Gourmet products local specialties and wines Franche-Comté

You cannot schedule a getaway in Pontarlier without stopping at Rue des Lavaux. It is there that the last renowned communal distillery with its stills and centenary tuns - probably the most prestigious heritage of the country of Absinthe - are found. Founded in 1890 by Armand Guy, it produces top quality items and offers an instructive visit inside. The secrets of manufacturing are preserved for an exact match with the flavours of the past. Whether you are alone or accompanied, give in to the anise vapours of the "Pont" of spirits made from Gentian and other spirits with fir buds! You will learn a lot about absinthe, the manufacturing of the Pont and, above all, you can taste everything in order to visit the whole region in a pleasant way. Note that if you have trouble finding the Pont or absinthe once at home, you can order some by contacting the distillery!

This relatively young cooperative, created in 1957, today brings together 55 winegrowers attached to the Jura terroir. Their vines are partly located in the Château-Chalon area... Their yellow wines, including this one, are a credit to this very well-received winery. But all the grape varieties and all the wines of the Jura are represented. We welcome you in new premises and we know how to advise you with talent. The philosophy of the site: "Great wines do not necessarily require complicated dishes". To be meditated on! Numerous awards in competitions.

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.

For a career change, here's a particularly successful one. It was passion that led Philippe Vareillaud to make a radical change of profession. He now excels in the world of chocolate, and his reputation continues to grow. In terms of innovation, this year the beans will be processed on site using the Bean to Bar method. Creations such as the delicious Vin Jaune, to name just one among many, deserve a mention. In this profession, here's a name that rightly stands out. Attention connoisseurs.

The estate comprises 5.5 ha, 4 of which are planted with Chardonnay and Savagnin, including a parcel of Château-Chalon. Philippe Butin, who has run the estate since 1980, has just handed over the pruning shears to his son Kevin and Aloïs, both of whom are equally passionate about their work. The white Savagnin is matured in 228-litre barrels, and the yellow wines impress even the most demanding tasters. Over the years, the estate has also built up a fine reputation for its award-winning reds, and the transfer of ownership will certainly not change that. The 2022 vintage: top.

Hervé Poulet set up his artisanal cheese dairy in the old local dairy dating from 1830. His son Hubert took over the reins in 2011, thus being the^4th generation. Here, the star is the morbier. Matured in the beautiful vaulted cellars of the chalet, it regularly wins awards at the Salon de l'Agriculture, even being the most awarded of the decade. You can also taste the Comté, the Biquette, the Raclette and the Tomme du Jura with its generous aromas. The walls have been joined by a shop selling local products. Another address in Lons-le-Saunier, at 39 rue du Commerce.

For the past 13 years, Doubs Direct has been highlighting local produce and know-how, promoting short circuits and the local economy. Convinced of the importance of promoting local products in short circuits, the founders created a meeting place for consumers and local producers. Now nicknamed "la boutique des vaches", Doubs Direct is brimming with gastronomic treasures, from charcuterie to cheeses and wines. With its warm, friendly atmosphere, this establishment has become a meeting place for lovers of local products from the Franche-Comté region.

Christophe Chevalier, your serving knight, takes off his secret weapon, one of the best loaves of Besançon… Cereals, wheat, greedy, rye, Tradition and other proposals, all marked by the master's seal, a square end instead of a round end! This is not a desire to stand out, but simply a ingenious idea… Imagine, on Sunday morning at the awakening, dreaming of divine bread sweets, still warm, at the crust craquante and crispy, with the tender, delicious, that you could put on the flat, spread to the end and soak without the coffee or chocolate tarnish on the duvet! Enjoy breakfast with tasty beds and lunches or dinners, where bread is no longer a accompaniment but a full place! Do you prefer pastries, pastries and chocolates? It is also found; everything is home and divinely good, croissants to butter, to get mad, to chocolates that base perfectly on language and take you the palace… What's more, the reception is smiling and attentive service at any time of the day!

Emmanuel and Nathalie Grand manage their 9.5 ha organic estate. Their exacting standards continue during the harvest, when each parcel of vines is picked at just the right ripeness, and then selected by hand, when eye contact is of the utmost importance. Vinification is then rigorously monitored to ensure exceptional results. In fact, many awards have crowned their production. Like the gold medal for Côte du Jura 2020 and silver for Château-Chalon 2014 at the Millésime 2022 competition.

