Champagne and Alsace. An effervescent experience

From the coronation place of French Kings to the finest in medieval architecture.

These regions will inspire you with their impressive and unique styles.
 

Vistas and caves

The name Champagne derives from the Latin 'campagna', meaning countryside, and that's certainly what this region has. There seem to be endless rolling hills, wooded valleys, wine-growing slopes and vast lakes.

In the centre is the main vineyard belt located along the Reims-Epernay-Sezanne axis. The wines are stored in caves and several top champagne houses like Pommery, Mumm, Piper-Heidsieck, and Taittinger offer tastings.

The charm of the cities

A natural magnet in the Champagne province is Reims and its imposing Notre-Dame Cathedral, where the kings of France where crowned. Other famous landmarks here are the Saint Rémi Basilica and the Palace of Tau.

Alsace is another story altogether. This region only became part of France in the 17th Century and still retains its strong Germanic roots. Strasbourg Cathedral is one of the finest examples of gothic architecture in Europe. The region has many medieval castles like Haut-Koenigsbourg and prestigious vineyards with the Vosges mountains as a backdrop.

As a Corporate Travel expert, Alcep always tries to point visitors to a special place. One of these is surely the beautiful town of Colmar, with its medieval architecture, sculptured gables and fairytale houses.

Gastronomic delights

'Sipping the bubbly' when staying in the region acts as a great appetizer for some of the culinary specialties you'll find there.

Champagne's best known dish is Carbonnade de Boeuf, in which beef is braised with onions and beer. There are also many fine chicken and fish dishes that are accompanied with a Champagne sauce. It's called 'cooking à la champenoise'.

In Alsace, a firm favourite is the Baeckeofe (‘Baker’s Oven’), a mix of slices potatoes, lamb, beef and pork that have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a sealed ceramic casserole dish.