Gourmet products local specialties and wines Franche-Comté

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.

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.

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.

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.

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.

Domaine La Renarde has been established as an independent winery since 2016, but has roots dating back to the 1970s. Meet winemakers Grégory Peyre and Gaspard Perret, who passionately cultivate 20 hectares of sustainable vineyards in Jully-lès-Buxy. An impressive range of wines awaits you, from iconic white and red Burgundies to prestigious Montagny 1er Cru, Aligoté and Crémant de Bourgogne. Discover also their white Rully and red Givry, which testify to the domaine's commitment to exploring Burgundy's most precious terroirs.

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.

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!

A gourmet playground, the Filletières goat farm is a must-see for the whole family. A benchmark for local agro-tourism, the farm was taken over in October 2022 by Franck and Kelly Dumont. The couple are continuing the adventure with a herd of around 230 goats, which can be viewed and petted on a self-guided tour (milking every day at 5pm). As for the cheeses, there's something for every taste, in Charolais PDO, fresh, semi-dried or matured. Home-made terrines, wine and honey are also on sale.

There can't be any more Neversoise than this brewery in the heart of the ducal city! This is a 100% organic craft brewery, using organic French malt, organic hops and non-GMO yeast. To satisfy all palates, Daisy the light blonde, Circé the smoked redhead, Hilda the German-style white, Ishbel the golden blonde, and finally the declination of Georges (amber, copper...), will satisfy all thirsts! An address that we recommend without moderation.

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!

Founded 25 years ago in the Franche-Comté region of France, Les Comptoirs Thé Café now has over twenty stores in France, the majority of them in the region. In Beaune, Chalon-sur-Saône, Dijon... And in Auxerre, where you'll find a wide range of teas and coffees (from artisanal roasting), as well as everything you need to enjoy them (teapots, cups...). Many delicatessen products are also on offer, all from demanding, quality brands. Also noteworthy is the eco-responsible commitment of this fine brand.

Artisanal (and organic) popcorns made in Auxerre: that's the original concept behind Maison Gramm's. Present in many of the region's delicatessens, the tastes they offer may surprise, but the flavors are always there. Will you fall for the salted butter caramel with Sichuan pepper? Or white chocolate and spices? Or would you prefer coffee, matcha green tea, pear or lemon? An equally original range of chocolates. And all at an excellent value for money.

Founded in 1996 in the heart of Provence, Oliviers & Co has been so successful that other stores are springing up all over France. Set up in Sens in September 2023, it offers the very best in olive oils, sourced from carefully selected, demanding producers. A sustainable approach that anchors the brand, and applies to vinegars, delicatessen products, aperitif preparations and sweet treats such as Provençal nougat and spreads. When the Mediterranean sets up shop right next to Senon's cathedral, the sun is guaranteed to shine!

At her farm in the hamlet of Les Brûleries in Saint-Aubin-Châteauneuf, Pascale will be delighted to welcome you (by appointment) to taste her aperitifs, all made on the premises from local fruit. It's hard to resist quince or apple ratafias. Or even the various aperitifs with different and sometimes surprising tastes. Do you like orange peel or walnuts? Raspberry or elderflower? You're sure to find what you're looking for! And don't hesitate to try the intriguing wild thorn... Homemade jams are also available.

Sébastien Métoyer, a multi-award-winning artisan chocolatier who likes to play with textures and flavors to create surprisingly creative organic chocolate, awaits you at the Moulin Rouge estate, in a wild but well-tended natural setting, around two ponds and a canal running through the property. Like the nuggets of young ginger shoots or the pebbles with Burgundy marc, for example. Introductory tasting workshops are also available, as are two gites.

In November 2023, Emma opened Le Boulon de 33, a charming cellar in Cluny, offering a convivial space for aperitifs. She offers an exquisite selection of spirits, wines and Burgundian finds. Emma is passionate about offering accessible wines. The cellar is overflowing with nuggets unearthed locally. In summer, the terrace is the perfect place to enjoy a drink and taste the wines from the cellar, in an atmosphere hosted by Emma. During our visit, the showcase dedicated to women testifies to its modern spirit. Discover organic wines, sake and soft drinks, as well as local beers.

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.

Tired of hearing about wine? Go to Hell's Kitchen Kavern, the little sister of the almost eponymous burger restaurant, Hell's Kitchen Tavern. Open since September 2023, this little cellar is dedicated to beers, some of them local and most of them craft. As the seasons go by, Pierre, the master of the premises, rotates the innumerable references. Pale ales, stouts, IPAs, smoked beers, barrel-fermented beers or lagers, there's something for every taste. Even non-alcoholic beers, gin, brandies... and the good taste of the right advice.

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.

With caviar flower, smoked, with truffle, with kirch of Fougerolles, Eurocks... We are talking about cancoillottes here! Fabrice Piguet has always had the fiber of the transmission of know-how, and the love of Franche-Comté thanks to his apprenticeship in the family restaurant honored for 18 years with the Macaron Michelin. In 2018, he sublimates this cheese so atypical that is the artisanal cancoillotte and, recently, he turns his attention to the flower of salt. Extracted in Salins, he blends it with plants (herbs, plants or fruits) to make a real gastronomic product.

Present in Lille, Nantes, Montargis and Tours, this beer franchise has been expanding rapidly for several years. In 2023, it also set up shop in the Auxerrois region, in the Monéteau shopping zone, where beer lovers from all over the world can now come and treat themselves to the classics, but also unearth many nuggets. The company also offers a good selection of wines. And there's plenty of entertainment on offer, especially during weekend evenings. You can even enjoy a meal in the bar area.

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.

This farm is located in the Bazois region, in the commune of Alluy. Saffron is grown in this unspoilt environment, not far from the Canal du Nivernais and Châtillon-en-Bazois. Tours of the farm, with or without lectures, are available. A tasting session completes the tour. The store offers direct sales of saffron and saffron products made on the farm: jams, tea and fruit jellies, vinegar, mustard and fleur de sel.

Right in the center of Paray-le-Monial, La Maison du Goût-Thé is an invitation to all gourmands. La Maison du Goût-Thé specializes in tea and coffee services, with all the appropriate accessories, and is also a delicatessen whose tempting window display adapts to seasonal delights. Lemon meringue pie, giant cookies, homemade Liège waffles, muffins and chocolate fondants are just some of the delights on offer, depending on the season. Savoury products, aperitif boxes and gourmet gift ideas also feature prominently, to satisfy every craving.

In place of the former Le Millesime restaurant, Jérémy Richard and Paul Venon recently opened the Cave icaunaise, offering a fine selection of regional wines, beers and spirits, as well as local products from small Yonne producers. Delicacies to take away or enjoy on the premises, as the establishment also offers a snack bar. Entertainment is also regularly organized (sports broadcasts, karaoke, etc.). All in a particularly warm and friendly pub atmosphere.