Verrines showcase the simpler side of French cuisine
by Karen Fernau
French cuisine remains synonymous with intoxicatingly rich flavors and classic dishes such as crepes suzette and boeuf bourguignon.
Yet there’s a lighter side to French food, one minus sticks of butter and gobs of duck fat. One such dish is a verrine – artfully layered foods in a glass. Popular for decades in France, this chic dish is gaining traction across the pond in eateries and home entertaining.
A glass might be filled with red quinoa, leek sprouts and tomatoes, and another with avocados, smoked salmon, chives and fromage blanc.
Layered verrine recipes:
Avocado, Salmon and Cheese Kiwi, Mascarpone and Jelly Quinoa, Alfalfa and Avocado
A verrine, which translates as “protective glass,” can be savory or sweet, and served in any glass, from crystal champagne flutes to clear plastic tumblers.