Food and drink in the Jura

Food and drink in the Jura, in eastern France, are deeply rooted in the region’s landscape, climate, and traditions. Dishes are built around cheese, dairy, poultry, cured meats, freshwater fish, and wild mushrooms, with recipes designed to warm and nourish during long winters.

The Cheeses of the Jura

Comté – The region’s most famous product, made from raw cow’s milk and aged for 12 to 36 months. Nutty, complex, and versatile, it appears on cheese boards, in fondue, gratins, and sauces.

Morbier – Recognisable by its ash line through the centre, with a soft, creamy texture and gentle flavour.

Bleu de Gex – A mild blue cheese from the Haut-Jura, delicate rather than overpowering.

Signature Dishes

Poulet au Vin Jaune et aux Morilles
Chicken slowly cooked with the region’s famous yellow wine and prized morel mushrooms.

Saucisse de Morteau & Saucisse de Montbéliard
Smoked sausages traditionally cooked gently in water, then served with potatoes, lentils, or sauerkraut.

Fondue Comtoise
Made with Comté (sometimes mixed with other local cheeses), white wine, garlic, and kirsch — simpler and less heavy than Swiss versions.

Truite au Vin Jaune
Fresh river trout gently cooked with cream and Vin Jaune.

Croûte aux Morilles
Toasted bread topped with morels in cream sauce — a favourite in spring.

Wines of the Jura

The Jura produces some of France’s most distinctive wines, made in small quantities and often unknown outside the region.

Vin Jaune – A unique oxidative wine aged under a veil of yeast for over six years. Nutty, complex, and powerful, traditionally bottled in the 62cl clavelin.

Savagnin – The grape behind Vin Jaune, also made in non-oxidative styles.

Chardonnay – Fresh, mineral, and elegant, often with subtle alpine character.

Poulsard – A pale, delicate red wine with floral and spicy notes.

Trousseau – A darker, more structured red with peppery depth.

Vin de Paille – A rare dessert wine made from grapes dried on straw mats, intensely sweet and aromatic.