Gourmet products local specialties and wines Jura

Yoann Bride's background makes him a highly recognized specialist in coffee. This craftsman produces a wonderful coffee 100% roasted in Dole. He advises the great houses and even starred restaurants. His roasting shop offers more than a dozen vintages that have just been certified organic. At the store, now separate from the factory, you will find coffee beans, ground coffee and compostable capsules, but also teas, infusions and cookies chosen according to the same criteria. You can also consume in a lounge or on the terrace.

Since 2019, Coralie Chateignier has been based in the heart of this BFC "cité comtoise de Caractère". This takeover also revitalizes the village's bakery and patisserie, reinforcing the local offer. Here, farmhouse and specialty breads are made by hand, as are the pastries. The chocolates are just as homemade, from the purest cocoa to macvin ganache, to name but a few. Let yourself be tempted by a "made in Jura" cake. A lovely, gourmet stop-off.

Anne-Catherine Bonvalot is a pioneer in Jura heliciculture. She has been farming for 33 years. Her horned animals graze for 5 months in grassed parks with natural, wild flora, before she proposes her own recipes. Snails cooked in their shells with garlic and parsley butter, of course. But you can also treat yourself to soups, salads and spreads, for example. And let's not forget preparations with saffron cream and cassolettes. The hazelnut savagnin is our favorite. An excellent address!

Since 2006, Emmanuel Ogier has revived a production that was extinct in Franche-Comté: olive oil production. He works in the meanders of La Loue, at the edge of the forest of Chaux. His quality approach is to elaborate oils in first cold pressure by a very soft pressing which guarantees the preservation of vitamins and omegas: sunflower, colza and camelina labeled organic. It offers an enriching guided tour as well as a point of sale of the farm's products. The oil mill will host the weekly farmers' market on some Saturdays.

David Marchant, a lover of good wines, has decided to reconvert himself professionally and open a wine cellar. This Burgundian by birth was seduced by the town of Dole to the point of settling there. Here you will find wines rigorously selected by him, with a range covering Burgundy, Jura, Champagne and Alsace. Other regions will complete the offer. A new, friendly shop in the heart of the old town in the pedestrian area.

Come and discover Maison BINZ. Not only will you be offered particularly well-selected meats from the best breeds, but the charcuterie is on the same register, with quality and taste to match. Particular mention should be made of the boudin (blood sausage), which is sure to please all gourmets. But don't forget that this establishment is also a caterer, practical for a lunch or dinner at home, or banquets, birthdays or any other event. A fine establishment with a solid reputation.

The cottages offer an authentic, rustic experience, with facilities such as kitchens in some rooms. In addition, the hotel offers convenient services such as free Wi-Fi, free parking and the possibility of bringing pets. Children are also welcome. Breakfast is included in the room rate.

This business offers artisanal and organic dry pasta, made in the Jura region. The website shown is their Facebook page, where they share information about their products and events.

Philippe Tissot and his sister Nathalie bring a touch of modernity to the field of his father that they joined several years ago. Jacques Tissot, a colorful wine grower, has been able to develop his vineyard and the reputation of his wines, prepared in accordance with tradition. The domain collects rewards. Jacques Tissot's passion is communicated to his team, which makes you discover the area of 30 hectares and taste its wines.

Having adopted this name, it is not without recalling the symbol of Arbois. The bird feeding its young by piercing its heart to feed its young... and from which blood flows. This is the blood of the vine that Guillaume d'Angerville and François du Vivier have been spilling since 2012. Originally from Burgundy, the two accomplices have in fact brought together 3 distinct properties. Either 15 hectares from the vines of Château de Chavanes, those of the "Grand Curoulet" and those of Jacques Puffeney who has retired. The tone was set from the outset: organic and biodynamic, moderate yields, collection in small containers, pneumatic press, ageing in barrels and tuns. This rigour for "gastronomic, vibrant, energetic and precise wines"! "Le savagnin ouillé" 2017 with whom we had the chance to get to know differs from many of its peers. A "Monsieur" certainly still rustic, but with a comfortable potential for good cellaring. Discreet in the mouth, it releases roundness and minerality on the palate. A festival when all this is "melted".

