Thursday, May 31, 2007

Trendy food


You want to know what the latest food trend is in Paris at the moment? Here it is! It called a Verrine - after Verre (glass) - and you find it in many restaurants and dinner parties. What is it? Layers of all kinds of food (here guacamole, goat cheese mousse and couscous) presented in a little glass. It is generally served as a starter and/or for desert when sweet. Excellent, original and beautiful... If you want to know more, I found this on the web. And, by the way, I photographed these Verrines at a birthday dinner party where I was invited yesterday evening. The one of... Michael! Happy birthday again Michael.
Discuss French food and much more in the brand new PDP forum.

40 comments:

  1. looks very appétissant.
    soooo trendy at PDP...

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  2. OK, visually, no problem. Guacamole, couscous and goat cheese, though?!!! Hmmm... I don't know about that...

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  3. What, you went to Michael's b'day party and no pictures in the "making of"?!!! (rolling eyes) pffffff....

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  4. I like the mix of flavours! I think couscous woulg go well with most everything.

    Having said that, HAPPY BIRTHDAY MICHAEL!!!
    Wish you had a greeeat time with your friends. Trendy food in a trendy party huh! I see you have good taste!

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  5. Michael, joyeux anniversaire de M.Benaut, Mme. et le petit William. Nous espérons que vous avez eu une partie merveilleuse avec Eric et tous vos amis.

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  6. Mmmmm... sounds and looks divine! Happy belated birthday, Michael - based upon the food alone, I'll bet it was nothing short of fabulous!!

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  7. HAPPY BIRTHDAY MICHAEL!! What a hip food selection for a hip expat. Stay fabulous.

    Eric your pictures are amazing and delicious enough to eat!

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  8. Awww Michael! I've been so busy lately that I totally forgot it was your birthday! Can you ever forgive me? Wish I could have been there to celebrate with you, I'm sure it was fun. Well HAPPY BELATED BIRTHDAY!

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  9. I can't decide if it looks delicious or disgusting!

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  10. Looks like three puddings in one. Different from anything around here. I wonder how long it will take this idea to cross the ocean!

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  11. Joyeux anniversaire, mon ami. The Verrine looks good, and I love the idea. (I'm quite insulted you didn't invite me to your party, though. Hmmph. Afte all I've done for you...well, actually, I haven't done a damn thing for you so I guess that's ok.) Hope you had fun!

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  12. LOL! Imagine my surprise to see THIS photo on PDP today. Thanks for the well wishes everyone. I can confirm, that it was delicious! No Tomate, no photos on "the Making Of"!! I have a reputation to hide!!

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  13. How interesting! Am sure it's worth a try...haha. Hey, Eric, you think anyone serving this kind of food in the US? :) What a coincidence, it's my birthday this week too. Happy Birthday, Michael!

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  14. Happy Birthday, Michael! Hope you have a great year.

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  15. bon anniversaire a toi Mickael...

    et la tendance est a peu prés la méme partout, en ce moment je propose une verine servi comme une ile flottante avec une compoté de fraises Corse et rhubarbe, d'une mascarpone vanillié façon chantilly et de miette de crumble aux noisettes...
    brefs ce que c'est bon la bouffe...

    pour ceux qui veulent découvrir le regard que l'on peut avoir dans une cuisine je l'ai invites à découvrir quelques clichés sur mon site de Terra Vecchia...
    http://terravecchia.blogspot.com


    happy birthday to you Mickael...

    and the tendency is has little meadows that everywhere, in this moment I proposed a verine been used like a floating island with Corsica strawberry and rhubarb,with a mascarpone chantilly way and crumb of crumble to the hazel nuts...
    short what it is good puffs out it...
    for those which want to discover the glance that one can have in a kitchen I have invite it to discover some stereotypes on my site of Terra Vecchia...

    http://terravecchia.blogspot.com

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  16. Bon J+1 Michael !!! I'm a bit disappointed though to see you choosed verrines instead of a nice pied de cochon grillé for everyone !

