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Similar Apéritif, avocado, Lemon, Fromage blanc, Speculaas | ||
A verrine is originally a small thick-glass container with no base, which purpose is to contain a solid or liquid dish (starter, course or dessert), rather than a drink. This French word is usually left untranslated in English.
By way of metonymy, a “verrine” therefore designates in the cooking world a dish served in a verrine, in a vertical manner, which allows a different aesthetic and gustatory experience from a dish served in a traditional plate.
Philippe Conticini was the first to imagine a dessert served in a verrine, in 1994. introducing, more than a simple evolution of the form, a notable evolution in taste experience.
Indeed, the sheer verticality and transparency of the verrine allows :
According to the original concept, verrines are composed of three superimposed layers, each conveying specific characteristics in terms of taste:
