The best traditional wines and the most refined cheeses?
The diversity of regional specialities?
Two hours for a three-course lunch break?
A 500-m queue on a Sunday morning outside a bakery for a fresh croissant?
A piece of baguette at every meal?
The most recognised gastronomic restaurants?
The Michelin guide?
A multitude of awards to celebrate the best ingredients?
A title for the best artisan in cultivating or creating specific food products?
French Cuisine… Don’t we do a bit too much?!
Most probably, but that’s what French Cuisine is all about after all! Santé!
Gougères Bourguignonnes – 6 persons
100g of unsalted butter
150g of flour
150g of grated cheese
Salt and pepper
Preheat the oven over 180°C / Gas 6
Butter and flour a pastry pan.
Boil 25 cl of water with the butter in a non-stick pot with a pinch of salt and pepper.
Take the pot off the fire and the flour in one go and stir vigourously.
Replace the pot on the fire and continue to stir until the dough becomes one big bowl.
Take the pot off the fire and add the eggs one after the other while continuing to mix.
Add the grated cheese and mix again.
Using a tablespoon, form small balls of dough and place them on the pastry pan for 20 mn (the balls will double in size).