Gourmet products local specialties and wines Jura

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.

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.

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.

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.

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!

After years working on his parents' estate, it was in 2002 that Philippe Bulabois decided to set up as an independent winegrower in Arbois. His estate covers a total of 9 ha, of which 4 ha 30 are planted with Savagnin (1% of the world's vineyards, after all!), with the remainder planted with Chardonnay, Ploussard, Trousseau and Pinot Noir. Since 2020, the estate has been committed to organic farming. Discover excellent Côtes du Jura and Arbois wines, Crémants and Macvins. Please note that the cellar is open by appointment only.

Antoine and Dominique Brelot are mixed livestock farmers on the Finage plain. However, they don't sell directly from their farm. You can try their green lentils and chickpeas in many restaurants in the region, or buy them in supermarkets and delicatessens such as Les Fruitières, in Comté. Don't hesitate to try them. They're delicious!

Franck Dutoit was a chauffeur. But as the son of a farmer, he was obsessed with the idea of returning to the farm. Les Meuh... tagnes was born four years ago with the help of his wife Angélique. But the couple wanted to stand out from the crowd. The farm took on the appearance of a unique dairy. In the land of Montbéliardes, they brought in cows from Jersey, an island off the coast of Normandy. Their milk is highly suitable for yoghurts. Since then, our two Montagnons have been making 11 flavored varieties. At milking time, you can enjoy equally remarkable fromage blanc.

La Petite Doloise is a 100% organic artisan cookie factory with a wide range of cookies to suit all tastes! Inspired by Comté cheese and gaudes, or Anglo-Saxon shortbreads and scones, some are vegan or gluten-free. All are made without preservatives, colorants or other chemicals. They can be tasted on site in the tearoom, where a brunch (reservation required) is occasionally organized in collaboration with Brûlerie Comtoise. The cookie factory is now located inside the Brûlerie comtoise.

It took David Chanoir 2 years of reflection to launch his grocery store that advocates excellence. The idea is articulated between traditional and refined groceries. To offer salty or sweet foods with taste and naturalness, without preservatives or colourings. Thus, alongside strictly selected everyday products, the visitor can find French and international specialities: peppers from Malaysia, Indonesia... Batak berry, red wholemeal rice, foie gras, truffles and even Lucas' smoked salmon. In a luminous and functional layout, sweets are displayed alongside the good bottles. Bulk is even making a comeback as it once did, including lump butter and ladled cream. Theme evenings mark out the weeks. Exotic herbal teas are also available in the tea room area. Since this spring, a second address represents this house. "La table de Louise" has opened in the centre of Lons-le-Saunier, in place of the famous "Coq bressan". It is also run by another master in the person of Christophe Menozzi, Master Sommelier and Best Sommelier in Switzerland. Among others!

Sisters Stéphanie and Nathalie have taken over the family farm (for 3 generations) and continue to raise sheep with respect for the environment and animal welfare. With passion, they take care of their flock of almost 500 ewes which each year give birth to about 600 lambs, feeding them with healthy food and without pesticides. Their range goes from the simple chop to the famous leg of lamb, including wild garlic sausages and merguez. You can order or find them in local producer's stores.

Here is a shop for tea, coffee or herbal tea lovers, and also for fine wines. Isabelle and Philippe Dubois left the restaurant business to create this specialised shop. The range of products is very rich, 80 teas, a dozen coffees with rare origins. Many of them come from fair trade and organic farming. At the back of the shop, a space is reserved for traditional, organic and natural wines. Accessories related to these allow useful gifts. Also a tea room, small tables will allow you to take a break in the open air.

Born in July 2019 in the commune of La Chaumusse, Froma Jura makes artisanal dessert creams and ice creams, produced with milk from cows from producers in the Grandvaux canton. All products are made from milk purchased from the SCAF du Pays Grandvallier. The milk and the cream come from cows that are raised in the Jura PDO system. The products are made with pasteurized milk, in a laboratory respecting the last hygiene standards. You can find all the products at our partner distributors.

The term "Balerne" comes from a Latin deformation meaning "isolated". This would justify the small remote area between Loulle and Mont-sur-Monnet. Let's just say that this dairy operates between Champagnole and the lake of Chalain. 8 farms bring it 2.5 million litres of milk per year. The Comté cheeses are matured for between 10 and 30 months and are sold in the friendly shop next to the chalet. The chalet also produces butter and cream. A discreet workshop, but with real mountain cheeses.

Welcome to Christelle, a small local grocery store in Lavans-lès-Saint-Claude. Formerly a journalist, Christelle has turned her hand to this business with a view to sharing her values around food, but also to promoting local producers and their products. You'll find all the food products you need, including fruit, vegetables, fresh produce and dried goods, as well as beauty and home products. Most items are produced and processed in the Bourgogne Franche-Comté region.

