Looking for a mid-winter adventure in a land well known for idyllic countryside and indulgent cuisine? Lumi’s French Jura trip offers an experience to savor cheese, wine and crêpes, as well as incredible days of skiing in the Jura Mountains - including the opportunity to participate in the Transjurassienne Worldloppet ski marathon (optional), France’s largest cross-country ski race. Bookings for this trip close soon. Reach out by Tuesday, October 15 to see the itinerary and reserve your spot: info@lumiexperiences.com  

The Jura Mountains are a dream for cross-country skiers as the rolling, forested hills emanate beauty and provide over 200 kilometers of ski trails - often crossing international borders. The ski trails wind through snowy forests and wide-open valleys, stopping at cozy mountain huts for lunches of traditional French and Swiss cuisine. 

Many of these huts are known for their incredible local dishes, and guests will have the chance to try the region's beloved Comté cheese, a creamy and mildly sweet cheese that pairs perfectly with regional wines. If you're familiar with Swiss Gruyère, you'll love Comté, as the two are closely related in flavor and production. A visit to a historic French fort that once guarded the region’s famous cheeses will provide more insight to the cultural importance of cheese, as well as more samples of the famous Comté.  

Guests will also have the chance to experience the cultural significance of the French crêpe, especially since the trip kicks off just after Le Jour des Crêpes (the day of crêpes). This holiday on 2nd of February is believed to have begun in the 5th century when food akin to crêpes were offered to French pilgrims visiting Rome for Candlemas. Candlemas (La Chandeleur) is a festival of candles, and now also day for crêpes, as it is believed the color and shape is similar to that of a sun, a sign of brightness and warmth after a harsh winter. This 5th century crêpe most likely had a different name then using the Latin crispa, meaning "curled, wrinkled” (which also sounds like the British word for chips: crisps!), and it is the origin of the word crêpe.

French folklore also describes the crêpe’s beginning coming from a 13th century housewife in Brittany accidentally spilling buckwheat porridge onto a flat cooking stone. While the true origin of crêpes may never be known, there is truth that savory crêpes are still traditionally made with buckwheat flour. Sweet or savory, crêpes are thin, folded pancakes, usually with something rolled or folded inside. Crêpes can be found throughout the world, though most countries have their own names, like pönnukökur in Iceland, crepas in Mexico, and krep in Turkey. In countries with French influences, there are crêperies where one can get a traditional or experimental crêpe.

On Lumi's French Jura trip, guests will get to taste crêpes traditional to the Jura: a savory crêpe with Comté cheese. If a sweet crêpe is more your style, the Jura region is right on the border with Switzerland, so you might want to try a Swiss chocolate spread on your crêpe instead. Savory or sweet, France’s Jura region can suit all tastes. Bon appetit!

Making Crêpes

Ingredients (8-12 servings)

• 1 cup all-purpose flour or Italian 00 flour (available at specialty markets)

• Pinch of salt

• 1 large egg

• 1¼ cups milk, or more as needed

• 2 tablespoons melted and cooled butter

• 2 teaspoons Grand Marnier or triple sec liqueur, optional

• Vegetable oil or nonstick vegetable oil spray, for pan

Instructions

1. In a small mixing bowl, combine flour and salt. Form into a mound, making a small well.

2. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.

3. Mix in 1¼ cups milk to make a smooth batter. 

4. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.

5. Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. 

6. Pour about 3 tablespoons batter into pan, just enough to line bottom. 

7. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. 

8. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.)

9. Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.

10. Spread jam, nutella, butter, sugar, fresh fruit or melted chocolate over the crêpe for a sweet treat. Alternatively, add cheese, eggs, bacon or vegetables for a savory meal.

Whether you’re drawn to the Jura by the chance to complete the renowned Transjurassienne Worldloppet Ski Marathon or simply want to ski the peaceful trails at your own pace to cozy trailside French restaurants, this trip is the perfect mix of skiing, culture, and gourmet indulgence - the finer things in life.

Reach out soon to see the itinerary and save your spot! We’re only taking reservations for the 2025 French Jura trip until Tuesday, October 15.

See you on the trail soon,
Garrott
garrott@lumiexperiences.com