Incredible regional produces

As an aperitif, a little absinth, or green fairy (to be drunk with moderation!). With its bewitching and almost magical vapours, absinth is more than a simple spirit, it is the symbol of an age.

Some Morteau and Montbéliard sausage, the highlights of the smokehouse… The sausage is made according to traditional regional rules: prime quality pork, dried an smoked in a 'tuyé' over a fire of wood and conifer wood chippings, in a mountainous zone above 600 m.

As your main course, a fondue of famous Comté. The first notes to hit your palate are fresh and fruity, soon giving way to more full-bodied flavours, ranging from brioche to a grilled taste, via dark chocolate.

The range of flavours depends a little on the ageing process, which lasts from 4 to 12 months on average. During this time, each Comté cheese receives almost daily care from the master cheese makers. Some Comtés mature for over a year, sometimes up to 18 months, and are highly sought after by gourmets.

As a dessert, if your appetite can take you there, your meal would not be complete without a little something based on Fougerolles cherries: pancakes with morello cherries and kirsch ice cream…

These cherries are bright red, round and shiny, the shape of a marble, and their flesh is lovely and firm.