Provençal influences, Flemish inspirations or internationally renowned vineyards… Discover the best of French gastronomy across 20 regions of France.
A gourmet tour of France through our regions Magazine
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Previous Next Vin jaune © PHILETDOM/Adobe Stock In this region where the climate can sometimes be very harsh in winter, culinary specialties are not afraid of anything, as evidenced by the Morteau sausage. Typical of the Jura, Arbois yellow wine takes on flavors of wax, nuts and almonds. In Franche-Comté, cheeses also have a great reputation: Comté, Cancoillotte, Bleu de Gex or Mont-d'Or from Haut Doubs which can be consumed hot or the little spoon. In this region where the climate can sometimes be very harsh in winter, culinary specialties are not afraid of anything, as evidenced by the Morteau sausage. Typical of the Jura, the yellow wine of Arbois takes on flavors of wax, nuts and almonds. In Franche-Comté, cheeses also have a great reputation: Comté, Cancoillotte, Bleu de Gex or Mont-d'Or du Haut Doubs which can be eaten hot with a teaspoon. 
© PHILETDOM/Adobe Stock Pause Franche-Comté Pays de la Loire Lorraine Normandie Rhône-Alpes Midi-Pyrénées PACA Alsace Nord-Pas-de-Calais Champagne-Ardenne