Gastronomy

The gastronomy of Besançon and Franche-Comté

The gastronomy of Besançon is that of Franche-Comté, rich in cheeses, charcuterie and wines of the Jura. The Besançon audio-guided tour stops here to evoke this generous cuisine, a reflection of a terroir of mountain and tradition.

The flavours of the Comtois terroir

The gastronomy of Besançon draws on the rich terroir of Franche-Comté, a region of mountains, forests and pastures. Cheese is king there, with the famous Comté, a jewel of the AOP, but also Morbier, Mont d'Or and cancoillotte, a runny cheese typical of the region. Charcuterie holds a choice place, with the famous smoked saucisse de Morteau and the saucisse de Montbéliard. For drinks, the wines of the Jura, including the rare and precious vin jaune, accompany these dishes, not forgetting absinthe, long linked to the neighbouring region. Melting dishes like the hot box of Mont d'Or and sweets complete this generous cuisine. Tasting the Comtois flavours is a fine way to discover Besançon.

What to see

Here you savour the Comtois flavours: Comté and the cheeses of the Jura, including Mont d'Or and cancoillotte, the smoked saucisse de Morteau, the wines of the Jura like vin jaune, in a generous cuisine of mountain terroir. Gastronomy reveals the art of living of Besançon. It is a gourmet stop, to be explored on foot.

Practical information

The Comtois gastronomy is discovered in the restaurants, cheese shops and markets of Besançon, reachable on foot. The establishments and markets follow their own hours, which vary. It is best to favour seasonal products and local specialities; alcohol is to be consumed in moderation.

What are the gastronomic specialities of Besançon?

The Comtois cheeses, including Comté, Mont d'Or and cancoillotte, the smoked saucisse de Morteau, and the wines of the Jura like vin jaune, which reflect the rich mountain terroir of Franche-Comté.

Where to discover the gastronomy of Besançon?

In the restaurants, cheese shops and markets of Besançon and Franche-Comté, in France.