Gourmet products local specialties and wines Jura

Anne-Sophie Soulaliou had the excellent idea to open a 100% organic grocery store. In the center of the village, in this charming store, you will find a wide range of mainly local products, some of them in bulk. The fruits and vegetables follow the seasons, often grown in the department. Whether they are liquids or solids, short circuits are a priority in their selection. The well-stocked shelves are regularly enriched. A good address.

SPAR Supermarché in Lons-le-Saunier is a local store offering a wide range of fresh produce, as well as a varied selection of organic and regional products. The store also offers services such as in-store shopping and in-store collection. It is easily accessible by car and has a parking lot.

Super U is a supermarket offering a wide range of food and non-food products. Customers can find fresh produce, local products and a wide variety of national and international brands. The supermarket also has a butcher's, fishmonger's, baker's and patisserie department. It also offers a drive-through service for easy online shopping. The Montmorot Super U is a convenient place to do your daily shopping, whether you're a local or just passing through.

This is one of the 2 boutiques of the Fruitière du Temps Comté, the production workshop and store of the same name being located in Pont-du-Navoy. In the spotlight: Comté cheese (4 different ages), but also butter, cream and fromage blanc, all from the fruitière. Alongside them, the AOP franc-comtoises (cancoillotte, tomme du Jura...), yoghurts, charcuterie, wines, liqueurs, cured meats, honeys and jams. Not forgetting specialities from other regions.

It takes a lot of temperament when you're a woman, from Paris and the cinema, to launch yourself into organic viticulture by working with the moon and biodynamics. Catherine Hannoun has done it. Her 3 ha are in Pupillin, in Arbois and on the discreet hillsides of Marnoz. The ploughing is done on horseback. But she is equipped with a modern vat room. In Arbois, she vinifies savagnin, chardonnay, pinot noir, trousseau and poulsard, produces a liqueur wine and a natural sparkling wine. Catherine also has a few acres in the Doubs, which produce "vins de France".

The gateway to the Bresse region of the Jura, this estate dates back several generations. 15 ha in AOC l'Etoile and Côtes du Jura, on the slopes of Mount Tausson. The grandfather Lucien Michel farmed up to 13 hectares. His son, André, joined him, then in 1995, his grandson Jean-François became the manager. This great modest wine shines as much as its white wines (vin jaune, savagnin, crémant du Jura, vin de paille, macvin, chardonnay). If you have the opportunity to visit the hillsides and the walls of the cellar, devote some more time to the "liquid fan".

For several years now, Christophe Lanoe has been growing saffron crocus naturally, which he transforms into a spice or liquid. Like its neighbor from Chissey, the plant has acclimatized very well. From this fragile, subtle plant, he produces syrup, candy, orange meringue, jam and saffron apple jelly. These products go well with Crémant and Champagne, as well as Jura wines such as Savagnin. Be sure to let us know when you're coming, as this flower requires a lot of attention.

Carine is a producer of plants and herbs in organic agriculture. She lives in the mountains, in the small village of Montagnat-le-Reconduit, a few kilometers from Saint-Amour. She is also a distiller of spirits and delicious absinthes using a traditional still. She sublimates her plants in various delicatessen products: oils, salts and sugars with plants, spreads... and proposes the sale of plans according to the season. These marvels can be found in several producer's stores in the area.

The vineyard of the castle of Arlay would be one of the oldest in France. Vines are attested since 1070 at the foot of its fortress. This "Bon Pays" which borders both Bresse and Revermont belonged to the Burgundian counts. From then on, this enclave was called "Little Burgundy" because of the remarkable acclimatisation of the pinot noir grape. The vines are still grown here as they are in this region. The 25 ha estate is still run by the de La Guiche family (Alain, Anne and Pierre-Armand). It was a pioneer in the use of the lyre system.

Opposite the Fruitière à Comté, here is a pretty grocery store that also serves as a tea room with terrace. Émilie Ponsot opened this store at the end of 2020. You will find many products from producers in Burgundy and Franche-Comté. Fruits and vegetables come as much as possible from the surroundings, as well as delicatessen, dairy products, salty or sweet groceries and others. If you have a gift to give, ask for the gourmet baskets. The space is well laid out and you will be surprised by the large number of references.

Maison Brelot is an institution that has been passing on the know-how that has made the reputation of this establishment for several generations. The products are selected and prepared with great care. The takeaway dishes are excellent. But what you may not know is that the delicatessen won the gold medal at the national competition for artisanal rosettes! Fred and Yves can be proud of it, a well deserved reward.