Sébastien Jussac lives where another local boy lived. Alexis Millardet was the first to conceive the hybridization of grape varieties and to develop... the "bouillie bordelaise". As the vines have disappeared, the snails have taken off thanks to this snail farmer. He raises them in the open air, takes care of their reproduction, their growth and their preparation for the greatest festive pleasures. 2 specialities: snails in "croquille" (in a wheat paste) and in traditional shells. Variations complete the offer in jars and frozen.

Newly arrived in Bletterans, Le Comptoir de Violette is an ecoresponsible delicatessen. Here, we favor short circuits, zero waste with bulk products, and organic farming. The selection comes from producers or craftsmen of the surroundings and yet the shelves are full of references: fruits, vegetables, grocery products or hygiene to name but a few. In a concern of sharing and conviviality, you can even take a break in the coffee area or on the terrace in summer for a beer or a tea.

You will come across a good number of large and grey snails raised on the rock. You will be able to observe them in the open air but also to taste them: freshly cooked snails, snail terrines, escargottines for our greatest pleasure. But also you will be able to discover the medicinal benefits of the slime of these small horned animals. Yes, this slimy material is a condensed vitamin, rich in antibiotics; it has healing powers on burns and scars. Catherine will explain it all to you with passion!

This honey factory is located in Port-Lesney. It is actually located near Mouchard. Local people have been bringing their honeys to it since 1958. The workshop has added a showcase to promote the precious liquid. Here, respect for traditional beekeeping techniques, wooden hives and cold extraction. Acacia, linden, fir, wild flowers, forests... the range is vast, often categorical: local honeys (as for wines) and organic and fair trade honeys. To test: raw hive honey, rustic, with a crunchy texture and a taste of wax.

Anne-Laure Devillard has been running this creative patisserie for over 6 years, earning herself a serious reputation. When you walk through the door of her establishment, nothing seems to distinguish it from any other. The products are mouth-watering. But the difference is that everything here is gluten-free and lactose-free. You'll even find gluten-free bread. Of course, you'll love the macvin cannelés, but also the pizzas and savoury tarts. We take great care to ban all allergens, and can even make "made-to-measure" creations for you..

The Briançon-Hillairet couple cultivates vegetables and plants in the rue de la Cueille, you can't make this up. An open-air garden. She was a landscape gardener and he was in charge of the agro-environmental mission. They have been growing 50 vegetables and 10 aromatic plants at an altitude of 650 metres. Their passion also leads them to collect local varieties through woods and fields. Laurent has also set up a distillation workshop to obtain essential oils and floral waters. In this way, he extracts the quintessence of cornflower, Roman chamomile, mint and resinous plants.

Domaine de Lahaye offers a range of Jura wines carefully crafted with respect for tradition and love of the craft. Visitors are invited to sample the wines at private or group tastings. Domaine de Lahaye is proud to be part of the Jura heritage, and offers wines to accompany any occasion. The domaine's website also offers gastronomic recipes and information on the Jura region. The domaine has two addresses, one in Nevy-sur-Seille and the other in Domblans.

In front of the city hall with a large parking lot, the Relais du Fumé is in your arms. Its 5 red arcade windows hang as an invitation. All kinds of pigs show up behind the windows and get you dirty. Sculptures of a giant raw ham and a sausage serve as a sign. History has been going on since 1937. The Javaux, craftsmen in the soul, have unanimously known know-how. They offer a wide selection of Jura specialties: Raw ham smoked, brecsi, smoked bacon, campaign terrines, rillings (gold medals), smoked filets, cocktail sausages, sausage sausage, dry sausage… All from traditional raw materials of the land. But not only because the last generation (Edwige and Frédéric) love to create and invent. Recently, they got a gold medal for their Easter eggs… sausage! Their superbly decorated boutique with a beautiful frame, enriched with an art space of the table… And many fine grocery products will satisfy all the gourmet desires. A relay of beautiful and good things.

La Boutique du Domaine de la Pinte is a vineyard located in Arbois. The boutique offers a wide selection of quality wines produced by the estate itself. Visitors can also take advantage of group tours and tastings by appointment. The Boutique du Domaine de la Pinte is a must for wine lovers wishing to discover the flavors of the Arbois region.

Mathieu Paget shines in this place of gourmet delights. Passionate, he combines rigor, creativity and love of the products. While he is particularly fond of chocolate and fruit cakes, he also leaves room for the great classics, which he revisits with imagination. His chocolates come in a variety of varieties, including "Le Rouget de Lisle": a praline made from 66% chocolate, presented in a cassette containing the story of the famous author of the Marseillaise.