Franche Comté Specialities

A rich regional gastronomy...

The Doubs, an area of mountains and cattle herds, prides itself on its rich regional gastronomy principally developed around cheese and salted meats.

While Comté, Morbier, Bleu and Mont d'Or cheeses and Morteau or Montbéliard sausages have received the AOC label (appellation d'origine contrôlée), the Franche-Comté region also produces many other specialities that are slightly less well-known but just as delicious.
		© Conseil Général du Doubs

Epicureans will appreciate the running water trout and whitefish, brési (smoked beef) and jambon de montagne (smoked ham), wild mushrooms, honey, biscuits, chocolates, fudge and other sweets.

Nature also provides fruits for distilling: absinthe, once again produced in the Haut-Doubs from where it originated, pine liqueur, gentian spirit, anise liqueur, Marsotte kirsch… all to be drunk in moderation!

The region also produces wines in the Revermont wineyards as Arbois, Château-Châlon, Étoile

Franche Comté has also a clockery tradition.