Domaine Topaze in Monnières is a must for wine lovers. The Sauvaget family, present in the village since the 19th century, took over the winegrowing business in 2001. The estate covers 6.5 hectares and offers a selection of wines, including Muscadet de Sèvre et Maine sur lie, Monnières-Saint Fiacre and Vin de France. The vines, aged 40 years or more, have been cultivated organically since 2019. The grapes are hand-picked and sorted in the vineyard, then vinified in underground, temperature-controlled vats. The wine is aged on lees until bottling. In addition to wine tasting, the estate also offers bed and breakfast and a gîte, as well as a boutique where you can buy their products.

Seven generations of Pignier have succeeded one another since the acquisition of their cellar in 1794. The two brothers, Jean-Etienne and Antoine, and sister Marie-Florence work with talent in the 13th century stones of the Carthusian monks of Vaucluse. The 15 hectares have a subsoil of marls of the lias and trias with a strong slope; thus requiring a laborious work. The entire vineyard has been committed to biodynamic farming since 2003. No more than 25 hl/ha! The vintages of La Percenette or Des Gauthières know how to wait... up to 48 months in barrel! But what a result at the end!

Yvan, José, Clémence, Marjorie: there are now 4 bakers to keep this "organic" bakery alive, created by the latter in 2011. All of them with different experiences, whether in traditional kneading machines or in bakery peasantry. But the workshop in Ounans (in the Val d'Amour) was becoming too small. Hence the obligation to grow up and move to a wine farm not far from Salins-les-Bains, in this village that many tourists and active people coming or going to Besançon visit. "Terre de pains" therefore continues its journey through a SCOP (cooperative and participative society) financed by about ten people. In their bakery, our 4 craftsmen will offer you more than a dozen breads, all from "forgotten" varieties, poor in gluten, better resistant to diseases and insects. So many choices with wheat, rye, buckwheat, rice and their marriage with flax, rapeseed and clover! You can also enjoy the buns with their bewitching aromas and textures.

For more than 14 years, Laurence Sainjon has been running this beautiful shop in the pedestrian area in the old town. For coffee lovers, no less than thirty are sold in beans or ground. They have been rigorously selected and are of varied and subtle aromas. But for lovers of teas or infusions, we are approaching 200 references. Part of the shop is dedicated to delicatessen with jams, oils, biscuits... An address to remember.

Bruno Grandvoinnet, master pastry chef and chocolatier, has opened a tasty chocolate shop in Arbois with Mélanie Teles. The establishment has several spaces. On the first floor, a room with ^16th century woodwork follows a small reading room. On the first floor, in addition to the tea room and snacking area, customers can sit in the magnificent vaulted cellar converted into a tea room, or on the terrace completely protected from the noise of the street. The pastry and snacking laboratories are glazed and visible to customers.

Fabien Fournier, a former plumber, dreamed of nature and snails. A first park was built in 2016. He now raises 110,000 gastropods per year. His "gros gris" (Helix aspersa maxima) arrive from their childhood from a breeder installed in the Doubs. They "graze" in an enclosure. And to support the heat wave, they evolve under a plant cover. They are then cleaned, blanched and simmered in a court-bouillon before being put into jars. The heliciculturist also proposes "escargotines" for toasts, buttered shells as well as 5 aperitif recipes.

After running the butcher's shop in Aumont near Poligny, Magali and Brice Gorse took over the business. The couple has since developed it. Brice does not compromise: his meat comes from a neighbouring breeder, 80% of the production is done on site. Regional products are used as a priority. Among others, the unavoidable coq aux morilles and its beef sausage. The shop has been renovated and the butcher, who is also a pork butcher, has been awarded 2 titles. Now a "Master craftsman", his black pudding won a silver medal at the national competition.

In the family of winegrowers far from the media noise, ask Sylvain Faudot. The forty-year-old was quiet, trained on both his father's 1 ha and the Henri Maire house to which he delivered his harvest for 12 years. His dual activity in wine/winemaking mechanics completed his experience. The young professional is at the head of 6 ha today, 2/3 of which is in Arbois, where whites dominate 60%. All this is done in a sustainable way and vinified with respect for the plot. An antique wine press welcomes you to the entrance of a small warm cellar equipped with a high table to enhance conviviality. The vintage Le Clos, a pure 2018 Chardonnay, has caught our attention; delicate on the nose and mineral on the palate. He obtained the money at the last Jura wine competition. You will also undoubtedly be seduced by this trousseau from La tour Canoz 2017 and this rosé crémant, 100% pulsewood having completed 18 months of battening. A happy initiative that does not run the streets!

