Verrine

A verrine is a culinary presentation in which a multi-component dish is arranged in a small, transparent glass to reveal layered textures and colors. The term is French in origin, derived from verre meaning glass, and refers to the vessel and the technique rather than a single recipe. Verrines can be sweet or savory, and can be served as starters, amuse-bouches, or desserts.

In construction, layers are built one on top of another, often balancing flavor, texture, and temperature. Typical components include a crumb or pastry base, a mousse or light cream, a fruit or jelly layer, and a finishing topping such as whipped cream, herbs, or crisp elements. The clear glass is intentional to highlight the contrast between layers and to stimulate appetite through visual appeal. Portions are usually small, commonly 50 to 150 milliliters, and arranged in a row or platter for presentation.

Origin and usage: The verrine became popular in French gastronomic and catering practice in the late 20th century as a way to offer refined, individual portions with varied textures. It has been adopted worldwide in modernist cuisine and contemporary bistros, and a wide variety of flavors exists, constrained by seasonal ingredients.