Tombée

Tombée is a French term that literally translates to "fallen" or "dropped." It is most commonly used in culinary contexts to refer to the act of falling or dropping ingredients into a hot liquid, such as oil or broth, to cook them. This technique is often employed when preparing dishes like fried foods or poaching. The term can also describe the natural descent of something, like a garment falling or a curtain dropping. In a broader sense, "tombée" can imply a sudden or unexpected descent, often associated with a loss of control or stability. It is a versatile word in French, with its precise meaning often determined by the surrounding context.