Gourmet products local specialties and wines Jura

Ranked in the top 5 of our best chocolate makers, Edouard Hirsinger is the^4th generation to perpetuate this chocolate dynasty. If he is the author of many seasonal creations, he has not forgotten those of his grandfather and great-grandfather, the Galet and the Tous t'chefs. The cakes are also marvellous, such as the Arboisien, the Monaco, the Régent and the Damier (the customers' favourite). The shop is sober and chic and is spread out on a terrace in good season. With a little time, you can also visit the workshop-museum of the origins.

What an irresistible rise Patricia and Christian have made since 1976, when the Pêcheur parents farmed just 1 ha. They now produce 8 hectares of 5 Jura grape varieties. What's special here is the age of the vines, which range from 35 to 50 years. The crucial stage is obviously the harvest: first the vin de paille, for which the bunches are pampered, then the chardonnay for crémants and still wines. Then come the reds, and finally the savagnin and the Jura star, the vin jaune, including an excellent Château-Chalon.

Jean-Louis and Françoise Tissot have now entrusted the destiny of their vineyard to their children Valérie and Jean-Christophe. This 17-hectare estate in Montigny-les-Arsures and Arbois is still run with great respect for Mother Nature. In barrel, the Tissots don't rush their wines made from the 5 authorized grape varieties. In the land of the red "Trousseau", they have produced a remarkable 2013 yellow wine. It's best to let us know when you're coming.

Hugo Sublet perpetuates the family know-how. The packaging has changed since 1856, but not the manufacturing (glass bottle and mechanical stopper). The ingredients are the same: cane sugar, agave syrup, pure water from the Massif, natural flavours. Sold all over the world, this bubbly drink is drunk at the production site on Friday afternoon. The organic lemonade echoes childhood memories. It has been expanded to include rose, orange blossom, ginger, peppermint and elderberry. Others have regional flavours. 19 references in total.

The Maison du Vigneron, based in Crançot, has a superb showcase in what used to be the winegrowing district of the prefecture town. This veritable institution works in partnership with winegrowers who bring in grapes, which corresponds to a harvest of 130 hectares. For decades, it has devoted itself to the vinification of unique wines. And it was in Lons that it first opened its doors to market them. As early as 1995, she put on the shelves the exceptional Jura crémants she produced (brut and demi sec, white and rosé).

Bruno Mangin, from the brewery La Rouget de Lisle, had the good idea to open a wine bar in the center of Lons. It was time for his beers of character to find their place here (La Millefleur, la Grande Rivière, la Combe aux loups... and "La Marseillaise"). The cellar offers malt-based alcohols (beers, pure malt whisky, rum, vodka) and sodas (lemonades, cola) from its production. Their aromatic flavors are distilled in the glasses served at the bar, on the terrace or on our table. Also on the menu: fine Jura wines and beers from around the world.

For 10 years now, grandson Valentin has been at the helm of the Morel family domaine. 7 ha in AOC Côtes du Jura, farmed organically and biodynamically. The range includes excellent chardonnay, savagnin, pinot noir, poissard and crémants. White and red, then, but also some formidable UFOs like "L'Albinos" (a poissard vinified as a white) and "Savagnin En Bois d'Arnaux" which, conversely, is vinified as a red wine.

This cooperative, created in 1836, is located on the banks of the Seille, in the heart of the vineyards between Lons and Château-Chalon. It groups together 23 farms from 15 surrounding communes and processes 8 million litres of milk per year into raw milk cheeses. Comtés take pride of place with a range of cheeses that can be matured for up to 24 months. Then come morbier, tomme and raclette. Like its neighbours, this dairy has also become a local shop. The reward: a gold medal in 2020 at the Concours Général Agricole for its old Comté.

We enter Baud's house in an old domain dating back to the 18th century and where 8 generations have succeeded one another. Today, the young people of the 9th generation run the estate. It counts 25 hectares on 3 AOC: Côtes du Jura, Étoile and Château-Chalon. A reasoned viticulture certified Terra Vitis producing exceptional wines. And to complete their work on the land, they exploit some orchards to offer you Mirabelle plum and William's pear brandies.

After your stay in the Jura, you won't have the opportunity to buy so easily these delicious cheeses and products that you have tasted during your stay. Since 1970, this company has specialized in mail order sales. Among the cheeses you can order, the Juraflore comté which is a regularly awarded pearl, the mont d'Or is just as much, without forgetting the bleu de Gex and morbier. Recently, a point of sale has been opened to the public in the famous Juraflore cellars.

