Gourmet products local specialties and wines Franche-Comté

Although resolutely turned towards the future, the distillery retains the ancestral know-how of the Haut-Doubs region, as well as the spirit that gave it its letters of nobility. While the famous Pontarlier is still present alongside the traditional spirits of the Massif Jurassien, the Absinthe range, or Fée Verte, continues to develop with new and innovative recipes, and even gin or gentian. Everything is in place to perpetuate this fine company.

Don't be fooled by its name: Fruitière du Pays Grandvallier is a cheese dairy. You'll find a wide selection of cheeses, including the famous Comté of course. There are several options for treating yourself to these cheeses: order them online for home delivery, or pick them up via the drive-through service direct from the farm. Very practical indeed. What's more, you're guaranteed to find top-quality products!

Fruitière du Val d'Amour is a dairy cooperative founded in 1952, which has rapidly become a major player in the field of milk processing into quality dairy products. It stands out for its respect for the environment and biodiversity, with local producers who adhere to strict quality and sustainability standards. Comté and Morbier are the fruitière's flagship products. Other dairy products include butter, crème fraîche and yoghurt.

This shop was created more than 20 years ago by an association of milk producers' cooperatives from the Jura and Doubs regions. It presents carefully selected products. A prime example of the local produce of the Comtois region, with all the best specialities: charcuterie, wines, soft drinks, cakes, jams... You will find everything! The Ali Baba's cave of regional products. You can also make gifts, they make superb baskets. This shop has a website that allows you to order online.

Farmers for 5 generations in the heart of the village of Cosges, Ferme de Suzie is a family-run farm that has been involved in regenerative agriculture for over five years now, working intensively on its carbon footprint and animal welfare. Brothers Emmanuel and Olivier Lamard produce milk, cereals and, more recently, delicious yoghurts, cream desserts and fromage blanc. Every flavour is natural and rigorously selected. Even the caramel is homemade. An absolute must when you visit Bletterans!

Beekeeper Julien Compagnon produces honey and pollen from his local hives, as well as gingerbread, nougats, candies and cosmetics. His "workers" have made a name for themselves, earning the "Made in Jura" label. But these exceptional products are not the only ones to win awards, as was the case at the Concours Général Agricole 2023, with a double silver medal for fir and mountain honey.

The Lombard Bar nestles in the vaulted cellar of the former Lombard cheese dairy. Here, or on the terrace, you can sample one of the hundred or so local beers available on the shelves. Aperitif boards are also available, as is a "resto'casionnel" serving meals (by reservation only). And Le Lombard Bar is also a boutique where you can buy a wide range of regional products. In short, we love this warm and friendly place, which brings the village and surrounding area to life from the very first fine days of the year.

The domain is a charming address for its welcome and its simplicity. Cécile and her son work together on 21 hectares of land, respecting the environment - certified in organic farming - in order to further improve the quality of the grapes and the wines. The diversity of the terroirs is reflected in the wide range of their wines, which are quite exceptional. Wines from Vendanges Tardives and Sélections de Grains Nobles are also offered for tasting. A domain and a philosophy to discover.

If you're a yogurt lover, La Sablière is for you! They concoct no fewer than 18 flavors, with no coloring or preservatives, and fruit coulis prepared on site. Lucie and Mickaël Poncet are particularly concerned with animal welfare and the quality of the milk from their 35 Montbéliard cows grazing on 50 mountainous hectares. They have been selling locally for a long time, but the opening of their store was crowned by the award of the Trophée de l'Agriculture. You'll also find white cheese faisselles, chocolate and vanilla dessert creams.

Vellemin Froy's water comes from a preserved nature in Franche-Comté. It is distinguished from other waters by its exceptional balance and purity as well as its neutral pH.

History. In 1828, Doctor Jacquez discovered a thin stream of water during a walk and quenched his thirst. From the outset, he noticed the effects of this exceptional water on his body: purgative, diuretic and laxative, without prejudging at that time the healing properties of this spring which never freezes and remains at a constant temperature of 14°C at its emergence. It was only 30 years later that a catchment was carried out and the water was subjected to more detailed analyses which revealed an exceptional mineralization of 3.15 g/litre. After the approval of the Imperial Academy of Medicine on 29 December 1859, drilling work began for exploitation and sale to the public. A pavilion was built to protect the spring from the elements and in which an octagonal sandstone stele was erected, topped by a statue entitled "The dolphin child". This was followed by a prosperous period for Velleminfroy where people from all over Europe came to take the waters and they became internationally renowned until they were exported to the region that was still called Indochina. But little by little, the successive changes of owners overcame its exploitation. It was in 2004 that Paul Poulaillon, company director, acquired it, with the objective of reviving and discovering the "miraculous virtues" of this forgotten source.

