One of the world's most singular food and wine cultures; it is impossible to separate the grapes, the cuisine and the philosophy in the Jura. In this part of France, still unknown to many visitors, people live the way they have
Our gastronomie reflects "terroir" to the extreme and is therefore incredibly diverse. The Doubs and Ognon rivers supply a range of fresh fish including salmon and trout, the forests abound with game and wild herbs grow free. Forest mushrooms add their delicate fragrance to flavor sauces. Comté farms with the traditional "tuyé" wide fireplace smokers have mastered "charcuterie". Our local variation of the legendary "Coq au Vin Jaune" is prepared with chicken [female about 16 to 20 weeks, ready to make eggs but has not laid], Vin Jaune and delicate morels to flavor the sauce. Then, of course, there are the cheeses. The famous Comté with the yellow and fruity paste, Cancoillotte, the Blue de Gex or theMont d'Or which can be consumed hot, with the small spoon... Somethings sweet include: laitiat, a drink made from wild fruits and the whey of milk; sèche, a sweet tart; malakoff, a delicious almond pastry or raviole; in the south perhaps a pogne, a brioche cake filled with pumpkin [or with ham as a savoury] or Mont Blanc, something of an experience, a meringue covered in chestnut purée and whipped cream. Our rustic food, simple and true, are the flavors of the old country of France.
for decades, even centuries and only those in the know have been enjoying the fruits of our labor. The Jura is very proud of it's unique local foods, wines and cheeses; crafted according to tradition rather than trend. Culinary specialties include: several of France's best known cheeses - most notably Comté and Morbier, our traditional Saucisse de Morteau and Montbéliard and many outstanding, distinctive honeys.
Middle Age Bridge near Le musee Courbet