Month: October 2025

Located in Jura, one of Franche Comte’s most beautiful Departments and surrounded by vineyards, Arbois is a small town of about 3,500 people but, despite it’s limited size, it’s a jewel of a place, oozing charm and character.

It’s the self styled regional capital of Jura and I’ll not argue with that claim given that the vineyards around Arbois currently account for almost 70% of Jura’s wine production and the wines themselves were well renowned way back in the times of the Roman Empire. We had come to Arbois to taste some of these famous wines.

The town is distinguished by it’s many ochre-coloured, stone buildings which make for a warm, golden appearance. The centre is resplendent with cafes and restaurants (including a 2 star and a 1 star Michelin restaurant), numerous boutique shops (we saw no chain stores here), countless wine shops (most of them on the different approaches to the town’s main square) and, especially worth visiting, the Hirsinger Chocolate Factory which deserves a paragraph all of it’s own in this blog.

In 1900, after training as a chocolatier in Paris, Auguste Hirsinger founded his own chocolate factory in Arbois. This business was passed on, first to one of his sons and then; in turn, to one of his granchildren and; more recently, to one of Auguste’s great grandsons, Edouard Hirsinger. Edouard Hirsinger has taken the family business to unparalleled success with his unusual flavour combinations and; he is one of very few chocolatiers to have  been awarded the MOF (Meilleur Ouvrier de France) in recognition of his skills. However, it is the story of his grandfather, also called Edouard, which most impressed me. Grandfather Edouard Hirsinger took over the business from Auguste in 1929. In 1940, after France was knocked out of World War II and the Germans arrived in Arbois, he courageously closed the business down for 5 long years until the town was liberated by US soldiers. That takes passive resistance to a whole new level.

I was writing in general terms about the town itself. Arbois was fortified during the 12th and 13th centuries but little remains of it’s medieval walls except for some of the towers (the most impressive of which is the Gloriette Tower) and the 12th century Chateau Pecauld (now a wine museum).

To my mind, the three most interesting features of Arbois are it’s church (L’Eglise Saint-Just), it’s main square (La Place de la Liberte) and it’s river (the Cuisance) and I’ll write a little about each of those but there is so much more. Some would argue that Louis Pasteur’s house (La Maison Pasteur) warrants inclusion in the top three and, yes, La Maison Pasteur in Arbois (now a museum dedicated to his life) is a site worth visiting (if only to see the reconstruction of his home laboratory) but, the house where Pasteur was born in in Dole and lived the early years of his life was also converted into a museum (see my blog on Dole). So, been there, done that, got the t-shirt and I’m not going to include Pasteur’s house in my top three here.

The most imposing building in Arbois is, without any doubt, the 17th century L’eglise Saint-Just which was listed as a historic monument in 1913. It’s remarkable 60 metre bell tower dominates the town. During summer months it’s possible to ascend the tower’s 209 steps for panoramic views over the town and surrounding vineyards but, visiting too late in the year, I missed out on that. No matter, Saint-Just’s interior with it’s three naves separated by a mix of square and round pillars; no less than 11 chapels and; an exquisitely carved pulpit makes it about as fine a church as anyone could want. It’s so full of character. I’ll let some of my photos do the talking…

The most charming part of the town is the lively Place de la Liberté (Liberty Square) where all of the town’s principal streets converge. It is stunning. A ‘Fountain of Lions’ built by the architect Lapret in 1806 sits in the centre of the square which is framed by elegant arcaded yellow brick buildings (most with coloured shutters) and almost completely covered by fluttering flower shaped decorations – bunting? What a place to be on market days!

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The River Cuisance meanders through Arbois and makes for some very interesting features (one of which is the narrow Pont des Capucins) but it is a few kilometres outside of the town where the river is at it’s most impressive. There’s a magical little waterfall where water cascades down over tufa terraces into a series of shallow pools which are ideal for cooling down in on a hot day. This is the Cascade des Tufs. There’s a fine 17.5 kilometre circular walk from Arbois which leads through the beautiful Planches Pres d’Arbois Valley to this waterfall but most people prefer the easier and considerably shorter 1 kilometre walk from a free car park in the village of Planches Pres d’Arbois (Coordinates 46°52’35.0″N 5°48’24.7″E). The choice is yours.

So, back to Arbois and a little about the local wines. That was, after all, the main reason for our visiting Arbois. Vanya had previously tasted Cremant de Jura but not been very impressed. Me, I’m not a great Cremant drinker but I was keen to try the famous Yellow Wine of Jura for the first time. We started in the Cave Jerome Arnoux, sampling at least 8 local wines and we were delighted with the outcome.

