To pretend that the charm of Reims lies only in the fine bubbles of its champagne would be unjust. The City of Kings offers much more sweetness to delight the palate, particularly its illustrious pink biscuit. Originally, the biscuit – literally a 'twice cooked' cake – was immaculately white. In 1756, Maison Fossier gave the treat a personal touch by flavouring the paste with a vanilla pod. Alas, the grains formed black traces – hardly appetising. To conceal this aesthetic defect, a dye, carmine, was added to the mixture, giving the biscuit its characteristic pink candy tint. To admire it – and more, if you fancy a taste – go to Fossier, where the rose décor is reminiscent of the famous local speciality.
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