Pontarlier : une ville à la montagne – 1000 Pays en un – Documentaire Voyage – MG

A 800 m d’altitude, Pontarlier n’est rien de moins que la seconde ville la plus haute de France. Située en pleine nature, elle offre à 10 minutes du centre-ville une palette de loisirs nature et un panorama exceptionnel sur les Alpes. ⛰️ 🌲
Pour découvrir les merveilles des plus belles régions de France, c’est ici – Abonnez-vous 👉 http://bit.ly/3zjR2Vj 🙏

Ville frontalière avec la Suisse, la cité est surtout mondialement réputée pour l’absinthe, dont elle fut un haut lieu de production au début du XIXe siècle avant sa prohibition en 1915. La ville possède plusieurs parcs fleuris dont notamment le Grand Cours et la place Clemenceau mais aussi de nombreux monuments, tels la porte Saint-Pierre qui se présente sous la forme d’un arc de triomphe surmonté d’un « Haut » clocher, la chapelle de l’Espérance, l’église Saint-Bénigne, qui témoigne de l’importance de Pontarlier durant le Moyen Âge.

Réalisation: François BERTHAUT
© MORGANE PRODUCTION

In the heart of the Jura massif hides a territory of character lover of authenticity follow us in the ha dou we do as in time for a country where nature is [Music] preserved march to respond tourists to return to nature can practice their sport

Favor a leume of gastronomes cooked in its own juice aée which fascinates with its unusual history the backcombing of a bun a rather well-dressed woman on the right who pulls the hair of a gypsy on the left rather uncovered if you are looking for a destination far from the

Crowds but closer to people and nature don’t hesitate you are welcome to the land of Pontarlier let’s start our journey straight away with Lake SAP the largest natural lake in the Jura massif is Sébastien a crazy nature mountain guide with qualifications

In cannoning and caving who takes us to discover this site which is very popular with people in the region yeah it’s a place that I like because we can come and recharge our batteries all year round . in summer at Sapoint Lake it’s beignad pedalau sailing and fishing of course today

Sébastien meeting David who manages a boat rental hello Sébastien and Serge it’s Serge so that’s it then Serge the captain who will serve as a guide today let’s go for a ride in an electric boat only this type of boat

Is authorized on the lake and everyone can pilot them without a license I can stand there it’s royal you have the vest there I’m not well born me no worries with Serge in charge we fear nothing sports teacher he holds his state certificate and just like Sébastien

Serge needs to be in daily contact with nature [Music] and the list of activities practiced by our young retiree is impressive mainly in sailing catamaran driiveur windsurfing obviously surfing ah surfing both on the water and on the ice canoeing of course okay so really all activities

Revolve around this place the lake in good weather the lake is of Olympian calm but beware behind this calm hides a mysterious legend that of a submerged village, it is customary to say that fishermen who fish with a net often see their net snagged in

Clochglis for example and even at the time of Grand Cal in particular Toussin we hear the bells ringing at the bottom of Lake B apparently it is rather the bells of the Mon Bellliardes in the meadows around the lake at the very end from this little corner of paradise stands the

Charming port Titi, named after the first fisherman to have built his fishing cabin here in 1902, a surprising place only accessible by boat you didn’t say caban cabins no no at the start it was quite cabins they were even overpiloted with the bar which was

Sheltered under the balcony today the wooden cabins have mainly become second homes but the village, more than a century old, is a real place of peace it still sells it has canes for sale in the family in general but when it V

That I not buy yet this year I don’t think you put your bed in length you can live in it l if not too big good well I know not big it is not It is no longer possible to

Build since an urban planning regulation has blocked the number of cabans at 28 in order to preserve the site. It is now time to turn around and hope that Serge and Sébastien have kept enough battery to return to the [Music] port I Bau une vie cont I [Music]

Not rather than a fisherman’s cabin visited but be careful you will see that it is work it is in the village of Bonau 15 km from the lake that we meet Jean-Paul a late connoisseur of local history francontoi by birth he notes with pleasure a tendency towards a return to

Glass people are settling again in the countryside after having deserted them a little there today they have they found an ease a quality cook at the retirement Jean-Paul bought a typical Haut Doux farm to restore it and

Transform it into a museum so you can come and visit the pastoral and discover how people lived formerly the milk producing peasants in this mid-mountain region the visit begins with the basics the flag of the region then you know the flag of the franche

