Le Toétché – a Jura speciality

Doubs

Renan › Ost: Sonvilier

Renan › Ost: Sonvilier

Le Locle: UNESCO Urbanisme horloger

Le Locle: UNESCO Urbanisme horloger

Chaux-de-Fonds

Chaux-de-Fonds

Chaux-de-Fonds: Le Pod

Chaux-de-Fonds: Le Pod

Chaux-de-Fonds: Aéroport les Eplatures OUEST

Chaux-de-Fonds: Aéroport les Eplatures OUEST

Les Bois: Golf-Club

Les Bois: Golf-Club

Alp Dado

Alp Dado

Les Brenets: Pays du Saut du Doubs

Les Brenets: Pays du Saut du Doubs

Les Eplatures: LSGC - Airport

Les Eplatures: LSGC - Airport

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Leavened flat bread with a savoury cream filling. Originally, Toétché was made at the weekend along with the plaited loaf. It consists of a light, yeasty bottom and a wafer thin top layer. The icing should contain little or no spices, so that the fusion of sour cream and egg can be appreciated without interference from other flavours.

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