Region

Champagne-Ardenne

Chalk on one side, forest on the other: two lands that eat differently.

9 products · 4 official quality signs

To the south, the Champagne crayeuse: a white, dry, free-draining plateau whose soils have made its wine-growing reputation, and where one finds mild cheeses with bloomy or washed rinds — chaource, langres, the latter hollowed out with a well into which a spirit is poured.

To the north, the Ardenne: a dense forest on schist, a land of hunting and pork, where charcuterie takes precedence over milk. The boudin blanc de Rethel, made without starch or flour, has been produced there for generations. Between the two, a cereal plain that the table has not celebrated much, but which feeds.

Pastries & bread Biscuits roses de Reims The colour of rosé champagne, with a texture that stands up to the bubbles — since 1690, the little… PGILabel Rouge Charcuterie Boudin blanc de Rethel Created in 1626 by an officer of the king on the run, with neither breadcrumbs nor artificial binders… AOCPDO Cheeses Chaource A cheese with an unctuous paste and a slightly grainy core, born in the abbeys of Champagne humide — the… PGI Charcuterie Jambon sec des Ardennes Slowly dried in the crisp air of the Ardennes forests, this characterful ham carries within it the… AOCPDO Cheeses Langres A few drops of Marc de Bourgogne or Champagne are poured into its golden cuvette: Langres is as much… Grains & pulses Lentillon champenois A tiny pink grain hidden beneath the chalk of Champagne, the lentillon was once the 'lentille à la… Traditional dishes Pied de cochon à la Sainte-Menehould Breadcrumbed and grilled until the bone itself yields to the bite, the pig's trotters of… PGI Meat Volailles de la Champagne Chickens, capons, poulardes, guinea fowl and turkeys reared outdoors on the vast cereal plains of… PGI Meat Volailles du plateau de Langres Reared outdoors on the limestone heights of the plateau de Langres, these birds with firm flesh and thin…