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This time, it is in the company of Sophie-Laurence Roy-Clemandot, “the Grand Chamberlain of the Guild of Tasters of Gougères” that Internet users were able to discover François-Régis Gaudry. In a video posted on Instagram, this specialist in this Burgundian preparation shared all her tips for concocting “a gougère recipe that manages”. To delight the taste buds of your guests, she opted for the version of Bernard Loiseau, whose cuisine made Burgundy a success in the 80s and 90s. Without further delay, we will reveal to you the steps to follow to succeed.

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A publication shared by François-Régis Gaudry (@frgaudry)

To avoid forgetting to open the oven door while the gougères are cooking, the food journalist suggests “stuck[r] the tail of the wooden spoon in the opening” of the latter.


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