There are no real regional dishes in the Champagne region of France, more a mixture of Flemish and Lorraine. There are some extremely good restaurants with International / Classic cuisine.
Charcuterie (cold meats) is a popular starter and there is a dish called Andouille when served cold and Andouillette when hot served which can be used as a starter or main course and is eaten throughout France. They are pork chitterlings and tripe sausages. Some may consider these delicacies an acquired taste.
Fruit tarts are very popular and there are some very fine Champagne cheeses produced in the Brie style.