The best local producers Franche-Comté

At Ferme du Pontot, Gérard and Philippe Plaçon have opted for direct sales of free-range eggs from their farm (which has 17,000 red hens). Some of the 15,000 eggs laid daily are consumed in the best restaurants in the Côte-d'Or region, but they can also be found in several grocery stores in Dijon, in the farm's vending machines (which are accessible 24 hours a day), and in five neighboring towns. The eggs are renowned for their quality and their Bleu, Blanc, Coeur label.

The Benoit's live in rue du Chardonnay in the "world capital of Ploussard". Not a handicap we assure you. The reds account for 50% of the 6 hectare estate, including 5 climates exclusive to this grape variety. It is managed by Benjamin. He will tell you about his objectives: sustainable vineyard management with the aim of becoming organic, manual harvesting in crates, vinification in barrels except for the Ploussard (in vats), without sulphiting or fining. At the same time, maintaining tradition, respecting each vineyard, and even preserving an 80 year old Chardonnay vine!

Jean-Pierre and Jean-Yves Boisson are as discreet as their highly prized hillside. They will welcome you in all simplicity, including by Marie-Noëlle, Jean-Pierre's wife. The 7 hectares produce mainly whites with a unique expression. An alternation of blue marl, clay-limestone and scree. The grapes are not destemmed at the pressing. The juice is then transferred to tuns and barrels. Only one vintage is usually sold. Here, we give time to time. The "tradition" is a pearl in its category. Excellent value for money.

This old servant goes round and round and round for a long time to come. The only "organic" mill in the Jura (Ecocert label) and the last water mill in Franche-Comté, it never ceases to amaze young and old alike. The Magdelaine family has owned it for 7 generations. But it appears in deeds in 1362, entering into the share of the local lord Eudes de Vaudrey. Built on the Cuisance, a tributary of the Loue, flanked by its paddle wheel, its stone millstone grinds the grains tirelessly to bequeath wheat, rye, spelt and buckwheat flours. Type 45 and 55, they are suitable for classic pasta or bread dough, i.e. 500 tons per year. A great merit is due to its managers for having set up a circuit with free or guided visits to transmit this memory of the medieval heritage. In the end, a visit to the "regional products" shop will satisfy even the most demanding visitors. The doors are also open on the third Sunday in June each year. Not to be missed! Including for groups who can use a reception room for 60 people.

Chantal and Jean Berthet-Bondet left everything behind in 1984, leaving their profession as agricultural engineers. In love with the Jura wines, it was in the most famous city of yellow wine that they chose to create their estate. Having no family ties to the wine industry, they built up their estate plot by plot. 15 hectares now, in agrobiology since 2010, a third of which is Château-Chalon. Since 2018, their daughter Hélène has joined them. The white wines, including the famous yellow wine, and other wines, whether or not they are oaked, largely occupy the barrel. A warm welcome guaranteed.

You'd think you were in the South-West of France, but Marie-Anne Ballan raises and feeds her ducks in the Bresse region of Burgundy, where they are slaughtered and processed directly on site. Slaughtered weekly, the products are 100% fresh. On the menu: rillettes, terrines, foie gras, confits, cassoulets, fresh vacuum-packed products. Products can be tasted directly at the farm. There's also a store where you can take home a whole range of tasty dishes, not to mention a host of gift sets. Tours of the farm are also available.

Since its foundation in 1890, 5 generations have succeeded each other to produce high quality honey. Apidis is an independent family business that owns, among other things, the Les Ruchers de Bourgogne brand. Specialized in the production, packaging and marketing of honey from all over the world, but also of products derived from the hive. Of the 4,500 hives, 1,000 are in organic production. The honeys are harvested in a natural way, guaranteed without additives or preservatives and processed according to a charter scrupulously respected as a guarantee of quality. Traditional acacia or fir honeys, but also more rare eucalyptus or chestnut trees. Also wellness products such as royal jelly, or gourmet jellies, nougats, nibbles, jams, jellies or marmalades or condiments. A great local success!

Jean-Louis and Françoise Tissot have now entrusted the destiny of their vineyard to their children Valérie and Jean-Christophe. This 17-hectare estate in Montigny-les-Arsures and Arbois is still run with great respect for Mother Nature. In barrel, the Tissots don't rush their wines made from the 5 authorized grape varieties. In the land of the red "Trousseau", they have produced a remarkable 2013 yellow wine. It's best to let us know when you're coming.