Compé then the roaring golden lion sexed tongued is scratched in red on a background of azure dotted with gold coins a lion without sex would be considered a cowardly lion so this roaring lion you see it at home every day eh 100 times 1000 times a day you become where of course

If Peugeot here is Peugeot francontyou they chose the roaring lion as an emblem on automobiles the activity of farmers in the region developed well at the end of the 18th century to feed increasingly large herds it was necessary to be able to store an enormous quantity of

Hay so here you are at heart of the house first notice the volume of course difficult to imagine but this farm represents the volume equivalent to 40 apartments of 80 m because Jean-Paul whose talent as a counter is undeniable makes the visit exceptional the expression veill au grain

It is well here the inexhaustible guide offers an original approach to Francophone history with some sometimes gray anecdotes if the Francophones became French I can guarantee you that it was not easy it was Louis XIV who conquered the Franche counted he wanted our

Wood and our salt so to protest the only thing the French could do he was buried face down to be sure that for eternity he would never look at the sun again the emblem of Louis XIV and then if I tell it to you in a little

Cruder terms B it’s to show him my ass come on come that way no doubt that a visit to Jean-Paul’s house will teach you a lot about French traditions and in a good mood of course Haudou has remained a very agricultural region and if you get up early it is impossible

Not to notice the numerous tanker trucks carrying a precious cargo Montbelliardes milk the famous local breed of cow this milk is delivered to the fruit farms where the ‘we make the compé the gastronomic emblem of the region it is at the fruitiere called des lacs

That we are going to witness the making of the famous cheese it goes up in the first yeah it goes up in the first deè it’s to put Gérard chef cook and local child raised in the count will guide us in this visit cap in a fruit farm we don’t joke with hygiene

Ah yeah yeah hygiene is it’s essential to count the raw milk is first heated at 32°gr, continuously moving in copper vats, the cheesemaker then adds natural lactic ferments so this morning we collected a little more than 17,000 L of milk we

Are going to do 51 counted today we have already done 30 this morning so we ENIT 21 here it is and it’s every day every day like that we don’t make very large cheeses we make cheeses of

38 l 385 l 38 kg I don’t like to say you need 500 L for make a comp because it’s not an absolute thing I say you need 10 L of milk to make one kilo of pé after cooking

Comes the sub-drawing phase to extract the whey from the cheese at this stage the cheeses take finally the well-known shape of the Conté mules so see we have just released cheeses

From the whole draw there so they are not in a hurry and here we are so we are going to identify them so we put a green plate on them with the day the cube number with the month so after we cheese with a

Plate and I put it like this there it is a cheese 10 minutes ago it is still in grain look how it is we have flexibility yeah it is already quite compact yeah like that it is

Creamy so there they are always at a temperature of 55°g there we close them the counts are put under press for 18 hours then unmold to be then immersed in a Saur bath for 6 hours they then head to the cellars where they will receive first

Aid [Music] for refining the next day when they are like that we are going to salt them with coarse salt like that so yesterday we salted them as in the old days see the grains of s we left them to melt and then

We are going to rub them and to salt them on the other side, simply turn them over we do as in the past we turn them by hand we rub them by hand so I to

Turn a cheese that is not good you have to have a helping hand eh we put it down we take a third of it that’s it and we mustn’t forget that’s 38 kg VO yes it seems easy but Bernard has years

Of practice we will find our compé wheels a little later for a new stage of their manufacture in a cellar specialized in refining in the ha dou do not hesitate to raise the head to admire the typically Francophone bells covered with varnished Tuil

The bell tower of the Saint-Bénig church of Pontarlier is no exception to the rule Joël, former curator of the Pontarlier museum, is keen to help us discover the singularities of the church, he is accompanied from Sophie, a Pontissalian friend, that is to say a resident of Pontarlier, you

Absolutely must visit the place on a sunny day, once in the building you are immediately impressed by the play of light created by the non-figurative and very colorful or it’s the slightly magical side of the light through the stained glass windows because it’s always

Fun for me I see when there are kids passing by and having fun seeing the reflection of the stained glass windows on their own clothes I always find it funny, I’ve never seen it so

Intense and it only takes a short time, it’s like the sun there, it’s the same thing, you have to seize the moment when it’s there, it’s in 1974 that the artist Alfred Manessier creates his stained glass windows Manessier created a large number of tapestries, paintings and stained glass windows for

