The second week in November sees the Festival of Saint Martin, a traditional feast celebrated right across the Jura and marking the passage to a new cycle of nature. From this point on, Nature is bedding down for the winter.

The cuisine of Georges Wenger takes on the tones of the season, with rich and concentrated flavours. The following all feature on the winter menu:
• Lamb from the Franches-Montagnes area
• Fresh foie gras, patés
• Game
• Smoked meats, sausages
• Sauerkraut
• Wild mushrooms, truffles, boletus mushrooms
• Wild berries
• Bottled fruits
• Distilled liqueurs: damassine, wild sloes, sorb apples,
  Beutchin (a wild apple), Poiratte (wild pear), gentian,
  cherries from the Ajoie region, etc.

Georges Wenger also prepares gastronomic gifts for the end-of-year festivals, and ready-cooked meals to use in the home.