Gourmet products local specialties and wines Jura

A cute cottage shelters tasty preparations. Josiane, Christian and Véronique, joined by Romain, have been making their own jams for the past 20 years, even though some of the village's grandmothers have generously passed on their secrets. A copper basin, a ladle and a hot sealing are the rule! On wooden displays, in baskets or boxes, your choice will be put to the test. The workshop makes all sorts of jams from the riches of the Jura. And original combinations with other regional specialities.

Following the example of some colleagues, this exploitation has abandoned the old Arboisian stones to invest in the artisanal zone. Among the Ratte family are the son Quentin, the father Michel-Henri and Françoise whose parents were local winegrowers. They work in "Bio" and "Biodynamics", approved "Demeter". Use for example of horn dung, silica, herbal teas and decoctions for the good health of the soil as well as the 5 vine stocks used. The 9 hectares are spread over 7 of the most popular local climates such as "Les Corvées", "Le grand Curoulet" and "La Bergère". The same rigour comes into play in the vinification and sobriety right down to the labels on the bottles. On the other hand, there are original qualifiers to designate vintages such as this "Aristocratte", a close relative of the Macvin based on "Fine" or even this "Dandy", a passerillé who is not entitled to the title of Vin de paille because it has a titre of 13.7° instead of the required 14. However, you should know that the grapes were dried for 6 months and the juice was aged for 3 years, one of which was during fermentation!

François Rousset-Martin took over his great-grandfather's estate 15 years ago, after graduating in oenology. His 10 hectares, 70% of which are planted with Savagnin, extend over Château-Chalon, and include some of the most highly-rated vineyards: Sous Roche, Puits Saint-Pierre, Clos Bacchus, etc. Having delivered his harvest to the Voiteur cooperative for several seasons, the strong personality of this winegrower could only lead him to work alone. An advocate of organic farming, the professional also takes his inspiration from the lunar calendar, respecting the parcels of land. He has also abandoned filtration and sulphiting.

Where the cattle graze, the first level above Salins is home to alpine goats. 60 chamois have surrounded this farm since 1974. The Carrey family raises them and produces cheese. The daughter Sandrine took over in 1999. The specialities are all made from raw milk: crottins, logs, cobblestones, cam'chèvre (goat camembert), more or less matured. Another speciality is the "cabreta" for salads. You can also try the goat's cheese terrines (plain, chardonnay, macvin, chanterelle mushrooms, morels), the old-fashioned smoked sausages and the chipo-chèvre.

Nadine Labelle and her partner Philippe Paillard consider this activity to be "a popular art". In their workshop, they draw inspiration from different styles to develop their range of beers. You will taste "classics" and special beers depending on the season. Some of them include fruit from the orchard and maturation in Jura wine barrels. To be discovered on the occasion of a tasting and a commented visit, it is advised to inform in advance.

One of the best stocked cellars in the Jura. The Maison du Vigneron took advantage of the existence of an old railway tunnel to launch the vinification and ageing of its wines. In 50 years, it has become the leading producer of crémant in the Jura (even vintage wines and blanc de noirs). It has managed to establish itself in all the AOPs of the vineyard, including Vin Jaune and Château-Chalon, aged in the 6,600 rooms of the winery. It also owns 45 hectares called Domaine de Savagny. Medals in competitions. Another point of sale in Lons-le-Saunier.

The fruitière in Château-Chalon was taken over and renamed "magasin des fromageries Vagne" 20 years ago, by the union of the Vagne cheese dairy in Poligny. Founded in 1926 in the capital of the Comté region, Vagne had prospered without ever abandoning the traditional maturing process carried out on site. It therefore bought the excellent ripening cellar of this fruitière to make it "its" store. More than just a moment's shopping, a visit here is a great opportunity to discover how Comté cheese is made and matured. The store, housed in a cellar, sells Jura cheeses all year round. You can also discover local specialities such as salted meats and snails... A glass wall allows you to contemplate the beautiful, untouched maturing cellar.