Photos of the "Etoilés" Pierre Troisgros, Georges Blanc or Franck Putelat are enthroned in the stone and wood panelled cellar, proof that the great French gastronomic chefs have long been convinced by the wines of this South-Revermont estate. The estate was launched in 1973 and is now run by the couple Sabrina and Jean-Charles. It vinifies above all Chardonnay and Savagnin in the traditional way. There is also the poulsard and pinot noir which are permanently toasted in order to keep the fruit as long as possible. Respect for nature is a permanent leitmotiv: no pesticides and a soil nourished with natural fertilizers such as guano. The 10 hectares classified as Côtes-du-jura sign warm, round products, characteristic of this region often 15 days ahead of the North-Revermont; and often sunnier.

Located below the caves, the Chalet des Roches warmly welcomes passers-by to enjoy the magnificent surroundings of the Baume Caves. A beautiful regional souvenir shop that also allows you to recover. It offers a wide range of handicraft products (wines, honey, beers, jams, caramels…) and wooden articles (toys…). There are also postcards, sticks, knives, table sets, figurines, coucks… And for a little hollow: Delicious sweet crepes and salty pancakes, waffles, ice cuts, regional dishes. As for refreshments, in addition to non-alcoholic drinks, the glass of local wine (chardonnay, pinot, macvin, savagnin…), beer blonde, white, rubies or blonde, are always welcome to relax by enjoying on the terrace a ice or dinner plate. Hot drinks (coffee, tea, tea…) warm while admiring the exceptional environment. A friendly stopover close to the many hiking trails that dominate the distance.

Patrice Hughes Béguet knows what he wants and does what he does. The young, oenology man left the city and the life of computer consultant to start with his wife in organic viticulture. The first harvest in the field, in conversion, took place in 2009. Then they obtained the AB certification. The results are already promising for these young wine growers in the well prepared project, which works in particular the «ploussard» (Jura name of poulsard). Promising and recognized. A beautiful area of 4 hectares by biodynamie regularly welcomed by the greatest critics (The Decanter - Guide Hachette).

Montaigu is a charming town in the Aisne department. You'll find their address at 21 Rue de Laon in Montaigu. Earl Marquet offers a wide range of products, including beef. What's more, they offer a ready-made meal every week.

This boutique offers a selection of artisan cheeses from the region and all over France. Cheese lovers will find what they're looking for here. The store offers several services, including in-store shopping, in-store collection and delivery.

Located in the Halles covered market in Dole, Le Panier de Frometons is an artisanal cheese shop offering a wide selection of cheeses. However, you can order your products online or have them delivered.

Here is a very dynamic wine merchant in the person of Maxime Carion. He evolves through his 350 references, mainly in Burgundy and Jura wines. Other products such as whiskies, rums and also Chartreuse will be proposed to you for purchase. This store of the Charousset Group is located in Bletterans since 2015. Throughout the year, theme evenings or tastings are organized. The wines and sweet products are "channeled" directly from the best houses mainly in France. Note that Maxime won the Idealwine "mystery tasting" contest, a proof of seriousness.

Suzanne Petite and her husband bought this 5 ha estate in 2009. Claude Charbonnier was a pioneer in organic farming 30 years ago and one of the first to obtain the certification. The Clos des Grives, classified as Ecocert, a very strict label, does all its harvesting by hand so that each bunch is sorted. The vinification, in accordance with the standards, is carried out in the cellars of the estate by the cellar master Michel Monnoyeur. Here, all the emblematic productions of the Jura in the Côtes-du-Jura appellation have their place, from Savagnin to Vin Jaune.

After various fortunes, including closures, "fire" this meeting of smoked and regional products reopened in summer 2018 thanks to Raphaël Besson. Removed from the RN 5, but perfectly visible, its fireplaces are smoking again, but to bake bread, pastries and pizzas. Everything is cooked with wood and as the owner is a passionate person he uses as much as possible raw materials from the region. In the breads, you will smell this tradition on sourdough which is also available with sesame, corn, sprouted wheat, 14 cereals with variants "complete", "sports", olives-peppers, bacon-comté... As for pastries, in addition to the classics, you will admire the Nanterre, galettes, panettonnes, cakes, apple-rhubarb turnovers. The baker also plays the card of originality and regionality for his pizzas (including sweet ones): Mournier, Morteau, La jurassienne, Miel-chevre,... a burst of aromas that whet your appetite! You will be able to consume on the spot including outside on the tables of the rest area arranged in a green setting.

