Gourmet products local specialties and wines Arbois

Working in Roanne, where they used to rub shoulders and collaborate with the chef Pierre Troisgros, Célia and Guillaume moved to the wine capital. She, getting closer to her family bases. Their rustic shop and workshop smell good as soon as you enter, like the succulences that the chef prepares on his marbles. Confectionery, pastries and chocolates have immediately won over a tasteful public. Their flagship products: giant madeleines, the "Caramel à l'O" in partnership with Salins, marshmallows, chocolates... even ice creams in season. We are amazed.

An outstanding winemaker, Jérôme Arnoux has 20 years of vineyard and cellar experience behind him, managing two niches at the same time. First, a 15-hectare estate, part of which is organic. Then there's "Les caves de la Reine Jeanne" (Queen Jeanne's cellars), where visitors are welcomed under medieval vaults and arches. It's hard to recommend a particular vintage, such is the care taken with each one. Our senses nevertheless came to rest on this "Exception", a 2018 Arbois rouge trousseau. A perfume of fresh fruit of unprecedented finesse, combined with a range of suppleness on the palate.

Founded in 1953 by the Martin family, this is a 34-hectare estate. A forerunner in organic viticulture in 1999, it is now a biodynamic estate. The wines are matured mainly in wooden barrels in three large cellars, each 70 m long. The methods used in their production produce a full range of Jura wines of remarkable finesse and elegance, offering unforgettable tasting moments. The estate's staff welcome you to visit the cellars by appointment, and the boutique is located in the heart of Arbois for wine tasting.

This cooperative was founded in 1906 and was one of the first in France. It has 130 winegrowers, 2 cellars in Arbois and 3 others in the region: Arc-et-Senans, Saint-Laurent-en-Grandvaux and Poligny (Caveau des Jacobins). Cellar visits with tastings take place in the summer. In addition, there are summer Thursdays (visits, food and wine pairing evenings), tailor-made workshops (tasting of Savagnin and vertical yellow wine) and, to conclude, the discovery of the vineyards by bicycle.

Starting in 1988, Gérard Villet was already banking on organic farming. He became the first winegrower in Arbois to choose this approach, following in the footsteps of Pierre Overnoy. This relationship with the environment and the objective of quality have always animated him with accessible prices. Which is far from always being the case! The estate occupies 5.4 hectares in 7 clos: Les Bodines, Petit Genevret, Les Corvées, Les Nouvelles... The Villet's also work in a spirit of conviviality. The wines are certified by Ecocert. All the Jurassian panoply is there as well as the famous yellow wine.

Ranked in the top 5 of our best chocolate makers, Edouard Hirsinger is the^4th generation to perpetuate this chocolate dynasty. If he is the author of many seasonal creations, he has not forgotten those of his grandfather and great-grandfather, the Galet and the Tous t'chefs. The cakes are also marvellous, such as the Arboisien, the Monaco, the Régent and the Damier (the customers' favourite). The shop is sober and chic and is spread out on a terrace in good season. With a little time, you can also visit the workshop-museum of the origins.

Nestled in an old residence, in front of the Sarret Museum in Grozon, this shop houses Philippe Gonet's passion. It shows that a great vinegar can also be appreciated in terms of aromas, length in the mouth, and harmony with refined dishes. Poulsard, trousseau, savagnin, and, of course, yellow wine are the basis of the vinegar maker's taste creations. Several ranges: light, concentrated, balsamic... Some vinegars are available in spray, to delicately spice up a fish or sauce. And what about the little luxury straw wine vinegar to cook a foie gras? In addition to vinegars, you will find wines from the region, cherries in brandy, mustard in yellow wine. Enough to fill superb baskets filled... !

Stéphane Plank, a chef of training, turned to oenology, leading him to the role of sommelier in very large houses before opening this wine bar/shop of wine merchants. He knows how to share his knowledge of the wines (from Jura and elsewhere) and do not disdain to organize, from time to time, a festive event around oenology. It is good to have a drink and, why not, accompany it with cochonailles and other dishes served on slate!

This estate, created in 1942, was the precursor of whites with character and single-varietal reds. The Rolet estate is constituted in AOC Arbois, as well as under the appellations Château-Chalon, Etoile and Côtes du Jura. The harvest is done by hand to preserve the terroir as much as possible. A wine library with old vintages will allow you to acquire some beautiful bottles. A successful transmission, in the respect of those who have worked the vineyard throughout these decades to make this estate become what it is today: a reference.