Hugo Sublet perpetuates the family know-how. The packaging has changed since 1856, but not the manufacturing (glass bottle and mechanical stopper). The ingredients are the same: cane sugar, agave syrup, pure water from the Massif, natural flavours. Sold all over the world, this bubbly drink is drunk at the production site on Friday afternoon. The organic lemonade echoes childhood memories. It has been expanded to include rose, orange blossom, ginger, peppermint and elderberry. Others have regional flavours. 19 references in total.

Dating back to the ^11th and ^12th centuries, these magnificent cellars are a must-see! A family pride perpetuated today by Jean-Louis and Jean-Christophe Bersan, who cultivate 22 ha of vines. They produce several appellations, including Côtes-d'Auxerre, Aligoté, Saint-Bris and Chablis for the whites, Côtes-d'Auxerre, Bourgogne and Irancy for the reds, as well as Crémant and Ratafia. Not forgetting, of course, old Marc de Bourgogne.

The story began in 2010 with only two goats... and it continues with a more substantial breeding which allows you to taste the delights of goat's milk and good artisanal goat's cheeses at the doors of Dijon! Indeed, the Ahuy goat farm offers you to come and taste its cheese productions, including the excellent aperitif corks. We love them! Moreover, the breeding is done in the most total respect of the nature for the well-being of the goats, the earth and the cheese lovers! Thank you Émeline, Adrien and François!

Do you know the five products you can get from beekeeping? Honey, beeswax, royal jelly, pollen and propolis - you'll find all five in different variations in this bee paradise! Dandelion honey, acacia honey, fir tree honey, mountain honey, lime blossom honey and various flower honeys are just some of the sweet treats you can enjoy before a glass of delicious mead. And if you're interested in beekeeping, there's a range of equipment for sale, and you can learn a lot more by taking a look at the eco-museum next door.

Les Macarons de Charlou is well known in the Yonne region, especially among the most discerning gourmets, and will be offering you all the sweets straight from our childhood, made on the premises according to a traditional recipe. On the menu, some twenty flavors based on natural aromas: chocolate, violet, gingerbread or aniseed. Not forgetting the inevitable raspberry, coffee, hazelnut, coconut, caramel... all gluten-free and preservative-free! The company is also present atin Vézelay, as well as at numerousmarkets and fairs in Burgundy and elsewhere.

In 2018, Romain Zanchi decided to make a living from his passion. But not just any passion, but that of bees. Since then, his reputation has grown, because he works well and with respect for these "queens" and "workers". His honeys, or rather those of his bees, are flavored according to the location of his apiaries and the natural environment. So you'll find Jura honeys on offer, as well as homemade products such as nougat, gingerbread, sweets and more. All these delicacies are made with his different honeys.

Bénédicte Raynal cultivates, as she says, "the fruits she loves". She shares them with you fresh, but she also prepares them in various ways: fruit juices, syrups, jams and jellies, fruit jellies, biscuits and even sorbets. His garden favours small berries (raspberry, strawberry, blackcurrant, gooseberry,...). His orchard produces apples, pears, mirabelle plums, chestnuts... The processing and sale are done at the farm but it is wise to inform your visit because you will also find it on the regional markets.

Jérôme Gagneur is a beekeeper who harvests his fine honey in the Jura mountains. His apiary is located near his farm, in a natural environment of forest and mountains. Jérôme works in organic agriculture, to reflect the local diversity that offers its share of different flavors every year. Depending on the year, different types of honey (fir, forest, dandelion...), honey spreads, pollen and propolis known for its many virtues. You can find all these products in our partner stores or by appointment directly from the farm.

After 30 years in the food industry, Frédérique Brelot has bounced back. Today, she runs a laying hen farm. The farm is located in her village on the Tavelloise plain. Her 800 hens graze in the meadows and return to the coop at night. At dawn, the farmer delivers her fresh eggs (as far away as Dijon) to specialized shops. Never short of ideas, she has also installed a fresh egg dispenser near the village hall. A convenient tool for direct sales, just like bread dispensers.

