Gastronomy

What does the gastronomy have in store?

There is nothing like a day in the fresh air, to make you have a good appetite! In the Franche-ComtZ, meals are simple, authentic and cosy, they are welcoming and mouth-watering, the products of the region are shown off to their advantage in a traditional yet innovative way.

Salt meats and cheeses are offered throughout almost each stage of the meal due to the many ways they can be combined with other food.

Amongst the starters, the Morteau and MontbZliard smoked sausages, which are sometimes flavoured with cumin, herald the colour of a noble line, which includes, ham, bacon, shoulder of pork... not forgetting ÔbresiÕ, a smoked and dried meat.

The cheese board is just as generous with its incomparable flavours. The ComtZ, Morbier and Mont d'Or lend credibility, as do the Edel de clZron, the Emmental grand cru and the Mamirolle. Finally what can be said of the Cancoillotte, except that it reserves an original pleasure, with the flavour of butter, walnut, garlic or vin jaune, a wine produced in the Jura region, similar to light Spanish sherry.

Moreover, no stay in the Franche-ComtZ can be called a stay, unless the morel mushroom in pastry, frogs legs, filets of trouts and snails are tasted, which are also starters to wonderful and succulent meals.

To finish a meal, there is nothing like escorting these incomparable dishes with the local vin jaune or vin de paille, or an Arbois wine of BZthanie vintage, and punctuate the meal with an absynthe that will put new life into you, a very green liqueur made of fir, or a gentian, with its unique fragrance.

A couple of good addresses to help you assuage your cravings: