Verrines

Since about the year 2000, there have been new words on every French lip: verrines and apéritifs dînatoires. And if you wanted to go full-French, you could have an apéritif dînatoire during which you would serve delicious verrines. This stylish way of cooking is trendy as it is beautiful, refreshing, uses fresh ingredients, and is an excellent way to control portion size. 

Verrines are a beautiful way to serve food, and as the name indicates (verre means glass), the food is served in a glass, which allows for playing with layering and transparencies. If using ovenproof glasses, verrines can be served cooked, but they are also often served cold. Verrines are extremely popular in the summertime, especially for evening aperitifs. 

Apéritifs dînatoires indicate that things are going to be done simply. It is the French’s way to simplify and serve mostly appetizers (but a lot of them) instead of the pressure of hosting a sit-down dinner. In theory, the aperitif dînatoire would be done before going to a club or the theater. It is meant to last a shorter amount of time. The word apéritif indicates the consumption of alcohol, bien sûr! 

Intriguingly composed, they’re a study in textures, flavors, colors, and temperatures. A beautiful glass might be filled with a layer of mushroom flan, sautéed wild mushrooms, a julienne of prosciutto, parsley gelatine, and wild mushroom emulsion and topped with a potato and prosciutto galette. Another will have Clementine and mint syrup, fresh Clementines, and a gingerbread “crumble.” 

American chefs are just starting to catch on to the verrine. But in France, it’s a culinary trend that’s captured just about everyone’s imagination, including home cooks. 

If verrines sound like something you might like to try out for a fancy dinner at home, there are many books available, but in general, most cold recipes can be served in verrines. The success of verrines, as well as the challenge, is to have delicious flavors and be very appealing to the eyes.