Verrine de

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)

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 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 has Foie Gras in a glass here.

 

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!