Wednesday, January 10, 2007

Verrine de

Jean-Paul Hevin Verrine Jean-Paul Hévin Verrine Marscapone, original watercolor, 9" x 11"

Very popular and trendy (tendance) in France, as a savory starter (amuse bouche) or a snack or a sweet dessert is a layered affair called a verrine. And always served in a small glass (verre)

Jean-Paul Hévin Verrine Marscapone How to get your verrine home without spilling?
These little glass containers are usually just 4 - 5" tall. Again, the ingenious French, all time masters of the pastry box, come to the rescue of the verrine.
 
Pierre Herme's Emotion Sarah Pierre Herme calls his verrines "Emotions" and offers 4 - 5 different flavor combinations each seasonal collection.


A structual diagram from Pierre Herme's pastry school catalog. This is not a verrine, but it could be... A verrine is a layering of different complimentary textures, aromas and flavors.
It usually consists of layers of: gelee + creme + "salade"

Fauchon verrines Fauchon has Foie Gras in a glass here.

 
Pain De Sucre in the Marais These adorable little numbers are from Pain De Sucre in the Marais at 14 rue Rambuteau. Who could resist? You can make a light lunch from these food-in-a-glass things. Starter + dessert and you get 2 little glasses to keep and drag home as a souvenir and tell yourself that you're going to make this at home. Ha ha

 
Well if you read French, you can make them at home!
Surement tres bon!

26 comments:

  1. delicious!
    I wouldn't even attempt to make one as each of my layers would slide into the next - I just know they would.

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  2. "Yes, I'd like to order one Emotion, please...I think I'll take happiness!"

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  3. Shabby's comment is so right on for this post I am speechless...

    You notice details that are right under my nose and yet I never give them a second thought!
    Viva la difference!

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  4. Anonymous8:50 AM

    Food in a glass?
    What a gas!
    Breakfast
    Lunch
    Dessert
    It's made to divert.
    It could'nt hurt.
    Food in a glass,
    Was meant to last.
    Food in a glass,
    This has got CLASS!

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  5. That was me ordering one of Pierre Herme's verrines in a restaurant...:) A cup of happiness.

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  6. Oh my goodness - I have never heard of these! The 'Momo' at Pain de Sucre look delicious! I also love marscapone, so I bet Pierre Hermés was delicious.

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  7. Oops, sorry I have committed verrine sin - I meant: I bet Jean-Paul Hevin's was delicious!

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  8. Anonymous9:18 AM

    I'm dying to try one of these. Funny, but I had a boyfriend once who I called Momo. Sukipoet

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  9. Gorgeous photographs each and every one.
    Blessings!
    Love to come to visit
    Ooooh La La!
    Love Jeanne ^j^

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  10. loveitaly10:08 AM

    Those meal in a glass thingies look to die for. The last image on that "Verrines" book is beautiful--reminds me of glasses layered with colored sand that you can decorate, (only I'm thinkin' this would taste a whole lot yummier.) They sort of look like liquidy trifles. Too cool.

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  11. loveitaly10:12 AM

    I make a breakfast sometimes that's a kind of layered mousse/homemade granola/fruit- that's fun, and I think I'm gonna' try to experiment with how I do them in the future--these are so pretty. I could do a chocolate "wafer" to top 'em off with or something--hmmmmmm....not sure I'd know how to do that "goldfoil" look, though!! Oolala is right! Too fun.

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  12. I love your verrine watercolor. Very delicate and wonderful.

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  13. How deliciously delightful! Wish I could find Verrines here, I would have one right this moment. The pictures are fabulous.

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  14. Drool...Carol, I'm trying to be a no-sugar diet here! At least with the tea post I didn't feel so bad about going and making myself a cuppa ;)

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  15. all so delicious looking!

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  16. Anonymous8:39 PM

    Carol...
    There are times when I don't know which I enjoy more;
    your delicious blog, its' contents, or the comments.
    The total gives me pleasure daily.
    sjerseyboy

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  17. Your photos and your painting are gorgeous! I wished there's a boutique that sells verrines in New York.

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  18. wonderful paintings, Carol, on your whole blog!

    ...could you recommend me a r e a l good chocolate? I like bitter or half bitter ones...Whats's your favourite?

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  19. Oh that's difficult claudia
    But if you can find Valrhona bars in your neighborhood, you can't go wrong!

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  20. Wow! Incroyable! J'aime tes photos, Carol! Oh, c'est vrai...le schema (de la recette de Pierre Herme) est comme une verrine :)

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  21. I had never heard of a verrine before. They are certainly fabulous eye candy. I'd buy the book but I doubt I'd ever make one. Maybe I'll buy it anyway.

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  22. I just got this book for Christmas and I am loving it! I am now on a quest to find interesting looking verrines and containers. It is filled with great recipes.

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  23. Marie-Noëlle Roland1:19 PM

    Oh Carol,
    My husband and I went to "La Fnac" a couple of times before Christmas and I stopped by this book each time... but very unfortunately he did not get the message!
    Next time...
    In gastronomy restaurants, "verrines" have been the new trend for a couple of years...

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  24. Just read about verrines at Bea's blog, and got intrigued, so got here by googling. Lovely photos - I've got a much better idea now about what we're talking here :)

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  25. I haven't had a Verrine yet - and no chance of a trip to Paris.
    sigh
    Will just have to drool over your pics.

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  26. What a fabulous concept! I love it!

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