The biscuits you see in this video are quite special. They’re unusually dry and crisp, so when you dip one into Champagne, it doesn’t immediately fall apart
It’s called Biscuit Rose de Reims and has been around since 1690!✨
Local bakers didn’t want to waste the heat left in the ovens after baking bread, so they came up with a simple biscuit made from flour, eggs and sugar, baked once and then dried again in the cooling oven
That’s actually where the word biscuit comes from: “baked twice”
They were flavoured with vanilla, but the vanilla left little dark specks in the dough, so bakers started colouring the biscuits with carmine. And that’s how they got their signature pale pink colour🩷
They became such a French icon that they even made it onto the 100-franc banknote dedicated to Cézanne. The design featured one of his still lifes with apples and these pink biscuits, and that note stayed in circulation until France switched to the euro
And over time, dipping these pink biscuits into Champagne became one of those little local rituals that is completely unnecessary but absolutely charming🥂
#champagne #reims #winepairing #wineeducation #frenchwine
