L'Agence Régionale de Développement de Franche-Comté, investir en Fran

Savouring Franche-Comté

Our gastronomic heritage is a source of shared pleasure...culinary delights are cultivated here.

Chicken with vin jaune, croûte aux morilles (croutons with a morel mushroom sauce), trout “au bleu” and crayfish with Château Chalon… it’s a true cuisine that unites gourmandise and gastronomy.
With its diversity and natural resources, Franche-Comté is a generous region. The natural products that it has to offer and those produced here are natural treasures that are the heart of gourmet dishes.

Vache montbéliarde - © G. BENOIT A LA GUILLAUME

Living in a region known for breeding, the farmers of Franche-Comté continue traditions for making quality cheeses and sausages that were born in the native houses built with a tuyé, a central chimney used for smoking meat.

A region of forests and rapids that abound in game and fish, and where morel and chanterelle mushrooms make a particularly agreeable addition to a meal.

A wine- and fruit-producing region where wines from the Jura, absinth, gentian and morello cherries round out the most traditional and refined menus.

Abundance and quality

Wine
5 types of vines: Chardonnay, Savagnin, Poulsard,
Trousseau, Pinot noir
6 AOCs: Côtes du Jura, Etoile, Arbois Pupillin,
Château Chalon, Macvin, Crémant du Jura

Cheese
5 AOCs: Comté, Morbier, Bleu du Haut Jura,
Mont d’Or, Munster

Meat
1 AOC: Bresse chicken
1 IGP: Morteau sausage

Spirits
1 AOC: Kirsch de Fougerolles

1 AOC: mountain honey

Gourmandises

Spécialités fromagères - © G. BENOIT A LA GUILLAUME

Comté
First French AOC
50,000 tonnes produced each year
28 grams of protein for 100 grams of Comté

Cancoillotte
The cheese of the valleys
Fat content is only 2 to 8%

Vin jaune
Aged for six years and three months

Wild morello cherries
An orchard of 40,000 cherry trees and pure water
500 million little morello cherries picked in three weeks