With his son Joris joining him, Michel Faudot can look to the future with serenity, and continue the dynasty that began in 1879. The medals won each year in the most prestigious competitions are proof of the know-how of this lineage launched by Louis the founder. A specialist of the "melon with red tail", you will also find here a red pinot "cuvée braise d'été" elaborated without sulfite. If you can't visit the cellars, this winegrower's house also has a cellar in downtown Arbois, under the arcades.

With one hundred and ten years of history, this cooperative continues its path with the future of a tradition as its leitmotiv. 65 ha for an annual production of 350 000 litres of wine. 45% of the wine comes from Arbois-Pupillin, 20% from Arbois, 15% from Côtes-du-Jura, 16% from Crémant and 4% from Macvin. The cellars and the bottling workshop are in the centre of the village as well as the tasting room. The tasting room has been thoroughly redesigned for a better reception. This cooperative takes part in many national events.

More than two years ago, Clémentina Martinez opened this charming boutique. It is ideally located along the national road which crosses the village and, with its storefront, it is difficult to miss it. The commune revives since there was no more butcher in Parcey for more than twenty years. All meats are prepared in the shop lab and come from the corner. Clémentina also proposes to sell cured and regional products: Comtois jams and macaroons, county, cheese, cancoillotte, gaude cakes, blueberry sausage, bull and even kangaroo. Our last stroke of heart? Brisselets in the county. A treat!

There are market days in front of Ghislaine and Philippe Garnichet's shop, located on a tiny street that leads to National Square. Under the arcades of a former house, before which the mother of the writer Bernard Clavel sold Flowers, she is not so small as it appears. As its name indicates, there are cheeses and those of the Jura have a beautiful share. You can also buy other carefully selected local products: wines, honey, cured, biscuits, beer… The perfect place to make the full of franc flavours! But also other regions: camembert of Normandy, reblochon of Savoy, cheese of Burgundy… or des (20 varieties from all over the world), wines from Burgundy and its 25 appellations, everyone will find what to savour!

Nestled in an old residence, in front of the Sarret Museum in Grozon, this shop houses Philippe Gonet's passion. It shows that a great vinegar can also be appreciated in terms of aromas, length in the mouth, and harmony with refined dishes. Poulsard, trousseau, savagnin, and, of course, yellow wine are the basis of the vinegar maker's taste creations. Several ranges: light, concentrated, balsamic... Some vinegars are available in spray, to delicately spice up a fish or sauce. And what about the little luxury straw wine vinegar to cook a foie gras? In addition to vinegars, you will find wines from the region, cherries in brandy, mustard in yellow wine. Enough to fill superb baskets filled... !

Along an important artery in the city centre, this shop does not look like a mine but contains liquid and solid treasures. Arranged all in length, it spreads fresh fruit and vegetable crates all the way to the sidewalk. They change every day, depending on the arrivals and seasons. Inside, the Comté terroir can be found on all shelves. Organic and dietetic products in bulk or in bags are a natural part of it. Coming from the region's market gardeners and winegrowers, they diversify into delicatessens as well as futures. Ferme Comtoise is also a top-of-the-range dairy, or even a cheese dairy. Among the best choices are the small fruit counties, the Mont d'Or and quality goat cheese. In addition to extra-fresh eggs, excellent Gizia honey and other taste specialities. A store with a large time slot.

Located in the center of the station, you will find here a warm welcome of the owner and the solid cow-like cow, a replica nature replica that is throne. In this charming boutique, a specialty makes its reputation: morilles and dried mushrooms, but also other products that make the jewels of the region. The countless shelves offer a wide selection of items, jams, honey, confectionery. You will also find all the cheeses in the region (county, morbier, Gex blue, golden mount, cancoillotte, fondue in season…). The charcuteries and salbles (Morteau sausages, Montbéliard, sausage to the Jura wine…), not forgetting the wines of the Jura, the gries of Fougerolles, the absinthe, the Pontarlier anis and the spirits. Not forgetting the memory with wooden articles, stuffing, t-shirts, resin animals. Not even need to take a tour in Switzerland, the Helvetes chocolates elect home!

