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Tidbits to Pair with Wine

Chateau de Pommard wine

You are invited to attend Rootstock, on July 11th and 12th, the virtual music, wine and food festival hosted by my friends at Château de Pommard!

Band on stage at rootstock in Beaune France

Remember the event is FREE!  Click HERE to get your passes.

chateau de Pommard wines

Plan to prepare a few special bites to enjoy along with the wine and music.

This is what I suggest for to pair with the elegant wines of the Burgundy region:


Gourgeres, the classic French aperitif made with pate a choux, and originating from the Burgundy region of France!


These tiny cheesy bites are like clouds of heaven and they pair with any wine.

Crisp summer salad

Next up, a Crisp Summer Salad loaded with nectarines and blueberries will be delightful with white wine.

Coquilles St Jacques

My decadent Coquilles St Jacques, may be the most perfect bite on earth, and ideal to round out an evening of food, wine and music.

Château de Pommard has an exclusive offer for my A Taste of Paris followers, allowing you to taste the Burgundy wines while you enjoy the music.

wine cave at Château De Pommard

20% off wine packages AND free shipping to your home address!!

Click HERE to get your free passes for the music AND to order wine, starting at 120 Euros for 3 bottles!

Wine must be ordered no later than TODAY, Monday, June 29th to be received at your doorstep in time for ROOTSTOCK 2020.




1 cup milk

1 stick unsalted butter

1 cup flour

4 large eggs

½ cup Gruyere cheese grated

¼ cup Parmesan grated

1 teaspoon sea salt

1/8 teaspoon pepper

1 egg plus 1 teaspoon water for egg wash

Preheat oven to 425 degrees.  In sauce pan heat milk, butter, salt and pepper over medium heat until scalded.  Add flour all at once and beat vigorously until mixture comes together.  Cook stirring constantly for 2 more minutes, the mixture will coat the bottom of the pan.  Pour mixture into a food processor, add eggs, and cheese and pulse processor until all is incorporated and you are left with smooth dough.  Spoon dough into a pastry bag fitted with a plain large tip.  Pipe 1 ¼ inch mounds onto parchment lined baking sheets.  To smooth pointy tops, wet finger tips and press down.  Brush with eggs wash and sprinkle additional Parmesan if desired.  Bake for 15 minutes or until golden brown and puffed.

Crisp Summer Salad

Crisp Summer Salad

6 cups assorted greens

2 nectarines cut into wedges

1/2 cup blueberries

1 avocado cut into chunks

1/4 cup Marcona Almonds

1 shallot, minced

1/4 cup champagne vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

salt and pepper

In a small jar combine, shallot, vinegar, oil, mustard and salt and pepper and shake very well.  Assemble the salad by adding all ingredients to a bowl.  Toss with vinaigrette and serve.

Coquilles St Jacques

Coquilles St Jacques

1 cup button mushrooms, finely minced

6 tablespoons butter, divided

2 medium shallots, minced

2 tablespoons fresh parsley, minced

1 tablespoon fresh tarragon, minced

¾ cup dry vermouth

1 bay leaf

8-12 large sea scallops

2 tablespoons flour

½ cup heavy cream

⅔ cup Gruyere cheese, grated

½ teaspoon lemon juice

¾ cup water

Melt 4 tablespoons butter in a chef’s pan set to medium heat. Add the mushrooms and shallots and cook until mushrooms form a paste, 8-10 minutes. Add the parsley, tarragon, salt, and pepper; mix well. Plate the mushroom mixture into scallop shells or small gratin dishes and place on a baking sheet. Bring vermouth, water, and bay leaf to a boil in a small saucepan. Add the scallops, cooking until tender (about 2-3 minutes). Remove the scallops and place on top of the mushroom mixture. Continue cooking the liquid until it is reduced to ½ cup, then remove from heat. Preheat oven to broil. In a medium chef’s pan set to medium heat, make a roux by first melting remaining 2 tablespoons butter and then adding the flour. Cook stirring constantly for 2 minutes. To the roux, add the reduced cooking liquid first, then cream, whisking until very smooth. Continue to cook for 5-8 minutes until sauce is very thick. Remove from heat and add cheese, lemon, salt, and pepper; stir until smooth. Pour a tablespoon of the sauce on top of each scallop. Place pan into the oven and broil until the tops are beginning to brown and the sauce is bubbly. Serve.




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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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