Here is a good butchery and delicatessen, as we like them. The products are very well selected and those processed are home-made. Nothing is missing in what we expect from such an establishment. Delicatessen, ready-made meals, roast meat and tripe. The welcome and the advice are also there and it is very pleasant. The breeds on offer are all raised under the mother's care, whether Charolais, Aubrac or Limousin. Regional products are also offered, which complete an already very rich range.

Christelle and Gilles Wicky started their wine business in the heat wave of 2003. In search of aromas, the spirit of the land and the fruity taste, they immediately oriented their estate to organic farming. Their 4.50 hectares are certified since 2010. The wines, mainly white Côtes-du-Jura, contain no inputs, no filtration and little or no fining. The yields do not exceed 30 hl/ha. The juices remain in wood for 18 months for the chardonnay, and between 4 and 6 years for the voile wines. Ask to try "Le clos de Jerminy", it is the favourite of our 2 winegrowers.

Pauline and Rodolphe Charlet work in the charming Gizia valley, at an altitude of 300 metres. They raise 150,000 snails per year in the purest respect of the biological cycle and the environment of their gastropods. Breeding, but also artisanal preparations made on the spot. It will be easy for you to take away a few dozen stuffed snails, fresh or frozen. However, do not neglect their "fromentines", for the aperitif. You will meet them at the farm, but they also travel to regional markets.

The Gillet family opened this fish farm in 1968, to be taken over in 2009 by Roland Gaillard. The place is located at the birth of the Cuisance. The fish farm raises 800,000 eggs per year, including rainbow trout, which is known as the "patron saint of streams". But it evolves with the fario, the salmon and the fountain salmon, distributed in 13 basins. All of them are the delight of good restaurants well beyond the Jura. In this picturesque remote area, families come to play with their fishing rods and win their catches, to the great joy of children.

It was Jacques Ravonneaux who, in the 1980s, took over his uncle's small brewery business, leaving his job at Solvay. The small warehouse hidden behind the church has metamorphosed into a giant showcase since 2010 on more than 2,400 ^m2, not counting the shelving. Impossible to miss it, facing the airport, along the RN 73 between Tavaux and Dole. The Ravonneaux family has become one of the greatest French beer specialists. More than 1,300 references for sale! An impulse that we owe to Janine, the sister, but above all to Claude, both of whom disappeared too soon. Claude was nicknamed "the Pope of Beer"! The store's 400 ^m2 are divided into thematic modules: glassware (including beer bottles), party items, alcoholic beverages, whisky and rum cellar, wine cellar. The loose tea and coffee space tickles the nostrils as soon as you cross the threshold. The evenings come alive with tastings discovered during the year. The open house in April is always popular with both professionals and private individuals.

This large shop, a true institution in Arbois, is located at place de la Liberté, at the corner of rue de l'Hôtel-de-Ville. You can't miss it! Soft lighting, stylish interior, drums and barrels that decorate the façade are the modernised heritage of Henri Maire, the man who left an indelible imprint in the world of the Arbois's wines and their marketing. Visitors are welcomed with a smile and professionalism here to taste Jura, white, red, yellow wines (and more!) in one of the lounges. Sit comfortably in front of one of the videos that show the history of the vineyard, wine techniques, experiments conducted by Pasteur on his vineyard that give you ideas for food and wine pairing. Apart from completing your cellar with the best wines of the area, you can also buy all the accessories for presentation and tasting that go with! The perfect place to learn about the subtlety of the local wines.

Established in 2007 in an old farmhouse that they converted into wine cellar, Emeric Foleat and Elise Vincent grow just over 3 hectares, mainly in Appellation appellation. Two young people, partners in the life and work of the old vines. Their plots have been planted for at least 30 years (and up to a century). They vinifient all the main Jura grape varieties: chardonnay, savagnin, poulsard, pinot and keyring and also produce crémant and macvin. Elise and Emeric are the initiators of a smart label: it unfolds to provide complete information about the wine contained in the bottle. Beware of being assured!

