Food & occasion

What do people eat in Reims with their Champagne? The city's best-known dish is Jambon de Reims. For this, the pork shoulder is boned, cooked, and pressed into a terrine shape. The meat is tender and only lightly salted.

Why does it pair so well? Salt and fat go well with acidity and bubbles: the Champagne cuts through the richness of the ham and makes it taste fresher, while a piece of brioche alongside picks up the baked aromas from lees aging. Anyone who tastes the ham, bread, and wine one after another will immediately notice the connection.

Moutarde de Reims is made by the house of Charbonneaux-Brabant, and a spoonful brings a spiciness that a Brut with a tight dosage can balance nicely. The spicier the dish, the less sweetness the wine should bring to the table.

Sweets are just as much a part of tradition in Reims. Pain d'épices de Reims owes its distinctive character to rye flour and honey, and Macarons de Reims are a specialty pastry of the city. For sweet dishes, a Champagne with more dosage, such as Demi-sec, is worth trying—otherwise the wine can taste thin next to the pastry.

Reims was a city of coronations: until 1825, French kings were crowned in the Cathedral of Notre-Dame, the last being Charles X on May 29, 1825. To this day, the city is associated with festive occasions, from receptions to family celebrations, where the popping of a cork becomes a small event in itself, and the first sip at the table marks the beginning of the meal.