The Southern Champagne Vineyards
By Tom Stevenson and Michael Edwards
This Guide was last updated on 24 June 2010
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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.
Filets de brochet au vin des Riceys Fillets of pike cooked in the pink wine of les Riceys, with mushrooms, thyme and laurel.
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.
Sorbet au Marc de Champagne: sorbet flavoured with brandy made from Champagne.
Cendré des Riceys A small, wheel-shaped, soft cheese, about three-quarters of a pound in weight. Rolled in Pinot Noir ashes, it is high smelling and pungent in flavour, and sometimes known simply as les Riceys, champenois or Cendré champenois.
Chaource: soft cows’ milk cheese enjoyed with Rosé des Riceys.
Langres: strongly flavoured cows’ milk cheese, orange in colour, which you could try with a full-bodied Champagne.
Gougères de l'Aube: small baked choux pastry buns filled with Gruyère cheese-flavoured béchamel, sprinkled with grated cheese and crisped in the oven. Gougères, often considered a Burgundian speciality, were in fact originally cooked in Sens in the Aube département.
Macaron: the origin of macaroons is uncertain, but those of Nancy, east of Champagne, were famous as early as the seventeenth century and they are now a speciality of the Aube.
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