Places of worship and always in a non-figurative style before we were in figuration because figuration was catechesis it was the continuation of what was done in the previous century where we explained to the faithful to the basic Christians we explained to him the Old

And the New Testament through the glass there we offer him the possibility truly to meditate all alone in his with his own faith and in his strong interior to return to himself with something which is non-figurative I believe moreover that Man says that

The non-figurative is the only way to reach sacred emotion Manessier always forbidden to be a religious painter the artist was nevertheless passionate about this luminous support to the point of having created in 1964 the Association for the defense of vitreous people of France the church of

Pontarlier closes another work just as singular a virgin black how do we have Black Virgins a black virgin here seems that the Pontissanians were going on a pilgrimage to isidon in eastern Switzerland and there they were going to venerate this black virgin and

This one is therefore a copy of the virgin black which is located in isidon h for the record when they went to look for it in idel the wish that had been made was to bring it on the back of a man

But it’s 250 km for the pentarlier so they put it on a horse and she fell three times in a row so at the end of the very time we are finally unpacking the black virgin does not want to come

Other than Adom this copy finally arrived in Pontarlier in 1993 the black virgin is always the object of a very important devotion because the French people attribute miraculous powers to it, let’s now take a little height towards the Jura massif and the

Metabier ski resort in summer the resort offers many outdoor activities paragliding Summer Luche hiking Sébastien equestrian center our off-road guide came to discover one of the flagship activities of the place, downhill mountain biking. It is with Florent, employed at the station, that Sébastien leaves to discover the playground of Mountain bikers and com skiers, we have the choice between trails of different levels the first one there it starts at what there so it’s blue we have two blue tracks two red tracks two

Black tracks and that we see that it’s a black track that’s black al and well there we see clearly the roots the stones VO the tight turns there you really need downhill equipment so

There on these tracks there you can see clearly yeah it goes there there are people passing by we can see clearly that it You really need specific equipment which full face helmet and back protector are obligatory to practice this risky sport strong sensation guaranteed especially in the bike park

Specially designed for the most daring metabier hosted the 4th World Mountain Bike and Trial Championship in 1993 an event which has definitively marked the history of the station and which made known throughout the world [Music] once at the summit a magnificent point of

View on the golden world culminating at 1461 m offers hiker there are several explanations for the origin of the world of gold Sébastien likes one in particular which tells the story of a shepherd

Who discovered a nugget of gold and then he fell in love with the daughter of the wax de jou from the chateau de jou and then ben amori 3 who was the dad so of this princess he said to his

Daughter well get married with pretend and then once he has revealed to you the secret where he put his gold and well we s ‘will take care of him the shepherd understood well who he was dealing with so he

Always kept his secret so there seems to be a bit of gold lying around somewhere in this mountain yeah ENF if we can avoid the researchers gold that would be good but it can bring tourists yes I take here in winter it is rather the white gold that the tourists come

To look for so to guarantee good snow cover the station is equipped with snow cannons which have need water to function difficult to find in a limestone massif to remedy the problem the station has created an artificial lake the logical life of this lake is it is filled

In the month of October we are ready in November at the beaches of cold to produce artificial snow to prepare the slopes before opening and then arrived at the end of March logically it is empty or almost empty the artificial snow factory is visible to everyone from a specially

Designed gallery everything goes through there so there you go here we really have the nerve heart of the production of artificial snow more than a simple gallery this space has been specially designed so that hikers can rest there while learning about the life and history of the massif

Of world or thanks to the designation of sensitive natural space the development of the entire site has been the subject of particular attention the idea here is to say well we don’t have a subalpine meadow in this place but we have something to do because we are rebuilding everything so we if

We can take back a little bit of typical Flores with protected species which are a little higher and try to develop their habitat here to really increase the the possibility for these flowers to develop we will try to do it is good because I find that there is an

Approach initially to respond to tourism and then afterwards on the other hand there is still we try to return to nature what for Sébastien who lives with and for nature this balance between tourism and environmental protection is [Music] essential let’s meet Joë our

Specialist in the history of Haou to talk about the compé and yes this cheese is definitely part of the local heritage and its origin dates back more than 10 centuries the count one thing that we must not forget or that we must know is that it was the farmers the

Fr bourgeois peasants who taught the peasants of hudou to make the compé in a way they managed to heat milk to make a dough which became a hard dough afterwards and and besides the peasants of Fribourg were a little hot because the Inquisition was starting to find

