terrines & verrines by Frank Pontais


"The hottest trend you've never heard of - verrines, sink your spoon in and scoop out an explosion of flavours."


Franck Pontais's creations have been enjoyed by the most demanding hosts in high society, show business and the music industry. He has dedicated his career to perfecting stunningly presented, delicious food for people to share.

Full of mouth-watering recipes and instructions on how to achieve the perfect terrine and verrine - whether savoury or sweet.voury or sweet.


unit - £20.00

From the Publisher

Verrine is virtually an unknown term in the UK and Franck hopes to change that. Follow his step-by-step guide to producing these mini meal marvels and enjoy spreading the word.
Terrines are so versatile and they can be an everyday food. It is such a sociable dish - you make it before your guests arrive, slice and serve while you chat.

Franck Pontais's crusade is to banish the 1970s image of terrines as chunky meat slices and to champion this almost forgotten food back into our regular menu graces.

From the Inside Flap

Franck is re-interpreting and challenging the tradition of terrines, and introducing verrines, the little-known art form of presenting layered food in glasses to the UK.