Ravigote Restaurant

After working as the director of a nautical center, as a ski instructor, and as a carpenter, Pierre-Olivier Caste, with his lifetime passion for gourmet food, opened Ravigote Restaurant in Annecy in April 2023.

As an environmentally-conscious restaurant owner, he is committed to making eco-friendly cuisine using fresh, seasonal, and locally grown ingredients while doing his best to generate as little waste as possible. For this approach he has received a healthy crop of awards, including two “Ecotable” medals that shine the spotlight on his strong commitment to organic farming, on his respect for the seasonal nature of produce, and on his effort to reduce the use of plastics. He also received recognition from the Culinary College of France, highlighting his artisanal expertise and the quality of his cooking.

“Here, everything is homemade. No processed food is allowed into our kitchen. Focusing on the quality of every ingredient, weeding out preservatives, artificial colors, additives, and all other questionable substances, down to the cleaning products we use, is something we worry about on a daily basis and plays an integral part of Ravigote’s approach.”

Two dining rooms, two patios, two atmospheres

The restaurant has two sides, one on Rue Jean-Jacques Rousseau, and the other facing the Thiou Canal. Almost two years have passed since Pierre-Olivier, who followed his passion for whole foods, opened the restaurant with a single goal in mind: to offer meals that are good for both your health and your taste buds.

Responsible cooking

In a world overrun with processed and junk foods, Ravigote focuses on quality and transparency. At this restaurant they peel, cut, and stew handpicked seasonal produce. All meat and fish come from environmentally-friendly, sustainable, and humane farms. Vegetables come straight from local growers, most from the Menthon Saint-Bernard Castle vegetable garden. Pierre-Olivier has a strong and trustworthy working relationship with twenty-seven short food supply chain producers, including fifteen local producers.

With one of them, the Menthon Saint-Bernard Castle vegetable garden, Pierre-Olivier plans to launch two new concepts: “Ateliers du Château” (Castle Workshops) and “Dîner au Jardin” (Eating in the Garden). Details will soon be available on the restaurant’s website.

Every day the menu offers three main dishes, three starters, and two deserts all made with the season’s highest-quality products. A vegetarian option is always available.

The menu changes every two days, and includes appetizing, mouthwatering titles. Here are a few examples: Candied butternut and Viennese herbs with a butternut cream and gremolata sauce (an Italian way of cutting parsley and garlic); Scallops, woodland sunflower cream, dinkel wheat, and a chestnut emulsion; Duck filet, celery cream, grilled cabbage, morel mushroom sauce; and of course such essentials as herring and potatoes or a leek vinaigrette. Another appetizing option: the lunch special includes a main course and dessert for €19. Regarding its wine cellar, Ravigote has a selection of all-natural wines from short food supply chain wineries.

In addition, Ravigote makes the time and effort to minimize waste to the point that it represents the equivalent in weight of just 10% of the raw ingredients they purchase. “Managing waste is an integral part of our commitment to being environmentally responsible. We manage our waste organically, using biomethanation solutions, a process that adds value to bio-waste while limiting our impact on the environment. It’s all part of our sustainable approach.”

In short, Ravigote is dining experience worth having for those yet to set foot in this wonderful restaurant. For the holidays and even all year round, Pierre-Olivier sells goods as well. Foie gras, smoked trout, dried duck meat, fromage blanc mixed with truffles, and so many other delicious morsels.