The pluses. With a unique and perfectly balanced mineral composition (zero nitrate and zero nitrite), Velleminfroy mineral water is suitable for all ages (from 2 years old). As part of regular cures, it helps to supplement everyone's dietary intake.

It is also possible to discover the history of the Velleminfroy spring through the Water Museum, open Saturday noon and evening and Sunday noon.

Fromagerie Poulet has four generations of expertise, mastering the entire cheese-making process, right through to maturing. Already well known to gourmet fans in Granges-sur-Baume, it opened the doors of a pretty boutique in Lons-le-Saunier in 2014. Here, she sells her delicious products: Jura tomme, raclette, morbiers and comtés. Other specialties from local and regional producers line the shelves. You'll also find the best Jura wines, homemade terrines, fir tree honey, Morteau sausage... at very attractive prices.

Clément Goubard's Nocturne is intriguing in more ways than one. The brewer makes his beverages at night, according to the lunar cycles (and the advice of his grandfather, who always drank this way). Clément had intended to make wine, but - faced with the vagaries of the weather - preferred the relative security of a brewery. The organic orientation was obvious (returnable glass, green electricity, water management...). 5 references, including a "Stout de garde" with highly roasted barley, and a surprising "Efi" which benefits from a maceration of lemony plants.

Julien Favret and Laure's beekeeping philosophy can be summed up in an environmental reason and the satisfaction of working for oneself. The beekeepers have occupied an old sawmill since 2013 and built their honey house the following year, all dressed in wood. The 200 hives have been awarded the "Miel de montagne du Jura" designation. The "mountain flowers" and "fir/forest" nectars are the result. But don't forget the "dandelion", the first harvest of the year!

Many visitors to this village of 160 souls only have eyes for "P'tit Pierre" (Pierre Chevassu). They flock from far and wide for his chocolates and pastries. The local boy returned in 1996. The talent of the Jurassian, in personalized pastries (including his galette) but especially in chocolates, has hit the spot. Monumental creations (the tower of Nozeroy, an aircraft carrier, a shovel...). Today they are available with local liquids (vin jaune, macvin, vin de paille...). The beans come from 14 different origins. A success to be meditated.

Situated on the heights of Mount Roland in Düsseldorf, this brewery claims to be the "heir" of Walter Gysin who registered the brand in 1900. Maria and Fabrice Pannaux prepare excellent beverages from their experiences in Belgium, the Czech Republic and Germany. Their beers are made according to the "German laws of purity" (water, malt, hops, yeast). 8 variants: blonde, white, amber and red, brown, india pale ale with funny names. A terrace with a small restaurant will allow you to have a pleasant break.

This wine cooperative is the youngest in the vineyard, with 17 winegrowers and some 40 hectares covering the Côtes du Jura, Etoile and Château-Chalon. The whites are the most important with 80% of the vineyard in chardonnay and savagnin. The annual production is around 2,200 hectoliters. The culture is more than reasoned, an orientation turned towards the bio since even the residues of treatment are recycled on the spot. Do not hesitate to discover the crémants du Jura. An approach of excellence for a land of character.

Yassine Amrouni created his micro-enterprise in 2014 to achieve his dream: to produce distinctive, naturally sparkling and balanced beers. An advocate of organic, his beverages are unfiltered, unpasteurized and all made from rigorously chosen ingredients. In his South Jura region, his production has successfully intensified. His recipes are made according to his favourite recipes. 4 variants are available (blonde, amber, white and brown), all certified AB by Ecocert. Finish your tasting with a panel of the most unexpected infusions.

The son of winegrowers who carried their harvest from generation to generation to the local cooperative, Jean-Michel Petit became independent in 1990. For a long time in the practice of integrated pest management with manual harvesting, he has been farming organically since 2012; chemical weeding in particular has been abolished since 2004. Each hillside of the 7 hectares of the farm is managed separately in order to respect its identity. Fascinated by the work of the vine and the wine, he sometimes organises outings to discover the terroirs, the grape varieties and the winegrowers' know-how, glass in hand, with a traditional meal at the end. This year our preference was for a 100% chardonnay crémant brut. A geyser of bubbles oriented by a vigorous cord, a nose of plums "queen claude" and a suppleness in the mouth that invites to be served again for fear of forgetting it. No, it's a joke. It will delight you in any case, even when tasted alone.