That it was a bit bordering on witchcraft than making a hard paste with a liquid Joë takes us to see not a wizard but a specialist in this unique cheese finally casserole oh you push yourself you don’t want to push this my bellliarde also could tell us about the compé

Management so a very surprising place since it is a former military fort entirely buried, Fort Saint-Antoine which was converted at the beginning of the 70s into a refining cellar to count by a visionary entrepreneur Marcel petite it is Claude master refiner who us

Introduces you to this unique place in France straight away we are going to enter a spectacular cellar it is an impressive cellar even if in this volume of this room there is 10,000 M of account it is

Just 10% of the total stock that I I’m going to show you because today we manage to accommodate in this fort the trifle of 100,000 Meul de coné we understand better why Fort Saint-Antoine is nicknamed the cathedral of coné and as here we like the little names Claude is call

The county guru just that remember after the cheese is made in the fruit farm the wheels arrive here and are stored in a first cellar called the kindergarten they arrive they come out of the cheese factory they are very young they are very smooth they are they have very smooth skin

But they are they are very fragile the young cheeses are first marked with a hot iron to be identified but do not worry none of the cheeses were mistreated during this filming if the cellar has the yield of a large company the count remains an artisanal product manufactured

According to the strict rules of the Appellation d’Origine controlled but above all it remains a product of natural origin the weather outside still has a lot of influence on the quality of the products we do not guarantee an identical regular standard product from January 1st to

December 31st for the next 10 destinies here it is every day of the year that we pamper the cheeses using a robot which returns bump and s the wheels at a rate of two cheeses per minute by establishing this slow refining at a perfectly stable low temperature Marc

Petite, the founder of the place, revolutionized the profession which continues to evolve today. I find it very interesting to take an old product that we are going to work with contemporary technology I would even say the most sophisticated that currently exists direction now the highlight of the

Visit Claude accompanies Joë to see the contestar of the house those who have between 12 and 14 months of maturation and to take care of them an ultra efficient machine there is an incredible extraordinary machine the most efficient to

Have a critical analysis on food it is the human being because he is equipped with 5 senses and the combination of these 5 senses allows a precision that we cannot reproduce with any machine Clement gave us a demonstration where he listened to what was happening

Inside on this grinding wheel he detected at a certain moment a small fragility he knows that in this place there there is 2 cm under the droppings a small crack which is forming it

Is a sign that the wheel gives us that it is its ideal and that we will have to welcome it very quickly if you want to listen to the music of the bell ringers meeting at Fort Saint-Antoine 20 km from Pontarlier at 1100 m altitude a plant has also shaped

The history of the region absinte alcohol made from absinthe was born in Switzerland at the end of the 18th century the first French distillery opened in 1805 in Pontarlier a century later the town had 23 distilleries poor quality and very inexpensive alcohols

Appeared then their effects were devastating on consumers absinthe would finally be banned in 1915 very few distilleries survived this ban in 2001 FA manufacturing of absinte was again authorized three distilleries are active today in Pontarlier Gérard our chef knows one of them very well, the Guy c distillery It’s

The great great grandson of the founder who welcomes us, Pierre, the youngest apprentice distiller in the region. Today we’re lucky the wormwood plant has just been picked up, so it’s just a few hours history that it dries a little

Since we have had some rains recently so that’s it it’s the great wormwood it’s the plant of great wormwood arteisa absintium so used since antiquity for medicinal virtues that’s it and so just before 1800 in Switzerland it became an aperitif with a

Distillation of the wormwood plant from the anise seed and then water to drink that yeah that’s it so you can come and crush it like that between your fingers yes yes then after well ah bah after yeah after

That bar more it is anchored in the skin it is very fragrant several months of drying are necessary before the distillation which is always done in the stills purchased in 1909 by Armand the great great grandfather of Pierre in the Guy family the recipes are

Transmitted orally from father to son so the still room as you feel it’s a little hot yeah you can it’s not unused so the Lambie in fact everything is all the parts are dismantled in

This part there bath Mar so it’s there where we have the water in which we are going to immerse the cucurbit which is just this part there really a cube where we are going to put the water the alcohol the wormwood plant

That you have just seen there is also the other one second main ingredient of Iv’s absinte so that’s the aniver seed which comes from Spain you heat it to be able to say it will pass into steam so in the marquee the neck of CNE and then the refrigerant to return

