Gourmet products local specialties and wines Haute-Saône

The domain is a charming address for its welcome and its simplicity. Cécile and her son work together on 21 hectares of land, respecting the environment - certified in organic farming - in order to further improve the quality of the grapes and the wines. The diversity of the terroirs is reflected in the wide range of their wines, which are quite exceptional. Wines from Vendanges Tardives and Sélections de Grains Nobles are also offered for tasting. A domain and a philosophy to discover.

Vellemin Froy's water comes from a preserved nature in Franche-Comté. It is distinguished from other waters by its exceptional balance and purity as well as its neutral pH.

History. In 1828, Doctor Jacquez discovered a thin stream of water during a walk and quenched his thirst. From the outset, he noticed the effects of this exceptional water on his body: purgative, diuretic and laxative, without prejudging at that time the healing properties of this spring which never freezes and remains at a constant temperature of 14°C at its emergence. It was only 30 years later that a catchment was carried out and the water was subjected to more detailed analyses which revealed an exceptional mineralization of 3.15 g/litre. After the approval of the Imperial Academy of Medicine on 29 December 1859, drilling work began for exploitation and sale to the public. A pavilion was built to protect the spring from the elements and in which an octagonal sandstone stele was erected, topped by a statue entitled "The dolphin child". This was followed by a prosperous period for Velleminfroy where people from all over Europe came to take the waters and they became internationally renowned until they were exported to the region that was still called Indochina. But little by little, the successive changes of owners overcame its exploitation. It was in 2004 that Paul Poulaillon, company director, acquired it, with the objective of reviving and discovering the "miraculous virtues" of this forgotten source.

The pluses. With a unique and perfectly balanced mineral composition (zero nitrate and zero nitrite), Velleminfroy mineral water is suitable for all ages (from 2 years old). As part of regular cures, it helps to supplement everyone's dietary intake.

It is also possible to discover the history of the Velleminfroy spring through the Water Museum, open Saturday noon and evening and Sunday noon.

More than 60 years in the business and an unbroken passion. Mickaël Azouz was French pastry champion in 1988 and world champion in 1989. In addition to the house classics, which are often inspired by the end of the world by mixing great vintages of cocoa and coconut, lemon, jasmine or vanilla, there are always novelties: rose and sake truffles, summer chocolate with fennel or ginger... There are also the incredible truffles, the rocks, the elegant Vesoul and other orangettes. A must!

Founded in 1864, it is one of the great distilleries of Fougerolles. In 1955, the company started producing morello cherries for chocolate makers, then Griottines® in the 1980s: wild morello cherries macerated in a light syrup with Kirsch, a speciality that is now world-renowned and has won several medals, to be enjoyed with a glass of champagne. The boutique offers nearly 250 references: cherries, raspberries or blackcurrants in liqueur, absinthe, whiskies, all kinds of brandies, fruit creams, and even vodka and pastis.

The vineyard extends over 46 hectares from Gy to Charcenne, with Chardonnay and Pinot Noir grape varieties available in "Classique" for the youngest vines, "Vieilles Vignes" for vines 25 years old and over, and "Collection Réservée" from a single vine, over 50 years old, on Gy. Winegrowers since 1732, the Guillaume family welcomes you to visit the cellars and estate during Heritage Days. You can also taste their wines at wine and gastronomy fairs.

Aude and Renaud chose to set up here to make their fruit liqueurs. The flavors of cherry, mirabelle plum, plum, blackcurrant and blackberry are transformed into liqueurs and creams. Made from nettles, dandelions, primroses and daisies, other spring-flavored liqueurs are also available. The couple are developing their business on 2 hectares, processing and selling directly from the farm. A return to simplicity for quality products.

When you love your country as much as Vincent Ney does, it's no surprise that his products have a distinctly local flavour. His craft brewery offers classic beers, but that's not all: there's a whole range to match the finest gastronomy. You'll have the choice of flavors from Jura grape varieties, as well as coffee and cocoa. It's essential to discover this brasserie and have this enthusiast explain his philosophy and creations to you. The only risk is that you'll get a taste for it... in moderation.

