How to make your verrines a success. The trend for celebrations and parties features great recipes for cooking and garnishing. Enjoy exclusive mousse and espuma recipes that are easy and quick to prepare. This wonderful cookbook is available at a low price. Florent Margaillan, chef-confectioner and French national champion in the "Dessert" category, created 50 irresistible recipes based on the verrine principle. The vertical interplay of flavors and colors offers great variety in a small space and holds surprises for the palate. The little glasses filled with delicacies are not only a culinary attraction and decoration on the artfully arranged party buffet but also add a certain extravagance to your everyday meals—French flair in a glass! Whether it's Bloody Mary with mussels, tomato-basil mousse, or lentil cappuccino with hazelnut, these starters are always successful and visually appealing.