Moet et Chandon Caves

Surprisingly, Champagne has few trademark dishes, but visitors will not fail to enjoy the local fare.  Native recipes make limited use of beef which, when used at all, is usually mixed with other meats, as in potée champenoise (“stew from the Champagne region”), which can include five types of meat and as many vegetables.

Chaource

Ardenne, however, is known for a hearty cuisine based on natural products found in its wooded hills and mountains.  Jambon des Ardennes, a cold-cured ham, is eaten as an appetizer with local pickles and incorporated into many local dishes.  The forests of the region also yield a bounty of wild mushrooms (cèpes, morels and chanterelles) and game is prominent on menus: wild boar (sanglier), venison, wild rabbits and thrush served roasted or marinated in rich patés and terrines with juniper berries.  Trout, pike and crayfish are common in the rivers of Champagne and Ardenne and are usually served with--what else?--a champagne sauce.

Regional cheeses include Maroilles, Langres à la Coupe and Chaource, a creamy cheese that is the specialty of Troyes.  Excellent bries can also be found in the area, thanks to the proximity of the city of Meaux, the brie capital of France.  Sweets also have their place on the menu:  Reims is known for its delicate pastries, served of course with champagne, and dessert crepes are a favorite in Ardennes.