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Master Thesis

Développer le tourisme local par le biais de la gastronomie en Franche-Comté

Abstract : Gastronomy and wine tourism are today showcase elements of Franche-Comté tourism. This thesis focuses on gastronomic tourism as a key factor in the development of tourism in Franche-Comté, based on several hypotheses. The first part of the argumentation takes up the following hypotheses: the labelling of the product is the starting point for its development (chapter 1), the role of the players in tourism, and in particular the interprofessions, being essential in this development and in the establishment of governance between the players in Franche-Comté gastronomy (chapters 2 and 3). The second part concentrates on the hypotheses based on the capacity to disseminate the gastronomic tourist offer over time, in order to compensate for seasonality, in the clientele, by broadening it, and in space, by enhancing both the production and enhancement areas and by encouraging itinerant tourism (chapters 4 and 5). Finally, the third part is based on two hypotheses: the ageing of the museum offer to the benefit of a more experiential and authentic tourism based on gastronomic events as levers for the development of gastronomic tourism in Franche-Comté (chapters 6 and 7). To confirm these hypotheses, 19 qualitative interviews were carried out with players in Franche-Comté’s gastronomy, both institutional and private. A quantitative analysis was also carried out using databases to draw the outlines of the museum offer and map it, and a TripAdvisor analysis to define the recurrence of gastronomy in tourist offer of the region, particularly in the town of Dole, through a lexical analysis. Three essential products of Franche-Comté’s gastronomy were studied in greater depth for their influence and the governance established in the management of the product from farm to fork: The Vin Jaune of Jura - the Comté - the Sausages of Morteau and Montbéliard. The qualitative interviews as well as the quantitative analyses highlighted a significant gastronomic and oenotouristic offer in Franche-Comté, relying mainly on the interprofessions for the promotion and enhancement of products, and seeking to modernise and innovate while enhancing tradition and know-how, in order to offer an authentic experience to visitors.
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Master Thesis
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https://dumas.ccsd.cnrs.fr/dumas-02964095
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Submitted on : Monday, October 12, 2020 - 10:37:20 AM
Last modification on : Wednesday, March 10, 2021 - 3:35:07 AM

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  • HAL Id : dumas-02964095, version 1

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Adélie Bernard. Développer le tourisme local par le biais de la gastronomie en Franche-Comté. Géographie. 2020. ⟨dumas-02964095⟩

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