A regional twist on the classic fondue, made with the iconic Comté cheese from the Jura. It's rich and creamy, perfect for dipping crusty bread. 1)
A variation of the famous quiche, filled with Comté cheese, eggs, cream, and bacon. It’s a deliciously rich and savoury tart. 2)
A smoked sausage from Morteau, often served with potatoes or in a hearty sauerkraut dish. Its distinctive smoky flavour makes it a local favourite. 3)
A pâté made with the famous Morteau sausage, blended with herbs and spices. It’s often served as an appetizer or with bread. 4)
Chicken cooked in Vin Jaune, a unique local white wine from the Jura region, with cream, mushrooms, and herbs. The wine gives the dish a distinct, deep flavour. 5)
A rich variation of the classic Coq au Vin, this dish includes the prized morel mushrooms, which grow in the Jura’s forests, adding an earthy depth. 6)
A savory tart made with caramelised onions and Comté cheese, offering a sweet and savoury balance that’s typical of the region. 7)
A melted cheese dish, traditionally served with bread or potatoes. The cheese, made from local cow's milk, has a distinct, runny texture and is flavoured with garlic, wine, or herbs. 8)
Morteau sausage is simmered with lentils, creating a hearty and comforting dish. The smokiness of the sausage pairs perfectly with the earthiness of the lentils. 9)
A regional blood sausage made with pork, onions, and spices, often served with potatoes or sauerkraut. It’s a traditional dish that highlights local ingredients. 10)
A large, smoked sausage made from pork, typically served with potatoes or in stews. It’s a symbol of the region's charcuterie tradition. 11)
A chicken fricassée made with onions, cream, and the local Vin Jaune. The creamy sauce is enriched with the wine, adding a unique flavour to the tender chicken. 12)
A savory buckwheat pancake, often filled with cheese, mushrooms, or ham, and served as a hearty snack or light meal. 13)
While Bresse chicken is famous for its quality, the sausages made from it are equally delicious, often served with creamy sauces or in a wine-based dish. 14)
A traditional buckwheat crêpe, typically served with a variety of fillings such as ham, cheese, and eggs, or sweet fillings like sugar or fruit preserves. 15)