The Art of French Cuisine in Champagne
Experience the culinary delights of Champagne
Champagne is one of France’s most captivating regions, celebrated for both its illustrious history and its place at the heart of French winemaking. Synonymous with luxury and celebration, Champagne is crafted by more than 5,000 domaines across the region. The great Champagne Houses, with centuries of tradition behind them, offer a living connection to the past. Beneath the Hill of Saint-Nicaise, kilometers of chalk cellars — home to millions of bottles from names such as Taittinger, Veuve Clicquot, and Ruinart — reveal the true grandeur of this land. Walking these storied passages once frequented by French royalty is an experience unlike any other.
But Champagne is more than its vineyards and cellars. The region is rich in cultural heritage, from the UNESCO-listed Cathedral of Reims, where French kings were crowned, to countless historical landmarks scattered across the countryside. And, just as remarkable as its sparkling wines, Champagne’s gastronomy holds a place of honor in French cuisine, offering specialties that are as memorable as the region itself.
Champenoise Cuisine
A legendary wine such as Champagne deserves cuisine worthy of its prestige. Over the centuries, the traditional dishes of the region have shaped Champagne into one of the cradles of French gastronomy.
Champagne-Ardenne cuisine is both hearty and diverse, reflecting its northern climate. Local produce includes potatoes, cabbage, asparagus, rhubarb, shallots, wild mushrooms, and sugar beets — the latter playing an important role in the liqueur de tirage used during Champagne production. Cabbage holds particular prominence: the Aube district is France’s second-largest producer, and it is often transformed into sauerkraut to accompany pork or other meats.
Meat is central to the region’s table, with lamb, pork, and the renowned red turkey of the Ardennes taking pride of place. Poultry, veal, beef, and game such as rabbit, quail, pigeon, and wild boar from across Champagne-Ardenne further enrich the menu.
The region is also home to gourmet specialties that elevate its cuisine. Founded in 1797, Maison Charbonneaux-Brabant continues to craft fine mustards and vinegars, exporting the essentials of French gastronomy worldwide. Their mustards, made with Champagne wine vinegar, blend tradition with subtle spice.
Other delicacies include the prized truffles of Haute-Marne, in season from September to March, and exquisite honeys produced throughout the region — each a testament to Champagne’s refined culinary heritage.
L’ aperitif in champagne
Champagne is the quintessential French apéritif. Its fine bubbles and refreshing acidity make it the perfect way to awaken the palate before a meal. Whether you’re sipping a glass from one of the great Champagne houses of Reims or Épernay, or enjoying a grower’s cuvée from a family domaine, the region offers a wealth of savory pairings to elevate each sip.
One of the most traditional is andouillette de Troyes, a specialty whose origins date back to the Middle Ages. These distinctive sausages are prepared from finely cut pork intestines and stomach, seasoned with onions, herbs, salt, and pepper, then stuffed into casings and gently simmered in a court-bouillon for hours. The result is a bold, aromatic flavor and tender texture once favored by King Louis XIV and Napoleon. Grilled and sliced, they are a classic Champagne apéritif, though they may also be served as a hearty entrée.
Another delicacy is jambon de Reims (Reims ham), delicately flavored with nutmeg, shallots, and parsley, then simmered in stock. Often enjoyed in small cubes alongside a glass of Brut Champagne, it can also be transformed into a terrine with jelly for an elegant starter. From the wider region comes jambon sec des Ardennes, a cured ham seasoned with salt, juniper berries, and sugar — another flavorful companion to Champagne’s sparkle.
Popular entrées in Champagne- Ardennes
Boudin Blanc de Rethel
Boudin Blanc de Rethel
One of the region’s most emblematic dishes, boudin blanc de Rethel (white pudding) is a delicately flavored sausage made from the finest cuts of pork blended with pork fat, eggs, milk, and a distinctive mix of seasonings. Originating in the 17th century in the Rethel district of the Ardennes, it remains a celebrated specialty today. Demoizet, one of the leading producers, still crafts several tons of this sausage daily. Variations infused with truffles, morels, leeks, or wild mushrooms highlight local flavors. Traditionally grilled and served with mashed potatoes and truffle sauce — or simply with salad and sautéed chanterelles — it pairs beautifully with a Champagne rich in Pinot Noir, whose fuller body complements the sausage’s depth of flavor.