Geoffrey Grandjean is well known in the world of wine and spirits, having earned his stripes with some of the region's leading wine merchants. He now runs his own cellar in a well-designed, airy space where he presents his selections. You'll find everything you'd expect from a good professional. On his card, "Caviste passionné" is not a misnomer, quite the contrary. You'll get advice tailored to your needs, including on products you might not have thought of. You won't be disappointed.

This cooperative, located a few miles from Vouglans Lake, is made up of 21 dairy farmers who joined the municipality of Arthenas in 2010. They deliver 7 million litres per year. These are processed on site, mainly into Comté PDO (700 t./year). This workshop also produces butter, cream and cottage cheese. The adjoining shop, all rounded, has a wide range of other regional cheese specialities. A selection of local delicacies completes the offer. Finally, there is an organic Comté cheese.

This craft brewery stands out for the quality of its products, which are all made from local ingredients. The result is a range of beers, from light blondes to full-bodied brown ales, with original names that make you dream. Like "L'Encre sympathique", "Nymphéa" or "Heindrun", for example. Guided tours are also available. And La Perle Noire is particularly committed to the environment, to the point of having implemented various measures to reduce its carbon footprint.

The comté is a raw milk cheese with a baked pressed cheese. It is handcrafted in the Jura Massif (Doubs, Jura and part of the Ain), and has had the Appellation d'origine contrôlée since 1958 and the Appellation d'origine protégée since 1996.

History. The County Interprofessional Committee was born on June 11, 1963, it was then called "Comité interprofessionnel du Gruyère de Comté", and took its first steps in 1968, when a major societal crisis broke out throughout France. It ensures that consumers' expectations are met in terms of environmental protection, non-industrialized artisanal processes, natural and authentic products. And it allows producers, cheesemakers and ripeners attached to a difficult terroir, the Jura Massif, to exercise a sustainable economic activity, a factor in land use planning and landscape protection.

The Comté sector now includes 2,600 agricultural holdings, more than 150 production workshops, small cheese dairies in villages called "fruitières", and 16 specialised ripening houses: each one according to its site, its cellar atmosphere and its expertise, provides the county with a ripening method that is specific to it and adapted to the cheese it has been delivered.

The products. The county is the first French PDO cheese in terms of tonnage (63,243 T in 2016). A county cheese wheel weighs an average of 40 kg with a diameter of 60 cm and a "heel" (thickness) of 10 cm; it requires an average of eight months of maturing, but the duration can range from 4 to 24 months. 400 litres of milk are needed to make a 40 kg wheel. A Montbéliarde producing about twenty litres in two milkings, so you need the milk of twenty cows to obtain a county cheese wheel, and also twenty hectares of minimum meadow, because each cow benefits from a minimum of one hectare of meadow.

Employment. The number of direct jobs in the County sector is estimated at nearly 7,600. The average annual milk production is about 580 million litres.

Nicolas Galmiche, master chocolatier, composes with local products, constantly in search of delicate flavours, harmonies of colours and shapes. He even draws his subtle additions of basil, mint, verbena from his garden/garden... He loves bergamot and cinnamon. His ganache with currant, hazelnut praline, liqueur candies, Timut pepper chocolate (Nepal) and Criollo chocolate (Cuban cocoa caviar), as well as his fir honey nougat and his 100% pure fruit marshmallow are all featured. The pastry is also exquisite.

Monts&Terroirs started more than 70 years ago with the first cooperatives of maturing in Franche-Comté, then with partnerships of big families. Also established in Savoie, it is part of the heritage of these regions and of the producers of the SODIAAL dairy cooperative. Comté, Beaufort, Morbier, Abondance, Reblochon for the PDO*, French Gruyère, Savoy Tomme, Emmental Grand Cru and Raclette de Savoie for the PGI**, or organic Emmental are all flagships. Numerous cheese producers in the Jura Mountains work with Monts&Terroirs.

Like its counterparts, the Biocoop des Grandvalliers only sells organic and fair trade products, refusing GMOs. Highlighting about forty regional producers, 5 market gardeners and 4 bakers. 150 references are listed, food, cosmetics, baby specialties and cleaning products. Most can be obtained in bulk. The store stands out with the selection Bio je peux, references of current consumption at small prices, in order to twist the received idea that the bio is accessible only to the well-to-do wallets.