There is no mistake about the gourmet cheeses. This shop deserves a detour. She received a youth coup by the new owner in July 2017, but the quality remains the same. She always proposes the best county! The art of this passionate artisan cheese maker is discovered in several homemade preparations such as the Delight of Paul, from the beautiful days, the Cancoillotte, the Fontainebleau and the Canvelle of canut. More than sixty references excite papillae. Regional specialties compete with others. The spoon throats itself as a flagship product. Yogurts, cheeses, honey, honey, sausages, morilles, morilles… complement the gift baskets made on demand. Bonus: this professional wisely advises without pushing for consumption.

A must in the Champagne region, this cheese shop has earned its letters of nobility over 5 generations. Great-grandson Marc has earned the prestigious title of Meilleur ouvrier de France Fromagers. Janin is a Mecca for creamer-refiners. No fewer than 150 cheeses from all over France and abroad are presented in this charming boutique. Most are carefully matured in the company's own cellars. A few regional products round out the vast selection. An address not to be missed, where you'll find the best advice.

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.

It's in the Aromas region, which marks the end of the Jura massif, that the fruitière des Érythrônes has settled. Founded just 100 years ago, it now has 20 farms. The store adjacent to the cheese dairy offers a wide range of products. Cheeses, of course, but also wines and delicatessen products. Tours of the cheese dairy and cellar are also available. Vanessa and her team will welcome you with a smile to show you around. And if you want to meet some Erythrones, it's in the fields!

The fruitière de Salins-les-Bains is an agricultural cooperative founded in 1928, specializing in the production of Comté, one of the region's most famous cheeses. It is located in an exceptional natural environment, surrounded by the Jura mountains and fir forests. Every day, it collects fresh milk from over 50 local producers, all of whom are committed to sustainable agriculture. The Comté cheese production process is highly rigorous, respecting traditional manufacturing methods.

This family-run business, run by Stéphane Thaurin, recently celebrated its 50th anniversary. It offers artisan hams, sausages and other delicacies made in the charcuterie-salaisons workshop. The choice of sausages is extensive: dry, smoked, based on regional wines... In addition to the unmissable hams and sausages, brési (the equivalent of viande des grisons) is also featured. The house also concocts succulent terrines. And in summer, grilled sausages (with Comté, Arbois wine, herbs...) are a must for your barbecues.

Here's an ideal address for a gourmet break. As well as the traditional sweets, you'll love the homemade chocolates, the delicious marshmallows, the tasty gingerbread and, above all, the local pastry specialities: the Téméraire (also known as the Salinois), the Belles Comtoises (little chocolate cows), the Pavés des 2 forts, the Triangle d'Or and the salt caramels... from Salins-les-Bains, since we're in a spa!

Here's a brand new establishment run by a local boy. A former butcher, Michel Guillaume has made his dream come true. The entire building has been redesigned and refurbished to make it a true gourmet stop-off point, and the place lives up to its name. A restaurant area with terrace, another for the sale of regional products, as well as local meats and cheeses. Quality is the order of the day, and prices are well thought-out.

La fromagerie de Chevigny specializes in the production of high-quality artisan cheeses. Located in the Bourgogne-Franche-Comté region, it offers a wide range of cheeses, including Comté, Morbier, Mont-d'Or and many others. The cheese dairy attaches great importance to the quality of its raw materials and the traditional production methods it uses. You can discover all these delicious cheeses by visiting the Chevigny cheese dairy. Comté is famous for being different from other cheeses from higher altitudes.

The reputation of this fruit farm is well established: it ensures the in situ maturing of its production (8,700 wheels) which comes from the 3.3 million litres of milk produced annually. The cheesemakers Pascal and Mathieu and their teams produce 2 appellations, Comté and Morbier, as well as a tomme cheese called "La Fertoise" and a raclette cheese. In the shop, you will find a fine selection of regional products. A fruit grower on the page of the 21st century, as it has just installed a waste and waste water treatment system resulting in zero discharge of polluting products.