On the heights of Megève, Flocons de Sel has reopened after long works. In this Relais et Châteaux house, Emmanuel Renaut, Meilleur Ouvrier de France, brings mountains, lakes and forests into dialogue, right up to the most exposed tables, such as the G7 dinner in Evian in 2026.
At the time of this reopening, the Renaut couple reviewed the equipment and organization. , summarizes Emmanuel Renaut, interviewed by Edgar, before returning to the kitchen to defend confident mountain cuisine.
Emmanuel Renaut and his mountain cuisine
Meilleur Ouvrier de France 2004 and three Michelin stars since 2012, he boasts a personal writing style. He defines his cuisine as , he describes in an interview reported by Nouvelles Gastronomiques.
To maintain this level, he relies on a loyal brigade. , he recalls; some cooks have been with him for almost thirty years, which makes it possible to adjust a service with a few words and a few glances.
From the mountain to the plate, a living pantry
In this house, the mountain serves as a pantry. Vegetables from the garden, flowers and herbs arrive a few hours after picking, while féra, arctic char or Lake Geneva crayfish dictate the menu. In August 2026, the drought makes the porcini mushrooms scarce; , says the chef, who aims for around 200 seats per week.
To extend these short seasons, it constitutes a reserve of aromas: genepi, wild thyme, oregano, meadowsweet or fir buds become liqueurs, vinegars or sapinette. His travels in Japan taught him other gestures and, in Hokkaidō, the discovery of one led him to create a smoked chocolate tart and a wood-fired ice cream.
Customer freedom and the portrait of a high-altitude chef
For him, the restaurant remains a space of freedom. , affirms Emmanuel Renaut. Regulars with carte blanche, lovers of signature dishes or travelers in a hurry each find their place. , he insists.
This temperament is reflected in his self-portrait. , he recognizes, while admitting to having gotten older. Becoming Meilleur Ouvrier de France in 2004 after three attempts, he confides: . Meanwhile, customers favor féra, arctic char, garden vegetables and alpine herbs rather than lobster or turbot.
Who is Emmanuel Renaut?
Emmanuel Renaut is a French chef, Meilleur Ouvrier de France 2004 and three Michelin stars.
Where is the Flocons de Sel restaurant?
Flocons de Sel is located above Megève, in Haute-Savoie.
What defines its mountain cuisine?
A cuisine closely linked to Alpine lakes, the vegetable garden, herbs and the seasons.
Sources
- Beauty Test
“Emmanuel Renaut, this 3-star chef in the mountains, dares to make a radical choice for his customers and even the regulars are confused”