Don't look for a "standard" wine from him. For Dominique Poitou, who works with all the grape varieties of the Jura, the strength of the Revermont wines is first and foremost their unique character. Settled in Saint-Lothain since 1973, he cleared a good part of his 4 ha before planting his vineyard. He is an ambassador for the Jura region and the know-how of the region's winegrowers. The philosophy of the house is to give time to time and twenty years later, these liquid nuggets have not aged a bit. You must taste their yellow wine!

The GAEC des Chemins Verts specializes in raising Charolais and Montbéliarde calves and heifers, as well as free-range pigs. Every month, we offer packages of fresh or prepared meat for sale. A wide range of high-quality products! If you'd like to experience a farm experience of your own, you can visit the farm and watch the calves being milked or fed. If you'd like to extend your stay here, two log cabins are also available for tourist rental.

Located in the small village of Saint-Pierre, La Ferme de la Fruitière is a family farm specializing in goat breeding and the production of cheeses and other farm specialties made from the milk of the goats. You'll find a small store where you can buy its products: cheeses, of course, but also Jura honey, eggs and various charcuterie. You can visit the farm and enjoy a tasting session by making an appointment directly with the Saint-Laurent en Grandvaux tourist office. A gourmet activity to discover.

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.

The Mont d'Or gave its name to a famous and appreciated cheese sold in its famous round wooden box. This cheese factory offers to deepen its knowledge in the field of the Mont d'Or. You can even watch the cheese being poured. There is also the famous moment of the tasting. You can finish your visit at the shop, to buy these cheeses whose reputation is well established. The website allows you to find some recipes to make at home and to do some shopping to find the good Franc-Comtois cheese at home!

Miserouley or the Thousand and a Sweet sweet… Their delicious bread is sometimes fanciful with its variations to the grapes, in the county, as well as the famous wood-fired miseroulette. The pastries are very tasty and delicious! We appreciate the individual parts and the sweet and crisp cakes and cakes. And for those who prefer the salted, note that on Friday evening, the house makes pizza to the tender and fleshy dough, moeleuse and crunchy…

For François Mossu, the love of the vine counts more than the glory. He knew how to transmit his passion to his daughter Alexandra with whom he has recently associated. They provide the best of what their vines produce. Authenticity and know-how: Mossu's straw wine, which connoisseurs call "the Pope", has been awarded many gold medals at the Concours Général de Paris, and twice the Prix d'Excellence. But the yellow wine is not in rest, its château-chalon of anthology, will delight without question the amateurs. A sure value!

François-Xavier Vitrac oversees this Haut-Doubs institution. 4 generations of know-how have created famous beverages such as the fir bud liqueur or the famous Pontarlier-Anis with green anise. Here again, absinthe is now also available as a liqueur. New products include Sapont, a Pontarlier with fir buds, and a book. And the taster's panoply of eaux-de-vie, cocktails and semi-confit fruits. The Distillerie has been awarded the "Entreprise du patrimoine vivant" (Living Heritage Company) distinction.

Matisse Droz was born in the land of the green fairy, and it was only natural that she should take the plunge and set up her own distillery. Just a stone's throw from Le Saut du Doubs, the distillery bears her name. While absinthe is the flagship product, with subtle variations, there is also another product: gin. Just over a year into its existence, medals and distinctions are beginning to blossom on the distillery's walls... A must-see.

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.

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.

In the center of Poligny, a very contemporary shop does not only sell cheeses. If the store's decay and sign changed, its original vocation remained the same: wine and cheese. There are 90% of biologic and natural wines, including the best of the Jura (yellow wine, macwine, savagnum savagnum…). Other regional nectars (sauces, monbazillac, champagnes, Burgundy wines, whiskies and rheus of the world, absinthes…) are presented by a passionate wine cellar. Very elegant packages are for all budgets. On the cheese factory side, six county affinations are honored (from 6 to 24 months). The sheep and many other local cheeses are declared in quality. The sausage of Morteau and the Upper Doubs sausage are the most popular. These treasures of the soil taste on the plates at the same time as the wine tasting at the counter. A favorite place for gastronomers looking for safe values and wise advice about Jura or other products! The best way to make the right choices.

This is a very well-stocked gourmet shop. But more than a shop, here you can make your own local compositions according to your budget and moreover with a wise advice of Laure Legrand. You will be spoilt for choice with baskets and platters to order for mâchons or apéritifs. All the sweet and savoury delicacies await you, such as salted meats from the Grand Vallier Farm, spreads, mushrooms, snails, cheeses, regional wines and beers, as well as cookies, waffles and gingerbread.

