FOOD + DRINK, FOOD presentation | February 28, 2007

Verrines are more than the latest trend in gourmet cuisine

As I was reading today’s edition of the food section on the Los Angeles Times, I was seduced by the verrines. I was familiar with verrines but I did not know the name of that technique until this morning.

First of all, let me explain what a verrine is. This is simply a dessert or an appetizer that is made of layers in a small and long clear glass. When you want to host a sumptuous, in style cocktail party, ordering lots of verrines is a sure move to impress your guests.

This is a recipe as well as a method to serving it. You must be able to distinguish with your eyes and on your mouth every layer. Verrine is more complex technique that it appears.

Verrine has all the flair of the French culture; it is stylish, structured and full of flavor.

As a French speaking person, I easily grab where the name comes from. The French word for glass is verre. Verrines are hot in the restaurants and with the amateur cooks all over France.

While waiting for your next trip to France, you can take a look at these masterpieces available on the LA times. Or you can visit Restaurant Guy Savoy in Las Vegas to have a taste. Guy Savoy is a Michelin three-star chef.

Link: Layered luxury in a glass as published on LA Times

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2 Responses to “Verrines are more than the latest trend in gourmet cuisine”

  1. OK, Kim, this is getting really weird. I was just doing a story on Verrines and was sourcing some images and came across your post today. What’s up with that? That’s almost 2 in a row. First Absinthe, now Verrines. We need to buy a lottery ticket or something ;-D

  2. 2 At Home with Kim Vallee said:

    ready2spark: Great minds think alike.

    In French we have this old saying “Jamais deux sans trois”- it roughly translates to things always happen in threes (but it does not carry a negative feeling or a curse). Do we place a bet on the third topic? :-)