Biscuits Roses de Reims at Fossier Maison
The blush-pink, twice-baked biscuit rose de Reims has been produced since 1690 and is the traditional accompaniment to a glass of Champagne — you dip it briefly into the bubbles and eat it just before it disintegrates, which is precisely the point. The Fossier maison on Rue de Mars in central Reims is the last remaining original producer and their flagship shop is a delicious place to spend twenty
More Than a Souvenir
The biscuit rose gets its distinctive pale-pink colour not from artificial dye but from the vanilla-scented dough being baked twice at different temperatures, which also gives it the dry, crumbly texture that makes it so good at absorbing Champagne without immediately falling apart. Fossier has been making them continuously since 1756 and the recipe is essentially unchanged.
The Rue de Mars shop sells the biscuits in beautiful gift tins and boxes, but also stocks Fossier's full range of Champagne-region confections: pain d'épices, macarons de Reims (not the Parisian macaron — these are rougher, chewier, almond-heavy) and ratafia liqueur. The staff will often offer tastings.
Where to Eat Them Properly
For the full ritual experience, buy a small packet and walk to the nearest Champagne bar — Le Vintage on Place Drouet d'Erlon is a reliable choice — order a coupe of local blanc de blancs, and dip. The combination of cold bubbles and vanilla-sweet biscuit is genuinely one of the region's great simple pleasures.
Several of the grandes maisons on the Avenue de Champagne in Épernay (about 30 km south) serve biscuits roses alongside their tasting menus, so you can experience them in a more formal cellar setting if you prefer.
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