Yoann Conte's good addresses
Our Cook of the Year 2024 shares his tips for buying vegetables, charcuterie and cheese in the Annecy region.
through his cuisine, Yoann Conte, chef at La Table de Yoann Conte (5 toques) in Veyrier-du-Lac, celebrates local produce and the artisans who shape it with passion. Crowned Chef of the Year 2024 by Gault&Millau, he draws his inspiration from encounters with the men and women who perpetuate unique know-how. Today, he shares with us five of his favorite addresses, exceptional producers who sublimate his dishes and delight his guests' taste buds.
Maison Baud charcuterie, Villaz
Yoann Conte would first like to mention Maison Baud, an artisanal charcuterie run by Maxence Baud in Villaz. Here, tradition reigns supreme: juniper branch smoking, long maturing and respect for ancestral methods. "Some of his hams, matured for over ten years, bear witness to the excellence of this culinary tradition," says the chef. A true tribute to the flavors of yesteryear, which Yoann Conte is particularly fond of for their depth and authenticity.
- Where to eat? Maison Baud, 430 route des Grands Bois, 74370 Villaz
Cheeses from Crèmerie des Marchés, Annecy-le-Vieux
Another must-visit address according to Yoann Conte: Marc Dubouloz's Crèmerie des Marchés in Annecy-le-Vieux. Beaufort, Tomme, Comté... each cheese is patiently matured to reveal all the richness of the milk and the mountain terroir. "It's a family affair. Like his father and grandfather before him, Marc ripens his cheeses with meticulous care and exacting quality standards. Each of his cheeses is a veritable ode to the mountains, reflecting his passion and deep attachment to these traditions," confides the chef.
- Where to buy? Crèmerie des Marchés, 11 rue des Pommaries, 74940 Annecy-le-Vieux, France
Olivier Garibal's olive - Chris & Olive, in Greece
For Yoann Conte, olive oil is an essential element in the kitchen, and one of the producers who inspires him most is Olivier Garibal, founder of Chris & Olive. "Olivier, the aptly named, embodies a true passion for olives and their history, a passion that is passed on through his products, rich in history and terroir. His oils, true nectars with deep, balanced aromas, reveal a rare sensitivity, combining the fundamentals of olives with a unique emotion, born of a human story of dedication and know-how."
- Where? Chris and Olive, Greece
Éric Jacquier's fish - Fisherman on Lake Geneva, Lugrin
Yoann Conte specializes in lake fish. And he relies on Éric Jacquier, the emblematic fisherman of Lake Geneva, to supply him. This passionate fisherman, who practises his craft with rare precision, perpetuates an ancestral tradition in which every catch is treated with care. "Through his story, he passionately shares the explanation of fishing, a true adventure of friendship and learning, founded on a philosophy that honors ancestral know-how."
- Where? 65 route nationale, 74500 Lugrin
The Odin family's vegetables - Les Jardins de l'Abergement, Cruseilles
For Yoann Conte, the quality of a dish also depends on the purity and authenticity of the vegetables. At Les Jardins de l'Abergement, everything is done by hand, with a deep respect for the earth and the seasons. "This organic market-gardening farm is a family-run business that supports responsible agriculture with passion and determination. This beautiful story, both touching and inspiring, reflects their commitment to feeding those around them well while preserving authentic know-how."
- Where? Les Jardins de l'Abergement, 198 route du Mont Blanc, 74350 Cruseilles
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
