The best local producers Franche-Comté

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!

A snail farmer 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.

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.

Nowadays, more than ever, we eat locally and in season. And we favor short circuits. This is the very spirit in which Le Jardin de Laborde was conceived. What better way to find out where the salad comes from than to come and pick it yourself? Nothing could be fresher or more fun for children and adults! For the gourmets, the store is also full of local products: cheeses, poultry, yoghurts from the farm next door... Le Petit Futé highly recommends this address, just a stone's throw from Auxerre, and which refocuses us on the essential.

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.

Purokao, pronounced with a Spanish accent, is an invitation to travel to Mexico in the heart of Bligny-sur-Ouche. Joshue Lastiri and Maryline Justice import their know-how as chocolate producers and coffee roasters from the land of the Aztecs. At Purokao, you'll find different kinds of chocolate made from beans imported directly from Central America. Available as bars, hot chocolate or cooking ingredients, they are a delicious taste journey.

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.

The Parfums de Terroir boutique was born from the union of several producers associated in a GAEC. Here, the focus is on red fruit: strawberries, raspberries, blackcurrants, morello cherries and redcurrants. The little berries are assembled, prepared, cooked, stewed and even glazed. Other fruits, such as rhubarb and blackcurrants, are also added to these sweet delights. This little store in the middle of the countryside is home to some real gustatory treasures. A short circuit that keeps the subtleties and flavors of the fruit intact.

L'épicerie fermière is more than just a grocery store: it's a concept. Opened in 2009, it enabled the Olivier family to sell the organic farm produce they grew on their Fruirouge et Cie farm. Since 2017, their son Lucas has been running the boutique and developing it further. The shop now sells 100% Côte-d'Or organic farm produce only. L'épicerie fermière goes straight from the earth to your plate!

These homemade jams are real delicacies. You can find them in regional grocery stores, but the choice is even wider at La Celle-en-Morvan. Over 40 flavors are on sale, including a homemade spread and, the latest addition, banana and banana-cocoa jams. As is often the case, the house won a silver medal for its blackcurrant jam at the Concours Général Agricole at the Salon de l'Agriculture 2024. Wines, terrines and honey are also available.

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?

The heart of the Domaine des Pins lies between Burgundy and Beaujolais, on the slopes of Saint-Amour. 8 hectares of vines are cultivated using sustainable methods, producing Saint-Amour, white Beaujolais and Crémant de Bourgogne. Taken over by Joseph De Sonis, a great connoisseur of the terroir and wine-making, joined in 2017 by Bertrand Polosse, the domaine is working to promote this romantic appellation cru to the region's top restaurants and around the world. Their efforts were rewarded with a gold medal at the Concours International du Gamay in early 2024.

An establishment bringing together the produce of Vergers des Beaumonts, Eleveurs de la Charentonne and Ferme de Port Aubry (58). You'll find fruits and vegetables, butcher's cuts and charcuterie of French origin, as well as cheeses. Choice and quality are the order of the day. We appreciate the possibility of ordering seasonal baskets of fruit and vegetables, as well as the store's wide opening hours: enough to fill up on healthy products every day of the week, including Sunday mornings!

For generations, the small Rabuat et Fils family business has been perpetuating the tradition of exceptional foie gras. Free-range mulard ducks, traditional force-feeding, artisanal production and processing in laboratories complying with European standards... Every effort is made to preserve the authenticity and quality of our products. Tasty foie gras, gourmet terrines, comforting ready-made meals, melting duck breasts... Let yourself be seduced by the wide range of duck products offered by this team of three passionate people. Fresh, authentic products, made with passion and know-how, to delight even the most demanding taste buds.

Wine production is above all a family affair in the Lapierre family. Romain represents the fourth generation of winemakers in Burgundy, more precisely in the vicinity of Solutré. Since a few years, he bought some lands and produces his own wine with the appellations Pouilly-fuissé, saint-véran, mâcon-villages or crémants de Bourgogne. You can find his references for sale in the cellar of his guesthouse with its superb decor. HVE label.

