Saint-Thibault Market Hall

You’ve arrived at Place René Cassin, and just to your right you’ll spot the Saint-Thibault market hall, Épernay’s main market. It’s the perfect moment to tell you a bit about the local specialties you won’t want to miss. Because while champagne is definitely the star here, the region also has some delicious treats to offer. Let’s start with the Pink Biscuit, a classic that pairs beautifully with champagne. Originally from Reims, this biscuit was invented in the 17th century in a rather unusual way. Bakers would bake a special dough once, then leave it in the oven as it cooled to dry out—hence the name "biscuit," which comes from the French “bis-cuit,” meaning “cooked twice.” Fun fact, right? Today, the Pink Biscuit of Reims is one of the last true twice-baked biscuits. It was originally white, but bakers started adding carmine, a natural red dye, to hide the little black specks left by real vanilla pods. The biscuit has been faithfully produced for over 200 years by the Fossier House. It’s an absolute must-try. If you’re in the mood for something even more indulgent, look for the Champagne soft cake—an all-pink cake made with almonds, powdered pink biscuit, and marc de champagne. And it’s not just sweets! The region has some savory specialties too, like Reims ham or Champagne lentils—often mistaken for green lentils, but actually more tender and slightly sweet. And let’s not forget the cheese. Just next door in the Aube department, they make Chaource and Langres, two rich and flavorful cheeses that go wonderfully with a glass of bubbly. Speaking of which, in addition to champagne, you can also try Coteaux Champenois, a still wine from the region, or Champagne ratafia, a sweet fortified wine that’s perfect as an aperitif or dessert drink. So go ahead—step into the Saint-Thibault market hall and explore. You might just find the perfect gourmet souvenir to take home with you.