The Vandelle family is one of the oldest and most recognized dynasties in the Jura. Philippe, who has taken over from his father Bernard, welcomes customers to the family winegrower's house, perched on a hillside. It looks out over Mount Morin, whose impressive slope hosts most of the 15 hectares of the estate. The latter includes 60% chardonnay and 30% savagnin with a predominance of white marl. The young stellian has long favoured sustainable agriculture. A shower of stars (gold medals) crown his work, especially for his crémants and yellow wines. Almost thirty in 10 years! This is a fine example of an ambassador for the "Vignobles et Découvertes" label. Straw wines are very delicate. We were amazed by the Crémant du Jura blanc brut, a regular bubble all in finesse, a frank effervescence and a smooth length. He should also hit the target in the biggest confrontations.

Few vineyards near the lakes and Orgelet, but this vineyard offers a good assortment of Jura wines. It informs you and advises you on the wines of the region, appellations, varieties and their respective characteristics. You can also find beer made in Jura, honey, jams and other franc products. To get full of gourmet gift ideas!

In Thoiria, the cheese dairy has been reconstructed as it was in 1900! Sylvain Robez-Masson, the cheese maker, works and explains all the phases of his job at the same time. The discovery of the equipment, gestures and techniques is done in the summer from 9 am. In July and August, it is in the morning that you will be able to attend the making of the Comté cheese, in the old way and on a wood fire. In the afternoon, you can follow the making of butter. The cheeses of this cottage can be tasted, bought on the spot or by correspondence, as well as other regional products.

The Ligier estate covers 10 ha in 6 locations in 3 communes: Arbois, Villette and Buvilly. The slopes are exposed east/south-east. The family maintains the vines in a meticulous way. At harvest time, the bunches are sorted by hand and the wines are matured according to the parcels. A member of the "Vigneron indépendant", the estate has been certified "Terra vitis" since 2014 and defends sustainable agriculture. The production covers the whole range of Arbois wines, 60% in whites with parity between chardonnay and savagnin, 40% in reds. Some of the vines are over 70 years old.

Jean-Pierre Borel sold his dairy to Philippe Bouvret and Isabelle Marillier, two well-known professionals who have been working in Poligny for many years. At first glance, the shop looks like a good classic creamery: from the county, of course, from different years of maturing, other cheeses from the Jura and elsewhere, local products, dishes cooked in jars, honey.... But it is the space at the back of the shop that gives an extra touch to the place: a superb stone fireplace, small tables surrounded by bistro chairs, an old-fashioned skimmer, a panel showing the processing of milk... And as on the board of old-fashioned schools, the list of daily breads and salads from the "Quatre Heures du Crémier" are revealed in chalk. An ideal shop for a quick, local and friendly snack....

"Do simple things with good products." This is the thread that runs through Aurelius' bakery. Aurèle Tournier could have ended her professional life in the family printing shop in Côte d'Or. But at the age of 40, this assertive epicurean, fond of bread and pastries, started a "CAP baker". And it's the opening of her own bakery in 2007... in an old butcher's shop; butcher's daughter herself! The craftswoman kneads and shapes only local flours, 100% organic with a strictly homemade leaven. Its range is varied: from semi-complete, to rye, spelt... with dried fruits as well (nuts, hazelnuts, almonds, raisins). La Sellièroise also conceives its shop as a tourist break with documentation, regional products and a tea room. The resonance of its reputation has spread so far beyond regional boundaries that it has been distinguished by the "Gault & Millau" guide.

The estate was created in 1973 and delivered its grapes to the wine trade. Shortly afterwards, Daniel Dugois was awarded the Emile Rousseau prize for his quality and dynamism. Now it's time for the young to take over. Philippe and Mélanie have taken over the reins. 10 hectares on which whites and reds play at their best. The purists will tell you that we are on the red soils of Trousseau where the Dugois have the Clos de Mouchet and La Damelière, all of which are managed using sustainable methods with careful vinification. But the Grevillière vineyard produces a white trousseau. Sublime!

Au Bon Local lives up to its name. This grocery store offers a large choice of healthy products in an ethical approach. Mainly organic, local and good! A range of products from cheeses to cookies, yoghurts, meats, delicatessen and breads. But also vegetables and fruits in season, drinks and wellness products. A local store that wants to be as close as possible to its suppliers and customers, promoting the reduction of packaging with the sale in bulk; and the short circuit since the products are from a radius of 60 km!

