FRANCK PONTAIS

Food Creation is now staring its fourth year of business, we aim to supply top quality, restaurant quality food for intimate dinner parties, and for weddings and celebrations for 100’s of guests.  I am phenomenally grateful to our demanding clients who set us the challenge of creating something unique for their party.

Food Creation has ignited my desire to surprise guests with beautiful and of course delicious food.  I have focussed on Terrines and Verrines for my first book as it allows me to draw on my schooling and experiences in France and update ideas with my experiences in London and Suffolk.  This subject allows me to demonstrate how spectacular looking food can be achieved at home

Terrine
Def: A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval.  By extension the term also refers to food prepared in a terrine.

I intend to reinterpret and challenge the tradition of terrines.  At school I was taught the sill of terrine making – usually producing loaves of meat or gelatinous block with various vegetables suspended inside.  I am grateful for the foundation of knowledge which I am now using to create new recipes and creations.  In my book I will teach you the basis of knowledge, give you some menu ideas and then you too can experiment.  Terrines can be cooked, pressed, set or bonded using eggs and cream – each technique bringing different results 

Verrine
Def:  A Verrine is a confection, originally from France, made by layering ingredients in a glass.  It can be either sweet or savoury, making a dessert or a snack.

I am taking on the challenge of introducing Verrines into the UK.  I do occasionally see food presented in a glass, but want to show, define and explore the art form they can produce. A Verrine should be a discovery of textures, of flavours and of temperatures – delve into one layer and get a sensation, dig further and experience further layers in harmony with the fist and a different sensation.  Verrines too can be broken down by the technique used in making them, mousse, flowing, set and cooked.