Fabien and Guillaume are a pair of cheese-makers with unique expertise. They make their comtés at their Pont-du-Navoy dairy, some of which are organic. You can discover a range of comtés, morbiers and tommes du Jura, as well as a whole selection of local products. A second store is located in the village of Montrond, about 30 minutes away: Au Chalet Modèle. Every Thursday, you can book a visit with the cheese-makers, who will show you the workshop and the cheese-making process.

Julien Mareschal has a solid background in different regions. Installed in 2003, he went organic in 2012. 5 ha planted in côte de Feule have been joined since 2017 by the slopes of Sous la roche, Caillot, Marcette and Ecrins. The vines are aged from 7 to 77 years allowing a multi-generational marriage. The Pupillanais likes to experiment, like this "Vénéon", a ploussard vinified in white. A music lover at his leisure, he also organises "Vinprovisations" evenings, a combination of music and commented tasting.

What kind of serenity is emerging in this area? The beautiful remains pose an invitation to conviviality and the large park with its centuries-old trees gives the same impression. The Big family has always made hospitality a golden rule. Nicole, John's daughter, perpetuates this quality, which is equal to that of the wines produced here. For 30 years, she has added her female score (40,000 to 50,000 passes/year) over ten hectares in the name L 'Etoile. Creuset of Jurassian white wines, with a minerality without comparison, they reveal themselves in a wide range. Of all times, the effervescents cut the lion's share, but the chardonnay, savagnum, straw wine and yellow wine are not left. And what to say about the home liqueur wine named Secret of Montbourgeau. By the way, Montbourgeau made up one of the five hamlets of the commune.

Since 1947, Caves Maurin de Dole has been managing no fewer than 600 wines, 400 spirits and 300 beers from all wine-growing regions. You'll find wines from the Jura, Burgundy and elsewhere. Another of the company's strengths: a fine range of whiskies, liqueurs and champagnes. And let's not forget the beer section! Located not far from the Intermarché supermarket, the store is spacious and well organized. And the advice is always sound. In short, this is a store you really must visit! One of the region's must-visit addresses.

More than 60 years in the business and an unbroken passion. Mickaël Azouz was French pastry champion in 1988 and world champion in 1989. In addition to the house classics, which are often inspired by the end of the world by mixing great vintages of cocoa and coconut, lemon, jasmine or vanilla, there are always novelties: rose and sake truffles, summer chocolate with fennel or ginger... There are also the incredible truffles, the rocks, the elegant Vesoul and other orangettes. A must!

The visit of the cellars of Fort Saint-Antoine allows a journey to the heart of the region. For an hour and a half, you will discover all the secrets of the making of Comte. You will meet the professionals who are passionate about their work and about this cheese which is famous in the whole region. Here, the aging process has revolutionized the production of Comté cheese. Take this incredible tour and you will never taste Comté cheese in the same way again.

Founded in 1864, it is one of the great distilleries of Fougerolles. In 1955, the company started producing morello cherries for chocolate makers, then Griottines® in the 1980s: wild morello cherries macerated in a light syrup with Kirsch, a speciality that is now world-renowned and has won several medals, to be enjoyed with a glass of champagne. The boutique offers nearly 250 references: cherries, raspberries or blackcurrants in liqueur, absinthe, whiskies, all kinds of brandies, fruit creams, and even vodka and pastis.

In 1985, the Donzé couple took over the 30 goats of a colleague who was going out of business. Since then, the herd has tripled in size, as their home-made production has become so successful. The farmers also own Montbeliarde dairy cattle. And the chickens also graze around the farm. The goats' milk is transformed into crottins (fresh, semi-dry, dry, ashy), white cheeses, corks and farmhouse tomme. The prices are very reasonable. A stop for shopping is a must with this family with an exemplary welcome.

With 33 vintages of yellow wine and 31 awards, Xavier Reverchon honors the 3 generations that preceded him. His 2011 was again claveliné at the 2021 breakthrough. His 6 ha are dedicated to this exceptional product, the Savagnin. A variety that the Polinois also declines in other vintages with "Les Boutasses" or "La Réserve" for example. The soils are ploughed and the vines are free of insecticides. The unfiltered reds also have their place, including a rare red macvin since 1979. A beautiful and functional cellar that can accommodate up to 60 people.

Behind their newly created storefront, Eric and Jérôme Vichet are jamming and unjamming the bubbles. These two partners are exclusively dedicated to sparkling wines. On the one hand, they make flavoured wines with local fruit and artisanal syrups from the renowned Rième house. You will find them with grapefruit, cherry, peach, blackberry, mojito, even chestnut and lime. They also make raw sparkling wines for aperitifs, meals and desserts, including crémants. And to satisfy your cravings for bubbles, organic beer.