To the liquid state so there we have a finished product which comes out at around 70° ah yes indeed that in addition to that we have absinte here we have everything we have it absinte is not drunk pure gentlemen but with sugar water that’s why Armand set up his

Business here in 1890 near an underground water source and for another more unusual reason the second reason so we see it on this painting where here it is my great -grandfather and there it is my grandfather when He is 2 years old so it dates and and so as we see

Behind the hill above this hill there were doggies barracks it was the camp of the French soldiers who came to learn heavy artillery in Pontarlier so Armand said to himself that potentially he would go down the hill to come and have a drink at

His house which did not miss the absinte will experience a real success but a powerful competitor did not view this growth favorably until 1915, the year of the ban and then following a lobby from winegrowers there were many reasons absinte was accused of making crazy

The lobby the lobby the creedal of the lobby at the time was to say everyone for wine against absinte absinte Ren crazy and criminal it makes man a beast and threatens the future of our time that’s that’s what which was said to be the Guy distillery survived the ban by

Producing other alcohols such as fir syrup and Pontarlier in Nice today we know that absinte does not make you crazy provided you consume in moderation and especially with conviviality around the traditional fountain of fresh water and take the time to observe the

Drop by drop on the sugar to dream in front of the volutes of the different shades passing from blue to pastel green, come on, you have worked well, a little abstention to you at country of Pontarlier we like to share good things and we also have a sense of

Humor proof of this is the existence of an astonishing autonomous republic with 5 citizens in the heart of the Val de Sauget never the last to laugh Jean-Paul came to meet Georgette sorry Madam President of the Republic of Sooget hello Mr Madam President hello the

Republic was born in 1947 when the prefect of Dou went to dine in a restaurant in Souget run by a certain George Pourchet the father of Madam President my father who was laughing a lot when the prefect arrived my father asked him Mr. Prefect did you go

To enter the subject and the prefect replied to him well listen explain to me what it was and when my father had explained it to him he told him well listen it looks strangely like a republic I appoint you president of this republic and it all started from this joke

George will succeed first his wife then his daughter in 2006 it is no longer a republic but the kingdom of pourchets in fact it’s a beautiful story deain yes it’s a story which took a lot of magnitude yes because we have been enormously publicized yes I see a whole series of

Magazines there so that’s from mom’s time all that we still see quite surprising things there we discover quite surprising things yes yes yes exactly but there is still there is still a nice in-depth article so Madame Pourcher we are going to find it here is Gabriel 90 years old president of

The Republic of Sauger faze the original tip quickly transformed into a huge hoax service of press ministeau dou he does not deny for IR the farce the republic h well s obviously known by [Music] heart fr let’s leave the presidential palace to go

See what is happening at the borders of the territory it seems that a group of tourists is trying to enter we can count on Georgette to give them a presidential welcome and the customs officer for an original check he doesn’t have who it is yes my brother yes my brother [Music]

We’re going to do it differently we’re going to get you the vehicle papers ah yes that’s it B I don’t know which side it takes you will have understood in the subject we don’t take ourselves seriously but we do it seriously Montbenoît the capital of the subject is located

10 km from there it’s in this small village where we find the only preserved medieval religious ensemble in the entire department this abbey whose first stones date from the 12th century shelters unsuspected riches Joël our inexhaustible historian is impatient to

Have the history of the place explained to him by Jérôme a young guide from the tourist office of [Music] montbenoî what especially makes the reputation of the heart of my Benoît are the stalls made of chinne wood which date from 1525 to admire these Stales you should not hesitate to enter

The Gothic heart from the 16th century I will especially point out the harmony of the decorations and very specific motifs like the misericords which are these resting places where the monks could lean during the services which have rather burlesque sculptures

But above all we have a few anecdotes from the 16th century. level of the best known sculptures today the best preserved which are on this side in particular with the backcombing of the bun the image of a woman on the right rather well dressed who pulls the hair of a gypsy

On the left rather uncovered this would symbolize the victory of virtue over vice and in this we wanted to show the monk that there was better to do than to frequent feminine temptation already and we even went further on other reasons right here in bas relief Aristotle

The scientist is humiliated by a woman with the shin of a porort what strikes me is that the temptations are always feminine among monks and in the church the temptations are often feminine it still seems quite significant to me of a form of misogyny and yes at

