Reims specialities

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While champagne continues to be its most famous product, Reims has numerous culinary treasures. The history of the City of Coronations is rich in delicious episodes.

The Biscuit Rose (pink biscuit) of Reims

It is one of the oldest French biscuits and one of the last genuine "bis-cuits".

The inhabitants of Champagne are fond of dipping it into their glass of champagne (in the past, it was essentially enjoyed by dipping it into a glass of red wine). It has a very distinctive feature in that it doesn?t break, even when moistened!

Why pink? Although they were initially white, the biscuits became pink to hide the tiny black particles extracted from the vanilla pod that speckled their colour.

Biscuits roses et Croquignoles

Where can you find it ?

They are still concocted by some of the city's passionate pastry cooks and Maison Fossier. A traditional biscuit factory fashioned by two and a half centuries of history that offers a wide variety of biscuits, including croquignoles, macaroons, etc.

Did you know ?

The biscuit-making tradition dates back to the end of the 17th century. Towards 1690 bakers from the Champagne region invented a recipe intended to take advantage of the heat of the baker's oven after the bread had been baked, to bake and rebake sweet delicacies. These were the very first biscuits (twice baked).

Gingerbread

It helped forge the reputation of Reims in the Middle Age. For its production, rye flour and buckwheat honey is used.

Particularly consumed until before the Second World War, gingerbread became trendy once more thanks to the Fossier Baker or Éric Sontag’s Bakery, who produces and sells up to 40 kg per week. 

pain d'épice au miel

Where can you find it ?

Atelier d’Éric (rue de Mars) or Biscuits Fossier (cours Jean-Baptiste Langlet)

Ham from Reims

The first ingredient of a good ham from Reims is good pallets of local pork. After resting for one week in a well salted brine, the meat is then placed into a well flavoured stock, with vegetables where it is left to simmer for two hours.

Once cool, the pallets are then stripped, the fat is removed and then cut into strips. The cook then places the meat in rectangular metal moulds, of which the base is covered in warm gelatine. Once full, a further layer of gelatine covers the whole, which the cook then gently presses down. The preparation then sits in the refrigerator for twenty four hours.

After removal from the mould, the cook then covers the ham with a thick layer of breadcrumbs. It is then ready to be enjoyed. It is best served with good bread, salad, cherry tomatoes, gherkins and silver skin onions.

jambon de reims

Where can you find it ?

This can be found sold at Rue de Mars and Place du Forum; And is served up at the Café du Palais.

And do not forget

Mustard is often linked to Dijon. Although true, it is not simply in Dijon where good mustard is made. Reims also has a great tradition in production of condiments, vinegar and mustard. These have been produced since the 18th Century and sold under the Clovis brand. Ingredients – overflow wine and mustard grains – are exclusively French.

Clovis gamme moutardes

For several centuries also, rose lentils from champagne have appealed to gourmets, especially fish lovers. After almost having been forgotten, it was not until 1983 that this became cultivated once more by around thirty farmers who were passionate about this and produced around one hundred tonnes.

lentillon de champagne