Definition of "tuile"

Finally, there was a grilled rib of beef in an herb and pistachio crust that sat on […] a cylindrical garnish of layered sweet potato and red pepper purée, pearls of glazed garlic and a thin Parmesan tuile.

2009 January 28, Elaine Sciolino, “With Cowbells and Oxtails, Culinary Olympics Begin”, in New York Times‎

Precise herbed-lamb packets amid art nouveau swirls of asparagus noodles, a lacy tuile that adds a peekaboo seductivity to potato gnocchi — [Anthony] Martin’s presentations are bold and beautiful, yet his flavor pairings are almost maddeningly subtle, driving overanalytical foodies to despair.

2011 January 13, Phil Vettel, “Chef of the Year: Anthomy Martin”, in Chicago Tribune, 164th year, number 13, section 5, page 4