The best specialty grocery stores Franche-Comté

Hélice is the boutique of Karine Obriot, who has a passion for snails and whose main supplier is Maison Billot, specialists in Burgundy snails since 1796. The Helix pomatia are harvested and the parsley is prepared with butter from Normandy, pink garlic from Lautrec and salt from the Camargue. Here, they can be enjoyed fresh at any time of day: a dozen served with a glass of Chablis - enjoy! In shell, fresh, frozen, cooked, everything is excellent.

Magazzino is this glass building near the Leclerc store in Beaune. An innovative concept created by Joël and Christine Bertrand. On the first floor, an Italian grocery store of 750 m² with a fast-food bar-restaurant of Italian specialties and a vast restaurant on the first floor. The shelves are full of transalpine specialties, cold cuts, cheeses, pizzas, dry products for aperitif, grocery products, wines, preserves... the best to compose a special O sole mio menu! You can also sit down at the bar for a quick lunch.

In the rue de la chouette is the Dijon boutique of Moutarderie Fallot. Here, you'll discover the traditional mustard-making process: the mustard seeds are ground on a stone millstone. Once or twice a month, the millstone on display in Dijon comes into operation to prepare Meursault mustard before your very eyes. At night, a hologram comes to life, showing you how the product is made. Pay a visit to the head office in Beaune. Linger at the mustard bar to discover all the flavors.

Mulot & Petitjean, founded in 1796, is located in the sublime historic district. Filled with orange or blackcurrant, pear-vanilla or chocolate and caramel, nonnettes are always a treat. We love the mini-nonnettes to match with cookies and Jacquelines - named after the Jaquemart in Notre-Dame church. Gourmet gingerbread, plain or with fruit, filled or with another recipe: the special toast spread with dill, mustard bran seeds, figs and walnuts. A must-have!

Maille mustard is in the line of these great houses known all over the world for the symbol of gastronomy they represent. The unavoidable boutique has been on the throne since 1845 and invites you to a gourmet trip with a selection of mustard in jars: truffle, Chablis, blackcurrant or Italian with parmesan and white truffle. You will choose a glass or stoneware jar that you can even come and fill once empty thanks to the pump mustard system. Many products are available in oils, vinegars and gherkins.

The Truffle Shop is a unique place in Burgundy, dedicated to the famous mushroom, that Thierry Bezeux, harvester and trader, baptized L'Or des Valois and allowing to find truffles all year long. The famous Tuber uncinatum is characterized by its dark gray color and its marked perfume and is declined in gourmet products. Note that this passionate person proposes you to live a unique experience, through workshops in the cellar of the store and on reservation.

This store is located in the old house of the Pilgrim. You will find products made by monks from different monasteries, from groceries to sweets, from honey to handicrafts, from cribs to icons or incense and sandals. A large selection of sacred music, devotional objects and the liturgy of the monastic fraternities of Jerusalem are also offered. Not to mention religious and spiritual books, including some on Vézelay. And even beauty products! A must to complete the visit of the site.

At Le Moulin de Léopaul, Emmanuel and Stéphanie Raillard grow 100% organic and 100% local wheat. The production of wheat, spelt, small spelt and Khorasan wheat is transformed into^first choice flours and artisanal pasta with an inimitable taste. The doors of the mill are gladly opened to discover their profession of committed farmer, visit the installation and pass to the store. The quality of the flours and pasta seduces bakers, pizzerias and gourmet restaurants who are delighted with the results obtained for their preparations.

The Calabrese offers small Italian dishes to take to bring the good Italian flavours home.

Established in 1974, this artisanal factory offers fresh pasta and ready-made lasagne. Mainly supplying schools and hospitals, the store is open all week to private customers. You'll find ravioli, cappelleti and cannelloni, as well as fresh tagliatelle with tomato, spinach or squid ink. Bolognese and vegetable lasagne, verdi or tuna Provençal round out this gourmet basket. Note that the pasta is made exclusively from fresh produce and cuts of French meat, for better traceability and a guarantee of quality.

Enjoy Fallot has two boutiques in Beaune and Dijon. Fallot is Burgundy's last family-run, independent, artisanal mustard factory. You'll find bulk mustard dispensers, where you can have your Fallot-stamped stoneware jar filled. And don't forget the mustard bar, where you can taste the mustards of your choice while enjoying culinary advice. To find out everything you need to know about how mustard is made, take the Sensations fortes tour!

Mathieu Buffard loves to cook both savory and sweet dishes. He likes to travel and bring back ideas to spice up his dishes. Spices were just the thing, and he made them his main activity. On the heights of Saint-Claude, he has set up his production workshop. He brings in his products from all over the world, paying particular attention to environmentally-friendly sources and the remuneration of human labor. He transforms spices into surprising blends. It's not magic, but know-how.

Blandine and Luc Lecherf have taken to calling their mushrooms "les Dijon". They are cultivated in a valley on the Sombernon plateau, a small castle steeped in history. At the Champignonnière de Dijon, you can also find shiitake mushrooms, oyster mushrooms and poplar pholiotes, fresh but also cooked in different preparations, in spreads, in veloutés, in parsley... The Champignonnière is open to the public and you can have lunch there on Sundays by reservation.

For button mushrooms, Blandine and Luc Lecherf are accustomed to calling them Dijon or Dijonnais. They are cultivated in the growing rooms of a small château located at the bottom of a combe on the Sombernon plateau. A place steeped in history, where you can also find shiitake, oyster and poplar mushrooms, fresh or cooked. La Champignonnière is also a farmhouse restaurant where you can enjoy mushroom-based recipes for lunch on Sundays, subject to reservation.

Since 1982, Gino and Eve have run En Italie, a renowned delicatessen in the center of town. Since March 2024, young Anna and her parents, Andrea and Maria Luce, also from Italy, have taken over. Charcuterie, cheeses, pasta and other transalpine specialities continue to be showcased by this team just as passionate as the previous one. A new feature is a small dining area, normally extended by a terrace in fine weather, where you can enjoy pizzas, focaccias, cannelloni and lasagne on the spot.

A heliculturist since 2020, Perrine Doudin has won over many of Burgundy's Michelin-starred chefs, who reserve her gros gris for use in their most famous dishes. The farm extends over 5,000 m², where 200,000 snails are raised each year in the best possible conditions. Their food, consisting of clover, alfalfa, herbs, radishes and cabbage, is grown directly in their immediate environment. Everything is 100% organic and processed into canned or frozen products designed on site.