Vanya now maintains that Cremant de Jura can hold it’s own against any of the other 6 French Cremants. The problem has been that Jura has never properly recovered from the phylloxera outbreak which devastated the French wine industry at the end of the 19th century. Yes, the area is once again firing on all cylinders and back to producing great wines but it remains the smallest of France’s major wine producing regions and relatively few of the better wines seem to be finding their way to the UK or even on to the shelves of the larger supermarkets in France. Vanya tasted some very good Cremant after arriving in Jura and she’s taking some back home. For my part, I am hooked on Jura’s yellow wine. I bought a couple of bottles of Arbois Vin Jaune 2016 to take home but one of those is already finished.

What surprises me, given that the wineries in Jura are relatively small compared to those in other wine growing regions in France, is the great diversity of wines being produced in and around Arbois. I have been advised the terroir is best suited to the production of red wines but there seems to be no shortage of dry white wines, roses, vin jaune, vin de paille (a sweet wine typical of Jura) and, of course, the aforementioned Cremant.

In case you haven’t already picked up on it, my favourite is the yellow wine but I appreciate it is not to everyone’s taste. It is made from the Savagnin grape variety (which come in small green or yellow grape clusters) and has a very recognizable aroma. It’s taste is not unlike a dry sherry but it is not a fortified wine. It is matured in a barrel under a film of yeast known as voile and it stands for 6 years. It goes exceptionally well with Comte cheese and is used in many recipes. During our stay in Jura, I ate a Morel Soup which contained a fair wack of yellow wine and it was gorgeous. I understand too that a very popular dish in Jura is trout in yellow wine.

Another famous wine from this area (although I have yet to try it) is vin de paille. It is what is known as a straw wine and is very sweet. It seems that vin de paille is made from grapes which have been dried off the vine to concentrate their juice. After a careful hand harvest, selected bunches of grapes are then laid out on mats (they used to be straw mats) in full sun. I’ll be trying that wine next year when we return to France.

Oh yes! Vanya and I both love Jura and we’ll definitely be back next year – not that we’ve yet finished with the place this year. Tomorrow we’ll be visiting two more places in Jura being Baume Les Messieurs (a plus beau village de France) and Poligny (the self styled capital of Comte cheese).

We were on a day trip from Dole to Arbois when we decided to pause in the tiny village of La Ferte to check out the local cheese. We have long been fans of Comte Cheese and while travelling the D469 to Arbois through La Ferte we noticed La Fromagerie de la Ferte which specialises in the production of Comte to AOC standards. We decided to take a look…

… and what a find! This cheese factory, unlike others we have seen, operates a ‘Cheese Bar’. It’s brand new, light and airy, with plenty of seating inside and outside and there’s sooo much cheese to see and eat.

The staff proved attentive and well informed regarding the cheese and the menu offered plenty of choice. In addition to a selection of Comte cheese of varying ages) there was Morbier, Bleu de Gex, Raclette, Tomme and others. To accompany the cheese there was also a range of cold meats from Jura (dry cured ham, sausages and terrines) and a selection of locally produced craft beers. Oh and, of course, yellow wine. Yellow wine and Comte is a marriage made in heaven.

We settled down for a small feast with me opting for a mixed cheese and ham charcuterie washed down with one of the artisanal beers (the cheeses included Old Comte AOP, Fruity Comte AOP and Morbier) and Vanya going for a Comte Fondue which she made herself following instructions from one of the staff.

It was pure luck that took us to the Fromagerie de la Ferte but we’ll be back.

A little bit about the production of Comte Cheese in the event you’re interested…

(a) Comte is an unpasteurised cheese and part of the Gruyere family of cheeses. It is favoured by a great many of our top chefs.

(b) The milk used to make the cheese comes from Montbeliarde cows which eat only grass and hay and are recognizable by their dark red and white coats. They are milked twice a day at regular times to avoid stressing the animals.

(c) AOC recognition requires that Comte cheese be made with milk that is not transported more than 25 kilometres from where the cow was milked and within 24 hours of milking.

(d) The cow’s milk, with a fat content of not less than 45%, is transported to large copper vats. A few centilitres of natural rennet (obtained from the dried intestine of a calf) is added to help clot the milk and the resulting curd is then stirred and heated to 54 degrees centigrade for 1 hour. The curd is then drawn off and pressed into cheese wheel moulds before being stored in the fromagerie’s cellars to mature.

