French Grand Chef Relais & Châteaux Emmanuel Renaut is the highly acclaimed three Michelin star chef ofFlocons de Sel inMegève. His cuisine is based around local and seasonal produce, highlighting it with modern techniques and surprises.

Having completed his training inÉtouvellesand then inParis, he joined the team of the Hôtel Le Lotti and then worked forChristian Constantat theHôtel de Crillonas a first cooking assistant. He was then hired temporarily byMarc Veyrat, head chef of theAuberge de l’Eridan, and became a sous-chef for four years. He then worked with the cooking and pastry chefYves Thurièsand later inLondonwhere he was for one year the head chef ofClaridge’s.

In 1998, Emmanuel Renaut established himself inMégèveinHaute-Savoieand founded his own restaurantFlocons de sel. He received his first Michelin star in 2003, the second one in 2006, and his third in 2012. In 2007, he publishedLa Montagne et le cuisinierwith Isabelle Hintzy and Catherine de Montalembert.

Three Questions with Emmanuel

What was your most moving culinary experience?

At the restaurant of Alex Atala, in Sao Paulo, which offers local cuisine with a whole new take on gastronomy.

The most amusing kitchen incident you ever witnessed?

I was to serve a dinner at the home of one of my clients. The dessert was an enormous pièce montée which had taken half a day to make. As I didn’t know my way, I followed my client who had set off at a cracking pace along a series of hairpin bends. Unfortunately the pièce montée did not survive the journey: I had to dismantle it piece by piece and serve the choux balls directly on the plate.

Your best piece of advice for amateur chefs?

Respect tradition, don’t turn up your nose at family dishes, enjoy a good leg of lamb, a beautifully golden, free-range roast chicken or a fillet of beef en croûte – never a bad choice.

  • 2 Michelin stars
  • Best Worker of France 2004

Flocons de Sel

1775, route du Leutaz



+ 33 (0)4 50 21 49 99