Searcy’s Champagne Bar at St Pancras, London, as recently introduced a new ‘terrines and verrines’ menu to complement the range of champagnes on offer.
The terrines and verrines are layered sweet or savoury mini meals created by award-winning chef Franck Pontais and are prepared by head chef Chris Dines. The different layers within the dishes allow an exploration of different textures, flavours and temperatures by the eater.
The new menu includes combinations such as ‘confit of duck, Granny Smith apple mash, caramelised shallots and creamy cider sauce’ and ‘dark chocolate orangette with citrus pate de fruit’.