150 out of more than 3,000 participants
Out of 3,170 participants in the draw, only 150 had the privilege of enjoying their meal at the foot of the large maturing naves usually inaccessible to the general public and of sitting in the cool (around 12 degrees) in the maturing cellar. from Vevy. All this, around spruce tables created and manufactured for this season by Olivier Vadrot, designer in Beaune.
The “Times of the County” is also the participation of 15 chefs, sometimes starred and renowned, who enhance the flavors of the county. At each meeting, a local chef and another from another French region cooked together.
A trio of chefs at the helm
For this 7th and final stage, exceptionally a trio of chefs were in charge. The invited chefs from outside Jura came from Brittany, where they are the soul and heart of the Pénates restaurant in Rennes: Grégoire Foucher and Sybille Sellam. They embody creative, militant and local cuisine. They combined their know-how with that of Gabriel Guinnebault, passionate about wine, chef of the Autour de l’Âtre restaurant in Grusse, in the heart of the South Revermont vineyard.
Meeting with a countyologist
Participants also had the opportunity to discover the Monts et Terroir maturing cellar, the first maturing cooperative in the Comté sector, with 75 years of know-how and more than 55,000 maturing places. Claire Perrot, a Comtéologist, explained to all the guests how to recognize and taste a good Comté.
Contact: Interprofessional County Management Committee, 1 rue de la Maison du Comté, 39 800 Poligny. Contact: 03 84 37 23 51