This specialty of the Bouchoux plateau in Haut-Jura consists of Comté cheese mixed with flour, water and salt, then pan fried in a 2 centimeter-thick layer.
Michon and Wine
To accompany this dish, why not offer a Crémant du Jura (or other sparkling wine) which will refresh your palate over the course of the meal. Not an amateur of bubbles? Then stick to a fresh still white, such as an Etoile Chardonnay or a Macôn.