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