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FRANCK PONTAIS

presenting layered food in glasses – verrines, Plus re-interpreting and challenging the tradition of terrines. It’s Franck’s aim to inform the public and explain this concept via national media. This book then gives the consumer the skills and recipes to reproduce these at home.

• Verrines are being introduced into the country by Franck –
  it’s not just food in a glass it’s a whole new concept
  for cooking and presenting food.
• In this book terrines are elevated beyond our current
  understanding of them – they’re rediscovered
  and brought up to date
• There is no other book on Verrines in the market.

• Screen tests for television production companies
• Extensive coverage in the national and local press,
  radio and television
• Demonstrations at food events throughout the year
• Book signings