Sausage mushroom and cheese crumble

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A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.

Scallops with crunchy vegetables and wine sabayon

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This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

New tiramisu

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This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

Melon with port sorbet

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This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.

Rum babas

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Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).

Jura bread

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This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts. "Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack, served sliced and maybe reheated briefly in the oven.

Morel risotto with Vin Jaune and Mont d'Or

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This is a rather special risotto recipe with Morel mushrooms, cooked with Jura Vin Jaune wine, and with Mont d'Or cheese added just before serving to make it extra creamy. With the trio of morels, Vin Jaune and Mont d'Or, this is an ideal way to bring together the delicious flavours of the Franche-Comté region.

Tarte Jurassienne

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This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.

Cream sauce with Vin Jaune

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This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour.

Morteau sausage rolled brioche

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Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.

Strawberry brunoise in a dessert-wine sabayon

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This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.

Confit of quinces in Macvin

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In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.

Brioche tart with Comté cheese

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A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.

Gratin of potatoes with morels and yellow wine

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For this delicious and very tasty morel mushroom and vin jaune gratin, we're staying in the spirit of the gratin Dauphinois, so no cheese, but with a double use of vin jaune: to sauté the morels, and in the cream that will be poured over the potatoes before cooking. This is a full-flavored recipe, in which each ingredient is used to the full.

Chicken fillets with cancoillotte sauce

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A delicious classic of Comtoise cuisine, large cubes of grilled chicken with a creamy cancoillotte and Jura white wine sauce, served with sautéed potatoes.

Morbiflette

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Morbiflette is the Comtoise version of tartiflette, where the reblochon cheese is replaced by morbier cheese and the bacon by diced Morteau sausage.

Polenta "Like in Morteau"

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In this recipe, we'll combine polenta with the flavors of Franche-Comté—morel mushrooms, Morteau sausage, Jura wine, and cancoillotte—to create a truly indulgent dish.

Mushrooms on toast, French style

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This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.

Dipping bread with cheese

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In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.

Foie gras ballotine

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Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras. It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking. This recipe will be cooked "en ballotine", a simpler and much easier...

My best addresses...

Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29^th 2023338 K4.0

Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.
May 14^th 202215 K4.9

For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
December 23^th 201717 K4.9

It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
April 7^th 202012 K4.7

Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
November 27^th 202115 K5

Comté cheese

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Comté is a cow's milk cheese, made in the Jura's mountains, in eastern France. It looks a bit like Gruyère and Emmenthal (without holes), but that's just the appearence, its flavour is much stronger.You can find more information about it on Wikipédia or on the Comté official website.
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Jura Macvin

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Macvin du Jura is a liqueur made by blending vineyard grape juice (fermented or not) with Marc du Jura eau-de-vie. The resulting mixture is left to mature for at least a year in barrels before bottling. This makes a very intense, sweet liqueur with a unique and delicious flavour. .
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Morbier

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Morbier is an uncooked, pressed cow's milk cheese made in the Franche-Comté region of eastern France, and named after the town of Morbier in the Jura. It's not a blue (blue-veined) cheese as you might think, as the recognizable thin black line down the middle of the cheese is actually a very thin...
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Vin jaune

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Vin jaune is an iconic wine from the Jura region in France, made exclusively from the Savagnin grape variety. It is the result of a long aging process in barrels—6 years and 3 months—under a veil of yeast, which gives it its golden color and intense nutty aromas. It is bottled in a special...
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