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For the demon, see Verrine (demon). For Cicero's Verrines, see In Verrem.
A verrine, here with sprouts.

A verrine is originally a small thick-glass container with no base, which purpose is to contain a solid or liquid dish (starter, course or dessert), rather than a drink.[1] This French word is usually left untranslated in English.[2]

By way of metonymy, a “verrine” therefore designates in the cooking world a dish served in a verrine, in a vertical manner, which allows a different aesthetic and gustatory experience from a dish served in a traditional plate.

Philippe Conticini was the first to imagine a dessert served in a verrine, in 1994.[3] introducing, more than a simple evolution of the form, a notable evolution in taste experience.

Indeed, the sheer verticality and transparency of the verrine allows :

According to the original concept, verrines are composed of three superimposed layers, each conveying specific characteristics in terms of taste:


  1. ^ Larousse Gastronomique, p. 887 left column, article“verrine” (French)
  2. ^ wiktionary:verrine
  3. ^ Larousse Gastronomique, p. 887 left column, article“verrine”(French)