Gourmet products local specialties and wines Jura

Maxime Maître has taken over this fine address in the heart of the old town. He has kept the identity that made its reputation. However, he intends to add his own personal touch, with a revitalization that is already palpable. The place is both a tea room and a wine bar. The shelves are as well stocked as ever with products, mostly local, which reinforce the delicatessen feel. But teas and coffees still have a special place. Not to be missed.

In the vicinity of Salins, the "kimmeridjien" marls (as in Chablis) give the wines minerality and finesse. Emilie Gérard continues the estate created by Jean-Charles Maire in 1991, certified organic since 1998. 4 ha where the 5 grape varieties of the Côtes-du-Jura appellation are grown with renowned clos such as "Les Chamoz", "Les Carmagnes", "Le Calice" and "Le pont de Breux". Whether single-variety or blended, the vintages are the object of all the winegrower's attention. In this case, the "Impulsif" (100% Poulsard) which seduced us a lot.

La Fromagerie du Haut Jura is a must for cheese lovers in Les Moussières. The cheese dairy offers a wide selection of regional cheeses, including the famous Bleu de Gex and Comté. Visitors can also take advantage of a tour gallery to learn more about the cheese-making process. For those unable to visit the site, cheeses can be purchased online.

Courbouzon is a small town in the Franche-Comté region of France. One of the local producers to discover is Escargot Comtois. They offer canned and frozen cooked snails, with flavors such as escargot à la jurassienne, au Comté, à la bourguignonne, as well as terrines au marc and tartinettes apéritif. You can buy their products on site or by mail order. As well as selling products, Escargot Comtois also offers bed and breakfast accommodation in a renovated former winegrower's house. You can enjoy a pleasant stay in the old village of Courbouzon, and sample a Franc-Comtois menu at their table d'hôtes (reservation required). Escargot Comtois is open all year round for the sale of products.

This cooperative brings together 33 producers from 8 villages on the Nozeroy plateau. Their cows produce 22,500 wheels of Comté, 23,000 wheels of Morbier and 9,000 wheels of Raclette. The cheeses are made in a very modern chalet that complies with the latest standards, including environmental ones (wood chip boiler, purification, etc.). The shop has also been given a facelift, larger, clearer and with a focus on other specialities. These treasures will be explained to you under the eye of "Josie", the cuddly cow mascot of the cheese dairy!

Located in the hamlet of Les Granges, 800 meters from the village of Petit Mercey, Escargotière Bonvalot is a farm produce store in the Jura region, between Dole and Besançon. You can also visit the Escargotière Bonvalot store in Besançon, at 41 rue de Belfort, with specific opening times according to the season.

This brewery is the work of Bruno Mangin since 1994. Rouget de Lisle is a "big sister" in the world of Jura beer. 30 references just for it. Now a distillery produces an excellent whisky aged in Jura wine barrels, as well as vodka and gin. In the non-alcoholic section, sodas: "Juracola" colas and lemonades, including "Juralim". If you are in Lons, you will find these products at the Caveau Rouget de Lisle on Place de la Liberté.

Christine Roubez raises freshwater fish, 20 hectares of natural water. She took over from her parents in 1997. The fish are caught with seines (large nets). Since 2003, the fish farmer has turned to organic farming. The transformation is done on the spot and the smoking is done with local pine. The carp is king, in smoked or not, in terrine, in goujonette, in rillette and even in soup. Very reasonable prices. You can buy these specialties at the domain. A very representative meeting of the label "Bienvenue à la ferme".

Founded in 1961 by Bernard Gillet, and taken over in 2006 by Jean-Luc (his son) and his wife, this family-run fish farm specializes in the sale of fresh trout and smoked trout fillets. You'll discover a wide range of products, including jellies, toastines, terrines and rillettes. During the summer months, a catering service is available to sample fresh products from the fish farm. New this year is a catering service that brings trout in all its forms to your events.

It's an artisanal company where we make in the pure tradition and a store with the warm welcome of Patrice Rebouillat. Let yourself be seduced by a sausage with spruce bark, a "buchette" with Gex blue cheese, a "brési du Jura" (dried beef), or a duck terrine with trousseau. In the cheese section: comté, morbier, mont d'Or, but also jams, fir tree honey, hazelnut liqueur, raspberry liqueur, a crémant, an arbois or smoked trout.