The time the feminists had no say in the matter, noting that these 42 stalls sculpted during the Renaissance are all different and of remarkable beauty, it is interesting to look in detail all the imaginative power of these 16th century sculptors who express themselves

Purely gratuitously and in any case turn their backs and today on the contrary we admire these sculptures of great finesse after the heart Jérôme suggests to Joë to appreciate the exceptional quality of a Pieta made in the 15th century certainly under the influence of

Michelangelo if you are familiar with history and heritage plan plenty of time to visit the abaye of Montbenoît and not miss anything of its church its heart its chapels its stained glass windows its flesh and its numerous sculptures without forgetting the monastery so there we enter

The cloister we enter the cloister of mono the cloister is made up of 16 double column arcades the whole dates from the first period of the abbey late 12th century what strikes us here is the size of the cloister, a small but nice part, it is a cloister on a human scale

Because in fact he did not live more than 20 months here at the abaye of Montbenoît and there again the richly decorated capitals remind us of the code of good conduct imposed on the tenant of the most famous places among them is the Vouivre which is a typical legend of the

Frank counted this woman with the cord of a dragon or a salamander depending on the representations what is interesting is that once again the the evil animal is feminine indeed it’s not temptation it’s evil after the cloister and its capitals with the explicit message don’t forget

To go see the chapter house the kitchen and its oven the dungeons which sometimes served as guards to eat from where we can see the dungeons today partly [Music] cleared before leaving with stories, anecdotes and images in my head [Music] after

The spiritual foods direction the small village of gilet in a few kilometers from Montbenoît to taste charcuterie but not just any charcuterie obviously we are in the land of the famous Morteau smoked sausage here all the farms had their own

Smokehouse which we call a tue Gérard is going to visit one of the oldest companies in the region specializing in meat smoking the killing of grandpa Gabi led since 2010 by Jean-François a dynamic entrepreneur who perpetuates the tradition while using modern smokehouses here

He was in the smoke program there we are in smoking we are even in smoke l ‘impressive traditional smokehouse is very different it is almost no longer used today because it can be visited

So it was the famous grandpa Gabi who built this smokehouse in 1975 because at the beginning it was not it was not intended to be visit the kill he was planned to work but as he

Had done a gigantic thing at the time when everyone wanted to come see the kill of Grandpa Gabi the company receives around 50,000 visitors per year visitors curious to discover the traditions and the history of salting and smoking of meat in fact smoking is a means of

Conservation conver salt and the S the ash or and smoking in addition to the dead we find here the ash sausage with cumin and cabbage with the lar compé a nut of ham or even the peasant sausage so the peasant sausage puts in some liver and pork heart that’s it it’s very

Good in gr potato you prick it you put it at the bottom of the gratin you cook it with vre gratin is delicious but it has to cook in its own juice here it is in the juice we are going to go and

Taste the products anyway no at least that he is used to it the chef is precisely because Gérard knows all these well products that he can’t wait to taste a sample prepared by Jean-François so there you go well that you know he that’s bacon fette for smoking I’m

Especially going to taste the Land that’s really a very special product so people it’s funny when we don’t tell them what it is they eat it’s good it’s good then once we say it’s the language language eh well that’s the ash sausage that’s it is the Breus ah that’s

The ash there that’s that it’s delicious that if you have good meat at the start and you have the right recipe for it it’s a bit like a cook it’s recipes it’s are recipes that we have it’s like cooking it’s recipes so we have recipes we

Know the quantity of salt we know the quantity of ingredients we put in it and that’s it it’s respected with good raw material at the start but we have something perfect that’s it yes bcus said leave shit defrosted it will always be shit

He’s right it’s true the quality of the products of tuet de papyabi is no longer to demonstrate the shop sells almost 2 ti3 of the 10 tonnes produced each month Gérard also did small shopping for ash sausages and Morteau sausages because he has a third of recipe ideas in mind but

Before going into the kitchen with Gérard let’s go and discover a small village in the Jura with a singular reputation mout the coldest village in France the inhabitants of Mout les meutiards far from denying this biting reputation prefer to laugh about it Yve the director of the Tourist Office welcomes

Sébastien at the foot of the weather station j heard you had a 6m tall thermometer yeah what is this madness well hey it’s right in front of us in fact 2 years ago there was a tree that fell so we took the chainsaw and we carved a thermometer and we asked

