grillatuille

Grillatuille is a term used in contemporary cuisine to denote a thin, crisp wafer (tuile) that is prepared on a grill or plancha and used as a garnish, plate element, or edible vessel. The word combines the idea of grilling with tuile, the French term for a delicate wafer, reflecting its textural contrast and visual appeal.

Origins and usage are informal and mostly found in modernist or exploratory cooking contexts. Grillatuille does not refer to a single standardized recipe; instead, it describes a class of techniques for creating a grilled tuile that brings crispness, aroma, and decorative grill marks to a dish.

Preparation and technique typically involve making a very thin batter or dough from ingredients such as flour, water or milk, and a binding element like egg white or cheese. Savory versions often incorporate grated cheese, herbs, or pepper, while sweet versions may use sugar, vanilla, citrus zest, or ground nuts. The batter is spread into a thin layer on a nonstick surface or silicone mat and heated until set; the partially cooked sheet is then transferred to a hot grill or plancha to develop char marks and smoky aroma. The resulting wafer is used immediately, either as a crisp base for hors d’oeuvres, a decorative wrap for fillings, or a delicate garnish.

Variations exist in texture and flavor balance, ranging from ultra-thin fragile wafers to sturdier, cheese-forward versions. Grillatuille emphasizes technique, timing, and the coordination of texture with accompanying components.

See also: tuile, wafer, modernist cuisine, grilling.