This cooperative has transformed its merger between Arsure-Arsurette, Fraroz and Cerniebaud. Since 2005, 29 members who work at an altitude of 1,000 m, bring in 5.5 million litres of milk per year. The Comtés are of the highest quality and mature for up to 30 months. The shop offers an enthusiastic welcome, where you can find other specialities, a range of Comtois products and souvenirs. This place of life is more than a shop. Individuals or groups (by reservation) can take the tasting tour offered at the time of work of the cheese makers.

The Choupin'Escargots are large grey gastropods raised in the open air at Chapelle-Voland. Once they have reached maturity at around one hundred and twenty days, they are then cooked to become gourmet dishes. On the menu, the classic coquille à la bourguignonne and a whole range of "choupis" (i.e. a crispy shell) are offered: Provençal, Comté, goat's cheese/honey... to be found frozen. But also a range of preserves with verrines in court-bouillon and snails flavored with pontarlier anise. A delightful treat!

It is a beekeeper installed in the small mountain of the Jura which proposes to you to taste its honeys. Passionate about his job and his bees, this beekeeper offers a range of local honey flavors of the Jura.

Of Neapolitan peasant origin, Mickaël Mérone began his professional career in show business. But the need to get back to the land became pressing, and in 2012 he reconverted to organic production. Since 2017, the market gardener has been based on his farm, where he cultivates using sustainable and ecological methods. He produces seasonal vegetables as well as 40 aromatic and medicinal plants. Please let us know when you are coming.

In this aquaculture farm, the fish are born and raised on site in fresh water. The rainbow trout is the queen of the place. It competes with the fario, the brook trout and the big pink trout. Whole or filleted, they are a treat for all gourmets. Smoked trout is also available. An instructive visit reveals the know-how of Michel and his team. In July and August, this fish farm offers to combine the pleasure of fishing with that of tasting.

Marie-Pierre Bouly fell into a barrel of honey as a child. It has never left her, enriching her experience in amateur apiaries. In 2019, the beekeeper took over the hives of a neighbour, Guy Bailly. 240 little houses that she has hoisted on the plateau near Baume-les-Messieurs. Installed in a "Natura 2000" zone, her honeys have the AB approval and the "Bio Cohérence" label which tolerates the feeding of bees only in winter. Her gingerbread has the "Bio Comtois" distinction. She also offers propolis, candies and waxes.

Since its opening, this space reserved for organic products has not stopped evolving. The range of products is regularly enriched. The promotions according to the season are always as attractive and the prices well studied. Local products, short circuits and young producers are given priority and are highlighted in this beautiful space. Charlotte and Lucas are always there to advise and serve you, for better eating and living. The house works with associations that intervene to help people in difficulty, or injured by life.

Angélique Combe from Haute-Savoie has opened her "P'tit Poulet" in the county capital. It is a 100% local rotisserie made from air-bred chickens from the farm of her husband Benoît, a farmer in a nearby village. The Polish woman makes the most of them through endless recipes that she has tested during her many trips. She also offers "meal formulas" to take away. The customers can also offer themselves beautiful fresh pieces, without forgetting a rich stock of the Polinois basin.

This Stellian castle is one of the 5 seigniorial buildings of this village, like the branches of a star. Perched on its hill, the Vandelles have been working the vineyards since 1883. After Auguste, Joseph gave it a real boost. Then it was Georges and now his son Alexandre. The fine, mineral whites from the slopes of Mont Muzard are the excellence of the AOC. For a century, the sparkling wines and then the crémants of Etoile have gained an international reputation, the foam production being remarkable. The still wines are all aged in oak barrels.

This is a beautiful estate that has seen several generations succeed one another since 1859. Valentin took over after Annie and Jean-Claude. He started the reconversion to organic and biodynamic farming. With more than 9 ha, there is no lack of work, including 4 ha in the Chateau-Chalon appellation. The "Sous Roche" vineyard alone is evocative! All the grape varieties are present, including an exclusive Chardonnay hillside in the Château-Chalon AOC. In the cellar you will find wines of character vinified with great care, reflecting the Jura terroir.

