The local speciality is Andouilette de Troyes – small tripe sausages. Troyes andouillette are made from pig’s intestines mixed with seasoning, onion,, herbs and spices, and their chewy texture is something of an acquired taste. They are prepared in a variety of ways including on brochettes, with a sauce, barbecued or baked in foil, cold cut into slices with an aperitif, or for a special occasion, cooked and served with fresh cream, mustard, white wine and shallots. If you’re buying, look for those labelled AAAAA – a seal of approval granted by the Association Amicale des Amateurs d’Andouillette Authentique.

The Aube en Champagne regional specialities include fish with champagne, pan-fried red mullet with local gin or chicken escalope with melted Chaource (a local soft cow’s milk cheese).

As you drive along the country roads, watch out for roadside signs bearing the words "Logis de France" - where you can eat regional specialities.