The food of Franche-Comté

Franche-Comté’s food traditions include rich cheeses and smoked pork specialties from the Jura mountains and Haut-Doubs. Mont d’Or and Morteau sausage give two different introductions to this repertoire. One is creamy and often shared warm; the other brings a smoky character to a plate of lentils. This guide describes the culinary area, which is part of today’s Bourgogne-Franche-Comté region.

A cheese for the center of the table

Mont d’Or can be eaten without heating, but a boîte chaude bakes it in its wooden box until the center is spoonable. White wine may be added, with potatoes, bread or charcuterie served alongside. Read the menu to distinguish the baked meal from a cheese-board portion.

Smoke and a simple accompaniment

Morteau is a smoked pork sausage associated with the Haut-Doubs. Served with lentils, carrots and onions, it makes a different kind of regional meal. The sausage name matters: a general sausage-and-lentil dish does not prove that Morteau is used.