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 or well known chefs participating in "Annot Goût" during our fall culinary rendez-vous to to express themself dramatically.
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
Recipe from Jean-Louis Damon "Annot's Cooking" Serre Publisher