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.

From farm to fork is the slogan of La P'tite Ferme en Pays Chatillonnais. The family farm, established in 1990, specializes in meat and offers in its small shop, direct sales in boxes or retail, of beef, lamb, veal or pork. The house speciality is beef transformed into merguez, Espelette pepper jelly or sausage and lamb. The animals are reared in the best conditions, with respect for the animals, in the meadow, under the mother's care for the calf and fed with cereals from the farm. The oxen are of the brown breed, a well-known breed in the Châtillonnais. In order to satisfy as many customers as possible and to meet the offer, it is not only meat that you can find in the shop. Supplied by local producers, La P'tite ferme also offers poultry and trout to order, fruit juices, cheeses, yoghurts, wines, Crémant du Chatillonnais....

Do you feel like enjoying a fruit flavour? Think of the products of Emmanuelle Baillard! Coulis, fruit juice, jams and jellies, syrups... Blackcurrant, raspberry, mango, vine peach, mirabelle prune, guava, tomatoes... Whether they are from here or elsewhere, they are from France, Emmanuelle selects them himself; he does not hesitate to travel to the other side of the world. Three fruit nectars come from organic agriculture: the blackcurrant nectar, the apricot and the mirabelle one. He made two exquisite products for the Bernard Loiseau group: the Morello cherry nectar and blackcurrant buds, the Lorraine mirabelle and grapefruit nectar. This year, the range has extended with a salted butter caramel and blackcurrant of Burgundy. As sweets or in spreads... A delight. As for the salted dishes, find vinegars with fruit pulp, confits, spices like the pepper with blackcurrant, made from blackcurrant buds harvested in February. A noble product, with vegetable and fruity flavour. Our favourite? The Reunion mango confit and the shallot of Brittany. A great combination.

Marlene, a young mother of 33 years old, has embarked on this crazy project, that of becoming a farmer. Her activity consists in growing different cereals and transforming them. Her crops are mainly durum wheat to make pasta, soft wheat for flour and cookies, and legumes such as lentils and chickpeas. All the wheat is milled on the farm on an Astrie stone mill and the durum wheat pasta is made with La Monferrina, an Italian pasta machine.

A major French mustard manufacturer, Reine de Dijon, which is identified with its fleur-de-lis, is constantly renewing itself in a market where it is necessary to seduce the taste buds of fine gourmets. To do this, the boldness of the recipes and the presence in the best delicatessens is the occasion for numerous meetings. In 1840, Reine de Dijon was one of the first French manufacturers of the famous condiment. The factory, located in Fleurey-sur-Ouche since 1996, produces more than 70 tons of mustards every day in a very complete range, from the most classic to the most elaborate with ever more surprising condiments and spices. An average of twenty different recipes are offered, some of which are seasonal, such as truffle mustard... The recipes are varied, Madagascar pepper, walnut, curry, blackcurrant cream, Provençal... The IGP Burgundy mustard is produced with mustard seeds and AOP white wine from Burgundy. Are you looking for an organic mustard? You have the classic mustard, the one in grains and the one with honey. And let's be a little chauvinistic, all Reine de Dijon mustards, except the organic one, are produced with mustard seeds grown in France. For its 180th anniversary, the brand has completely revamped its offer and launched an unusual range of 12 new mustards, guaranteed not to contain any preservatives or artificial flavourings and always made only from seeds grown in France. A foolproof inventiveness that allows to combine classic flavours and improbable tastes like mojito or tandoori. The packaging is offered in 25, 100 or 200 g jars, in glass, tube or stoneware with an elegant and easily identifiable presentation. The design of the labels on the jars intended for delicatessens is based on the brand's historical codes, which gives it a vintage image that is completely in tune with the times.

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!