Evelyne and Pascal Clairet are passionate. They show their profession of winegrower and chose to work their 6 hectares in certified organic culture and in biodynamy. Different grape varieties are represented, all the red and white wines of Arbois are produced, for more or less long maturation. It is possible to discover their wines in the tasting cellar, but also, in summer, at the Bistrot de la Tournelle in their garden. Wrought iron chairs and tables, overlooking the Cuisance, old stones, some tapas to nibble and their wines.

The Bourdy family can boast of being one of the oldest winegrowing families in France, having settled between 1475 and 1500 in this commune, which was owned by the Dukes of Burgundy for a long time. Since then, 15 generations have succeeded one another under the vaults of the 16th century cellars. They also secretly keep the oldest recipe for macvin, the one of the canonesses of Château-Chalon who had copied it on parchment. It contained no less than 25 spices! Since 2010, the farm is certified "biodynamic" (Demeter).

A multimedalist domain held by two agronomic engineers from Belgium. An originality that also translates into the modernity of their spirit. Wines with desired names, aesthetics, Fabrice and Valérie Closset-Gaziaux are part of a new wave of winemakers who revolutionize the profession. All their vineyards are grown in organic and offer fine, often award-winning wines. A field to discover.

After 10 years as an amateur brewer, Julien Cêtre launched himself into the great bath of professional hops. But not the way a Montbéliard bull could do it. Tired of the "standardised" and in love with foam, the bovine engineering technician is not a little proud of producing "a really good home-made beer". It must be said that his farm receives pure water from the Ivrey spring that gushes from nearby Mont Poupet. It should be noted that his village, with a few dozen souls, rises out of a forest in the foothills of the first mountain plateau. Juju, as his friends call him, is now at the head of 3 permanent beers (a blonde American pale-ale type, a refreshing and fruity white, a redhead with caramelized notes). But the family is growing throughout the year with "ephemeral" beers called "Vachement Noël", "Vachement terrible", "Vachement noir", "Vachement fumée". And if you come in the summer, you will be entitled to the "Vachement Estiv'ale".

For four years, 14 farmers have taken their destiny into their own hands with direct sales in Saint-Amour at the crossroads of three departments. This point of sale concentrates a group of farmers who have adopted strict specifications: respect for the seasonality of the products, for quality and for animal and environmental considerations. Some of them are certified "organic". On your way, you will find all you need: fruits, vegetables, meats, snails, cheeses, honey, breads and pastries, even drinks (wines, beers, fruit juices, herbal teas).

This is an organic bakery. All our breads are made on site from 100% natural sourdoughs. You'll find a richly diverse range, from traditional baguettes and loaves to speciality breads using spelt, for example. You'll also find a choice of viennoiseries, including tarts au goumeau and brioches. All products are made on the premises, and we recommend that you place your orders 24 hours in advance, as this facilitates the bakery's organization. You'll be delighted by the wide choice on offer. Find out more.

His 80 Montbéliardes graze above the lake of Chalain. But Alex the farmer wanted to diversify into a rather confidential niche. He became an ice cream maker. His greed won out and he "diverts" part of his production to make ice creams and sorbets in the most natural way. You will meet him in his laboratory where he simmers his recipes. 40 flavors today. About twenty fruit sorbets and as many ice creams. Tourists and walkers, you will inevitably find ice cream to your palate.

A small chalet has been built at the entrance to Lons since 1999. He is the ambassador of about twenty farmers and organic producers from Bresse and Doubs. Its system is based on the direct sale of 300 products. La Grange thus brings together under its roof more than twenty local producers. All practice their activity according to the respect of nature and animal welfare. In addition to valuable tips and recipes, there are fresh produce, groceries (honey, fruit juices, terrines...), meat, cheese, fish, Jura wines. The arrivals change every day according to the seasons. Flours (wheat, rye, small spelt) and oils come from the farmers' own seeds. La Grange is also an ideal place to discover the true flavours of the Jura specialities in one place. And why not win gift baskets to prolong the pleasure?

