The best local producers Jura

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

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

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

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.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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!

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!

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.

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!

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!

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!

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.

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.

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.