abstract:A coulis ( ; French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces.
The rustic and cosy onsite restaurant, La Monnaguette, serves local specialties that employ his star ingredient, such as goat-cheese salad with blackcurrant coulis or duck confit with cassis jam.
In the Valais region, an arc that runs along the French and Italian borders and home to the Matterhorn, the local fondue variety calls for a tomato coulis.
Presented with a ridiculous dessert in a restaurant one night shortly before his last child was born, the 84-year-old Nobel laureate contemplated a circle of perfectly measured blobs of fruit coulis.