There was a light salad that turned plates into minor works of art adorned with fennel, green peas, other vegetables and assorted petals gathered around a puddle of vinaigrette. A dish of chicken, rice, artichoke and carrots followed — which sounds simple, except that, on a base of artichoke hearts, slivers of carrots of various colors had been curled into the likeness of a rose. A cheese course led to a finale of chocolate, strawberries and raspberries, again shaped like a rose, enlivened by a coulis of “carnal thorns,” whatever that may be. In any event, it was very good.

I searched “coulis.” It’s a pureed fruit or vegetable sauce.

(Roger Cohen, “French-American Friendship in Four Courses,” New York Times, 6-8-24)

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