Eleven generations of Tissot have succeeded each other in this family. Outstanding distillers who pamper the vines at Château-Chalon and maintain a wine trade. The dynasty began when Claude settled in the village in 1600. Pascal, the current boss, continues the adventure with the same rigour under vaults engraved in 1560! With the Tissot comes at first sight the religiously convoluted "Marc du Jura". No need to travel the world to find international specialities. The burnery produces "Prohibition" labelled Jura whiskies (aged in barrels of macvin, straw wine, yellow wine, or even trousseau...). There is also Jurask'aya vodka, Jura gin d'gin, rum in straw wine casks. As for fruit brandies, they also play on originality: wild sloe, quince... Let us not miss another institution of the house, the ancestral family liqueur Juramelli yellow or green like its Carthusian neighbour.

This very young cookie maker sells his products at farmers' markets and in fine delicatessens. Nathanaël Tribut, originally from Champagnol, set up his business only recently, and his creations are already in demand. The cookies are excellent, made with the finest Jura flours and blended or flavored with flowers, local cheeses, spices and jellies. You'll be able to discover both savory and sweet products under the Jura'typique brand, so take note, gourmets and lovers of good things.

Ideally served with a Jura wine, trout has seen its breeding develop as a matter of course in the region. And if you can buy trout and smoked fillets from this small local fish farm all year round, it is in the summer that the purchase becomes a real leisure activity. Aquatourism", so to speak. As soon as the weather is nice, you can take your own cane and donkey to try and catch your evening meal, on a 70-metre course. The trout are gutted by the owners of the place and you leave with a fish ready to eat. And if you miss the recipes, we will be able to advise you on the preparation, the cooking... Some ideas as a foretaste: trout carpaccio, trout meunière with Jura wine, trout sushi, trout terrine, trout roe, trout with blue cheese... The place, surrounded by greenery, is perfect to make the youngest discover the pleasure of fishing without the frustration of leaving empty-handed!

Mélanie Plantard started her own business in 2010 to make her cakes, chocolates and confectionery. This pastry chef has made a name for herself in the profession and with her customers. You will find nougats, crunchy cookies, soft candies, coated dried fruits, marshmallows, meringues and of course chocolates. Her latest novelties: pastry chocolate, crunchy bar candies, praline bar and chocolate sticks and banana marshmallow!

Brasserie Papillon is a brewery located in La Chapelle-sur-Furieuse, in the Jura department.

What a long way it has come since its difficult installation in 1991, the year of the great frost... From 56 ares, it now covers 15 hectares in the commune as well as in Arbois. Adeline and Raphaël have held firm. Their hillsides are of grey and blue marl, suitable for reds and whites. Here, all the work involved in the cultivation of the vines, the vinification, the bottling and even the marketing are managed between family and friends. The whites oscillate between minerality and spices, like this Chardonnay Zouave 2016 aged for a year and a half in pieces. Same stay for a 2017 trousseau called Le Bastard, with its melted tannins and silky texture. As for us, we were seduced by a Poulsard 2018. Its vermilion colour makes you want to bite into it, especially as its aromas evoke red fruits ranging from strawberries to raspberries. On site and by appointment, you can buy live and participate in wine and grape juice tastings too! Groups are accepted up to 50 people.

After 8 generations, André-Jean and Héléana Morin still work the family land. Values and know-how passed on, they have now switched to organic farming since 2016. Their 13-hectare estate produces still and sparkling wines, including a natural sparkling wine, "Les Dix Bulles", a blend of 30% Savagnin and 70% Chardonnay. Medal winners and recognized by several guides, the couple gladly shares their passion. Tastings and casual cellar visits are an opportunity to taste very good products around lively discussions and anecdotes. Groups are welcome on reservation, price to see with the owners (5 wines tasted).

René Pommier is passionate about what he does, and he does it well. He makes his cured meats on the spot. Smoked ham, Morteau sausages, Jesus, Montbéliard sausages, bacon, everything is smoked at home. He selects the animals on the hoof, then transforms them. Here it is quality above all. The house is also a caterer with ready-made meals to take away, as well as being able to organise your meals or banquets. Ask for a Foncinoix, a pure pork sausage with walnut wine and nuts. A visit is necessary for products: here one can speak about know-how.

