• FR
  • GB
image

A constantly renewed heritage

The terrain and harsh weather condition the agricultural production and therefore the local cuisine. Squash, chestnut, mushroom, cheese, honey, lamb, pork and legumes (chickpeas and lentils) are the products widely used in this simple kitchen that expresses subtlety itself in the use of garlic, onion, and  herbs such as thyme, sage, bay leaf, savory ...

Traditional recipes passed down from generation to generation, still punctuate the lives of families: the roast lamb or veal blanquette are prepare for Easter and "raioles" (ravioli with pumpkin) are an institution at Christmas. But that does not stop the creativity of the local restaurants.

Chefs Recipes

Pumpkin cream, scallop and sweet chestnuts with smoked bacon and creamy parmesan reggiano.
Recipe by Chef Francis Scordel recorded at a workshop in 2013 during "Annot Goût"

Cream of Mushroom and poached egg mouillette porcini
Recipe by Jean-Louis Genovesi, restaurant L'Avenue Annot

Local recipes

Les Tatines
Recipe from Jean-Louis Damon "Annot's Cooking" Serre Publisher

Stage d'initiation à la danse provençale

Stage d'initiation à la danse provençale

+

Fête provençale

Fête provençale

+

Customised stay

The market


Strolling through the market on Tuesday morning, is a pleasant way to start exploring the village. Beyond the colorful stalls selling clothes, flowers and plants, your eyes will feast on strawberries, cheese, porcini mushrooms or melons depending on the season.

To wait until lunch, go for a portion of socca, a chickpeas flour pancake, enjoyed on the premises, right out of the oven. Unless you would rather sit down at a terrace cafes lining the square.