Emmanuel Renaut
Megève
France
Overview
Emmanuel Renaut is a highly acclaimed French chef known for his exceptional culinary talent.
Emmanuel Renaut is the chef and owner of Flocons de Sel, a prestigious restaurant located in Megève, a charming ski resort town in the Haute-Savoie region of France.
His cuisine is based on local and seasonal produce, which he elevates with modern techniques and delightful surprises.
Born in Soisy-sous-Montmorency, France, Emmanuel Renaut grew up in the department of Aisne.
During his childhood, he developed an interest in the mountains and skiing during trips to Les Houches in Haute-Savoie.
Renaut’s culinary path led him to work with renowned chefs such as Christian Constant at the Hôtel de Crillon and Marc Veyrat at the Auberge de l’Eridan in Veyrier-du-Lac.
In 1998, he established his own restaurant, Flocons de Sel, in Megève.
His dedication to excellence earned him his first Michelin star in 2003, followed by a second in 2006, and finally, the coveted third star in 2012.
Emmanuel Renaut’s cooking style is often described as “reinventing local products with playfulness.”
His compositions are both surprising and harmonious, showcasing the best of Savoyard local ingredients.
Renaut’s culinary achievements include being named “Cooking Chef of the Year” in 2012.
Renaut’s family hails from Picardy.
He met his wife, Kristine, during his time in London, where she worked at the secretary of Claridge’s.
Together, they have three children.
Emmanuel Renaut’s passion for the mountains and his commitment to creating exceptional dining experiences continue to captivate food enthusiasts worldwide
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SOCIAL MEDIA
Emmanuel Renaut is the chef and owner of Flocons de Sel, a prestigious restaurant located in Megève, a charming ski resort town in the Haute-Savoie region of France.
His cuisine is based on local and seasonal produce, which he elevates with modern techniques and delightful surprises.
Born in Soisy-sous-Montmorency, France, Emmanuel Renaut grew up in the department of Aisne.
During his childhood, he developed an interest in the mountains and skiing during trips to Les Houches in Haute-Savoie.
Renaut’s culinary path led him to work with renowned chefs such as Christian Constant at the Hôtel de Crillon and Marc Veyrat at the Auberge de l’Eridan in Veyrier-du-Lac.
In 1998, he established his own restaurant, Flocons de Sel, in Megève.
His dedication to excellence earned him his first Michelin star in 2003, followed by a second in 2006, and finally, the coveted third star in 2012.
Emmanuel Renaut’s cooking style is often described as “reinventing local products with playfulness.”
His compositions are both surprising and harmonious, showcasing the best of Savoyard local ingredients.
Renaut’s culinary achievements include being named “Cooking Chef of the Year” in 2012.
Renaut’s family hails from Picardy.
He met his wife, Kristine, during his time in London, where she worked at the secretary of Claridge’s.
Together, they have three children.
Emmanuel Renaut’s passion for the mountains and his commitment to creating exceptional dining experiences continue to captivate food enthusiasts worldwide
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