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  17. It's looks really good but doesn't sound very good. I'll take your word for it that's it's tasty.

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  18. wow! We just returned from Paris, and never saw that! Of course, we had limited dining luck while we were there.

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  19. c travelling gal, how fun! My birthday's on Tuesday the 5th! If only I could have a birthday party like that, eh? I'll go without the uacamole, goat cheese mousse, and couscous though. I'm thinking cookie crumbs on the bottom, a nice thick layer of chocolate pudding or mousse, a layer of Cool Whip, and topped of with a cherry. Yum! Not exactly high class, but very delicious!

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  20. Bon anniversaire a Michael of course, and I love these verrines, something that anyone can invent. I'm thinking for instance of the following: a bottom layer of chorizo, a thin layer of foie gras truffé, then a generous layer of crushed cruditès, followed by a layer of plain peanut butter, and finally topped with a discreet layer of tutti frutti. Voila!

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  21. Didn't they use to call these things parfaits?

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  22. "...reputation to hide"?? MIchael, Michael, Michael, you actually think we don't know already? It's all out there, pal, transparent. We still like you, though, so don't fret. Besides, we haven't told everyone about...well, nevermind.

    Have a party, Soosha and Traveling Girl, and have fun.

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  23. LOL Luggi! I actually have a glass bowl (about 10 inches high and cylindrical-shaped) that I bought specifically for making desserts like this. I think the recipe is: a layer of crushed brownies, a layer of ice cream, a layer of custard, a layer of whipped cream, and a layer of sliced strawberries. Yummy!!!

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  24. Guacamole, goat cheese and couscous ? lord have mercy!.. Do you dip a merguez in or something like that?

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  25. I'm not dipping my merguez into it. Can you say that in public?

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  26. Yeah, Michael, a reputation to hide? Hmmm... I'm sorry to be the one to tell you this but the pictures of the few of us jumping naked into the Seine last year are already all over U-Tube...

    Happy b'day anyway :-D

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  27. Looks delicious. With a little luck it gets trendy in Barcelona...I don't know...next year may be?.

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  28. Happy Birthday Michael !!!

    What a hip party, the verrines look soooo trendy. I like seeing the layers of different tastes through the glass.

    LOL Nasty Tomate Farcie!!! Just viewed the skinny-dipping video on U-tube, it's hilarious!!!

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  29. Yum! I'm sending a link to all my foodie friends here in Seattle and elsewhere.

    And Happy belated Birthday to dear Michael! Looks like a lovely celebration.
    -Kim

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  30. ok, where is this skinny dipping on You Tube, because I've looked everywhere and can't find it!

    Michael, there's no use hiding it. We already know you're a nice guy, no matter how hard you try to pretend like you aren't. Seriously, if you weren't I'd highly doubt you'd still be talking to me. Just give it up already!

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  31. Ohh Michael, Happy Birthday! Kisses from England.Well, not all of it, clearly. From me. Wish i'd been there discovering that hidden reputation!

    Eric remember i told you i'm working late and overtired? Guess what i did theme day all by myself - a day early! Ok I'm going to leave it an extra day and tonight get some SLEEP! This will never do... lol

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  32. Happy Birthday Michael! It looks like you had a great party. :) Thanks for sharing the picture Eric.

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  33. Thanks again everyone, it is really nice to read all of your comments here. I've been extremely busy, so it was nice to see all the well wishes. The skinny dipping video must have gotten into the wrong hands. No doubt Eric smuggled it out of the camera somehow.

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  34. Ah you know Michael, Eric could make a rabbit come out of a hat and an embarrassing video come out of nowhere. If you have no evidence, create it!

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  35. What a great photo- I looove those verrines. Picard has a version that's delicious but takes longer to thaw than it says on the box. I learned that the hard way when a dinner guest started hers and had an immediate brainfreeze.

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  36. Looks like a pretentious take on a good old fashioned trifle to me!

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  37. i would love to have some of that!

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  39. those French always create new crazy things, that Verrine looks a little to sweet but yummy at the same time!

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