ENILBIO in Poligny is a school specializing in training company staff in the fields of food, cheese and other dairy products, biotechnology and quality. It welcomes around 300 students and trainees every year, in highly targeted business sectors that are generating jobs for the future. The school offers courses for high school students, BTS students, apprentices in CAP, BAC PRO, BTS and licentiate pro programs, as well as for employees and jobseekers. ENILBIO's teaching facilities are modern and high-performance, with food processing workshops, food engineering, chemistry, biochemistry, microbiology and applied physics laboratories. The school emphasizes personalized student support, practical work and opportunities for further study. ENILBIO also boasts a high professional integration rate, with over 94% of students entering the professional world within 6 months of their training. The school also offers high-quality accommodation and catering all year round.

Here we produce aromatic and medicinal plants. Transformed into herbal teas or spirits, you'll find all our products in partner organic stores or for sale direct from the farm. You can also visit the distillery and the plant-drying workshop where the plant-based spirits are produced. A fully-equipped gîte is available to rent for your stay. Absinthes deserve a special mention.

The Salvadori family had nothing but courage and the will to succeed when they settled in Château-Chalon. Since 1983, Marie-Ange and Jean-Pierre Salvadori have built up their estate vine by vine. today, 4 ha are cultivated on the slopes of the most highly-rated yellow wine. They produce Château-Chalon, but also Savagnins, typical whites and Macvin. Most of these wines are produced on "blue marls". It is these marls that have given their name to the estate's beautiful gîte.

Didier Grappe is a must on the Jura wine trail. Organic since 2007, his philosophy is to work the vines as naturally as possible to extract the authentic taste from the 4 ha of his vineyard. Recognized by the most prestigious wine guides, he'll be happy to tell you all about his wines and his region. As for his hillsides, En Novelin and En Longefin, they produce some excellent cuvées. The 2013 En Longefin Chardonnay, for example, reveals a nose of white flowers and a hint of butter, ending with a lemony finish. An excellent wine.

In 2004, the Parent-Loonis couple came upon the clearing overlooking the village... It was to become their place of life and work. The wine adventure started with 1,8 ha; 4,5 ha today. The production comes mainly from the Côtes du Jura. Red wines but also the search for floral orillé whites. The estate still produces crémants, including rosés. Their chardonnay base is also used for original sparkling wines; flavoured with cranberry, raspberry, blueberry... The place also includes a gite/guest room for 14 people.

Michel Geneletti began viticulture in the Etoile appellation in 1976. His son, David, joined him over 20 years ago, but has now decided to take a step up to the most prestigious benchmark, Château-Chalon. The estate covers 15 hectares, producing mainly whites. There are also vines in the Arbois appellation. Try the Crémant du Jura. A low-carbon nose gives way to fresh apple and fine bubbles. A well-balanced wine to enjoy as an aperitif or with a meal.

Céline Gormally has taken up the challenge of organic viticulture without hesitation. On her 4 ha estate, she uses no herbicides or pesticides, weeds every other row, uses compost as fertilizer and distributes it with her mare Octivia. Part of the estate is managed with the "Terre de Liens" landholding company, which rents out land acquired through public savings to solidarity projects or organic farming. Priority is given to tenants, but Céline also sells her moderately profitable production.

Dominique Pascutto and Florian Da Ros opened their mushroom farm near Champagnole by reoccupying abandoned greenhouses. Supported by Copilote (a project support cooperative), they started their cultivation on organic straw seeded with mycelium. The 1,000^{m2 of} the site produce more than 50 kg per week of oyster mushrooms and shiitake mushrooms, a species with recognized virtues in terms of blood pressure and diabetes. They are sold at the estate or at regional markets. The offer has diversified with sales in bags, jars and velouté.

The rums are initially selected from among the very best. This first step is no mean feat, as it will determine the quality of the rhums arrangés that Julien Marquèze has been making for several years. His creations involve several hundred bottles, depending on his inspiration and, above all, the natural products of the moment which, when added, will give different aromas, just as with the punches. All year round, the products evolve and change, with interesting innovations that go off the beaten track..

