Food & Drink
North East
North Eastern France, Grand Est, covers the former regions of Champagne-Ardennes, Lorraine and Alsace and is France's sixth largest region and uniquely borders four countries. A diverse territory of western flat farmland, extensive northern hills and forests and eastern mountain ridges live with variations of warm summers and cold winters, cooling further east and at altitude. Home to three river basins, this mix of terrain and climate has led to some remarkable and distinctive specialities, loved by proud locals and curious visitors alike.

Champagne-Ardennes
Despite being one of France's bigger agricultural producers, the gastronomy is often overlooked. Heavily influenced by its northerly and easterly neighbours, farms, forests, local rivers and certain world famous vineyards bring delights to the table..

Entrée: Jambon d’Ardennes(wood smoked ham), Foie gras(goose liver pate),Salade au Lard Ardennaisse(potato & dandelion salad) Tarte à
l' Oignon(onion flan) Soupe au Lait(milk based leek, potato & onion soup), Champignons à la Sainte-Ménéhould(baked sautéed mushrooms on milk infused bread), Potage de Dom Perignon (creamy lentil soup with champagne).
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Plat Principal: Potée Champenoise(mixed meat & vegetable stew), La Joute(vegetable stew with lardons), Boulets d'Ardennes(pork or beef meatballs), Truite de la Semoy(baked trout in ham & cream sauce), Civet de Marcassin(wild
boar stew), Tourte à la viande(beef and veal pie). Cacasse à cul nu (potato & onion fricassé with smoked sausage).

Boulets d'Ardennes

Dessert: Rabottes(stuffed baked apple in pastry), Tarte aux Myrtilles(blueberry tart),
La Rouillote(brioche crown), Le Gâteau Mollet
(butter & egg milk cake), Flognarde aux Pommes(apple flan), Crêpes ardennaises(spirit laced pancake) Anglois(plum tart) Sabayon de Champagne(egg yolk, sugar & champagne frothy cream).

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Next Lorraine

Chaource

Fromage: Chaource, Langres, Cendré de Champagne, Soumaintrain de Mussy, Carré de l'Est(all soft cow’s milk).

Boisson: Eau de Source Aurele(still mineral water), Cacibel(cider, blackcurrant & honey),
Vin: Champagne brut/demi-sec(dry/medium dry). Rosé de Riceye(still full bodied rosé), Côteaux Champenois Blanc(still dry white).
Bière: Valmy Bière Ambrée(light stout),
Cuvée d'Arthur Tripel(strong pale ale), Ardennaise Arduinna(belgian ale).
Cidre: Cidre du Pays d'Othe et Poiré(apple cider & pear cider).
Apéritif: Ratafia(various fruit & brandy blends), Prunelle de Troyes(sloe gin), Moelleux de Fraise(strawberry wine).
Spirit et Liqueur: Marc de Champagne (brandy).

Brut Champagne