Situated in the north-west of the Canton of Jura, Ajoie is a land of tradition and terroir. It extends from the French border to the Clos du Doubs.
Also known as the “Orchard of the Jura”, this vast fertile plain offers a variety of landscapes and a rich culinary tradition. The Ajoulote region is the cradle of Damassine AOP brandy and is also famous for its IGP Saucisse d’Ajoie and its Toétché, a tangy cream cake. The latter are honoured during the St. Martin’s Day festival in November.
Damassine AOP: a souvenir of the Orient
Damassine AOP brandy is a speciality of the Canton of Jura. It is produced from the red damson, a small wild plum with a thousand aromas brought back from Damascus and domesticated by the crusaders back in Ajoie. In August, the ripe fruit falls from the damassin tree and is collected every day in nets for four to five weeks. It takes more than 100 damassines to obtain one kilo of fruit, and nearly 900 to be able to distil a litre of Damassine AOP brandy on Saint Martin’s Day.
Other products to discover in the region
Although the Ajoie region is small in size, it more than makes up for it with the diversity of its culinary specialities. Many other products make the Ajoie region brightly stand out, such as the IGP Ajoie sausage, the Toétché, the Princes-Bishops’ pâté and its traditional craft beers!
Prepare your stay
Discover the last bastion of the Swiss Jura before the French border. On foot, by bike or even on a scooter, let your senses guide you through the orchards, ponds and forests – and enjoy centuries-old culinary traditions.