Description
Description Born there over 300 years, the Biscuit Rose de Reims has preserved thanks to its double cooking a unique texture that allows it to absorb liquids. Therefore it should not be chewed dry but dipped in a drink or used for making desserts. Tradition dictates that accompanies champagne, simply dipped in a glass of red wine, it highlights the wine's bouquet and can be used as a dessert. Better yet, find a tradition to drink by dipping in a port, a Banyuls, a Pineau, a ratafia or other aperitif wine, it delights the palate and surprised gourmets. He also accompanies tea.
Features