A gougère is a baked savory choux pastry made of choux dough mixed with cheese, usually gruyère or comté but you can use emmenthal or any hard cheese really – even cheddar!
Rillettes are a meat (usually pork or duck) “paté” type preparation where the meat is cooked slowly in fat and then shredded and mixed with some of the fat to form a spread. Rillettes are delicious served with bread.
Madeleines are one of France’s favourite small cakes. In this recipe I’ve used a madeleine tin to make savoury bites for an aperitif – perfect size to eat with drinks and a little surprising for guests to see madeleines cakes that are actually savoury!