Food & Drink
Franche Comté
Nestling between the Jura mountains in the south and the Vosges in the north, high plateaux, ridges, waterfalls and lakes make way to terrace hillsides and northern plains. Like Alsace, food production is ruled by season, geography and altitude which determine temperature and humidity. A mix of hot summers and long cold winters create verdant and fertile landscapes. The only region to produce five different wine styles, its cuisine is influenced by centuries of shared history with Bourgogne in the west and Switzerland to the east.

Entrée: Soupe aux Cerises(kirsch flavoured cherry & crouton soup), Soupe de Gaudes (roasted corn flour soup), Salade au Comté (cheese topped salad in oil, vinegar & mustard dressing), Salade Croustillante au Morbier (cheese topped crispy mixed salad), Omelette aux Chanterelles(wild mushroom omelette), Ramequin Jurassien au Comté(bread base cheese custard savoury), Croûte Comtoise (mushrooms in cheese sauce on toast). Rillettes de Porc Fumé(coarse smoked pork paté).


Croûte Comtoise
Plat Principal: Poulet à la Comtoise(chicken fricassé in cheese & white wine sauce), Potée Comtoise(smoked pork & vegatable stew), Tourte Franc-Comtoise(smoked sausage, potato& cheese pie), Coq au Vin Jaune(chicken & mushrooms in yellow wine), Canard Sauvage à la Sauce Infernale(wild duck in hot red wine sauce), Côtelettes de Chevreuil Jurassiennes (venison chops marinated in red wine), Tournedos au Vin Jaune(steak & mushrooms in yellow wine). Truites à la Crème(baked trout in butter & crème fraîche sauce), Écrevisses en Salade(crayfish salad).

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Dessert: Roncin de Montbéliard(cherry pudding), Omelette Flambée au Kirsch (caramelised blackcurrant liqueur flavoured omelette), Soupe de Pêches au Macvin(peach & raspberry fruit in sweet wine), Gaufres Comtoises(lemon & crème fraîche waffle), Vacherin Glacé aux Myrtilles (blueberries & cold vanilla cream merinque), Papet Jurassien (bitter orange sweetened custard tart), Tarte aux Fruits Rouge(red berry custard tart), Beignets de Divonne(sweet flavoured fritters), Comtoisine(puff pastry cherry custard pie).

Fromage: Morbier(soft cow’s milk), Comté(firm cow’s milk), Chevret de Haute Jura(soft cow’s milk), Gruyère(firm cow’s milk), Bleu de Gex Haute Jura(semi-soft blue cow’s milk).

Comté, Gruyère and Morbier

Boisson: Eau Minerale:Velleminfroy
(still & sparkling water). Limonade de Mortau (lemonade & fruit syrups).
Vin: Côte de Jura Vin de Paille(sweet),
Côte de Jura Vin Rosé(light, fresh aromtic), Arbois Rouge(light fruity aromatic to spicy full bodied), Crémant de Jura(crisp, fruity, sparkling white and rosé).
Apéritif: Anise de Pontarlier (aniseed liqueur), Kir (blackcurrant liqueur), Macvin du Jura(grape must, wine & brandy).
Spirit et Liqueur: Absinthe(aniseed spirit), Marc de Jura(brandy), Liqueur de Sapin(fir tree liqueur), Gentian Eau de Vie(plant based spirit), Liqueur de Fruit(individual fruit liqueurs).