Jura
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Local news
Who are the “wild boars” shaping the Mont d’Or?
Without the work of this little-known woodworker, Mont d’Or would not have the same flavor. Summer and winter alike, he cuts thin strips of soft wood from the spruce trees of the Jura Mountains, which are then used to wrap the cheeses before they are placed in their molds.
Petit Bouilleur will become great
In a peaceful corner of the Jura, nestles Le Petit Bouilleur, a distillery like no other. No gleaming industrial machines or automated processes here, but one man, Baptiste Dayet, who has chosen to revive tradition while infusing it with his boundless creativity.
Gault&Millau Switzerland unveils its Chef of the Year 2026
In Switzerland, the Gault&Millau Chef of the Year 2026 has already been announced. Let's delve into gastronomy on the other side of the Jura to discover the chef honored with the most prestigious award in the Swiss Yellow Guide.
Montbéliard sausage: how to recognize it and where to buy it
It's safe to say that Franche-Comté is the home of the smoked sausage. Mortau and Montbéliard are produced in all four départements (Haute-Saône, Territoire de Belfort, Doubs and Jura). Comtois smoked sausages are an important part of the region's DNA.
The great breakthrough of yellow wines
Like every year, La Percée du Vin Jaune celebrates the release of the new vintage of Vin Jaune. From February 3 to 5, over 25,000 people will flock to the village of Voiteur in the Jura to celebrate the 2016 vintage. To mark the occasion, Gault&Millau presents its three tasting favorites.
