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Every
summer, we head to Burgundy to visit French friends who live abroad, but
who return for the summer. They quickly get reacquainted with the more
leisurely lifestyle in the French countryside, which include enjoying
Chablis and visiting the small town markets. Because we’re such top-notch
guests, pitching on with the cooking and making sure their pool gets
used, we always get an invite and jump at the chance to go to
see them.
 While it’s
nice to see them during their annual visit, it’s just as nice to be able
to pop into the local town and grab a few of the giant gougères they
offer up at the bakeries in the nearby town. My favorite
activity is to sit at café in the center of Saint-Florentin, where the
busy waiter will fill your glass right up to
the top, making sure there’s not a single bit of wasted space
in the glass.
 I’ve never
been able to find out why gougères, French cheese puffs, are
associated with Burgundy, but I do know that they are best paired with
the wine of the region, such as Chablis or Mâcon, made from Chardonnay
grapes, and the red wines, which are made of mostly Pinot noir grapes,
although Beaujolais is made with the racier Gamay grape.
Parisians tend to favor red wines, but I’m doing my best to work on that,
and if you haven’t had a nice Chablis (or Sancerre or
Muscadet), you’re missing out on a wonderful experience.
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