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TODAY is National Champagne Day in France!

Put a bottle on ice NOW and upgrade your Friday night!

One of my favorite brands, Charles Mignon, is available locally at Goody Goody.  Charles Mignon is a small producer and one of the Champagne Houses we will be visiting on my A Taste Of Paris Champagne trip in September 2017!

Champagne pairs with everything, especially salty snacks.  I like to make my Rosemary Cashews and a lovely cheese board, what could be easier?

Registration for A Taste Of Paris remains OPEN through November 4th.  All of the distributed pricing is good through that date.

Have a Wonderful Weekend!

Rosemary Cashews

1 pound raw cashew nuts
2 tablespoons fresh rosemary chopped
½ teaspoon cayenne pepper
2 teaspoons salt
1 tablespoon butter

Preheat oven to 375 degrees.  In a chef’s pan melt butter and stir in all seasonings.  Mix well.  Toss in nuts.  Spread nuts on a baking sheet and cook for 10-15 minutes until nuts are beginning to brown.  Serve warm.
Cask used to transport Champagne to the world fair in Paris in 1889 Mercier Cask used to transport Champagne to the world fair in Paris in 1889 Mercier

I am not paid for my recommendations.

Find me on Instagram @atasteofparis AND on Facebook at atasteofparistrips


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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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