Find the canal, turn left at the fish mongrel, and walk past the first two restaurants. The third, with its little candy-cane-striped poles bordering the entrance, is the most delicious and affordable food you’ll find in Annecy.
We stumbled upon this gem our first night there. As of 9 am that morning on our train ride to Switzerland, I desperately wanted a salad, and at 7:30 pm, my craving had yet to be fulfilled. Strolling down the cobblestone streets, we meticulously inspected every menu we passed, but the first 9 didn’t offer dishes that could satisfy everyone’s picky palates.
Yet this restaurant had a pretty view of the canal, outdoor seating, and a tempting menu to boot. Three of us ordered salads, and my salade au chèvre chaud easily eat out the other two for the best meal of the night. When we went back two days later, we all wanted to order it, just for the little cheese toasts!
Salade au Chèvre Chaud
(Salad with Warm Goat Cheese)
Although the original salad did not include corn, it made a nice, sweet touch to the tart balsamic dressing. Be sure to serve the toasts directly out of the oven!
(4) ½-inch slices of baguette
2 tbsp fresh goat cheese
1 c. salad greens, washed
½ c. fresh corn
1 tbsp balsamic salad dressing
- Preheat oven to 350°. (Or use the “toast” setting on a convection toaster oven.) Top each baguette slice with ½ tbsp of goat cheese, and bake for 4-6 min or until the bread is toasted and the cheese is slightly melted.
- While the toasts bake, toss the remaining ingredients together in a bowl. Top with a few twists of freshly ground black pepper. As soon as the toasts are ready, serve immediately.