The brothers Jean-Yves and Philippe Noir manage their 11 hectares of Côtes-du-Jura with vines up to 40 years old. Since 2017, their wines have been displayed in a splendid building located along the RN 83. 120^m2 plus mezzanine, all made of wood, including imposing exposed frameworks! The car park makes it easy for vehicles, including coaches, to manoeuvre as they please. The slopes are under sustainable agriculture (grassing or tilled soil and manual harvesting). The 5 typical grape varieties of the Jura deliver their quintessence. Pleasure guaranteed.

From the restaurant business, Sandrine Muller moved on to fruit and vegetables. She took over this business in the centre to give it a 100% organic orientation. Her products fill the room with fragrance and come from local and regional farms; always from the producer. A short circuit that you will appreciate. The shopkeeper has also diversified with coffees, an impressive collection of spices and dried fruits. In addition, she favours bulk products. For a festive event, put her creativity to the test for remarkable and appetizing compositions.

More than 300 students are trained in milk and milk derivatives at the Dairy Industry School (ENIL). Put into professional situations, they make Comté, Morbier, cottage cheese, organic yoghurts and even organic beers recently. All of these products are sold on site. However, 4 cheese specialities stand out. The oldest, Le Pénitent, launched in 1938, is a soft cheese. The "Saint-Savin" is a close relative, as is the "Polinois" which, with its orange rind, has a more pronounced taste. Finally, try the "Grimont", a pressed uncooked cheese made from raw milk.

Saffron conquered the Jura 20 years ago thanks to Claude Ancedy, who tamed it on the Loue plain. A revelation on the road to Compostelle, discovering plots in the Lot. His garden covers 20 ares. The precious pistils are fragile (and 200 flowers for 1 gram of finished product!). Their bright red color and powerful aroma are a delight to cooks. Try this flavor enhancer even on simple dishes like omelettes or mashed potatoes. Claude also makes fruit jams and jellies, such as apple and green tea.

The Domaine Viticole de la Bourgade is a place where quality wines are produced, located in a climate conducive to vine-growing, with rich soils and favorable weather conditions. The vines are carefully cultivated and the grapes are harvested by hand to guarantee the best possible quality. The wines produced are varied, with local as well as international grape varieties. The winery offers tastings and guided tours for wine lovers and those interested in the region's history and culture.

Guardians of the northern vineyard, Joëlle and Gérard work in this picturesque village, all sloping along the Loue river. The entire harvest is sold from the cellar. The hillsides produce mainly white wines and are sun-drenched at sunrise, like "En Grimorin" and "Aux Plantes", near the conservatory vineyard. They are floral for the chardonnay, much more typical for the savagnin, with a minimum of 18 months in barrel. The vineyard is managed using sustainable methods, and the wines are aged in barrels in the museum-cellar, according to traditional methods.

It is an excellent idea to set up a Comté cheese dairy in Poligny, at the southern roundabout, not far from the A39 motorway exit. It is a merger of the Tourmont/Saint-Lothain dairy, and each year it transforms 3 million litres of milk into Comté, thanks to its 8 members. It works in partnership with Monts & Terroirs. In the heart of the millstones you will find other dairy products: butter, cancoillotte, yoghurts, creams... And other Comtois delicacies in the shop.

At the gates of Champagnole, Valérie and Philippe Coulombe raise fat and lean ducks. A discipline that is not very traditional in the region. The couple offers cooked or semi-cooked foies gras. Their specialities with olives or prunes and chestnuts have nothing to envy to their delicious confits and grattons, rillettes, terrines (with yellow wine, hazelnuts, apricots). The dried duck breast, smoked or filled with foie gras, the stuffed neck... sublimate their flavours. The products made on the spot call for a free tasting and precious advice.

If the stones of Nevy are appreciated, its wines are no less so. The Courbet estate was only 4 years old when its illustrious namesake, the painter, died in 1877. The estate was devoted to mixed farming. Jean-Marie gave it its full measure. He passed the baton to his son Damien, just long enough for him to learn the ropes. Damien is now at the head of 7.5 hectares of the most envied vineyards in Château-Chalon: "Sous-roche", "Puits Saint-Pierre", "Sur Lyo", "Les Isles"... A perfectionist, the winegrower has now turned his vineyard into a biodynamic one.