Pâté Champenois
A true indulgence, pâté champenois blends rabbit and pork marinated for twelve hours in Marc de Champagne with shallots, garlic, and onions. The mixture is encased in puff pastry, brushed with egg yolk, and baked to a golden finish. Elegant and savory, it finds its perfect match in a Blanc de Noirs Champagne. Produced entirely from Pinot Noir and/or Pinot Meunier, Blanc de Noirs offers a bold, fruit-forward palate that enhances the richness of the pâté.
Other “En Croûte” Entrées to Discover
· Tourtelets de Rethel – brioche pies filled with boudin blanc.
· Ouyettes de Langres – puff pastry parcels of goose pâté and apples.
· Palette à la viande des Ardennes – a savory pie of pork, veal, and lardons.
Salade de Pissenlits au Lard
Served from March to May when dandelions are in season, this rustic salad combines dandelion greens with potatoes and fragrant parsley, cooked gently in lard. Lightly seasoned with vinegar, it is thought to cleanse the body of winter’s heaviness. Its grassy freshness balanced with the richness of lard calls for a wine pairing beyond Champagne — a vibrant Beaujolais, with its juicy red fruit, floral, and earthy notes, is an inspired choice.
Le plat principal in Champagne Ardennes
Potée Champenoise
Cacasse à Cul Nu
From the Ardennes, cacasse à cul nu is a rustic dish whose name translates to “bare bottom,” a reference to its humble origins as a meatless meal for the poor. This hearty fricassée of potatoes, onions, and garlic is cooked in a roux, traditionally prepared in a cast-iron pot rubbed with bacon for a hint of flavor. Modern versions often enrich it with smoked sausage, bacon, pork, or chicken. A full-bodied white Burgundy such as Meursault Les Charmes Premier Cru, with its citrus, honeyed notes, and buttery texture, is the perfect pairing for this comforting potato-based specialty.
Potée Champenoise
Also called Champagne Joute or simply La Joute, this winter stew is a beloved regional classic. Seasonal vegetables such as carrots, turnips, cabbage, and potatoes are simmered with a bouquet garni, while smoked Ardennes ham, sausages, and chicken add depth and richness. A glass of rosé Champagne — made with a touch of Pinot Noir or Pinot Meunier red wine — brings body and red fruit notes that complement the earthy root vegetables and smoky meats beautifully.
Pieds de Porc à la Sainte-Menehould
A true gourmet delicacy from the Marne, pieds de porc à la Sainte-Menehould (pig trotters) date back to at least 1435, when they were served to King Charles VII during a visit to the town. The trotters are first simmered with carrots, onions, garlic, white wine, and herbs before being dredged in egg and breadcrumbs and seared until golden. Traditionally enjoyed with mustard, they are celebrated each year at the Foire aux Pieds de Cochon. For the perfect match, try a Blanc de Noirs Champagne from the Vallée de la Marne, where Pinot Meunier imparts lively fruit and refreshing acidity to balance the richness of the dish.
Choucroute de Brienne
A specialty of the Aube, choucroute de Brienne elevates sauerkraut by simmering it slowly in Champagne and chicken stock. Before serving, sausages, ham, bacon, and boiled potatoes are added, creating a festive dish traditionally enjoyed at the annual Fête de la Choucroute in Brienne-la-Château each September. A crisp Blanc de Blancs Champagne, crafted from 100% Chardonnay, makes a superb pairing. Its bright acidity enhances the tang of the sauerkraut, while its brioche and pastry notes — developed from extended lees aging — provide the richness needed to complement the assorted meats.
Cheeses of Champagne
Chaource
Brie de Meaux
A true icon of French gastronomy, Brie de Meaux is a soft, bloomy-rind cheese made from raw cow’s milk. Protected by AOC status since 1980, its production spans several departments of the Champagne-Ardenne region, including the Marne, Aube, and Haute-Marne. Over an eight-week ripening process, its texture evolves from firm and crumbly to luxuriously creamy, with delicate notes of hazelnut and butter. For pairing, aged Champagnes dominated by Pinot Noir highlight its supple richness, while a crisp Blanc de Blancs offers a vibrant, acid-driven counterpoint to its creaminess.
Chaource
Hailing from the Aube, Chaource is a soft cow’s milk cheese made using a traditional slow-draining method that creates its distinctive buttery texture. It must age at least 14 days and can be enjoyed fresh without a rind or matured for two to three months, when it develops a delicate white bloom. With gentle flavors of fruit and mushroom, Chaource pairs beautifully with almost any style of Champagne, as well as with crisp, dry white wines from across France.
Other Regional Cheeses to Discover
· Barberey
· Langres
· Vignotte
· Pavé d’Auge
Sweet Specialties of Champagne
Biscuits Roses de Reims