This cheese factory is a co-operative that manufactures the cheese with cow's milk from the member breeders. But it's more than just a "fruit", because here, not only fine-tuning the cheese, and we sell it, but we're being explained! A "visiting gallery" will make you discover the secrets of fabication, the process of processing milk milk on our plates, as well as the history of the country, strongly linked to that of the cheese. The shop offers all regional cheeses: county, cheese, Mont-d'or, "brick de Joux" and others. But also other selected francs products to discover or rediscover, your palace will be enchanted.

Winegrowers for five generations, the Barbe family now farms 26 ha in the Côtes-du-Jura appellation. In addition to white wines, a red Poulsard and a Crémant, the domaine offers sparkling wines with natural aromas of strawberry, blackberry and grapefruit. Last but not least, the family's unconditional love of their region means that they also offer horseback and donkey rides through the vineyards, helicopter flights and hunting and fishing weekends. You can even reserve a large dining room that can accommodate 60 guests. A catering service is also available.

This small nonagenarian dairy unit continues to evolve within its 1932 walls. Merged with its neighbor Chamole, the "chalet" as they say on the 1st plateau, has undergone modernizations in 2005 and 2017. The 13 cooperators generate 7,000 wheels of Comté cheese. Fans of raw cream and butter will find some remarkable specialities here. You have to try the white cheese that is ladled out. Comté cheeses are distinguished by their rich and complex aromas and tastes. 90 botanical species have been identified in the commune, including 17 aromatic ones!

This dairy has two stores in Clairvaux and Pont-de-Poitte. It collects milk from 13 farms within a 25 km radius. The montbéliardes and simmentals bequeath 5.2 million liters a year. Comtés (often awarded medals) come in a choice of mild, fruity and aged varieties. We also produce morbier, raclette and tomme. Sales outlets sell the other cheese specialties of the massif, as well as a range of other local delights. A warm welcome and expert advice are the hallmarks of our saleswomen, who are very knowledgeable about every delicacy, and an excellent Comté cheese.

A true institution in the city of London, this pastry and chocolate factory has been in existence since 1899. Remaining a family business, Maison Pelen perpetuates its identity with its specialities: Ecureuil, Galets de Chalain, Noix de Baume, Pavés des Arcades, but also macaroons, chocolates, desserts and original creations. Those nostalgic for the snacks of yesteryear will love the old-fashioned chocolate bars, madeleines and éclairs. In winter, the cosy tea room invites you to warm up with a tasty hot chocolate. In summer, home-made ice cream is the order of the day.

Set back from the road halfway between Salins and Champagnole, this cooperative is brand new. It is in fact the transfer initiated by "Les Monts de Joux", of the one that was operating in Cernans. On the field side, Pierre-Yves Cannard, with his 33 years of experience, is in charge of production. He processes 5.5 million litres of milk per year from 18 producers. This state-of-the-art cheese factory includes a beautiful sales area for regional products. Of course, you can find the Comté cheeses produced on site, but also the great Jura classics.

The motto of this old shop: " We come to buy his cheese… and we go back with a carton of wine. " Philippe Bouvret extends the work of fire to his father Henri, collector, taster and strict judge if he was. The student learned the paternal lessons well. Secret in the image of its rare wines, its cheeses and charcuterie which are no less, Essencia is bursting in the ancient district of Mouthier the Old. The décor is appetizing, all forested vaults up to the ceiling. At infinite bottles, the lagoons deploy fermila and cheese cheese specialties from 6 to 24 months of refining. You will also leave with an expert advice.

Domaine Macle is one of the pioneers of organic viticulture in the Jura. It is also a well-established estate, dating back to 1850. Laurent Macle took over the domaine in 1995 and has maintained it as one of Château-Chalon's leading addresses, earning him the nickname of "the pope of yellow wine". 4 ha of the estate's 12 hectares are planted with Savagnin grapes, and the remainder with Chardonnay in the Côtes-du-Jura PDO. Vinification takes place in ^16th-century cellars, in oak barrels of course. A very fine house.

The Badoz family has been a cheese maker in the Doubs since 1830 and a winemaker in Polynesia since 1659. Benoît took over the estate from his father Bernard. Back on his land, he cultivates his vineyard in organic conversion. For reasons of comfort, group customers are received in the centre's shop, in association with the cheese shop. Like the winegrower, the latter is regularly awarded prizes. Benoit is in the limelight this year: Grand Prix d'Excellence at the Concours Général Agricole de Paris. Supreme reward (5 medals including 4 gold in the last 3 years). Hats off to the artist!