This cooperative was founded 70 years ago. It is the supplier of materials to professional and amateur beekeepers, but also a tool for technical information. Its "beehive school" is very popular (queen rearing, mead making, etc.) The shop is open to the general public, attracted by the virtues of honey. Royal jelly and pollen are sold alongside confectionery. Organic soaps are available, as well as teapots in the shape of beehives, figurines, towels, wooden trinkets and cuddly toys, including the famous Maya. So many gift ideas!

Jean-Pierre François has nothing of a surly bear about him. It is even with a gentleness equal to his honey that he will receive you. The beekeeper carefully monitors and develops the stock of his hives. Concerned about the quality of the products, this professional makes sure that the natural richness of the honeys remain healthy and without additives. He collects 5 varieties (wild flowers, acacia, fir, forest and mountain). You will find many other variations: gingerbread, candies, nougats, pollen and even wax with cosmetic and healing properties.

K-Reine invites you to rediscover forgotten flavors, flavors with memories of our childhood. K-Reine takes us on a journey back in time, with a wide range of traditionally-made products. You can discover her creations as the seasons go by, with syrups, jams, herbal teas and preserves. And it's great to reconnect with the flavors of yesteryear, to rediscover a natural good mood while letting yourself be guided by gourmandise. A must-see!

In the city centre, Grégory Sourd has opened his organic artisanal oil mill. You will find the classic sunflower and rapeseed oils, but also flax, hemp, walnut and raw hazelnut oils for your recipes. And lately a variant of 4 virgin oils and a shiitake oil. Its range of derivatives is also expanded: camelina flour tastes like wood asparagus, a flax "kit" DIY, a preparation for hair care. You will also find a series of infusions with garlic, lemon and ginger as well as subtle dressings. Gift ideas, why not?

Romain Branger and Julien Maillot launched this brewery 6 years ago. Their "Baboon", which comes in a variety of flavors, is all the rage. The original spirit hasn't changed, and their effervescent liquid creations are still inspired by jungles and flowery fields. This exoticism is particularly evident in Banana bomba. Today, the range includes at least 8 references from 5° (Bloody monkey) to 9° (Colère du babouin). You'll also find what you're looking for in Jungle Spring, Tropicaliste, Chica pop and Kokomo.

This plateau cooperative lives up to its name, built right on the banks of the fishy Suran river. Resolutely modern, it groups together 20 farms that bring in 7 million litres of milk each year. If you come at 11am on Fridays in July and August, the cheesemaker organises free tours (and tastings) of his working "den". The shop, which is just as new and appetizing, is also well stocked. But for your aperitifs, choose the "Val'Herbes" range of cheeses designed to introduce your meals.

In the heart of the country of lakes and waterfalls, Aude Negrelo has opened her store of regional products. In a luminous space, she presents a beautiful palette of what is best in terms of gourmet products. Organic bread and some products have this label. As for wines, the Jura is well represented. Cheeses, cookies, delicatessen and fresh products fill this grocery store as we like them. Aude likes absinthe, so you will find some excellent ones, because as for the rest her selections are relevant.

Les Garçons fromagers is a cheese shop in Dole offering a wide selection of French and foreign cheeses, as well as local products such as wines and charcuterie. The store is renowned for its expert advice and excellent service. Cheese tastings and cooking classes are also available. You can entrust Les Garçons with the creation of platters for your meals or receptions, and you'll be amazed at how tasteful and original they are. A fine address in the heart of the old town.

In this beautiful boutique you'll discover mouth-watering, high-quality products. Mathieu is now in charge, but Denis, the father, remains on the payroll. They take great care to offer a range of meats, charcuterie and cured meats that have made their reputation. Sandwiches and various delicatessen products are also available. On the unusual side, Denis continues to be a "weather journalist", reporting on the weather in Dole on RTL!

Between Poligny and Lons, at Sellières level, you will see a building set back. An old farm where Julien Girard now works. Dominique Gissat has entrusted him with the keys to his workshop. Lovers of pork and local meats, your senses will always be stirred. Regional products and specifications: homemade seasonings and spices, natural guts, no chemical additives, no artificial colourings, no phosphates, no binders, salted and not injected, products salted by hand in the traditional way as well as smoking. It smells good and it tastes good!

