French food notes - February 2019

In our series providing a sideways look at French food, we look at how insects gave Reims biscuits a rosy hue

The next time you dip your perfectly pale pink, crisply delicate Biscuit de Reims into a glass of Champagne or vin rouge – its recommended accompaniments – spare a thought for the humble insect to which we owe this sweet treat its famous colouring.

The Biscuit Rose dates back to the 1690s in the Champagne region.

Bakers, keen to use the residual heat from their ...

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