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Emmanuel Renaut

Flocons de Sel

It was among the vineyards of Reims and the mountains of Savoie that Emmanuel Renaut took his very first steps. Alongside his grandparents, farmers, and fishmongers, he discovered the work of the land and the treasures of the sea.

Every school holiday, he headed to Haute-Savoie, a region where nature invites him to make new discoveries. Adventure and freedom, all values he learned there, forged the temperament of the young prodigy.

Leaded by elegance and accuracy

It was to Paris that he moved first of all after his training. In turn employed at the Société des Cuisiniers and Le Lotti Hotel. Following numerous successful experiences such as Hôtel de Crillon with the chef Christian Constant, Auberge de l’Eridan on the shores of Lake Annecy with the chef Chef Marc Veyrat. In 1997, Emmanuel joined the famous Claridge’s in London as Chef. Very quickly, the French Chef’s dishes amazed, subjugated, and earned him wide support. On the other side of the Channel, a star was born. However, Emmanuel very quickly decided that he wanted to continue his career at home.

In December, he visited an establishment in the historic centre of Megève that offered an intimate atmosphere and a terrace, and in spring 1998, after some work, the restaurant revealed its new name “Flocons de Sel”, the symbol of the emotion that drove the Chef and the many challenges that lay before him on the way to the very top.

Le “Flocons de Sel”

Privacy, refinement studied down to the smallest detail, authenticity of a mountain way of life elevated to perfection, and more, the gourmet restaurant on the upper reaches of Megève in Haute-Savoie offers a unique setting for a romantic dinner, a convivial lunch with friends, or a family meal.

The exceptional natural setting, which offers the establishment a unique haven, the atmosphere that reigns there, the spirit of the cuisine, the Chef’s creativity, the quality of service, are all the ingredients that mark out this outstanding restaurant, awarded 3 stars in the Michelin Guide.

Here, the Chef, Emmanuel Renaut, serves a cuisine that is as subtle as it is inventive and pairs with the many references on the wine list. The delicacy of the products, the mastery of cooking techniques and the association of textures, all combined with subtle seasoning for the benefit of that which is truly essential, namely the product.