He's the oldest jura in the Jura since 1860. At Rivoire and Jacquemin, we take his time to do things well and some counties stay in cellar up to 30 months! This tradition house mainly refines the county of Jura. In 2013, this ledoner was able to expand its production with a cellar of 1,800 m ² (8 m high). It collects tons of young "white" cheeses (less than a month) from fruit. They don't have a name yet. The maturity of all cheeses takes place in the salt of Guérande Label Red. The identification of the county is done on the ancient Cows labels affixed to the stones. If red and blue markings refer to rather young cheeses (at least 12 months, still). From "tailor-made". When the bronze ribbon indicates a aged cheese three years in the cellars, the desire to taste it becomes irresistible. The cheese factory also refines other AOC (morbier, Gex blue, golden mount) and even the raclette. Nectars to be tasted in Jurassian shops without pressing. Here, no direct sales and educational tours are reserved by appointment to school groups, associations and oenological clubs.

In the crucible of the blue of Gex, near Saint-Claude, a long structure stretches out. It houses a palace for epicureans, starting with the discreet blue-veined cheese. But this Monts de Joux fruit farm also refines mountain tomme and comté cheese. It processes 5 million litres of milk per year. In the shop, you will find all the cheese specialities of Franche-Comté, subtle cheeses of very high quality, matured by renowned professionals, especially those of Monts & Terroirs in Poligny. A real collective know-how! The shop still offers butter, cream and a wide choice of other regional products (wines, sausages, honeys, jams...). To witness the transformation of raw milk into cheese, you must arrive in the morning as soon as it opens in order to surprise the traditional gestures of professionals in the production workshop. But it is wise to call first.

Mattieu Jacoulot and his other half Manon have taken over this beautiful shop. Originally from Besançon, with parents who were restaurant owners, the young Doubiste was lulled in his youth by his parents' dishes, but he turned to pastry and chocolate making. The craftsman has immediately put his stamp on things. He makes cakes with less cream, lighter. His desserts follow the fruits of the season. He also offers ganache, chocolate and ice cream. A must: the Téméraire, the cake that Charles (the Bold) tasted in 1476 and whose recipe was exhumed from the municipal archives.

This Goupil is a reference to the fox that comes to take poultry from the farms. Florie and Gaël's farm is located in Bresse. The farmer raises chickens, guinea fowls and turkeys and feeds them organically. He is a butcher. Hence the idea of selling their production in short circuit with a butcher shop opened in 2018. A challenge in a village of 180 souls! In addition to the prepared birds, you will find fresh eggs, as well as Gaël's pork preparations. Many other delicacies await you, smoked in the ancient smokehouse (or tuyé) which sits in the courtyard.

Mireille and Philippe Legrand have taken over the reins of this reference with the same professionalism; whether for private receptions, various groups or companies. Dol'agape can also organize an event from A to Z, with the concern of the desires of its customers, for decoration for example. Particular emphasis is placed on the freshness of the raw materials, such as raw vegetables and mixed salads. We notice the salads and the themed mâchons as well as the buffets (fresh, country, primeur, flavours, gourmet, Atlantic...). The pastries are all home-made. For the dishes, taste one day the pork souricette with thyme juice and the salmon with red wine from Arbois. Dol'agape also has a restaurant in the old Dole, Le Garibaldi, rue des Templiers. It can seat up to 80 people (by reservation only).

It is one of the first organic fruit cooperatives born in the department under the impetus of the refiner Marcel Petite. Ideally located along the RN 83 linking Besançon to Lons-le-Saunier, you can't miss it with its curly façades and glass turret. It is all the more easy to stop there thanks to the well-studied car park and willingly to discover the work of its 10 farmers offering their production (comté, tomme, raclette, emmental, fromage blanc, butter). The large, round shop is primarily dedicated to the many organic products of Franche-Comté and, more generally, to fair trade. Here, all the products meet this desire to encourage the most natural agriculture and consumption. Organic even in the manufacturing process since the milk heating generator is made thanks to wood pellets, while the water used is fully reprocessed on site. The workshop can be visited and its avant-garde design should be emulated.

Charles Girardet has created a unique concept in the department: the mobile gourmet kitchen! This food truck brings a top-of-the-range gourmet chicken with its succulent sauces which evolve according to the seasons. The flagship product of the brand is the farm chicken, yellow wine and morel sauce, a Label Rouge chicken, without GMO and without antibiotics. You can find Charles and his free-range chickens on the markets of the region.