This is a beautiful gourmet shop run by the Benoit family. These professionals spare no time and effort to ensure that their establishments (one of which is located in the Epenottes area of Dole. The products are particularly well selected, first of all the cheeses, a selection of more than 100 varieties is proposed. The Comtois region is well represented, comtés, morbiers, mont d'Or etc. The delicatessen offers a very wide range of products from here and elsewhere. For lovers of good things, the friendly welcome in addition.

Here, the ancestral Jura tradition of turning milk into cheese continues. In the past, Jura farmers were looking for a way to preserve milk in winter. Cheese-making required large quantities of milk, so local farmers banded together. The cooperative is the image of the desire to preserve know-how and an authentic product, which can be found in this point of sale on the Champagnole-Salins axis.

We never tire of stopping by this beautiful shop where chocolate is king. Completely redesigned recently, in a glance you have the excellent creations of Damien Benetot. The quest for the best aromas to marry with the chocolates remains essential and innovation is a signature of the house. Of course, the pastries are just like the chocolates, some of which have a very visible signature, that of Le Chat Perché. A reference.

It is an airy and very bright space of 350 m². The range of products has expanded, but the spirit has not changed, it is still the same, while maintaining this notion of cooperative. Here the managers work hard to ensure that nothing is missing. Regional products also figure prominently... The wine department offers a judicious selection. More than a shop, it is a place of life, sharing and conviviality. It is much more than a traditional supermarket.

If the word "raw" has a meaning, it is here that it is proclaimed and claimed loud and clear. This small cheese dairy above Poligny is dedicated to raw cheese specialities: butter, cream, fromage blanc, comté and the house monopoly: "Le bleu de La Marre". It is to the credit of the cheesemaker Paul Jeusset to have created this product. Produced in 2 kg tomes after 15 days of maturing and pricked by hand so that it is blue, this raw blue is softer and creamier than its predecessors. 2 Comté cheeses are also available, one sweet and one fruity, with Martine's smile as a bonus.

The small farm is surrounded by meadows as far as the eye can see. The heliciculturist does his utmost to ensure that his "horned beasts" evolve without stress: they spend 45 days in a greenhouse nursery, then "graze" in the open air until they reach their optimum size. They are processed in the farm's laboratory, buttered in the form of "croc'apéro" (with wheat paste, porcini mushrooms, wild garlic...) or in verrines short-boiled in Arbois wine, to spread, with wild garlic, candied in duck fat... The store is integrated into the farm.

The former cooperative, founded in 1907 by local winegrowers, now belongs to the Fruitière Vinicole d'Arbois. In Poligny, it has moved from its ^13th-century church to its new quarters in the town center. Her patron saint is not far away with Cuvée Sainte-Avoye, a traditional white Côtes-du-Jura. This elegant wine, a blend of 80% chardonnay and 20% savagnin, offers excellent value for money. There are also four other boutiques, two in Arbois, one in Arc-et-Senans and one in Saint-Laurent-en-Grandvaux.

A few minutes from Lons-le-Saunier, the raw milk production of this dairy is transformed into Comté. The "white" cheeses made every day by the master cheese makers are matured on site by the cellar masters to reveal their aromatic richness. Although this cheese dairy produces several thousand cheeses per year, it also sells them in the adjoining shop. Other Comtois PDO and PGI cheeses, cured meats, wines and honeys complete the offer.

Ferme Spiruline in Salans is a farm specializing in the production of spirulina, a micro-algae considered a superfood thanks to its high protein, vitamin and mineral content. Florence and Nicolas use ecological and sustainable cultivation methods to produce high-quality spirulina. She also offers guided tours to raise awareness of the importance of responsible farming and the consumption of local, healthy produce. Products can be found in markets and boutiques.

Situated on the heights of the small village of Véria in the south of the Revermont, the fruitière offers a wide range of cheeses from the region. Patrick and his wife Odile are delighted to welcome you to their store adjoining the fruitière. Odile will introduce you to the 3 comtés from her husband's production, as well as the morbiers and raclettes produced and matured here! Other products include raw butter, raw cream, cottage cheeses made on site, and a range of regional products..

The Roys have moved closer to the "old" Poligny at the foot of the Romanesque church of Mouthiers-le-Vieillard. Discreet, this estate managed by Hervé favours quality over quantity. The plots are located south of the town, between Miery and Plasne. Below the hillside, they produce mainly white wines, including straw wine and yellow wine. The hillsides are also suitable for the production of sparkling wines. Crémants are made slowly on racks. No greenness or acidity but floral and roundness in the mouth. "Sweet raw wines" says the winemaker. Tested and approved.

