Bourgogne-Franche-Comté is a region of France created by the territorial reform of French Regions in 2014 by the merger of Burgundy, and Franche-Comté. This region borders Switzerland and shares much of its architecture, cuisine, and culture with its neighbor.
Chablis wine (AOC)
Chablis wine is a white wine renowned for its distinct mineral taste and connection to the land in which it’s grown.
Epoisses Cheese (PDO)
Epoisses is a soft-ripened, washed-rind cheese with an ivory white interior that literally melts in the mouth. Its typical brick-red rind color comes from a particular maturation process using Marc of Bourgogne, a local alcohol.
Mustard of Burgundy (PGI)
Mustard has been a symbol of Burgundy’s region since antiquity. In 2009, the “Mustard of Burgundy” received the “Protected Geographical Indication” designation. Discover what makes the “Mustard of Burgundy” so special!
Comté Cheese (PDO)
The Comté, a word meaning ‘county’ in French, is made with unpasteurized cow’s milk that must be produced in Jura (Mountains in the East of France). The Comté is the first French cheese to have been given the seal of quality: AOC in 1958.
The morbier cheese is a cheese made from cow’s milk which the production’s zone extends through the highlands of the Jura region.
It is recognizable among all cheeses by its black central horizontal line circling its edge.
Arbois Wine (PDO): A Traditional Wine from Jura
The Vin d’Arbois is a traditional wine from Jura, it can be white, red or rosé but what makes it unique is that it can also be a “vin jaune” (a yellow wine) or a “vin de paille” (a straw wine), both of which employ two additional very particular methods of production.