Looking to take home regional products from local producers? You'll find everything you need for relatively modest prices. Stalls of vegetables and other produce, an impromptu guinguette when the weather permits, wine and gourmet food tastings... In short, it's a particularly pleasant way to spend a day. Please note: the market may be moved to Place Aubarède for special events.

The entire range of Jura wines is offered on this 13-hectare estate, in a very personal way but with respect for the vintages. Paul started in 1976, so he has the (good) bottle and is now supported by his son Christophe. A very fine result for the pair, with a strong Jura character. Probably their passion for rugby too. Savagnins, macvins, and straw wines are regularly rewarded. The range offered is vast: from the rosé of summer to the crémant of Jura. The tasting takes place in the friendly and personal cellar. The 2016 ploussard (beware here we do not say pulse), the star grape of the vintage, seemed to us gouleyant, charming, with an animal nose full of sap. In good weather, you can enjoy it under the beautiful shaded terrace of the property.

Etienne Thiebaud is a convinced of bio, moreover of biodynamics since he settled in 2007. He was only 22 years old at the time. As a result, conviction and talent are not a matter of years. The treatments of the vines are based on herbal teas, the pruning is done according to the lunar calendar. The harvests (28 hl/ha on average) are obviously manual and are sorted without mistreating the fruit. The vines on this estate, which are up to a hundred and fifteen years old, must be treated with care! Sulphur is reduced to the smallest possible amount. The 5 hectares occupy 3 appellations: vin de pays (Doubs department), côtes-du-jura sector of Mouchard and Arbois. The red vines of the clos Saint-Roch of the latter are over fifty. Also noteworthy is the Arbois chardonnay which stays sixteen months in barrels on fine lees. During a visit, ask to taste the owner's "vins de pays", including this red wine, the fruit of a vine more than a hundred years old made up of about ten grape varieties. Confusing, but by no means devoid of qualities.

This orchard has the particularity to shelter 30 species of apple trees, but also some pear trees (Curé, Catillac), plum trees, cherry trees as well as a quince tree and a vine peach tree. It is the association of the "Croqueurs de pommes" of the Jura-Petite Montagne which runs it. Its aim? To save local apple varieties, often old, to maintain diversity and to make them known to as many people as possible. Initiations to taste, planting, pruning and grafting. The detailed calendar is available on his website. An example to follow.

The de Sainte-Marie family, represented by Bertrand and Gaëtan, continues a family winegrowing tradition that goes back two centuries. Their 14 ha estate is spread out in the northern part of the vineyard, from Champagne-sur-Loue to Etoile. 7 clos, on either side of the Revermont, which produce mainly white wines. The reconversion is also engaged there. We particularly appreciated this "Ensemblage" (chardonnay, poulsard, savagnin), a 100% trousseau 2019 from a very "primeur" vat, and above all a yellow wine from 2005 aged 10 years in a room!

Since taking over the estate, Laura and Nicolas Mathon have been involved in organic conversion. Their 12 hectares are home to apples, pears, cherries and strawberries. Private pickers can choose from 23 varieties of apples, as well as cider juice and vinegar, jams and compotes. New services will be added in 2021 with a fresh fruit distributor and the purchase of a press. The latter will allow everyone to come and extract the juice from their fruit. 1,600 trees will also be added to the orchard by 2022 to expand the range of products on offer.

This farm specializing in this rare seaweed is the second in the region. It was born of Frédéric Lefebvre's desire to make its long-recognized therapeutic virtues better known. The farmer grows it in 6 ponds with the strictest respect for the environment, and will explain his work to you as well as giving you all the advice you need to consume the flakes he offers for sale in your drinks or food. A practical online store is also available.

The Rucher du Mas Gaby produces a very wide range of honeys, all concocted on site from Jura flora. 100% local, artisanal products. What's more, they're harvested in the traditional way, and not heated to preserve their authenticity and multiple flavors. In short, these delicacies are hard to resist! We're particularly fond of wildflower honey, bramble honey and sunflower honey. But of course, the great classics (such as acacia honey) are also present!

Laurent Villet welcomes you to his farm a few kilometers from Poligny, in a hamlet on the Route des Vins et du Comté. Here, Montbeliarde cows, calves, chickens and rabbits await you, but the main focus is on milk production. If you wish, you can even watch the milking and visit the farm. Good to know: a gîte is also available. Independent, it is located on the first floor of the farmhouse and can accommodate up to 7 people. For further information, please do not hesitate to contact us.