This cheese shop has moved to the production site of this cooperative in Arinthod. All the Comté cheeses offered for sale are produced and matured here. Other regional products enrich the shelves, obviously favouring the region. As far as cheese is concerned, a very nice assortment from our regions is to be highlighted. The very warm, but professional welcome is an additional quality to this gourmet shop.

A beautiful space for wine and spirits lovers, with no fewer than 1,200 references. French wines and foreign vineyards rub shoulders with a selection of around a hundred whiskies and half as many rums. The wines are carefully selected from excellent estates and priced accordingly. Bernard and Julien will be happy to advise you and help you take advantage of regular promotions. The company has several branches in towns across the Jura. Choice, appropriate advice and friendliness are the order of the day.

The Vagne cheese and butter factory was founded over 90 years ago. In 1991, this family unit was entrusted to the Union de Coopératives Agricoles des Fruitières Traditionnelles (UCAFT), which includes 11 workshops. The Comté cheeses are still salted by hand. It manages the maturing of cheeses from the Doubs and Jura regions. The collaboration between all the actors of the sector allows the creation of exceptional raw milk cheeses (4 PDO : Comté, Morbier, Mont d'Or, Bleu de Gex and Raclette). A unique association in the Jura Massif.

This small unit claims its name from the river Orain which slowly descends from Poligny and flows into the Doubs. Surrounded by many ponds, it is also fortunate to be bordered by an oak forest several hundred years old, classified Natura 2000. The workshop has 12 farmers, 3 of whom are organic, the result of a merger with the neighbouring Colonne cooperative. The cheesemaker refines 2 types of Comté cheese with fruity aromas of citrus, honey, dry walnut and cream. The shop will show you the other home-made preparations: cream, yoghurts, cottage cheese and butter.

Frédéric Puffeney started to "feel" the vine in 1995, but it was in 2006 that he was able to take the plunge. He was carrying on a long family tradition, as his uncle, who worked in the vineyard opposite Montigny-lès-Arsures, retired. Frédéric even inherited one of the most prestigious clos, that of Les Bérangers, whose trousseau is a marvel above the Pasteur vineyard. Having left with 25 ares and a renovated old winegrower's house, the winegrower now farms on several sites, including Arbois. And all the colours that go with it.

Philippe Bulabois is an unconditional fan of white wines with infinite bouquets and flavors of walnut, hazelnut, curry... He devotes more than 50% of his 9 hectares to Savagnin, the king of yellow wine, and also creates wilted vintages. Even his macvin is only made from this traminer. The cellar is located at the entrance of Villette, but depends on Arbois! A gîte is waiting for you if the communicative welcome of this professional wins you over. While surveying his farm in conversion, you will learn moreover that he raises Comtois horses which he uses to plough his lands.

At La Fontaine, Dominique Grand will welcome you with simplicity and passion. A discreet professional who does not like laurels. He went organic in 2009. His 3 hectares in the Côtes-du-Jura region are devoted to white wines. The maturing under veil of the savagnin has been abandoned. The freshness and minerality are found in 3 categories: classic white in barrels, traminer-type cuvée and November harvest. The winegrower is building a solid reputation with a late harvest called "École buissonnière". Trials in red are made with the beclan, an ancient grape variety of the area.

Between Dole and Lons, there is only one workshop left in the county. A little thumb thumb born in 1921. It is also the only business in this village of 400 souls. 14 farmers supply 2.35 million litres per year, for 5,800 wheels of cheese. Cheesemaker Bruno Sommer and his two employees, who also run the shop selling regional products, keep the site going. They have even won an award of excellence at the Concours Général Agricole. The fromage blanc has earned a solid reputation, as has the raw butter from Bresse. But this country cottage of plain matures 3 kinds of Comté, from 9 to 16 months, for all the tastes.

SCAF Fruitière Bresse jurassienne is the right address if you're looking for specialties and local products that come only from regional producers. SCAF produces Comté cheese, butter and cream. Here, the milk producers are located on the plains, where the flora is different from that of the plateaux, resulting in a Comté with a distinctive character. You'll also find a vast selection of regional products in the store. You can also find all these products at the two other sales outlets in Bellevesvre and Oussières.

