French recipes

A genuine, authentic cuisine, which only uses ingredients of the finest quality, and above all the generous cuisine of a country on which the mountain air whets the appetite.

A cheese soup that has bubbled away for many minutes, a vegetable soup garnished with smoked meats, blade roast and ham, Morteau and Montbéliard sausage, Luxeuil ham and Upper Doubs smoked ham, not forgetting smoked rillette and braise, because here, smoked meats have pride of place. It is also a cuisine that has integrated all the fruits of the soil.

The clear waters of the rivers and lakes are what makes pike soufflés, trout in yellow wine, eel matelotes and crayfish fricassees possible... The forests are brimming with mushrooms and the people of Franche-Comté are more than a dab hand with chanterelles, morel mushrooms, St George's mushrooms and grey knight caps.

What is more, there is no shortage of game in Franche-Comté, and there are any number of recipes to testify to this: Hare in white wine with bacon pieces, Franc-Comtois jugged hare with cream, mutton curry and roast thrush flambéed with Marc d’Arbois are particularly representative of this traditional cuisine. The cheeses of Franche-Comté are also a recipe for success: boneless rib with Gex blue, Pontarlier escalopes with Comté topping, cheese tarts.

The wines are an integral part of any good regional meal: wine soup, fillet of trout in yellow wine, chicken in Trousseau sauce, tournedos in yellow wine...and of course the wines are also on hand to accompany the meal, too.

La Pochouse

Ingredients (serves 6): 2 kg of freshwater fish (carp, pike, perch...), 50 g of bacon pieces, 1 bouquet garni, 1 onion, 6 cloves of garlic, 1 shallot, 1 small leek, 1 bt of Chardonnay, ...

Comté and morel mushrooms roasties

Ingredients (serves 8): 8 thick slices of brown bread, 200 g of button mushrooms, 50 g of dried morel mushrooms, 25 cl of cream, 250 g of Comté, butter, salt, pepper, chives. ...

Fattened chicken in Yellow Wine and morel mushrooms

Ingredients (serves 8): 1 fattened chicken of around 2.3 kg, 1 bottle of yellow wine, 800 g of rice, 400 g of crème fraîche, 50g of flour, 80g of dried morel mushrooms. ...

Pike mousse cannelloni with crayfish mousse

Ingredients (serves 4): Cannelloni to stuff: 400 g of pike flesh, 4 whole eggs, 5 spoonfuls of thick cream, salt, pepper, a pinch of cayenne pepper, 1 piping bag of 1 cm diameter.Using ...

Mutton curry

3 pounds of boneless mutton shoulder, cut into large chunks, 3 chopped onions, 2 reinette apples, 1 clove of garlic, 2 very ripe tomatoes and some tomato paste, flour, curry stock ...

Comté fondue

Serves 6 200 to 250 g of Comté per person 75 cl of good dry white wine (preferably a Côtes du Jura)1 crushed clove of garlic 1 tablespoon of starch nutmeg as much stale ...