Hors d’oeuvres are called amuse-bouche or canape in French. Try the following simple recipes for your next apéritif with your guests.
With a glass of Champagne: Smoked salmon with dill, a squeeze of lemon and on a slice of fresh butter spread all wheat bread.
With a glass of red Bordeaux: Brie cheese with a walnut halve on fresh slice of baguette.
Take a bite of the canape and take a sip of your wine so you can fully enjoy the taste of your pairing in your mouth. Un moment de simple bonheur.