Nicolas Nansot produces quality oils from organically grown seeds. All of them are elaborated by a single cold pressing in order to preserve all the essential constituents. There is very little stock, so that the time between pressing, sale and consumption is as short as possible. It is also an opportunity to taste walnuts, hazelnuts, pumpkin, poppy seed, camelina, hemp, sesame, mustard... Moreover, from January to May, everyone can come (by appointment) to have their seeds weighed and to collect the oil obtained (from 5 kg of shelled walnuts or hazelnuts). We love it!

This "grocery store", where you can buy organic products, contains more than one gourmet surprise. Firstly, because you won't find Salins-les-Bains salt anywhere else. Secondly, in the laboratory next door, flowers, leaves, berries and berries (grown biodynamically, or harvested from the Jura countryside) are transformed into herbal teas, jams, jellies, coulis... And after meeting Emilie and Arnaud, you'll leave feeling you've learned a lot, made some good purchases and met some very nice people.

Honey is one of the region's specialties. And at Rucher des Deux Lacs you can enjoy this little delicacy. As you leave the store, you'll learn all about bees, honey and the beekeeper. The farm has won numerous awards for the quality of its products. Don't miss the fir tree honey and the mountain honey. An instructive visit.

Since 2009, Sylvie Lagier has chosen to produce Saffron in Burgundy. At 20 bulbs per m ² the safranières land develops near Gevrey-Chambertin. Burgundy Red Gold, so called, is sold between 30 000 and 35 000 € per kg. This entirely manual and natural production on the basis of a fragile and ephemeral flower makes it a rare product. Saffron is actually the dried crocus pistil for its conservation and millésimé, because after 3 years its qualities and properties are lost. Its use in the gastronomy is booming because its aromas and flavours are subtle and seductive. You can also describe it as a exhauster of natural flavours! As a matter of fact, conservators have not been deceived and used, such as Laurent Peugeot at the Charlemagne or Christian Gaulin in Mâcon Chez Pierre. The use is very economical, some pistils per person or per dish is enough. Saffron from Burgundy can be found directly at Sylvie Lagier and in some specialty grocery stores from Burgundy to Beaune.

Founded in 1957, this family-run farm has been working organically since 1985. You'll find apples on some 12 hectares and pears on 4. There's no doubt that Le Clos de Rochy knows how to make us rediscover the good taste of natural produce: fruits to munch on, dried vegetables, oils and honeys are all on offer in the farm store or in the various sales outlets in the region. These flavors can also be found in bottles, with tasty apple juices and ciders that are the envy of our friends in Brittany and Normandy!

For several years now, Christophe Lanoe has been growing saffron crocus naturally, which he transforms into a spice or liquid. Like its neighbor from Chissey, the plant has acclimatized very well. From this fragile, subtle plant, he produces syrup, candy, orange meringue, jam and saffron apple jelly. These products go well with Crémant and Champagne, as well as Jura wines such as Savagnin. Be sure to let us know when you're coming, as this flower requires a lot of attention.

Here, since 1920, 3 generations of beekeepers have been working to make the best Burgundy honeys. Their shop also offers a museum section where you can discover the beekeeper's tools. On the sweet side, several varieties of honey, different gingerbreads (including fig or nut and raisin gingerbread), hand-poached fresh egg meringues. And, of course, honey pastilles, honey vinegar, mead or cacibel (sparkling non-alcoholic), but also cosmetics and food supplements. A pleasure!

On the banks of the Nohain river, the oil mill has been producing for over 150 years in a most enchanting setting. The last mill provides for the traditional production of quality walnut and hazelnut oils. The stone millstone in action, the nuts are crushed and heated to extract a golden oil that can be tasted during visits. Walnut and hazelnut oil, virgin, pure, and first pressure, to season your dishes with an original and refined note!

Between Auxerre and Avallon, at the aquaculture farm you can go for a walk or fish for trout (equipment provided), or even refresh yourself in the shade of the two hundred year old plane tree. All year round, a range of fresh or processed products (rillettes, smoked trout...) from the farm is also available. This traditional fish farm is one of the few in France to be entirely fed by spring water. A beautiful place to discover for a family activity!

