In winter, one is easily tempted by a slice of gingerbread, along with chocolate or tea, for remembering those fond childhood days. It is soft and fluffy, plain or lightly buttered.

Gingerbread is a part of Reims history. In XVI century, there were some twenty gingerbread masters. It was offered to illustrious visitors during consecrations. It was highly reputed and it derived its taste from rye flour and honey.

Today, it is facing a renaissance. We can find it in the most famous tables of France and many chefs use it in their recipes, sweet or salty. It finds its place as an accompaniment to foie gras or a salted butter, or a sauce – and even cheese.