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The Massif of the Mont Blanc with its blue glaciers and farmhouses lost in the clouds …the chef who is so attached to it, is Emmanuel Renaut, who received in 2007 two Michelin stars. He opens his kitchen and his restaurant ‘’Flocons de Sel’’ in Megève and brings us to meet his suppliers, from the old distiller of spirits, to the fisherman of the lake in Geneva, the cheese supplier in Beaufort to the baker, while passing by the beekeeper, who is in love with his bees and the winegrower in Valais… because everything in the kitchen, begins with the search for the best ingredients. The chef gives us 52 recipes, and they are as astonishing as they are delicious...
It is much more then a cookbook, it is an invitation to discover the mountains, the heritage and its gastronomy…revisited by one of the youngest and most talented chefs of his generation.
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