" Tote ": small brioche paste covered with smoked sausage, onions, county and Emmental.

Didier Humbert invites you to discover the forgotten flavors of cancoillotte, as well as other cheeses such as coeur de Bougnon and meule de pays, or tome à l'ail des ours. Part of the dairy production is transformed into metton, cancoillotte, butter, cream and coeur de Bougnon. You can come to the farm to do your shopping, which will give you a better idea of where the products are made, or visit the GAEC website.

Thomas Joyandet and Fred Ferry, the two founders of this Vésulienne chocolate factory, bring together gourmets and curious taste explorers in a responsible approach. The chocolate laboratory, production, logistics and quality control are all housed in the same premises, which can accommodate over 30 employees. Carefully selected ingredients are low in sugar and fat, with no coloring or preservatives. Discover our 10 chocolate varieties: 6 milk chocolate creations and 4 dark chocolate creations.

The vineyards in Haute-Saône are coming back to life, and are well worth a look, as the wines are particularly interesting. But this resurrection is due to winegrowers like Antoine Lahaye, who in 1995 began replanting with chardonnay and pinot noir. His estate is two-thirds chardonnay and one-third pinot. 1/3 of his harvest is aged in oak barrels for 10 months, the rest in vats. Blending is then carried out to produce delicate, well-crafted wines. A richness to be rediscovered or discovered in moderation, of course.

Here's a great address for lovers of good produce. These come straight from the farm, which is in the process of obtaining organic certification for its entire operation. In Haute-Saône, poultry, pork and beef production is well established on the farm, as is processing. When it comes to short circuits, Les Deux Fermes is a good example. The offer doesn't stop at raw produce, but extends to a whole range that is transformed into a catering service that can be hot or cold.

The Cal Du Val Fleuri cheese dairy is a must for cheese lovers. Customers can visit the store to make in-store purchases.

Founded in 1862 by Ulrich Mauron, Fromagerie Mauron is a family business dedicated to the manufacture of cow's milk products. Today, it offers white cheeses, garlic and herb cheeses, crème fraîche, metton, cancoillotte and yoghurts with active bifidus, for sale online and on site. You'll also find the famous Comté AOC cheeses, organic dairy products, cheeses sold by the slice, bison meat products made in Haute-Saône... Enough to fill your bag!

The Émile Coulin distillery. It offers a wide range of spirits, including Eaux-de-Vie, Crèmes & Liqueurs de fruits, as well as aperitifs and spirits. The distillery's products are renowned for their exceptional quality and are considered true works of art.

The Romain Jean-Marc bakery is one of the town's must-visit shops. It offers a wide range of breads, viennoiseries and pastries, all homemade with quality ingredients. Customers are welcomed into a warm and friendly setting, where the delicious aroma of fresh bread reigns. In addition to their delicious creations, Jean-Marc Romain is also a keen photographer, and regularly exhibits his work in the bakery.

In an almost deserted city centre, it's nice to find a small grocery store like this, not far from the Basilica and the Baron Martin Museum. There are quite classic products, as in any shop. But there are mainly regional products, such as the Nonnettes de Dijon. Fruits and vegetables are a bit expensive and the cheese sells to the cup. The numerous references of wine, at a reasonable price, are added to this nice picture. And on the way, it counts!

What a beautiful house this family cheese factory is! It is celebrating its 100 years in great shape. 4 generations with Denis at the head today. It only works with local farmers and employs nearly 250 people! Its products are familiar to you: Ortolan, Fin fou, Roucoulons and Roucoulons boisé, Charcennay and 1921. This last one was the first one refined by Henri in his cellar a century ago. In 1991, Milleret bought the Belfort cheese dairy Le Francomtois, thus expanding its range with authentic and subtle cancoillottes.