In Reims, the table is serious business and its inhabitants are far from angry with the fork.
Apart from Reims ham (marbled, cooked in a special broth), there isn't really any local culinary speciality.
Everything often starts around an improvised glass of champagne, sometimes accompanied by a few charcuterie delicacies.
The old-fashioned and provincial languor of aperitifs that drag on.
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If he likes to slum in trendy bistros, the Rémois also decants for more classic tables, often quoted in the press, especially in the Boulingrin district.
Talented chefs sublimate top-flight French cuisine: Thierry Sidan (Au Petit Comptoir) and Christophe Mertes (Version Originale).
Or, behind the cathedral, the two-star Kazuyuki Tanaka (Racine) and Emmanuel Despaquis (Le Saint Julien).
Not to mention two absolutely unmissable wine bars for a naughty aperitif: Le Wine Bar by Le Vintage by Nicolas Papavero and Le Coq…
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