This family-run business, run by Jean-Jacques and Dominique Coppin, produces bramble, lime, dandelion and forest honeys... In short, all the flavors of nature can be found in these jars. Let yourself be tempted by gingerbread. And let's not forget the other house specialty, milk-skin cake, a traditional recipe that will delight all gourmets. Finally, don't miss a visit to the Ecomusée de l'abeille (bee museum), where you can learn about the work of beekeepers and their bees! And don't forget the 4 beautiful gites.

If you're a fan of short circuits, you'll want to go directly to a well-known producer, Gaec Pardon. It's a family business run by Guy and his two sons Pierre and Sébastien, nestled in the hamlet of Chavannes. Over 150 Alpine goats are part of the herd. The family farm also boasts 70 Charolais cows and 50 dairy cows, making it possible to multiply the number of creamer mixes and offer numerous cheeses and Charolais meats for direct sale. You can also visit the facilities and see the animals.

Welcome to this buzzing hive that professional and amateur beekeepers know well. Beekeepers, but not only, it is enough to love honey to find your happiness in this shop which offers it in all its forms: sweets, sweets, herbal teas, massage oils... On the material side, the range is complete, from hives, food, clothing and protection, pots, and of course swarms to start or complete a breeding. It is possible to place an order online and have it delivered. An address to discover with the whole family, especially since you will find nice gift ideas for our future little beekeepers!

This young domaine is located in Buxy. Laurent Cognard bought his first vines in 1997, and settled here in 2006 with 5.5 hectares. Today, he manages almost 18 hectares of vineyards, from the Côtes de Beaune to the Mâconnais, including 6.4 ha in the Montagny^1er cru appellation. The estate, which produces white, red and crémant wines, limits its phytosanitary inputs to a minimum, earning Terra Vitis certification for the 2020 vintage.

Maison Marc, named after the grandfather, is the last remaining artisanal pickle producer in France! First of all, there's plenty to be amazed about. Here, gherkins are grown without pesticides or herbicides, harvested by hand from the 16 hectares planted, and packaged in Chemilly. A truly local product! And a crunchy family story. Products range from gherkins and asparagus to veloutés and mustards. A list of their many sales outlets can be found on their website.

The small farm is surrounded by meadows as far as the eye can see. The heliciculturist does his utmost to ensure that his "horned beasts" evolve without stress: they spend 45 days in a greenhouse nursery, then "graze" in the open air until they reach their optimum size. They are processed in the farm's laboratory, buttered in the form of "croc'apéro" (with wheat paste, porcini mushrooms, wild garlic...) or in verrines short-boiled in Arbois wine, to spread, with wild garlic, candied in duck fat... The store is integrated into the farm.

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.

Frédéric Coudray raises geese and ducks in total freedom, fed with cereals and force-fed with corn. Fresh products, home-made preserves, and in particular whole and candied foie gras, are produced on the farm and can be found at fairs and markets in the region. Finally, don't miss the annual and unmissable event for many years, the farm market, in August, where there are animations on the farm and a farm meal around the stalls of local producers. Sale possible on line.

Alexandre Lepoivre grows his apple trees here, on 6.5 hectares. More than thirty varieties of apple, from the crispest to the tartest, not forgetting the oldest varieties, are all found in the products that the winery offers for direct sale. Apple juice, cider vinegar, jam and brandy, plus jams made from fruit grown in the orchard. All 100% organic. To be enjoyed without moderation! A chambre d'hôte and a gite are also available. All at very affordable prices.

Since 1985, Dominique has been raising ducks in this typical little village in the south of the Territoire de Belfort, on the border of Sundgau and Switzerland. He then prepares duck-based products: semi-cooked duck foie gras, canned foie gras, blocks of semi-cooked or canned foie gras, as well as magret, saucisson, terrines, rillettes... You can find all his products at the farm, as well as at the Ferme du Bien-Manger in Argiésans (90), the épicerie des halles in Delle (90), the Coin Gourmand in Riquewihr (68) and the magasin du Paysan in Kaysersberg (68).

Pascal Laprée has been raising mulard ducks on his farm in Mairey since 1985, about 60 kilometers from Dijon, which is rather original in the region. He then sells the products he has prepared himself: smoked duck breast, confits, a lamb terrine, a lamb dish with preserved lemons... but also fresh or semi-cooked foie gras (on order)! And an original speciality: a duo 50% rillettes, 50% foie gras... And the most : the location which offers a breathtaking view on the castle of Mont Saint-Jean.

