A verrine (French: [vɛ.ʁin]) is a glass container, often small, in which is served a starter, main course or dessert, rather than a drink.
The glass might be able to be used for drinks, but when used for food, it is referred to as a verrine, and indeed the dish itself can be named ″a verrine″.
[2] Metonymously, a "verrine" designates in the cooking world a dish served in a verrine, in a vertical manner, allowing a different aesthetic and gustatory experience compared to a dish served on a plate.
Philippe Conticini was the first (in 1994) to imagine a dessert served in a verrine.
The verticality and transparency of the verrine allows: According to the original concept, verrines are composed of three layers, each conveying specific taste characteristics: