The Vallée de la Marne and the Côte des Blancs
By Tom Stevenson and Michael Edwards
This Guide was last updated on 14 August 2014
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Jambon de Reims: a shoulder of ham seasoned with Champagne, delicious with pink Champagne.
Pied de porc de Sainte Menehould: pig's trotters prepared with garlic and chives, coated with breadcrumbs, then lightly fried. A Blanc de Noirs would stand up to this dish.
Potée Champenoise: slowly stewed meats, andouillettes, carrots, onions, potato, cabbage, turnips, green beans, and peas. The well-flavoured stock is prepared like soup in a bowl with floating grilled croûtons, while the drained vegetables are served separately, neatly arranged by type. The meats, that may contain various cuts of mutton, beef and pork, are offered on one communal plate.
Boudin blanc: white meat pudding or sausage made from pork, chicken or veal. A brut Champagne would complement the richness of this dish.
Andouillette de Troyes: a strongly flavoured rustic sausage made from pork intestines.
Pain d'épice de la région rémoise: spiced bread similar to ginger bread. Good with demi-sec Champagne.
Biscuit rose de Reims: pink biscuit, akin to a sponge finger, used in charlottes and other puddings or just dunked in Bouzy rouge or Champagne.
Sorbet au Marc de Champagne: sorbet flavoured with brandy made from Champagne.
Brie de Meaux: often known as 'the King of Cheeses', this soft cows' milk cheese comes from to the west of the Champagne region. It is the only AC Brie cheese and is often matched with Champagne.
Langres: strongly flavoured cows’ milk cheese, orange in colour, which you could try with a full-bodied Champagne.
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