Champagne on the plates!

Lentillon, andouillette, chaource, ratafia, Reims mustard: some of the local specialties found in the dishes of Gilles Landragin, chef of the CONTINENTAL in REIMS, an establishment which is celebrating its 160th anniversary!

  • Snail salad, fondant potatoes with chaource cream
  • Duck foie gras, marinated in ratafia pear chutney
  • Nems of andouillettes de Troyes 5A, coriander and Reims mustard
  • The perfect egg with pink Champagne lentils sashimi of smoked sardines
  • Rack of Champagne Ardennes pork, “crying tiger”, vegetable spring rolls


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