Tour a cityfull of gourmet products
In Reims, we do not trifle with gourmet dining. You just have to venture into the District of Boulingrin to notice it. Boulingrin is the name of this superb covered market built at the end of the 1920s, which, on Wednesdays, Fridays and Saturday mornings, hosts the biggest market in the city. All around you everything is bubbling: restaurants, chocolate-makers, butchers, delicatessens, cheese makers ... All your senses will be awake!
Start your journey at the Boulingrin Market: stroll, breathe, taste and chat with passionate local producers. Then, walk through the neighbourhood, down Mars Street, "THE" street for food professionals, to get to the Place du Forum. At a bend in the lane, you can also take the opportunity to hunt for some bargains. Yes, because the District of Boulingrin is also the neighbourhood for second-hand shops. A double hat that makes it absolutely charming!
Taste the award-winning flavours
Reims loves gourmet food and this is reflected on our plates. Greater Reims has won 9 stars in the Michelin Guide:
- L'Assiette Champenoise with Chef Arnaud Lallement, 3 stars
- The Domaine des Crayères with Chef Philippe Mille, 2 stars
- Le Foch with chef Jacky Louazé, 1 star
- Le Grand Cerf with chefs Pascal Champion and Dominique Giraudeau, 1 star
- The Millennium with Chef Laurent Laplaige, 1 star
- Racine with Chef Kazuyuki Tanaka, 1 star
Do you want to taste this sparkling cuisine? Remember to book your meal well before you arrive. For some restaurants, there’s a waiting list several months long.
Succumb to our specialties
After Champagne, which we no longer need to introduce, Reims has other gourmet specialties that are just as tasty.
- I am pink, baked twice and sprinkled with icing sugar. Who am I?
The “biscuits roses” (pink biscuits) of Reims are biscuits that you can savour by themselves as well as dipped in a flute of Champagne. The Maison Fossier and some bakeries in Reims perpetuate the tradition of this biscuit, which was coloured pink to hide the black spots of vanilla, once considered unappealing.
- On a different note: Reims ham
The recipe is a secret but it is nonetheless delicious. Cooked in broth, then seasoned and covered with yellow breadcrumbs, Reims ham is featured on the menus of many restaurants in the city.
- Reims mustard
Less well-known today than Dijon mustard, that of Reims was once its great rival. Only one place in Reims still makes local mustard: the House of Charbonneaux-Brabant. Under the brand name of "Clovis", it offers a wide choice of gourmet mustards (white wine, old-fashioned, raisin...) and Reims vinegar.