French Grand Chef Relais & Châteaux
Emmanuel Renaut is the highly acclaimed three Michelin star chef
of Flocons de Sel in Megève. His cuisine is based around local and
seasonal produce, highlighting it with modern techniques and surprises.
Having completed his training
in Étouvelles and then in Paris, he joined the team of the Hôtel
Le Lotti and then worked for Christian Constant at the Hôtel de
Crillon as a first cooking assistant. He was then hired temporarily
by Marc Veyrat, head chef of the Auberge de l'Eridan, and became a
sous-chef for four years. He then worked with the cooking and pastry
chef Yves Thuriès and later in London where he was for one
year the head chef of Claridge's.
In 1998, Emmanuel Renaut established
himself in Mégève in Haute-Savoie and founded his own
restaurant Flocons de sel. He received his first Michelin star in 2003,
the second one in 2006, and his third in 2012. In 2007, he published La
Montagne et le cuisinier with Isabelle Hintzy and Catherine de
Montalembert.