The municipality if he could put it there for us by putting the records what it is like that when people come here then they walk around they can see that the coldest record is

In January 85 by – 41 mout est located at an altitude of 1000 m at the bottom of a valley that is a veritable cold pit, the region located to the east of France is marked by a continental climate,

Significant temperature differences, wind and, above all, dry air, making us have a very very dry cold because all the humidity is swept away which means that it’s a good wool sweater there you have a little bit of

Picot nostrils a little bit in the morning it’s a pleasant cold ah yes it’s very pleasant an important element contributes to this harsh microclimate Maisin the source of the sweet it is also a tourist attraction for those who like to breathe in fresh water [Music] it is G who

Seek the peaceful side of the source the calm and relaxing place is ideal for lounging or walking with family you can easily go back to the source a strange and fascinating place the source itself it is still very special it is a black hole and

So on but if you are looking for a small little douù it translates into dubis and dubis it meant no la no here is something black that comes out of the depths of the earth if you approach there when

You look youasa a hole like that that goes down you see it’s it it’s quite special, it’s still quite mysterious, yes, we can there, if we go barefoot, we can go to the rock very close over there, ah, but if you don’t want to worry, I’ll show you that, Sébastien and are

Used to it but know that all year round the source is at the same temperature 6 of in fact I’m taking the I’m taking the the itinerary the itinerary that we had when we were kids and we came

To go crazy here we spent whole afternoons playing we see it’s young people who play with the baskets yeah that’s for example ah it’s true that it’s very cold when inside so that’s the itinerary when you were a child ah yeah I ‘m also reminds the parents they didn’t know that it’s good

Memories but it’s much more dangerous than on the rocks in fact laivre laouivre she was there what’s that so in fact she lit she had a rub which attracted the peasants who came to see and every time one touched him

Transformed him into a stupid horse, don’t you think that this legend was mainly to prevent the children of the time from approaching the dou, yes that maybe to avoid accidents good now the air wait wait wait he’s never had an accident and if

You want to keep in shape like these two big children don’t leave the spring without tasting it ah well it’s fresh what’s missing no absinte it is actually said that the water from the dou spring is at the ideal temperature for a good aperitif what is certain

Is that the dou has long provided the hydraulic energy necessary for businesses in the region even if it no longer uses this natural force some are still active at the Sainte-Marie lodge for example it has been almost centuries that we have been making bells

For cows we find Jean-Paul still also on discovery to visit the foundry Obertino is fine and you yes it’s fine yes here we have a good time so we’re coming to visit the Bertino house a quick yes background of bells background of bell or a little word about the Obertino family

Or the Obertino family it’s a very old family of Italian origin I like to say that they were music falsifiers too yes we can say that like that it’s nice also you show us the workshop yes yes we’re going to go home for a little while there will be some noise

But will make the foundry can manufacture all kinds of bells which can be personalized to order the sand molds are carefully prepared before casting the molten metal the bronze is prepared since early morning in an oven heated to 1200 it

Is first the copper which is melted and we add after yes and then after he puts the charges also to reuse the metal ser on per pas of metal because the price where it is not

Expensive I thought I understood that each foundryman had his own recipe that each one has his own little one, we don’t talk too much Each is a bit of a secret of the house, many visitors come to

Witness this magical moment. ‘alloy is ready The Creuset has come out of the oven the founders have just a few minutes to pour the bronze into the molds the movements are precise and controlled the moment of easy pouring always it’s really a magical moment to see

Molten metal it’ It’s not often that we see this in our lives so people are always very excited to witness the operation only lasts about 3 minutes the molds are quickly opened and the bells come out raw from the foundry freed from their gang of

Sand like the public Jean-Paul is very [Music] impressed the speed of execution of the molten metal at 1200 a few minutes later there is the bell it is there iters can even witness the making of the personalized bell that ‘they

Will have ordered all that remains is to carry out the finishing operations the bells are brushed, ground and polished around to give them shine then the founder tests the resonance let’s go to the store where Benedict will give us a little music lesson

You see this one will have a very very clear sound This will have a more serious sound so it is important to mix so that it is harmonious in a flock a troop of an orchestra here a little let’s leave the fine music lover to go a few

Kilometers further at the exit of Pontarlier meet Gérard in his restaurant lunch break our herbs today as promised Gérard has concocted for us a recipe of his own for Morteau sausage on leek tartlet first essential thing we don’t cook

