One thing we like in France...
is our "apérétif" (drinks before dinner or lunch). Were I come from, the traditional drink is often a kir (a little balloon shaped glass of white wine with 1/2 inch of creme de cassis or creme de mure at the bottom). Make it weaker (with only a drop of creme de cassis or de mure) it becomes a "blanc cass" (I like that better personally - not as sweet). Or if you really want to pass for a local ask for a "communard", which is red wine and creme de cassis.
We often have a nibble or 2 with our drink. Simple stuff like thin slices of saucisson, sliced mini pork pie (paté en croute), olives, tiny one-bite cheese, cervelle de canuts....or any other cold stuff straight from the fridge, using whatever we've got spread on toast, like paté, tapenade...But for bigger occasions, we normally prepare cooked nibbles. One of my favourite one is mini Frankfurter sausages in puff pastry. It's so simple but really yummy. And because it's quick to prepare you can easily make large volumes of it in no time. I made some for a Christening we were invited to this summer and everyone adored them so I hope you like the idea as well!

All you need is:
1 pack of "knacki" frankfurter sausages
1 block of puff pastry
French mustard
1 egg yold
a little bit of milk

Off you go:
Roll out your pastry to 1cm thick, into a rectangle shape of about 4 inches high by as long as you can
Place your sausages in the middle one next to another to get a long line
Spread a little French mustard on the remaining pastry leaving 1/2 inch at the end
Beat the egg yolk and milk together
With a pastry brush, brush the remaining inch of pastry (to ensure it sticks to the other end when you roll it)
Roll the pastry back aroudn the sausages as tight as you can
Press on the end of the pastry to ensure the roll get sealed
Lightly brush the outside of the pastry with the egg yolk/milk mix
Take a big sharp knife and cut your sausage shape pastry into 1/4 inch thick slices
Brush a little oil or melted butter onto a roasting tray /sheet
place your sausage slices on it leaving a bit of a gap in between them (otherwise they'll stick to each other when cooking)
Bake in a hot oven (200 degres) for 10-12 minutes until golden
Serve immediately or place in an airtight container for a few days in the fridge and warm when needed. You can even freeze them and take them out as needed!

My "mamie" Juliette made those them my mum and my auntie, now it's my turn (and I am sure my sisters do the same!).