Dear fair reader, are you the type of person, who like me, feels duty bound to try regional specialities and local delicacies on your travels? Would you otherwise feel like you might miss out on some important culinary discovery if you did not? When in Rome I always say.

So it was with great fanfare and aplomb that we arrive in Troyes three days into our driving trip of the Champagne region. As you already know, we’d done some research prior and located a restaurant where it was possible to try the regional speciality, andouilette. A French tourism website had described it as meatballs… little did we know, but more on that later.

Medieval Troyes

Troyes, first a Roman city, is now a quaint but slightly jaded medieval town. It retains a certain sense of charm and whilst dressed slightly rough around the edges, it hasn’t been dolled up just for the tourists, allowing it to hold onto that sense of a lived-in town. We meandered leisurely through the streets, and with all the little curiosities that its architecture had to offer, snapped happily away for it was a place worthy of a spot in the photo album. Unexpectedly, we walked past a little crêperie and I was duly summoned. Unable to resist because some things you know are just going to be damn good, we ordered the specialty of the house with ham, bacon, cheese, tomato, pan-fried potato and crème fraiche. Hot, wholesome and hearty, the melted cheese meshed with the meatiness of the ham and bacon and the soft juiciness of the warm tomato. Damn good indeed.

Crêpe with ham, cheese, tomato and lots of other goodies

Other related posts