Champagne Ardennes

Brie de Meaux Cheese： Widely considered as being the finest variety of cow's milk cheese, its worldwide success actually began in the early 19th century, when the Frenchman Talleyrand introduced the Brie cheese into an international competition meant to elect the "Finest National Cheese". Nevertheless, according to the regional legends Brie's production started in the area of Meaux in the early 9th century. Made out from Champagne Ardenne unpasteurised cow's milk, this disc-shaped cheese used to be strictly for the Parisians' consumption. Besides, provided Brie's success, its production is actually still limited to the French regions surrounding Paris, and has been regulated by the AOC French Quality Label since 1980.

Biscuits Roses de Reims

Rethel Recette de Boudin Blanc Sausage

Potée Champenoise (Champagne Joute Vegetable Stew): Made out with fresh ingredients like carrots, turnips, potatoes and Bouquet Garni of herbs, from Champagne Ardenne markets, this vegetable soup is absolutely tasty and healthy. What makes the Joute so appreciated is certainly its delicious combination of cabbage and chicken. Indeed, differing from the pot au feu and others French vegetable soups, the Champagne speciality includes ham, bacon, sausages as well as chicken - or more precisely, cockerel. The success of the potée Champenoise is also due to the flavourful mix of vegetables based on cabbage, which is a very popular vegetable in the French gastronomy.

Troyes Andouillette Sausage