Azimut

AZIMUT is led by a duo: Manon, a sommelier focused on nature, vines and biodiversity, and Corentin, a cook trained in haute gastronomy who champions product taste and producers; their complementary skills inform the restaurant's philosophy. AZIMUT is referenced in the Michelin Guide (Selected). The team offers consulting to hospitality businesses: menu creation, beverage-list design and operational advice. A "cave à manger" wine-bar in the centre of Annonay in the Ardèche Verte, AZIMUT presents a convivial, cellar-like dining concept centred on wine and seasonal plates. Cuisine is living, seasonal and local with a locavore approach; dishes accentuate product taste and rely on short supply chains and local producers. The chef trained in haute gastronomy works closely with the sommelier to pair dishes with healthy wines. Specialties include house-made seasonal plates meant to be enjoyed with bread and sauces; a beverage programme of healthy wines from here and elsewhere and a curated drinks list (PDF available); curated natural and regional wines; a vegetarian option; a children's menu (under 12: main + dessert, subject to availability). Produce is locally sourced and often organic.