Philippe Bulabois is an unconditional fan of white wines with infinite bouquets and flavors of walnut, hazelnut, curry... He devotes more than 50% of his 9 hectares to Savagnin, the king of yellow wine, and also creates wilted vintages. Even his macvin is only made from this traminer. The cellar is located at the entrance of Villette, but depends on Arbois! A gîte is waiting for you if the communicative welcome of this professional wins you over. While surveying his farm in conversion, you will learn moreover that he raises Comtois horses which he uses to plough his lands.

This cooperative brings together 3 workshops (Arbois, Chilly-sur-Salins and Ivory) and 22 farms in 10 communes. Its redesign is combined with a tourist approach. The sales area has been given a new look, with a bank offering a wide range of Comtois cheese specialities. There is also a stall where other regional curiosities are on display. Behind the glass windows, the cheese makers are busy. The guided tour is more than enriching, completed by a film.

Philippe Tissot and his sister Nathalie bring a touch of modernity to the field of his father that they joined several years ago. Jacques Tissot, a colorful wine grower, has been able to develop his vineyard and the reputation of his wines, prepared in accordance with tradition. The domain collects rewards. Jacques Tissot's passion is communicated to his team, which makes you discover the area of 30 hectares and taste its wines.

Bruno Grandvoinnet, master pastry chef and chocolatier, has opened a tasty chocolate shop in Arbois with Mélanie Teles. The establishment has several spaces. On the first floor, a room with ^16th century woodwork follows a small reading room. On the first floor, in addition to the tea room and snacking area, customers can sit in the magnificent vaulted cellar converted into a tea room, or on the terrace completely protected from the noise of the street. The pastry and snacking laboratories are glazed and visible to customers.

After running the butcher's shop in Aumont near Poligny, Magali and Brice Gorse took over the business. The couple has since developed it. Brice does not compromise: his meat comes from a neighbouring breeder, 80% of the production is done on site. Regional products are used as a priority. Among others, the unavoidable coq aux morilles and its beef sausage. The shop has been renovated and the butcher, who is also a pork butcher, has been awarded 2 titles. Now a "Master craftsman", his black pudding won a silver medal at the national competition.

This large shop, a true institution in Arbois, is located at place de la Liberté, at the corner of rue de l'Hôtel-de-Ville. You can't miss it! Soft lighting, stylish interior, drums and barrels that decorate the façade are the modernised heritage of Henri Maire, the man who left an indelible imprint in the world of the Arbois's wines and their marketing. Visitors are welcomed with a smile and professionalism here to taste Jura, white, red, yellow wines (and more!) in one of the lounges. Sit comfortably in front of one of the videos that show the history of the vineyard, wine techniques, experiments conducted by Pasteur on his vineyard that give you ideas for food and wine pairing. Apart from completing your cellar with the best wines of the area, you can also buy all the accessories for presentation and tasting that go with! The perfect place to learn about the subtlety of the local wines.

Evelyne and Pascal Clairet are passionate. They show their profession of winegrower and chose to work their 6 hectares in certified organic culture and in biodynamy. Different grape varieties are represented, all the red and white wines of Arbois are produced, for more or less long maturation. It is possible to discover their wines in the tasting cellar, but also, in summer, at the Bistrot de la Tournelle in their garden. Wrought iron chairs and tables, overlooking the Cuisance, old stones, some tapas to nibble and their wines.

Following the example of some colleagues, this exploitation has abandoned the old Arboisian stones to invest in the artisanal zone. Among the Ratte family are the son Quentin, the father Michel-Henri and Françoise whose parents were local winegrowers. They work in "Bio" and "Biodynamics", approved "Demeter". Use for example of horn dung, silica, herbal teas and decoctions for the good health of the soil as well as the 5 vine stocks used. The 9 hectares are spread over 7 of the most popular local climates such as "Les Corvées", "Le grand Curoulet" and "La Bergère". The same rigour comes into play in the vinification and sobriety right down to the labels on the bottles. On the other hand, there are original qualifiers to designate vintages such as this "Aristocratte", a close relative of the Macvin based on "Fine" or even this "Dandy", a passerillé who is not entitled to the title of Vin de paille because it has a titre of 13.7° instead of the required 14. However, you should know that the grapes were dried for 6 months and the juice was aged for 3 years, one of which was during fermentation!

The Ligier estate covers 10 ha in 6 locations in 3 communes: Arbois, Villette and Buvilly. The slopes are exposed east/south-east. The family maintains the vines in a meticulous way. At harvest time, the bunches are sorted by hand and the wines are matured according to the parcels. A member of the "Vigneron indépendant", the estate has been certified "Terra vitis" since 2014 and defends sustainable agriculture. The production covers the whole range of Arbois wines, 60% in whites with parity between chardonnay and savagnin, 40% in reds. Some of the vines are over 70 years old.

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....