You may remember my post on Café Gourmand last month in My French Life, the global community of French and francophiles connecting like-minded people in English & French . In this month’s post, I’ve talked about another wonderful French culninary speciality – the verrine.
Verrines – another French culinary speciality
At about the same time that the café gourmand became popular in France, another wonderful speciality appeared – the verrine. You may already know the word terrine which is a recipient made of terre, or clay; it has also come to mean the contents, usually a pâté.
Well, the verrine is both a glass recipient and its contents, generally about the size of a shot glass. Read more
My monthly contribution to My French Life, the global community of French and francophiles connecting like-minded people in English & French has just been published, this time in the Gastronomie section.
One of the best inventions in French cuisine in recent years, in my opinion, is the café gourmand.
I’m not big on desserts. Also I think that the best and most inventive dishes in French restaurants are the entrées. By the time dessert comes, I’ve usually had enough to eat. What I really prefer is a cup of coffee with a little tidbit on the side. And that is exactly what a café gourmand is, except that there are usually three or four different little tidbits. Read more
from the Tropics to the City of Light
At about the same time that the café gourmand became popular in France, another wonderful speciality appeared – the verrine. You may already know the word terrine which is a recipient made of terre, or clay; it has also come to mean the contents, usually a pâté.