Emmanuel Renaut took over the kitchen from Dutch restaurant Le Garage in Amsterdam. Together with the chef of the restaurant, Ruben Dekker, he cooked a fabulous lunch and dinner where foodies, special guests, chefs collegues from The Netherlands and winemakers tasted his amazing gastronomic journey in the Mountains of Mégève.

In this little village, chef Emmanuel Renaut creates his own brand of cuisine: generous, lively, colourful, appealing and modern. Taking the product in its purest form, then transforming it in a manner that reveals its very best qualities, is Emmanuel Renaut’s watchword, committed as he is to using his creativity to produce exceptional dishes. As Pierre Margara, another of Megève’s artists, describes it:
“His cuisine is full of fragrance, and yet delicate at the same time. It is akin to our mountains: gentle waves, followed, in a divine twist, by infinite peaks”. In order to find the very best produce, Emmanuel Renaut goes to meet his suppliers, whether it be the artisan distiller, the lake fisherman, the Beaufort cheesemonger in his cellars, the baker in his laboratory, the apiarist dedicated to his bees, or the Le Valais wine producer, so that his diners can discover regional expertise, traditions and a quintessential art of living through his dishes.This region is very close to Emmanuel Renaut’s heart, which is why he is committed to  promoting and preserving its singular culinary heritage.

Biography

Holder of the prestigious “Meilleur Ouvrier de France” (Best Craftsmen of France) and “Compagnon du Tour de France” (Companion of the Tour de France) titles, Emmanuel Renaut has been awarded his third star in the renowned Michelin Guide®. After training in Paris, he took the first step in his career at the restaurant of the Hôtel de Crillon under Christian Constant, working in a team with Yves Camdeborde and Eric Frechon among others. He then joined Marc Veyrat at the Auberge de l’Eridan, and was second in command in its kitchens for seven years. During this period, he also spent time working at chef Yves Thuriès’ restaurant. After a stay in London, during which he helmed the kitchens at Claridge’s, he returned to the mountains and set up in Megève, in 1997. Here, he founded his “Flocons de Sel” restaurant. Today he is busy developing new services for his guests at his establishment at the heights of Megève: hotel accommodation, rental apartments and chalets, and a luxury Relaxation Area.