A local speciality, this pressed and spiced ham is coated in breadcrumbs and often served cold with a tangy mustard sauce. ¹⁾

A creamy cow’s milk cheese with a soft rind, perfect for pairing with Champagne or as part of a cheeseboard. ²⁾

A hearty dish featuring pork, sausages, cabbage, and root vegetables, cooked together in a savoury broth. ³⁾

A delicate white sausage made with milk, pork, and spices, traditionally served warm with mashed potatoes. ⁴⁾

A traditional tripe sausage from Troyes, often grilled and served with mustard sauce for a bold, authentic flavour. ⁵⁾

A rich hare stew made with red wine, onions, and juniper berries—a favourite during hunting season. ⁶⁾

Fresh trout poached in Champagne, served with a creamy sauce—a luxurious way to enjoy local produce. ⁷⁾

Iconic pink biscuits from Reims, traditionally dunked in Champagne for a delightful pairing. ⁸⁾

Braised pig’s trotters, breadcrumb-coated and grilled until crisp. A historical dish with a unique texture. ⁹⁾

A variation of Alsace's sauerkraut dish, featuring local sausages, pork, and sometimes a splash of Champagne. ¹⁰⁾

A light, buttery brioche-like cake, often served plain or with a drizzle of local honey. ¹¹⁾

A pâté baked in a golden pastry crust, filled with a blend of meats and spices—a sophisticated treat. ¹²⁾

A fortified wine made by mixing Champagne grape must with brandy, often used in sauces or as a dessert pairing. ¹³⁾

Snails cooked in a garlic and parsley butter, showcasing the rural traditions of the region. ¹⁴⁾

A pungent, washed-rind cow’s milk cheese with a hollow top, often filled with a splash of Champagne before serving. ¹⁵⁾