The Bonnot dynasty has been nestled in this Cluniac site since 1936, but its influence extends far beyond the region. Thierry has been developing it since 1990. This family-run winegrowing company makes it a point of honor to put Jura wines on a pedestal, with their meticulous winemaking and state-of-the-art ageing techniques. There are more than twenty references from the region, frequently winning awards and appearing in wine guides. Thierry's fine palate and that of his son also offer more than a hundred wines from France, from hand-picked producers.

Philippe Chatillon is an artisan winemaker in the noblest sense of the term. From the soil to the glass, everything is sweat, observation, care and patience to reach the Grail. The harvest is sorted and carried out manually. The juice is neither fined nor filtered and is even bio-harmonized. Lovers of originality will find gamay and the confidential red-tailed melon from his vineyard in Côtes-du-Jura with aromatic power and a lacy mouthfeel.

For lovers of good rums, here is a reference. The rum arrives raw, the art of the arrangement is done according to rigorous criteria with contributions of spirits, liqueurs, lemon or ginger. These revisited rums have between 2 to 5 years of maturation. Thus you will find some rums with various flavors offering a very beautiful palette. And also a Guadeloupe Scrubber in its own way.... To be consumed with moderation of course and to be found in the good wine shops of the region.

From its creation in 1973, it took ten years to taste the first wines. The family estate, now run by Sébastien, covers 20 ha and is a certified independent winegrower. The estate is concentrated on L'Etoile, Quintigny, Ruffey-sur-Seille and Arlay. Here you'll discover wines made from classic Jura grape varieties. The location of the vines, with its particular terroir, confers a beautiful typicity highlighting everything we love about Jura wines. This fifty-year-old estate is a well-deserved benchmark.

When you think of an artisan chocolatier, you think of AGM Artisan Chocolatier. Everything is made the old-fashioned way, by hand, or rather with the hands of Aurélie, who has embarked on a gourmet adventure: creating chocolates and pastries. Her creations are original, with a quest for aromas and flavors that she combines or marries to perfection, in chocolate of course, but also in fruit jellies, marshmallows and caramels. Pastries are made to measure and personalized on request. This is an address well deserving of its Made in Jura label.

A gourmet boutique in the centre of Saigon dedicated to quality and originality. Here chocolate is fantaisie. The boss, Makie Daguet, took over the former owners of the former Leonidas in 2005 and since then has chosen products of high quality and originality craftsmen. In this palette you can make your own appetite by filling this Jura bottle or this shoe in candy chocolate. The house is also specialized in confectionery and sugar, offering friendly packaging for all ceremonies.

Located opposite the town hall, this charming boutique has all the makings of a great one! Benjamin Goueslain and his team select wines, beers and spirits from here and abroad, inviting you to travel, discover and taste! You can count on the team's invaluable advice, and they'll welcome you with pleasure and conviviality. This year, the establishment is expanding to include a tapas bar adjacent to the boutique, so you can combine business with pleasure!

This cooperative brings together 3 workshops (Arbois, Chilly-sur-Salins and Ivory) and 22 farms in 10 communes. Its redesign is combined with a tourist approach. The sales area has been given a new look, with a bank offering a wide range of Comtois cheese specialities. There is also a stall where other regional curiosities are on display. Behind the glass windows, the cheese makers are busy. The guided tour is more than enriching, completed by a film.

This cheese production cooperative was founded in 1963 and the direct selling shop to the public in 1993. You find the fruit products there: County, Cheese (several médaillé in the department), Grenache (winter), Sérrac, white cheese, butter and cream but also other local and regional products such as Gates Blue, cancoillotte, goat cheeses, artisanaux yaourts, honey, wine… Guided tour of the cheese factory in summer. The opportunity to discover this beautiful village of 250 inhabitants in its green setting, with its feudal castle and fountain fountain.

Here, the flagship product is, as you will have understood, Le. This traditional factory had long vanished and was able to be set up in 1998 thanks to the dairy cooperative of the Great river, also manager of the Chauvinists cheese Factory. Raphaël Donier is in charge of the production of the county, raclette and many other cheese specialities of the land. The hotel was very close to the train station and the train station was very good.

Between Chaux and Loue, this charming village grocery store offers a wide range of products to meet everyday needs. The only shop in the village, it is open every day and offers additional services such as bread baking, pastries and coffee. A modern village shop with a warm, contemporary decor. An online store allows you to shop "click and collect" with several delivery points.