Pleasures of the table
Gourmet route n°1
Ney > Monnet-la-Ville
At the gates of Champagnole, and in the space of just a few kilometers, a route in four gourmet and unusual stages allows you to fill your basket with fresh, local and tasty products... Let's resist everything except temptation!
The Greenhouses of Ney
It is in Ney, five minutes from Champagnole, that this delicious wandering begins: delicious, because these are mushrooms that are raised in greenhouses... but not just any mushrooms! Oyster mushrooms please (high protein, they provide an excellent source of energy) and shiitake mushrooms, a tasty mushroom of Asian origin also appreciated for its medicinal properties.
For several years now, the small protégés have been grown in greenhouses, and sold locally (to professionals, but also to individuals, on farms or in nearby markets). Certified organic, the mushrooms are detailed dried or processed – soups, jars with olive oil, etc.
The Moulin de Pierre fish farm
Set in the forest of Monnet-la-Ville, the Moulin de Pierre fish farm is the perfect refreshing stop... In summer, you can throw a line there and leave with your catch, after having toured the GAEC Ducloux ponds: the operation of the farm is fascinating, from fertilization to adulthood.
The fish ? Rainbow or pink trout of course, all born and raised on site in fresh water, but also brown and brook trout. Offered whole (fresh or smoked) or ready-to-cook fillets, the fish are a real treat, and allow you to try an essential Jura recipe, by preparing them with cream and Vin Jaune...
Valérie & Philippe’s ducks
Between Ney and Monnet-la-Ville, at a place called “Maison-du-Bois”, we then take a break at the farm of Valérie and Philippe Coulombe: a paradise for duck lovers in all its forms! Whether fresh (foie gras, duck breast, steak, aiguillette, thigh, etc.), or preserved (terrines, rillettes, grattons, gizzards, confits, etc.), the products all come from ducks raised and force-fed on the farm.
Excellent advice, the producers even guide you in developing your own recipes. So… duck terrine with Vin Jaune, smoked and dried duck breast, confit gizzards or duck with prunes and olives?…
The poultry of Maison-du-Bois
Fourth and final stage of this gourmet itinerary, still in the hamlet of “Maison-du-Bois”: the poultry farm of Hubert Bouchet and his partner Joanne Campion, who practice sustainable farming – conducted in the most natural as possible. Here the chickens are raised outdoors and in the fields, and each poultry has a space of around 7 m²… The same goes for capons and chickens, at the end of the year. The animals are not confined in the dark but roam freely, and fattening is done with corn and milk – note that all the food distributed comes from Franche-Comté.
The broilers are slaughtered on site, at the age of 110 to 140 days. The icing on the chicken: you can visit the farm and (of course) buy fresh poultry and eggs directly from the producer.
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