ther is no many traditionals dance and music but about food
Lets sit down to table and apreciate you are in FRANCE
A wealth of products, savoir faire and traditions lends richness and diversity to Franche-Comté cooking today, guaranteeing an excellent table adapted to current taste and also proposing lighter options. The quality of this cuisine is recognized and sought-after.
Cheese and cured meats
The large number of herds and exceptional quality of the milk of the Montbeliard cow has made the Franche-Comté's reputation in the domain of cheese –manufacture: Morbier, Comté, Mont d'Or and Bleu du Haut Jura have all gained their A.O.C. (Guaranteed quality) label. However this cheese-platter is not complete without the surprising Cancoillotte speciality, familiarly known as sticky cheese, which can be eater hot or cold. Cured meats are also part of the feast with the hams of Luxeuil-les-Bains and the Haut-Doubs, the sausages of Montbéliard and of Morteau which are smoked slowly over resin wood-chippings: gastronomic highlights whose reputation has travelled for beyond the frontiers of our Franche Comté.
Vineyards to orchards
Wine-growing is part and parcel of Franche-Comté history and its quality vineyards stretch over more than 2000 hectares. There are 6 A.O.C. designated (Guaranteed vintage) wines: among these, Château-Chalon, the Etoile or the Arbois and 5 reputed varieties of vine-plant, including Savagnin, Chardonnay and Poulsard. This palette of tastes being completed by the vin jaune and straw wine redolent with aromas of wax, almonds and nuts. In the realm of spirits, the towns of Fougerolles and Mouthier are producers of kirsch which is distilled from the local cherries while Pontarlier employs its green anise for the making of absinthe. Lastly, the big yellow gentian flower gives rise to the production of a type of brandy to which it has given its name and unique flavour, its production being limited: all good things in moderation!
To round off this regional spread and end on a sweet or highly flavoured note, we must mention the famous "Morilles" (dark morel mushroom), the cherries of Fougerolles, the chocolates of Arbois and Lons le Saunier, the biscuits of Montbozon and of course the Klaus caramels made in Morteau since 1836. According the different seasons these regional specialities are celebrated when the artisans of these products hold their traditional fairs, providing excellent occasions for the tasting and getting to know each of these delicacies.
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