GASTRONOMY
The Belfort-Porrentruy region offers in local restaurants both fried carp, a great specialty of the neighbouring Sundgau, as well as the famous cancoillotte from the nearby Doubs plateaux, the roestis of the Swiss hills, or the essential Alsatian sauerkraut, served with Morteau and Montbéliard sausages, often preferred here to knacks or Strasbourg sausages.
Totché jurassien as well as platters of Doubs on the Swiss side, Flammekueche or Kugelhopf Alsatian, Riesling – Vin jaune – Gewürztraminer – Savagnin – Dôle or Swiss Fendant ? Halfway between Alsace and Jura, there will be lively discussions to accompany its Poulet de Bresse aux morilles, its Potée valaisanne, its Cheese fondue or Baeckehoffe; and for afters a cheese portion of Tête-de-moine (Bellelay -CH), Comté, Morbier or Munster when you will have to choose between a Mirabelle brandy from Fougerolles, also the cherry capital, and a Damassine from Pays d’Ajoie.
All in moderation