150 Savory Verrines and Mousses: The Art of Hosting à la Française Volume Two Hardcover – November 21, 2025

The Art of Hosting à la Française – Volume Two150 Savory Verrines and MoussesLight, elegant, and intensely flavorful—The Art of Hosting à la Française – Volume Two is a complete repertoire of 150 savory verrines, creams, mousses, and espumas, designed for contemporary entertaining, cocktail receptions, and refined buffets.Adrien L. Beaulieu explores the modern French art of serving savory preparations in glasses and small portions, balancing technique and aesthetics in a way that speaks to both professionals and passionate home cooks.Organized into four clear chapters, this volume is built for practical, reusable inspiration:• Vegetable-Based Verrines (H-201 to H-250)From Andalusian gazpacho with vegetable brunoise to pea cream with fresh mint, roasted pepper and feta, beetroot in two textures, curried zucchini cream, butternut squash purées, and ratatouille with goat cheese cream.Colorful, seasonal compositions that spotlight vegetables with French finesse.• Seafood Verrines (H-251 to H-290)A refined tour of marine flavors: salmon, sea bream, scallops, langoustines, lobster, mussels, ceviche and delicate shellfish creams.Think salmon tartare with citrus and dill, scallop and mango, white fish ceviche with coconut milk, oyster tartare with champagne jelly, or lobster bisque in verrine form.• Cheese Verrines (H-291 to H-320)The world of French and European cheeses, reimagined in layered glasses: goat cheese with fig, Roquefort and caramelized pear, Camembert and apples, Epoisses and gingerbread, Parmesan and mushroom risotto, Munster and cumin, feta with Kalamata olives, and more.Perfect as an interlude between courses or as part of a refined cheese course à la française.• Savory Mousses and Espumas (H-321 to H-350)Light textures and intense aromas: foie gras mousse with port jelly, truffled potato espuma, chicken mousse with morels, shellfish mousses, beetroot espuma with horseradish chantilly, butternut espuma with chestnut cream, Parmesan foam with basil pesto…Ideal for plated starters, amuse-bouches, or sophisticated cocktail bites. Read more