This 1833 chalet housed the local cheese dairy before becoming the sales outlet for the Mont Rivel cooperative in the neighboring village of Vannoz. When it was founded in 1965, the cooperative began making and maturing Comté cheese (6, 12 and 24 months). Then morbier and raclette. It has 40 farms. Other products complete the range. This is a must for locals and ideal if you want to fill up on Comtois specialties. The restaurant is wheelchair accessible.

Christophe Voisin presents himself as an "independent and proud wine cellar". It presents its cellar as a lacquering for sophisticated amateurs already having a good knowledge of the world of wine. Nevertheless, he will not return the neophytes to which he will take the time to explain the flavors of this wine or the aromas of that wine. Passionate about old wines, the proposals are quite different from those of classical cavists, and we don't tire of letting ourselves count the history of these ancient bottles.

Are you looking for the "marans noire cuivrée", the "meusienne", the "grise du Vercors", the "gauloise grise"? You'll find these and many other varieties at Sandrine Duret's farm, which specializes in endangered breeds. Her birds are reared for at least 120 days, as broilers or for processing, such as rillettes and rillettes noisettes, gizzards and livers. You can buy ready-to-cook or live poultry.

This organization defends and promotes this cheese, another regional pride along with Comté. It is produced in the Jura, Doubs, part of the Ain and Saône-et-Loire regions, and benefits from a PDO (protected designation of origin). The 2,000 Montbéliarde and Simmental breeders produce 11,000 tons of raw milk cheese annually through 45 cheese dairies. Recognizable by its black charcoal stripe, it is a delight both raw and cooked. Every year, the official competition is held in Morbier, which distinguishes the most successful cheeses. It's a great opportunity to celebrate!

The adventure of Bérengère and Eric began in 2007. Their vines are growing in Gevingey. Organic since 2012, the estate cultivates chardonnay, savagnin, pinot noir and poulsard. All the vintages are single-variety and from vines over 35 years old. The duo favours fruity and fresh wines. The winemaking is done by Eric. He keeps the fermentation at a low temperature, to respect the balance of sugar, acidity and alcohol. The crémant regularly matures for more than 20 months on laths. The liqueur wine is only made with "fine", not marc.

Amateur beekeeper for a few years and administrator of the Lons-le-Saunier cooperative, Frédéric Perchat has been flying under his own wings since 2006 in Villette-les-Dole. With his 300 hives, Frédéric produces only Jura honeys as a "transhumant beekeeper" as he defines himself. 8 different honeys from his hives that he places from the plains to the mountains; from the dandelion to the fir tree, that is to say between 250 and 800 meters in altitude. The professional will communicate his passion to you during your visit and a good tasting.

This family estate has been handed down from father to son for several generations. A guarantee of quality: here you are dealing with passionate people, people who are good at their job, who are looking for quality and pleasure. They work six hectares of vines using integrated pest management. First the father, Lucien Aviet, nicknamed Bacchus, then the son, Vincent, who joined him in 1992. Tastings take place in the traditional cellar. The setting is pleasant with its large barrels, photographs and all kinds of souvenirs. The Caveau de Bacchus has many regulars who come for its inimitable "trousseau"... and regularly rewarded at the highest level such as at the general agricultural competition. In 2019 it was an Arbois 2017 "Cuvée des Géologues". This year a red Arbois 2018.

Frédéric Lornet is based in the former ^15th-century abbey of Genne, where the Cistercian monks already cultivated vines. A worthy descendant of a father who cherished the trousseau grape variety for which the area is now famous, and of a grandfather who was a cooper, this winemaker has no shortage of talent. He expresses it by pampering the famous "trousseau aux dames". With 15 ha under AOC Arbois in the communes of Montigny-les-Arsures and Arbois, and 5 ha under AOC Côtes du Jura in Salins-les-Bains, the winemaker regularly wins well-deserved awards.

A stopover is essential to discover Thibaut's gourmet creations. After learning the trade of chocolatier at the best chocolate houses, he lives his passion to the full. He works with raw beans, which he roasts to produce refined chocolates. You'll find them in a variety of shapes and innovative creations. A patisserie section perfectly complements what he offers in his boutique in the heart of the village. This is a new gourmet address well worth discovering.