Other specialities in Haute-Saône | Haute-Saône Tourisme I Découvrez un territoire authentique

Velleminfroy water

In Velleminfroy, a place nestled in an unspoilt natural setting catches the eye. Between wooded valleys and forest, a river meanders through the vegetation, providing a haven for wildlife. In the heart of this peaceful environment, the Velleminfroy spring emerges…

At the beginning of the 19th century, Velleminfroy water quickly earned its spurs. Recognised as a “natural mineral water” in 1859 by the Imperial Academy of Medicine, it went on to establish the region’s reputation as a popular health spa throughout Europe. The ‘Tom’ spring, drilled in 1992, continues this heritage today. Its water, naturally rich in essential minerals, is exceptionally pure, with no nitrates or pesticides.

Velleminfroy’s water won several awards at the AVPA Paris International Gourmet Water Competition. In 2022, it was awarded AVPA – Paris Gourmet certification, underlining its original flavour and refined taste profile. This recognition underlines the exceptional quality of this water from Haute-Saône.

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Vintage elegance

The Velleminfroy glass bottle, with its 50s-inspired label, pays tribute to the history of the spring while celebrating its rebirth.

Mirabelle plum

In the Villersexel region, the mirabelle plum reigns supreme in the orchards. This small golden fruit, speckled with red, differs from its Lorraine cousin in its modest size and distinctive flavour. In spring, the mirabelle blossom transforms the landscape, giving it a pastoral atmosphere.

In the 19th century, following the phylloxera crisis, mirabel trees replaced vines in this region. Threatened with extinction in the 1980s, this fruit-growing heritage was saved thanks to a collective effort. Some fifty producers, spread over 13 communes, are carrying on the tradition. Harvesting is done by hand, requiring patience and dexterity: 7 to 8 hours of work are needed to obtain 100 kg of fruit.

Pies, jams, brandies: the Villersexel mirabelle plum comes in a thousand flavours. Its thin skin and intense flavour make it an ingredient of choice for gourmets.

Saint Catherine's pig

Every 25 November, the town of Vesoul lives to the rhythm of the Foire de la Sainte-Catherine, an event that has been going on for 700 years. Initially an agricultural and farming event, it has evolved into a trade fair with several hundred exhibitors and a competition for the most beautiful Catherinette hat, for young unmarried women aged 25.

Over the years, the Vesoul fair has been enriched by pig-related events such as races and competitions. At the same time, gingerbread made its appearance on the stalls and quickly proved popular. Artisans came up with the idea of creating little pigs in gingerbread, combining two symbols of the fair. This delicacy quickly became a much-loved tradition. Even today, the gingerbread pig, often covered in chocolate, remains a staple of Saint Catherine’s Day in Vesoul.

What makes it special? A tail transformed into a whistle, much to the delight of children. And each pig is personalised with the first name of the person for whom it is intended.

The traditional St Catherine's Day pig in Vesoul - made from gingerbread and covered in a thin layer of chocolate - Vesoul-Val-de Saône — ©Cochon de la Sainte-Catherine

Blueberry tart

Belfahy, a village perched at an altitude of 900 metres, is famous for its wild bilberries, also known as brimbelles to our neighbours in the Vosges. The “Brimbelles” theme trail allows you to discover the surrounding countryside while walking along paths lined with bilberries in summer: a great opportunity to pick these tasty little berries while enjoying the great outdoors.

Don’t miss the famous blueberry tart at the Auberge de la Chevauchée. Prepared to order, it requires a kilo of bilberries for six people and is served hot with homemade whipped cream – a real treat!

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At 900 metres above sea level, Belfahy is the highest village in Haute-Saône and the Vosges Massif.

Le Jusséen

Originally from Jussey, the Jusséen is a local speciality, a cake with a simple and delicious recipe.

Made from an almond sponge cake, its light texture and subtle flavour make it a popular dessert. Ideal for a snack, this cake is light and goes perfectly with a variety of accompaniments: spread, jam, or even a scoop of ice cream on a summer’s day.

Jussey's speciality: the Jusséen cake - Vesoul-Val de Saône — ©Jusséen|Jussey Tourisme

Cured and smoked meats

Haute-Saône is renowned for its generous gastronomy, showcasing quality local produce. Cured and smoked meats play a key role in this culinary heritage.

Among cured meats, Luxeuil ham is undoubtedly the flagship product. Its reputation extends beyond the borders of the département, winning over lovers of fine charcuterie with its incomparable taste. But the other products are not to be outdone!

In Fougerolles, for example, gandeuillot (or gandoyau) is a hybrid speciality that combines pork and tripe, spiced up with a touch of AOC kirsch, for a unique taste experience.

The creativity of Haute-Saône producers is reflected in a varied range of smoked and cured products, each with its own history and terroir.

Frog legs

In Haute-Saône, the arrival of spring heralds the season for frogs’ legs, a much-loved delicacy among gourmets. From mid-February to Easter, this emblematic dish makes its way onto restaurant tables, with many establishments offering recipes that combine simplicity and flavour.

The most popular recipe is still the simplest: frogs’ legs sautéed in butter, seasoned with garlic or parsley. This delicate dish requires special know-how, which local chefs have mastered to perfection.

Dish of frogs' legs in parsley sauce, one of the culinary specialities of Haute-Saône — ©Frog legs

L'Auberge des Sources

The Auberge des Sources in Château-Lambert is one of the best places to try this speciality in its traditional setting, where the dish is accompanied by potato fritters and the famous Luxeuil ham, a reminder of a time of hard times on the Plateau des 1000 Étangs. At the end of winter, peasants made the most of natural resources to feed themselves. Their menu consisted mainly of dandelion salads and frogs, found in abundance near the ponds. Today, the Auberge des Sources in Château-Lambert is reviving this culinary tradition by serving these typical dishes in March and April.

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Fried carp

The Haute-Saône region, criss-crossed by rivers and dotted with ponds, is home to a thriving carp population. This abundance is naturally reflected in the local cuisine, where fried carp occupies pride of place.

Served in fillets, fried carp captivates with its tender flesh and golden crust. Local chefs excel in the art of preparing it

For visitors to Haute-Saône, tasting fried carp is a must. This dish embodies the authenticity of local cuisine, combining simplicity and flavour. Many of the department’s restaurants carry on this culinary tradition. Each establishment adds its own personal touch to the recipe, creating a diversity of flavours that will delight fish lovers.

Other specialities From Haute-Saône