Stéphane Plank, a chef of training, turned to oenology, leading him to the role of sommelier in very large houses before opening this wine bar/shop of wine merchants. He knows how to share his knowledge of the wines (from Jura and elsewhere) and do not disdain to organize, from time to time, a festive event around oenology. It is good to have a drink and, why not, accompany it with cochonailles and other dishes served on slate!

Surrounded by her 40 goats you will find Laetitia Puyraimond. Her ladies graze on 50 ha, one minute away from the Vouglans lake which they all gaze at tirelessly. The Jurassienne has chosen to milk her goats by hand so as not to forget the gestures of the profession. Every evening, she invites visitors to put their hands to the udders. The farmer makes her cheeses from raw milk, ladled, fresh, semi-dry, dry and in faisselle. There are also fantasies: pepper/dried tomato cheeses, cheeses with chives and cumin. For dessert, white cheeses brewed with fruit.

The "coop de coops" is exclusively made up of Comté cheese producers. The cooperatives have joined forces to pool their cream to produce pasteurized churned butter. Twenty-six Comté cooperatives within a 100 km radius produce around 700 tonnes a year. Collected twice a week, the cream is first pasteurized, then matured in the traditional way, before being churned and transformed into butter.

In 2018, Romain Zanchi decided to make a living from his passion. But not just any passion, but that of bees. Since then, his reputation has grown, because he works well and with respect for these "queens" and "workers". His honeys, or rather those of his bees, are flavored according to the location of his apiaries and the natural environment. So you'll find Jura honeys on offer, as well as homemade products such as nougat, gingerbread, sweets and more. All these delicacies are made with his different honeys.

Located at the foot of Château-Châlon, this family-run winery has it all. The welcome is always smiling, and above all, the wines are excellent! Tastings provide an introduction to the subtleties of local wines. Perfect for beginners and enthusiasts alike. You'll find bottles that offer good value for money. Note that the Robelin family also meet their customers at the Les Rousses resort market every Friday morning in July and August, and during the ski season.

This estate, created in 1942, was the precursor of whites with character and single-varietal reds. The Rolet estate is constituted in AOC Arbois, as well as under the appellations Château-Chalon, Etoile and Côtes du Jura. The harvest is done by hand to preserve the terroir as much as possible. A wine library with old vintages will allow you to acquire some beautiful bottles. A successful transmission, in the respect of those who have worked the vineyard throughout these decades to make this estate become what it is today: a reference.

This cheese dairy, which is over a hundred years old, produces cheeses that are regularly awarded medals. 470 tons annually, of which 4,500 wheels of cheese are matured and sold on site. You will also find: raclette, morbier, tome du Jura, the Delight of Chalain, the Little Hedgehog made in winter, the Serrat and the cottage cheese. An audiovisual gallery with interactive terminals allows you to discover all the stages of production, from milking to maturing. But you can also watch the cheese maker at work. A shop is located in Beaune (21). A very good cheese dairy.

Cheese, the specialty of Morbier, is another of the commune's assets, even if its cheese factory disappeared until 1997. It is now associated with Grande-Rivière. The sales area is as welcoming as it is bright. You'll immediately be drawn to the cheesemakers hard at work behind the large bay windows. Their workshop is worth a visit! You can also leave with Comté, Tomme, Raclette and other gourmet regional products.

Jean-Yves Vapillon remains the only independent winegrower in Rouget de Lisle. His vineyards are in fact spread over three localities. His father was a winegrower in the Beaujolais. Starting with 50 ares in 1994, his estate now has 7 hectares, where the Chardonnay grape is at its best. The wines grow in the depths of the cellars of an imposing winegrower's house. Since 1995, the vines have been cultivated in the most traditional way: cultivated soil, manual harvesting, control of yields.

Bénédicte Raynal cultivates, as she says, "the fruits she loves". She shares them with you fresh, but she also prepares them in various ways: fruit juices, syrups, jams and jellies, fruit jellies, biscuits and even sorbets. His garden favours small berries (raspberry, strawberry, blackcurrant, gooseberry,...). His orchard produces apples, pears, mirabelle plums, chestnuts... The processing and sale are done at the farm but it is wise to inform your visit because you will also find it on the regional markets.

Jérôme Gagneur is a beekeeper who harvests his fine honey in the Jura mountains. His apiary is located near his farm, in a natural environment of forest and mountains. Jérôme works in organic agriculture, to reflect the local diversity that offers its share of different flavors every year. Depending on the year, different types of honey (fir, forest, dandelion...), honey spreads, pollen and propolis known for its many virtues. You can find all these products in our partner stores or by appointment directly from the farm.