In the middle of the Armançon valley, discover with your family this place full of surprises. Here, a hundred or so stags, hinds and fawns live in freedom. An educational farm, the farm can be visited from mid-May to the end of October, and "stag bellow" evenings are held every year in September, attracting crowds from all over the region. Of course, the Loup farm also offers its own products resulting from the processing of the animal: sausages, terrines and fresh meat, but also antlers and tanned deer skins in particular.

The API-Douceur honey house offers a wide range of beekeeping products, including honey, pollen, candles, soaps, confectionery and vinegar. A special feature of this honey house is that it also sells carnica queens, a breed of bees selected for their gentleness, honey production, hygienic behavior and resistance to disease.

Benoît and Clotilde Lécuyer chose the profession of beekeeper for their reconversion in their favorite Châtillonnais. The Ruchers de Darbois were born at the same time as the National Forest Park, from which they immediately acquired the Esprit Parc label. The honey house has the best equipment, the filtration is done cold, the approach is 100% organic and the range is rich of summer honeys, spring honeys, flavored variants and chutneys. The 350 hives each house 70,000 bees that gather honey from the flowers of the lime, oak and maple forests.

Château de Montigny-sur-Aube is a magnificent 16th-century château located in Montigny-sur-Aube, in the Côte-d'Or region of France. The château also offers fun activities for children, as well as a restaurant where you can sample organic produce from the "A la table des jardiniers" farm inn. You can also order products to take away or take part in pruning workshops. For people with reduced mobility, it is advisable to give advance notice to obtain access instructions. The village of Montigny-sur-Aube can be reached from the A5 freeway, exit 23.

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.

Ferme des Quintefeuilles is a livestock farm located in Étevaux, in the town of Cirey. The farm's website is currently under construction, which explains the lack of information.

Ferme de Sous la Velle is a livestock producer located in Beurey-Bauguay, Burgundy. They offer a wide range of farm products, including beef, pork and veal. We recommend that you reserve your meat parcels before the 08th or 25th of the month. You can collect your parcels from the farm, or find them at the Marcilly-Ogny and Saulieu markets.

Bourgogne Escargots markets the Helix Pomatia variety of snails, the name of the real Burgundy snail. This species is collected in the wild throughout Europe, its breeding not being controlled. Bourgogne Escargots prepares canned, frozen and fresh snails with a shelf life of 21 days. The desire to produce a quality snail has led the company to control the entire manufacturing process itself, from cooking to packaging, including grading, encasing and buttering.

With an experience of more than 20 years in the spirits industry, Lydie and Jean-Luc Maldant, winegrowers, have started to produce vinegar in an eco-responsible way. The solid and liquid residues of the wine making process are transformed in a vat house that produces 1,200 hl of vinegar by fermentation, aged in recycled oak barrels. Star chefs and fine grocery stores have adopted the 14 vinegars. To taste : L'Intrépide with organic Vin Jaune, l'Epiphaniste with Noir de Cacao and Pinot.

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.

Nestled in the heart of the magnificent Parc du Morvan, Ferme de l'Abbaye de la Pierre Qui Vire is a true gem of Burgundy. Its Brune des Alpes cows, raised organically since 1969, produce milk rich in naturally digestible beta A2A2 casein. Passionately processed on site, this milk is transformed into a variety of tasty cheeses, renowned for their quality and authentic taste. Thanks to the AB label, you can be sure of the quality and natural origin of these products. It's the ideal place to buy authentic, high-quality dairy 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.

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.

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.

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.

Make no mistake, urban agriculture is possible, and it is indeed on this playground that Mathieu Lotz has chosen to launch himself. In the heart of the Bourroches district, Le potager des Ducs, labeled organic, flourishes among the municipal greenhouses. Occupied since 2018, this 3,000 square meter plot of land doesn't look the same as before. Borage and wild flowers run freely between the rows of lettuce and heirloom tomatoes, much to the delight of the farmer. But our young market gardener does not intend to stop there and wishes to pursue even further the good sense of farming and the respect of natural balances. A godsend for Dijon, and a path to follow.