(e) The cheese must remain in the cellars for at least 4 months before it can be called Comte. Of course most of it will be matured for much longer. The average is 18 months but it is not unknown for Comte to be left for 36 months which makes for a considerably stronger tasting and more friable cheese.

(f) So many factors affect the taste of the cheese (e.g. the microclimate of the area the cheese is produced in, the time of the year the milk is collected, the time allowed for maturing etc) and every cheese wheel differs in terms of smell and taste – Just look at the aroma wheel below. Generally however, a young Comte will have a milkier taste and aromas, while more mature cheeses can have fruitier (citrus and hazlnut) and smoky flavours.

And on to Arbois….

Eleven completed tours and not once have we visited the Franche-Comte part of the Bourgogne-Franche-Comte Region. That had to change and so we came to Jura. Jura, together with French departments of Doubs, Haute-Saone and Belfort forms Franche-Comte; a beautiful land of mountains, lakes and rivers, picturesque villages and towns, small vineyards and a huge forest (the Foret de Chaux – the second largest forest in France). We started in Dole, a small attractive town on the banks of the River Doubs which is dominated by the impressive Collegiale Notre Dame de Dole on Place Nationale.

At least part of this imposing church can be seen from just about any point in the town but it is the view from the Avenue de Lair, on the south side of the river, which most appeals. Inside it is stunning. It houses several small chapels, the Sainte Chapelle du Miracle de Faverney being the one which attracts most attention. This renaissance style chapel serves to house a relic that was miraculously saved from a fire at Faverney Abbey. However, to my mind, two other chapels are worthy of special mention – one dedicated to France’s fallen in WWI and another to recognise the surprisingly large number of church officials in Jura who were guillotined during the French Revolution.  

Dole was once the capital of the Jura although this honour now belongs to Besancon. It’s a small attractive riverside town of less than 25,000 people. The old town, which was built around l’Eglise Notre Dame de Dole, is not very large but neither is it lacking in character. Connected by a jumble of stairways, narrow winding streets and passageways, most of the town’s older buildings are made of pale pink or white stone and date from the 17th century or even later. The most impressive of these is the Hotel de Dieu, the main part of which was completed in 1636. It served as a hospital for the poor until 1992 when it was transformed into a mediatheque (a multimedia library and storage centre for the municipal archives).

To ensure I didn’t miss out on any of the town’s more interesting features (not that my debacle at Les Riceys is still fresh in my mind) I visited the Dole Tourist Office on Place Grevy and obtained a map of what is known as the Circuit du Chat Perche (which broadly translates as the perched cat trail). It’s a 4 kilometre circuit connecting the town’s principal features and the map provides a brief description of each.

I’ll let the photos do the talking…

… although the area behind Rue Louis Pasteur does perhaps warrant special mention.

Louis Pasteur was born in Dole in 1822 and the house he was born in is now a small museum dedicated to his memory while the street he lived in (at least until he was 5 and the family moved to nearby Arbois) is now named after him. Louis was raised in the poorer quarter of Dole (his father, Jean-Joseph Pasteur, was a tanner there) and yet he grew up to become a biologist, a chemist and the father of microbiology. Most famous for developing the treatment of beer, wine and, later, milk to prevent bacterial contamination (i.e. the process now known as ‘pasteurisation’), he also discovered both the rabies and anthrax vaccines.

The south side of Rue Louis Pasteur, running alongside the Canal du Rhone au Rhin(e), was filled with tanneries; so much so it is named the Canal des Tanneurs. Properties in this part of Dole are now amongst the most sought after and the area has become known as the ‘Little Venice of the Jura’. Again, it is not a large part of the town but it is one of the prettiest…

And the final word of this blog entry must go to food. After all, this is France and the French like to talk about food as much as we British like to talk about the weather.

At the last count, there were three Michelin Restaurants in Dole but we didn’t check even one of them out. That’s not to say however that we were not well fed during our stay in the area. No, our concern while in Jura was not so much with visiting the local restaurants (although we did our bit in that regard, as can be seen from the photos below) but; with sampling Comte Cheese (and we would be heading for La Ferte for that) and; Cremant de Jura (we’d be going to Arbois for that) and Yellow Wine (perhaps to Poligny).

Oh… and the local markets. Opposite the Collegiale Church on Place Nationale is the Marche des Halles. There’s a farmers market held in this covered glass and steel market hall every tuesday, thursday and saturday morning and, during the summer months, there’s an evening market on Fridays.