Passion, sharing and animal welfare are the watchwords at Ferme des Cabrotins! Since 2019, Emilie and Aurélien have been raising goats to make a multitude of cheeses. They also raise pigs to extract whey and, more recently, Jersey cows to meet the high demand for cream and butter on the markets. They sell their farm produce here. You can also spend the night here with your camper van. And don't forget the little educational farm for the kids!

After 30 years in the food industry, Frédérique Brelot has bounced back. Today, she runs a laying hen farm. The farm is located in her village on the Tavelloise plain. Her 800 hens graze in the meadows and return to the coop at night. At dawn, the farmer delivers her fresh eggs (as far away as Dijon) to specialized shops. Never short of ideas, she has also installed a fresh egg dispenser near the village hall. A convenient tool for direct sales, just like bread dispensers.

Here is a brand new Comté cheese factory, the result of a vast project carried out by nine producers. This new 1,200^m2 complex is at the cutting edge of technology. More than 3 million litres of milk are processed, all of which is produced organically. The aim was also to add an exclusively organic shop, where the products sold are from the Jura region, covering the fields of drinks, dairy products and cheeses, hygiene products, soaps, etc. A first.

Christine Milloux's farm is located in the small village of Chapelle-Voland. Since 2007, this farmer has been involved in crop and animal production. But she doesn't breed just any old way, she takes good care of her animals, and most of her production takes place outdoors. Processed products can be found at farmers' markets. All this allows us to rediscover forgotten flavors, notably pork in all its variations. Quality and taste come together.

Here, we work with meat that has been awarded the organic label. The best breeders are chosen. The charcuterie is excellent, using both traditional and innovative production methods. The store is open two days a week, otherwise you can visit the region's good farmers' markets. The reputation of this company, launched by Jean-Pierre Comtet, is well established, and it is now run by son Kevin. A good address for gourmets in search of quality.

In 1989, Yves Horde from the Rémois region fell under the spell of Port-Lesney and its vineyards, and never looked back. 2007 marks the start of his winegrowing adventure. A 4-hectare estate (50% in Arbois) spread over 6 different climats: "Chantemerle" in Villette-les-Arbois, "les Fouilles" in Vadans, "Sauvagny" in Arbois, "en Gravelle" in Mesnay, Champagne-sur-Loue and Port-Lesney. Each vineyard is vinified separately, as is each grape variety. Grapes are harvested by hand, and cattle manure is added every 3 years.

They offer take-away and contactless delivery services, but no meals can be consumed on site. Maison Ramel also offers four different spaces, including a gourmet boutique in downtown Dole, a gourmet market at the Dijon covered market, a carré gourmand that organizes outdoor receptions, and a gourmet space including a restaurant and reception rooms. You can also order their products from their online boutique.

This GAEC, located in the heart of the regional park at altitude, offers organic meat and has been awarded the "Valeurs parc naturel régional" label, a fine reference. Farm poultry includes chickens, guinea fowl and ducks. But you'll also find beef charcuterie, whether plain, cured or smoked. Beef, veal, lamb and pork butcher's products are available both retail and packaged. Prices are not exaggerated for the quality on offer. If you fancy a Chinese or Burgundian fondue, we can prepare one for you on reservation.

In the small village of Gillois, in the heart of the Haut Jura, Benoît welcomes you to his store selling local cheeses and products. In the mornings, you can visit his workshop, where he will share his know-how with you. At the end of the tour, you'll be amazed by the pre-refining cellars. The tour ends with a tasting of mature comtés. The store is open daily.

This "grocery store", where you can buy organic products, contains more than one gourmet surprise. Firstly, because you won't find Salins-les-Bains salt anywhere else. Secondly, in the laboratory next door, flowers, leaves, berries and berries (grown biodynamically, or harvested from the Jura countryside) are transformed into herbal teas, jams, jellies, coulis... And after meeting Emilie and Arnaud, you'll leave feeling you've learned a lot, made some good purchases and met some very nice people.

Lovers of biodynamic and natural wines from all regions of France, this is the address you need. You will find more than 30 domains with their complete range, generally winemakers with very small productions. Permanent tastings thanks to the Coravin system. The selection is done in all France by going directly to the properties. The tastings allow us to know what we are buying and it is very good. The prices charged are those of the estates. You will have in more a super reception. On-line sales.