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the bone-dry, non-dosed Champagne; theirs is called Brut Nature and is a won-
derful partner for all sorts of shellfish and those great cheese pastry balls called
gougères au fromage.
4 THE CHAMPENOIS
I love the region so much, mainly because of the people. Reserved but with
great inner warmth and a deliciously dry sense of humour, the Champenois are
resilient and hard working. But they also know how to play: go to any dance hall
and you'll see what I mean.
Top:
Cathédrale Notre Dame (
Click here
), Reims
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