We began last night's dinner with an amuse bouche from the French Laundry Cookbook. We served a salmon tartare cornet, in a small, spinach flavoured cone. This 'garden canape' is a French Laundry signature dish, and has been widely copied.
Following the amuse bouche, we served a Mediterranean prawn verrine.
A verrine is an appetizer or dessert that consists of a number of components layered artfully in a small glass. The word verrine refers to the glass itself; literally it means "protective glass". Both the prawn verrine, and the vegetarian option Greek salad verrine, came from Terrines and Verrines by Franck Pontais.
Mediterranean Prawn Verrine
Greek Salad VerrineBouchon cookbook for our inspiration
Pure Vegetarian cookbook.