The Tuile Takeover

When every plate becomes a doily

It started innocently enough — one delicate, lacy parmesan crisp on a plate, a wink to texture. Cute. Clever. Crunchy.

But somewhere between 2022 and now, Ottawa chefs discovered the infinite universe of tuile moulds, and what used to be a dessert garnish is now everywhere. They top canapés, soups, raw fish courses — no dish is safe.

And here’s the kicker: most of them taste like… nothing. Perfectly engineered air with a whisper of starch. A beautiful, brittle halo that adds height but no soul. The dish is singing, and the tuile is just mouthing the words.

It’s not a tuile problem, it’s a flavour problem. Give us a tuile that actually brings something to the party — smoked paprika, anchovy, burnt onion. Stop making them taste like a dehydrated napkin.

If the tuile is going to dominate the plate, it should deserve the spotlight. Make it bold. Make it taste like something. Otherwise, it’s just edible plate décor for Instagram.