Horticulture and nursery of ornamental trees, fruit trees and especially apple trees "belle fille de Salins", the Serres de Chazeau make us want to get out our gardening gloves! Here, plants and seedlings are pampered with eco-responsible methods: organic soil, zero phyto, rainwater recovery, heating of the greenhouses with wood, without forgetting the help of Amazone the mare. It is with pleasure that we bring back trees, vegetables, herbs, flowers and even Christmas trees. Possibility to stay on the spot thanks to the gîte which can welcome 5 persons.

It's here in Bellecombe, in the Haut-Jura region, that Damien Monvoisin organically raises his herd of Limousin suckler cows. The result is a range of organic meats available in 5- or 10-kilo boxes or packages. Here you can enjoy beef bourguignon, pot-au-feu, roasts and more classic steaks and entrecôtes. The meats are always tender and tasty, and sold individually vacuum-packed. A very good address that amateurs and connoisseurs will gladly share!

Passionate and committed to organic farming, beekeeper Jérôme Gagneur offers his own production of honey (in jars and on shelves), propolis and pollens, and even spreads. But there's no direct farm store. To treat yourself to the fruits of his labor, all you have to do is make an appointment or visit one of the many outlets that sell his products. Nearby Ferme des Sablières and Ferme du Chapeau vert offer his products. Go there, because these honeys are a true delight. 100% made in Jura!

Ferme de Germigney is a mixed farming/livestock operation. It offers direct sales of organic rapeseed, camelina and sunflower oils, all produced from the farm's cereal and oil crops. Also available (but only by the piece): excellent pasture-raised meat (from Aubrac and Charolais heifers). Visits are offered on Saturdays, with tastings of the farm's products and the screening of a film to better understand the work of the farmers. Please note that appointments are required.

In 1907, the first Arnaud cheese factory was created. It became JURAFLORE in 1937. Today, there are 400 milk producers with a production of 83,000 tons. More than 240,000 wheels of Comté cheese are matured in the cellars, including the famous Fort des Rousses. You will thus have Comté cheeses from 6 to 36 months. The Juraflore Comté is not the only one to regularly receive medals; Morbier and Bleu de Gex must also be included. A great house that has been able to adapt to modern techniques, without abandoning its attachment to its terroir.

The hotel opened in 2012 at the entrance of L 'Star, 6 km from Lons-le-Saunier. It is a wine bar, a brasserie and a small shop. The old zinc counter does not pass unnoticed, even though it is not long. The bistro-style rooms with very contemporary decor play with wood shades. This friendly place offers a friendly welcome with an efficient service. The rich breakfast buffet and the midi formula in full menu are excellent value for money. The house aperitif with red wine, laurel leaves and Jura's marc is unique. It invites you to enjoy the dishes prepared on site with fresh seasonal produce. The map (in the evening only) brings together the specialties of Franche-Comtoise which delight gourmets (crustal crust, morteau sausage, cancoillotte or golden gold, Jurassian fondue). The accompanying sauces subliaise their flavors. Pizzas and burgers, to be enjoyed on site or to take away, are appreciated. Moreover, there are also some wine-making productions of L 'Étoile, regional Rouget-de-Lisle beer and the Jura cider.

On its 20 ha, this old and beautiful fish farm raises freshwater fish and has an on-site processing laboratory for direct sales. Depending on the season, carp, pike and zander are in the spotlight. So, in summer, you can treat yourself to fatty or smoked carp fillets, goujonnettes (fried fish), carp terrines with bear garlic, or, of course, tasty fish soups. What's more, accommodation is available in a caravan or a fisherman's hut on the banks of the ponds.

Domaine des Sarmentelles covers almost 7 hectares in the commune of Aigleplepierre. The estate produces A.O.C Arbois and Côtes du Jura red and white wines, as well as white and rosé crémants and Jura macvins (the house specialties). We particularly like the Savagnin Côtes du Jura, whose light yellow color and nutty aroma (with a very pronounced curry finish) will go wonderfully with Franche-Comté cheeses. But we also recommend Poulsard Côte du Jura. A superb red to be served chilled as a rosé!