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Gourmet restaurant
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Bistrot (in the village)
Tel : +33(0) 4 50 78 35 01

Contact Flocons de sel

‘Please contact us for all requests for information or reservation.’

‘Flocons de Sel’ Hotel Restaurant
1775, route du Leutaz
74120 MEGEVE
Tel: +33(0) 4 50 21 49 99
Fax: +33(0) 4 50 21 68 22
Email: contact@floconsdesel.com

 

Our hotel and our goumet restaurant will be closed from Monday 27th April to Friday 29th May 2015 included.

For information or reservations, please contact us from Monday to Friday (9am to 17pm).

 

 

 

Spa
1775, route du Leutaz
74120 MEGEVE
Tel: +33(0) 4 50 21 49 99
Fax: +33(0) 4 50 21 68 22
Email: contact@floconsdesel.com

 

Our Spa will be closed from Monday 27th April to Friday 29th May 2015 included.

 

 

‘Flocons Village’ Bistro (Megève town centre)
74, Rue Saint François
74120 MEGEVE
Reservation only by phone: +33(0) 4 50 78 35 01
Email: contact@floconsdesel.com

Our Bistro "Flocons Village" will be closed from 4th to 18th May 2015.

 

Press kits available
PRESS CONTACT:
Clarisse Ferreres Communication Officer
7, rue Ernest Psichari
75007 Paris
Email: clarisse@clarisseferreres-communication.com
Tel: +33(0)6 26 67 17 60

The Mountain and the Chef

If you want to discover what mountains are really like, come to the Mont Blanc massif, with its magnificent glaciers, mountain pastures and farm houses hidden behind the clouds... Emmanuel Renaut, the proud possessor of three Michelin stars, is a chef who enjoys a close attachment to this region. He is happy to invite you into the ‘Flocons de Sel’ kitchen and restaurant in Megève and to introduce you to his suppliers who range from the elderly home distiller to the lake fisherman, from the cheesemaker in Beaufort in his cellars to the baker in his bakery, from the bee-keeper tending to his bees to the wine grower from her native region of the Valais... Because when it comes to cooking, the first thing is to source the finest ingredients.

This is the secret behind the Chef’s 52 seasonal recipes, a host of surprising and mouthwatering discoveries….

This is not simply a recipe book, but rather an invitation to rediscover the mountains, their heritage and culinary traditions... seen through the eyes of one of the most talented young chefs of his generation.