Contacts and press

at the Flocons de Sel

"Flocons de Sel" Hotel Restaurant

Hôtel-Restaurant Flocons de Sel
1775 Route du Leutaz
Tel: +33 4 50 21 49 99
Fax: +33 4 50 21 68 22

The gastronomic restaurant is closed every Tuesday and Wednesday all day.
A"casualchic" heldwill be required(no shortsorflip flops).

Give a gift voucher Book your table Book your stay

"Flocons Village" Bistro

Bistrot "Flocons Village" (Megève town centre)
74, Rue Saint François
Tel: +33 4 50 78 35 01
Telephone bookings only.

Book your table by calling +33 4 50 78 35 01

Book your table

Relaxation Area

Espace Détente
1775 Route du Leutaz
Tel: +33 4 50 21 49 99
Fax: +33 4 50 21 68 22

Book your treatment by calling +33 4 50 21 49 99

Gift a treatment

Press pack

Press representative:


Clarisse Ferreres Frechon
23 rue Chevert
75007 Paris, FRANCE
Tel: +33 1 45 51 22 40

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Voir le récapitulatif de votre demande

Récapitulatif de votre demande :



Nature d’un Chef (Nature of a Chef)

La Nature d’un Chef

Pure cuisine, 100% mountain

Emmanuel Renaut is proud to present his latest book "Nature d’un Chef", published by Flammarion, a compilation of new recipes to reflect the changing seasons.
This book was a finalist in the France Bleu 2014 book awards

Order online 

Best of Emmanuel RENAUT

Best of Emmanuel RENAUT

Also discover his "Best Of", a step-by-step guide to his most emblematic recipes.

La Montagne et le Cuisinier (The Mountain and the Chef)

La Montagne et le Cuisinier 

The Mountain is the Mont Blanc and its surrounding area, with its blue glaciers and Alpine farms lost in the clouds. The Chef, who holds this region so close to his heart, is Emmanuel Renaut, holder of three Michelin® stars. He invites us into his kitchen and "Flocons de Sel" restaurant in Megève, and introduces us to his suppliers, whether it be the old 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; because in cuisine, everything starts with the search for the best quality products.

The chef then treats us to 52 recipes that take us through the seasons; each creation more surprising and delicious than the last.
More than just a cookbook, this is an invitation to rediscover the mountain, its heritage and its gastronomic traditions, all revisited by one of the youngest and most talented chefs of his generation.

Order online