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New ZealandFlavors · Reims
Pink, dry cookie made from eggs, sugar and flour, baked twice, firm enough to be dipped in champagne without falling apart. Created by bakers in Reims around 1690, taking advantage of the heat left in the bread oven.
Traditional sweet from Reims, Grande Leste
Also known as: biscuit rose, biscuits roses de Reims
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Biscuit rose de Reims — Reims, France
The biscuit rose de Reims is a rectangular, light and dry cookie, coated with sugar. The dough contains eggs, sugar and flour; it is cut into rectangles and goes through two oven stages: it is baked once and then dried. That double baking, from which the word biscuit comes, and the use of egg white in the recipe make the cookie firm enough to be dipped without crumbling.
According to the story told in Reims, it was born around 1690, when the city’s bakers wanted to make use of the heat left in the oven after baking bread. At first it was white. Vanilla left black specks in the dough, and the bakers began coloring it with carmine, a natural red dye, which gave the cookie its pink color.
Reims is the city of the coronation of the kings of France, and the cookie is associated with those ceremonies. A legend says that the kings dipped it in champagne on the eve of the coronation, and that a whole cookie signaled a peaceful reign.
The tradition is to dip it in a glass of champagne or in a red wine from the region’s slopes. It also appears at breakfast, as a snack and in desserts such as charlotte.
Reims , Grande Leste
Created by bakers in Reims, the city of coronations, and traditionally dipped in champagne.
Eggs, sugar, flour, vanilla and carmine (natural coloring); confectioners’ sugar on top.
Dipped in a glass of champagne or red wine, or eaten with coffee and tea. It is also used in assembled desserts.
All year round; accompanies toasts and appetizers with champagne.
Your questions
It used to be white, but vanilla left black specks in the dough. Bakers began dyeing it with carmine, a natural red coloring.
The tradition is to dip it in a glass of champagne or red wine. Because it is baked twice, it does not fall apart.
The story told in Reims places its creation around 1690, by the bakers of the city.
Flavors of France
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