Aperitif Champagne-Cointreau and rosemary snacks

Prepare the snacks.

Cut the puff pastry into strips. Twist every strip and place them on a baking paper sheet.

Lightly brush the strips with olive oil or melted salted butter, and sprinkle with fleur de sel and chopped rosemary.

Bake in oven at 180°C (350°F) for about 15 minutes, until the snacks are golden brown.

Prepare the aperitif.

Place all the ingredients in the fridge the day before, and the glasses in the freezer half an hour before serving.

Cut the two limes into pieces in a carafe. Add the lime juice, the Cointreau liquor, the canadou (liquid sugar) and the champagne.

Serve well chilled in frozen glasses.