Lovers of both rustic and refined cuisine will be delighted by the quality of Aube’s gastronomy and the variety of its specialities. Your escapade will provide you with the most pleasant of gustatory treasure hunts, with countless treasures to be smelled, tasted and savoured…
Start with a glass of Champagne, then taste the famous Brienne le Château sauerkraut, savour the real andouillette of Troyes, while you finish your meal with the tasty Chaource cheese and the refined desserts of Maison Caffet. You will also discover that champagne is a perfect accompaniment to 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 opt for a Troyes sloe…
Take advantage of your stay in Aube to visit the farms and discover the best products. They are all listed on the 100% Aube platform.
Discover the best of Aube’s gastronomy.
Top 5 Food
It is the must-have of the Aube gastronomy. Inherited from a Trojan butchery tradition, the real andouillette de Troyes is a 100% pure pork product prepared exclusively from chowders (large intestines) and pork stomachs cut lengthwise into strips. After a “home-made” seasoning, the andouillette is plunged into a court-bouillon for almost 5 hours. Accompanied by a Chaource sauce or simply grilled, there is something for everyone to enjoy.
The village of Chaource, a pretty town at the source of the Armance river, is nestled in a bocage landscape. It gives its name to this cheese made from cow’s milk, ladled and consumed beyond our borders (a true ambassador of Aube’s gastronomy!). A mild cheese recognisable by its bloomy rind, soft paste and inimitable taste, it has been classified 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 makes her jams in small copper cauldrons, respecting the fruit and seeking out the most refined tastes and textures. Based in 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 can 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.
In the forests of the Champagne region lies a gastronomic jewel: 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 finesse. 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
Aube gives birth to a rare, golden and sparkling wine whose name is synonymous with celebration: Champagne! Classified as an Appellation d’Origine Contrôlée Champagne since 1927, Aube stretches its vineyards over more than 8,000 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. Favoured at the court of the Sun King, this still rosé wine made in the heart of a sparkling appellation is unlike any other beverage. Its rarity is due to its production on some 30 hectares, only in years of strong sunshine. It should be noted that it is the rosé with the greatest capacity for ageing 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 facing Troyes cathedral.
The first traces of cider production in the department date from the 16th century. More than 300 varieties of apples are listed and preserved in “refuge orchards”. The Hotte Farm, in the heart of the Pays d’Othe, has been welcoming you for four generations for a trip back in time thanks to their eco-museum. In September, the old-fashioned pressing will allow you to discover how this beverage was made.
The Aube en Champagne region has not escaped the emergence of craft breweries. The region’s cereal production facilitates the supply of raw materials. Whether they are white, brown, blonde, amber or vinified in the Champagne style… you will enjoy tasting them and above all meeting the brewers who will share their history and know-how with you.
Our restaurants listed in the Michelin guide
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 as we are. So let’s be clear, you won’t find a starred restaurant in the Aube, but a few good addresses are referenced in the Michelin guide with good promises: short circuits, respect for the product, surprise on the plate and the selection of Champagne and wines that goes well. The memories of the meal are part of the journey. So why not start with that?
The best places to picnic
You don’t always want to spend time in a restaurant, even if the experience is often pleasant. When the weather is fine, we like to take our time and get out the checkered tablecloth. Especially if by chance you come across the local market, the village delicatessen or a good caterer. The practical side of a picnic is that you can take a break wherever you want (or almost…). To help you in your quest for the best location, 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 castle. Trust them, let yourself be guided by your taste buds…