quenelles” (poached choux pastry often mixed with fish puree) served with a creamy tomato sauce, to which can be added olives and mushrooms, usually accompanying a liver cake (with a flan like texture)</ref>.]] | [[File:Le pate chaud.jpg|thumb|Thumbnailed image|The original “Pâté chaud”<ref>The “Pâté chaud” traditionally consists of “quenelles” (poached choux pastry often mixed with fish puree) served with a creamy tomato sauce, to which can be added olives and mushrooms, usually accompanying a liver cake (with a flan like texture)</ref>.]] | ||
[[File:Front card.png|thumb|Thumbnailed image|The front of the card: showing the possible plating of the “tissé chaud”.]] | [[File:Front card.png|thumb|Thumbnailed image|The front of the card: showing the possible plating of the “tissé chaud”.]] | ||
| Line 7: | Line 7: | ||
[[File:Gradetisse.png|thumb|Thumbnailed image|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]] | [[File:Gradetisse.png|thumb|Thumbnailed image|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]] | ||
The “Tissé | The “Tissé Chaud”<ref>French translation of “the hot woven”</ref> was a dish presented, evaluated and offered to the public of the talk “Table tournante” in early April 2019 for the Design Biennale of Saint-Étienne. This dish is part of the collective's [[Saint-Étienne edition 🇫🇷|Saint-Étienne edition 🇫🇷]]. | ||
It consisted of a jerusalem artichoke and spinach soup, creamy parsnip “quenelles” and spelt fried bricks. | It consisted of a jerusalem artichoke and spinach soup, creamy parsnip “quenelles” and spelt fried bricks. | ||