Daniel Boulud offers Gougères with Espelette paired with a White Cosmopolitan from Xavier Hent, bartender at Daniel. “It’s a favorite [recipe],” says the chef. “It’s warm and delicate but also immensely satisfying. This recipe also gets a nice kick from the pepper and the Gruyère.”

Versions of the gougères recipe, an interpretation of a French classic, have been served at Daniel and Bar Boulud—they are the perfect amuse-bouches with any drink.