It we start in the cold for 40 minutes and let it go quietly then we take our puff pastry for the feut Gard has already prepared the dough he just cuts the discs before putting them in the oven and takes the opportunity to give us a little tip we will

Cover them with paper and a grid so that it does not swell too much, just to the desired height during this time he can prepare the reduction of the cream VO a small pinch of curry is to give a little taste we will let it reduce at least 3/4 a little

Bit of salt very very little salt because the sausage is already very salty the combination of morthau sausage and leek is typically francontoise but rarely in this form and it This is all the know-how of Gérard who knows his products and knows how to

Prepare them a leek so that people that’s enough the vegetables are then rinsed and blanched or it’s by yes good the reduction is done as it should we add our leek inside we that now we are going to cut the sausage into thin strips we have almost

If or by tartlet and it is finally the dressing stage a puff disk put a little bit of leek we take our slices of sausages which we add a little old-fashioned mustard, the leafy tea is accompanied by salad garnished with candied tomatoes and herbs from Gérard’s garden, tarragon, lovage and nasturtium flowers

For the peppery taste, the chef’s final touch, a reduction of red wine and juice of [Music] meat we will be able to send Gérard and his wife Anneemie opened this friendly restaurant in 2008 the chef offers traditional and inventive cuisine based on market products so you

Liked it you think I will give it like that after this succulent meal let’s end our trip in style we are going to visit the jewel of the region the castle of jou built at the entrance to the cluse of Pontarlier this natural valley which it was logical and inevitable to monitor

During the 10 centuries of its history the castle has continued to be rebuilt, enlarged and completed it is today made up of five enclosures and extends over 2 hectares ériic hello hello Joël joël is received by the owner of the place ériic guide

Lecturer by what is good here is that we are through history we cross the centuries happily with the different restorations different arrangements whether it is vauan or those who preceded him that’s it because we go through history and we

Don’t age it’s great when Louis 14 conquered the free count in 1674 he preserved the castle of jou vauan he was of the opinion to shaving it finally he only destroyed a small part and made numerous modifications including the firing chambers you can go to

The firing chambers so watch out for the head al what is interesting here is we talk about Van times humanists and all that but who has thought about it to improve the fate of the lives of the soldiers we have good we use black powder at that time which gives off

A lot of smoke and all that and the evacuation systems therefore smoked will find here and therefore on the other side also with shutters that we will find in the main courtyard and the cannons which were originally a range of how much then at the period of the vauan period we

Are in any case in effective shots in any case at 600 700 m already yes yes everything at [Music] follows the visit to the terrace of the tower of the horse riding where an exceptional panorama awaits us so there it is royal conditions we will say ah yes royal C blue Great Blue

Great sun wonderful as always eh here you know well yes always a little excessive but here we really have the absolutely complete and ideal view and and we understand the why of a installation here strategically it’s absolutely fantastic but you ban well

We’re going to rework this tower quite a bit to make it an artillery tower here we know that there were 19 cannons on three fire stages eh which allowed in particular to execute good diving shots especially at the level of the Cluse go Joël and Eric continue

Their ascent and at the castle of jou there is no shortage of steps you need good legs and also a hell of a set of keys in 1870 the castle known is an episode marking the Napoleonic army routed against the Prussians retreats

Into Switzerland the Fort de Jou defends with its cannons the column of soldiers heading towards [Music] Cluse the Prussians will arrive right here, out of Pontarlier there they are full yeah on top of that with gunners who were subtle because as far as I was

Able to read uh they had set up the batteries in the middle of a wall of ice which meant that the Prussian troops were completely blinded by the the light of the sun reflecting on the ice okay and yes and further complicated the work of the Prussian artillerymen the French

Win this battle but after 3 weeks of siege the castle surrenders in January 1814 now let’s go down into the very depths of the castle until ‘to the jails which welcomed famous prisoners like t all the opening first black general of the French army hero

Of the Haitian revolution he died here in 1803 the castle wishes to perpetuate the memory of this great man symbol of freedom of having taken my keys yes better I hope it’s the right one

Here we come out in broad daylight to the big land and the sun let’s now leave Joë Eric and all the Pontissalians the rioters the citizens of the sojet the mountain people and other people of the gentle who made us share the wealth and beauty of their generous country [Music]