Emmanuel Renaut, Michelin-starred chef

Emmanuel Renaut: "Meilleur Ouvrier de France" and Relais & Châteaux Grand ChefRelais & Châteaux

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.

Emmanuel Renaut, Michelin-starred chef

Tradition and culinary creations

Tradition and culinary creations

In Megève, 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".

Local and regional produce

Traditional regional cuisine

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.

Bibliography

Nature d’un Chef (Nature of a Chef)

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

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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.

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