Haut-Doubs

The Haut-Doubs is the mountainous part department of the Doubs in the Massif of the Jura in Franche-Comté along the Frontière Suisse with for culminating point the Mont of Gold to 1463 Mr.

Characteristics

High Doubs is populated surroundings 51.000 inhabitants on surface of 1142 km ² all the length of the Frontière Suisse with a density of 45 inhabitants to the km ² distributed on 5 canton S and 78 communes with for principal city Pontarlier (18 000 inhabitants), Morteau…

Cantons

Cantons: Canton of Lever, Canton of Montbenoît, Canton of Mouthe, Canton of Pontarlier Canton of Morteau.

(Figure rounded 2006)

On the geographical, historical and sociological level, one can also add to it the Canton of Russey and the Canton of Maîche which administratively, belong to the district of Montbeliard.

Altitude

700 m with low with the Mount of Gold to 1463 m for culminating point.

River, lake and river

Doubs takes its source with Mouthe close to the Frontière Suisse to 937 m of altitude.
Jump of Doubs, the Rents, the Lison
Lac of Saint-Point, Lac of Joux, Lac of Brenets

Economy

High Doubs is an area of breeding Bovin (Lait, Viande, Fromage) and Industrie L traditional and history in Microtechnique and Horlogerie. Many a Frontalier S profits from high levels of incomes thanks to the exchange Swiss franc in €uro by working in important the industrial parks specialized in Microtechnique and Horlogerie Suisse in particular with Locle and La Chaux-de-Fonds to 15 km of Morteau. The trade also profits from relatively high Purchasing power Suisse which benefits massively from their economic advantage for certain category of purchase.

Leisures

Ski station: Métabief
Écotourisme, Excursion, VTT…

Gastronomy

The Gastronomie of High Doubs benefits from the richnesses of this mountainous region and green of breeding Bovin S, production Lait ière and Fromage S, Salaison S smoked S, of clear water of the Torrent S, Rivière S and of the Lac S, of Forêt S with Champignon S, of Gibier S

Some examples of local products:

Cheese S: county, morbier, Mount of Gold, Cream cheese, Scraper, Edel de Cléron…
Molten S: with the county, with the Gold Mount, the Cream cheese
Pork-butchery S: Sausage of Morteau, meat dried Brési…
Flat typical: Trout au bleu, Trout with the Yellow Wine, Poulard with the Morels, Crust with the Morels, Potful Comtoise, Veal escalope Comtoise…
Alcohol S: aperitif Pontarlier anise…

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