Between Meaning and Joigny, the Escarbios of Armeau were born in 2009. With family or group, you will meet the 100 000 snails of the farm, which are high and cooked on site. On the side of the products, the amateurs will indulge with the various recipes offered directly on the farm: Croquilles, Escargotines… Products also available on the markets of Villeneuve-sur-Yonne (Friday), Joigny and Toucy. A organic product par excellence.

It's an extraordinary garden! Families come here to pick seasonal fruit and vegetables, as well as flowers and herbs. A boutique of local culinary riches also offers the chance to fill your basket with local products selected for their quality: delicatessen, condiments, drinks, cheeses, as well as boxes of meat (beef, pork, veal and lamb) and poultry (chicken and guinea fowl). You'll come for the pleasure of tasting extra-fresh produce. Don't forget your boots and containers!

In Saint-Léger-Vauban, this factory produces twenty-six kinds of jams, jellies and compotes by hand. A store awaits you on the spot, but many other points of sale also distribute them in the surroundings. For sure you will appreciate the 100% authentic taste of these sweets. With flavors to try absolutely as the blackcurrant jam of Burgundy, the chestnut dessert or the strawberry compote for example. Proof of the high quality of the production of La Trinquelinette, its home-made jams are now exported all over the world!

The Rabuat company produces ducks on the farm, raised on the farm in grassy fields: various types of duck foie gras and home-made preserves are made here. These natural products are shipped throughout France. Among the specialties, we find sausage with foie gras, duck breast stuffed with foie gras, cooked dishes. The farm is worth a visit for its friendly welcome and its high quality products

Located in a shimmering former Perrusson tile factory, Péché Sucré was created by Laurence and Xavier Augagneur over 30 years ago. They produce delicious jams (45 references), spreads, gingerbread and shortbread, chutneys and onion confits, all handcrafted in a small laboratory from mostly local raw materials. A wide range of regional products is also on sale: terrines, mustards, liqueurs, honeys, wines, as well as home decor and old postcards.

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.

Romanzini SAS is a specialist manufacturer of canned snails. It has been perpetuating family know-how since 1921. The current owners, Corinne and Olivier, have succeeded in developing the company into a benchmark player in the sector. Romanzini takes pride in the quality of its products and uses high-performance production equipment. Rigorous snail selection and processing are the foundations of their know-how. The company is also committed to exporting its quality products around the world. For further information, please contact Romanzini SAS directly on 03 81 38 88 20.

For two generations, these "shepherds of the bees" have been harvesting honey from the "black bees of the country" on the Morvan mountains. Chrystelle and William have set up their honey house in the old school building and guarantee a quality production in the respect of the beekeeping art. Let your sweet tooth go by choosing among the many honeys, gingerbread, honey pavement, medieval cake, nougat cream, plain or glazed chestnuts, and other tasty treats. Visit of the honey factory by appointment.

In 2014, Yann Flandre took over the family estate, founded in 1972, which produces only Montagny^1er crus, certified organic since 2023. The estate's 13 hectares, which boast superb views over the surrounding countryside, are notably spread over the Coères and Chaniots lieu-dits. A monopole cuvée is also produced. With their characteristic minerality, Montagny wines are perfect with shellfish and white meats. Yann Flandre's wines are featured on the menus of some of Paris's finest restaurants, and are also exported worldwide.

For more than 120 years, the Leblanc family has been passing on the tools and know-how to continue to produce oils in an artisanal manner, from father to son. If the mill is located in Burgundy, Leblanc oils are also present in Paris in their shop (6, rue Jacob). Although the company's flagship product is sesame oil, many other oils are produced: olive (extra virgin and truffle-flavoured), pistachio, sunflower, pine nut, walnut and hazelnut, argan, grape seed or pumpkin oil...

The Au Quatre Accords association currently brings together some fifteen professionals in the Doubs and Jura départements, made up of grower-gatherers. L'Herberie has since opened up to other professions working with aromatic and medicinal plants, including craftsmen and herbalists. L'Herberie aims to promote trades based on ancestral know-how, and is working with the CFPPA in Montmorot on a Franco-Swiss program to promote aromatic and medicinal plants.