Lovers of both rustic and refined cuisine will be delighted by the quality of the Aube’s gastronomy and the variety of its specialities. The most pleasant of all the gourmet treasure hunts is in store for you, with countless gems to smell, taste and savour…
Start with a glass of Champagne, then taste the famous Brienne le Château sauerkraut, savour the a genuine Andouillette of Troyes, and finish your meal with the tasty Chaource cheese and the refined desserts of Maison Caffet. In addition, you will discover that Champagne is the perfect match for the dishes of the Aube region. In addition to champagne, there are also delicate wines such as the Rosé des Riceys or the sparkling cider from the Pays d’Othe. The more daring will choose a prunelle de Troyes (local sloe)…
Make the most of your stay in the Aube to visit the farms and discover the best products. They are all listed on the 100% Aube platform.
Experience the best of the Aube’s gastronomy.
Top 5 Foods
It is the must-eat of the Aube gastronomy. Inherited from a Trojan butchery tradition, the genuine andouillette de Troyes is a 100% pure pork product prepared exclusively from chowders (large intestines) and pork stomachs cut lengthwise into strips. Once the “home-made” seasoning is completed, the Andouillette is cooked in a stock for almost 5 hours. Whether served with a Chaource sauce or simply grilled, there is something for everyone to enjoy.
The village of Chaource, a pretty hamlet at the headsprings of the Armance river, is nestled in a bocage landscape. It lends its name to a renowned ladle-moulded cheese made from cow’s milk, enjoyed beyond our borders (a true ambassador of the Aube’s gastronomy!). A mild cheese recognisable by its flowery rind, soft paste and inimitable taste, it has been designated as an Appellation d’Origine Contrôlée for 50 years.
Pascal Caffet, who was awarded the title of “Meilleur Ouvrier de France pâtissier” in 1989 and world champion in his field in 1995, is bursting with gourmet ideas. His latest find: “les Troyes petits chats”, a gourmet tribute to the emblematic cat alley in Troyes, where the half-timbered houses seem to bend over as if to embrace each other. His praline specialities will make the most hesitant succumb.
Catherine Manoël is a Master confectioner who creates jams in small copper cauldrons, respecting the fruit and seeking out the most refined tastes and textures. Located at the heart of the Pays d’Othe, she favours local apples to jellify her creations. The palette of colours and the transparency of the fruit and jellies echo the local stained glass heritage. You will discover up to 600 varieties of jams, from fruit in its purest expression to surprising combinations: raspberry with Champagne, lychee – raspberry – rose, pineapple – caramel, apricots in a nougat style… “Le Comptoir des confitures” received the Gault & Millau France Trophy in 2019.
A culinary jewel is hidden in the forests of the Champagne region: the truffle. This Champagne truffle, also known as the Burgundy truffle or autumn truffle (tuber uncinatum) develops aromas of hazelnut, mushroom and undergrowth of great dedicacy. Very popular for festive meals, it gives the dishes it accompanies an intoxicating aroma. To discover the secrets of the Champagne truffle and go in search of it, follow Delphine and her dog Pino in the forest of Clairvaux.
Read about this experience in the food magazine 180°C.
Top 5 Drinks
The Aube is the birthplace of a rare, golden and sparkling wine whose name is a byword for celebration: Champagne! Designated as an Appellation d’Origine Contrôlée Champagne since 1927, The Aube stretches its vineyards over more than 8000 hectares, on the Côte des Bar, the Montgueux hill, and around Villenauxe-la-Grande. Around fifty cellars with the Vignobles & Découvertes label invite you to discover this sweet nectar with its delicate, singing foam through a variety of activities (sensory discoveries, nature walks, mountain bike or canoe trips, etc.).
The commune of Les Riceys, located in the Côte des Bar, is the only one in France to have three appellations: Champagne, Coteaux Champenois and Rosé des Riceys. A favourite at the court of the French monarch, Louis XIV, this still rosé wine produced in the heart of a sparkling appellation is unlike any other beverage. Its scarcity stems from the fact that it is produced on some 30 hectares, only in years of strong sunshine. It should be noted that it is the rosé with the greatest ageing capacity in France. A “must” of the Aube gastronomy.
To discover this traditional beverage, which won the gold medal at the 1900 Universal Exhibition in Paris, you will have to meet the last keeper of the recipe: Alexandre Krumenacher. The recipe has remained unchanged since 1840: crushed stones macerated in alcohol, sugar syrup and a mixture of plants. The liqueur is made in the distillery of the Cellier Saint Pierre, a historic 12th century building opposite the Troyes cathedral.
The first traces of cider production in the department date from the 16th century. Over 300 varieties of apples are listed and preserved in “refuge orchards”. The Hotte Farm, at the heart of the Pays d’Othe, has been welcoming visitors for four generations for a trip back in time thanks to their eco-museum. During September, you can discover how this beverage was made by pressing it the old-fashioned way.
The Aube en Champagne region is no exception to the emergence of craft breweries. The region’s cereal production facilitates the supply of raw materials. White, brown, pale, amber or vinified in the Champagne style… Enjoy tasting them and above all meeting the brewers who will share their history and know-how with you.
Our Michelin guide listed restaurants
There are many restaurants to choose from and it is often difficult to make a choice for fear of being disappointed or missing out on the must-try experience. Which is understandable, you must be as gourmet just like us. So let’s be clear, you won’t find a Michelin-starrred restaurant in the Aube, but a few excellent addresses are referenced in the Michelin guide with great promises: short retail circuits, respect for the product, surprise on the plate and the fitting selection of Champagne and wines. The memories of the meal are part of the journey. So why not start with that?
The best spots to picnic
You don’t always want to spend time in a restaurant, even if the experience is often pleasant. When the weather is nice, we like to take our time and get out the checkered tablecloth. Especially if you happen to come across the local market, the village delicatessen or a good caterer. The practical aspect of a picnic is that you can take a break wherever you want (or almost…). To help you in your quest for the best spot, we have prepared a small selection for you! Some partners also offer picnic activities: in the vineyards, in the park of a beautiful estate or château. Trust them, let yourself be guided by your taste buds…
