Meilleur ouvrier de France and Compagnon du Tour de France (Best Worker and Journeyman of the Tour de France), Emmanuel Renaut was awarded his second Michelin star in 2006. On completion of his training in Paris, he began his career in the restaurant in the Hotel Crillon, under Christian Constant, working in a team with Yves Camdeborde, Eric Frechon amongst others. He then joined Marc Veyrat at the Auberge de l'Eridan whom he assisted in the kitchen for seven years. This experience was interspersed by a short period with Chef Yves Thuriès. Following a stay in London where he was in charge of the kitchens in Claridge's he returned to the mountains and moved to Megève 10 years ago. He opened his own restaurant the “Flocons de Sel”.

Today, he develops new services for his guests in his luxury property on the heights of Megève: cooking classes, accommodation and a luxury Spa.

In his pursuit of the very best products, Emmanuel Renaut seeks out new suppliers, from the home distiller to the lake fisherman, from the Beaufort cheesemaker’s cellars to the baker’s laboratory, not forgetting the beekeeper tenderly looking after his bees or the Valais wine-grower in order to showcase in his dishes this expertise, these traditions, a certain art de vivre ...