Refinement, delicacy and attention to every detail make the Flocons de Sel one of the most distinguished restaurants in the world.

Gourmet restaurant in Haute-Savoie

3 Michelin stars,
the dining, the venue

Privacy, refinement studied down to the smallest detail, authenticity of a mountain way of life elevated to perfection, and more, the gourmet restaurant on the upper reaches of Megève in Haute-Savoie offers a unique setting for a romantic dinner, a convivial lunch with friends, or a family meal.

The exceptional natural setting, which offers the establishment a unique haven, the atmosphere that reigns there, the spirit of the cuisine, the Chef's creativity, the quality of service, are all the ingredients that mark out this outstanding restaurant, awarded 3 stars in the Michelin Guide.

Here, the Chef, Emmanuel Renaut, serves a cuisine that is as subtle as it is inventive and pairs with the many references on the wine list. The delicacy of the products, the mastery of cooking techniques and the association of textures, all combined with subtle seasoning for the benefit of that which is truly essential, namely the product.

The "Flocons de Sel" gourmet restaurant is generally closed every Tuesday and Wednesday for both lunch and dinner.
During the school holidays (December, February, mid-July to mid-August), it will be open on some Tuesdays and Wednesdays.
During the summer period, contact the restaurant direct for information about opening days.

A chic casual dress is required (no shorts, or flip-flops in the summer).

Reservations: +33 4 50 21 49 99

Flocons de Sel - 1775 Route du Leutaz - 74120 MEGEVE

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À La Carte & Set Menus

Our à la carte and set menus evolve according to the seasons and the availability of the produce that features in them. Discover what the Chef Emmanuel Renaut is currently serving here.

Download our menu

Themed cookery lessons

Immersion Package

What about joining the team of the "Flocons de Sel" for a day and enjoying a behind-the-scenes look at a gourmet restaurant and experience the highlights of a service?

On the programme: arrival at about 9 am to spend the morning helping the kitchen team to prepare the dishes for lunch. At about 12.30 pm, take part in plating up the first dishes and, at about 1 pm, savour a menu devised by Emmanuel Renaut himself at the Chef's Table.

Price: €300 for the day, drinks included

Reservations only possible for the low season (from April to October), except between 14 July and 15 August.

For further information: +33 4 50 21 49 99

The Team

Emmanuel Renaut

Chef

It was among the vineyards of Reims and the mountains of Savoie that Emmanuel Renaut took his very first steps. Alongside his grandparents, farmers and fishmongers, he discovered the work of the land and the treasures of the sea. For him, nature is a playing field that is as exhilarating as it is complex and, from a very young age, Emmanuel nurtured his very first vegetable garden. Original for some, a pioneer for many, the 3-star Chef receives requests from around the world. 

Pieter Riedijk

Second Chef

Pieter grew up in Holland and very quickly the young boy became fascinated by the wonders offered by nature. When he turned 10, he decided to take up cooking in order to get the most out of the products of his homeland. At the age of 16, he started a hotel-restaurant apprenticeship and continued his training in Belgium after his Baccalaureate. For five years, Pieter learned, in turn, the techniques of the dining room, the kitchen and the wine cellar, but, in order to complete his hunger for knowledge, Pieter continued his training with a year specialising in banquet and catering techniques. To finance his studies, Pieter worked every weekend in a Dutch establishment a few kilometres from his school. While hard at work, some regulars came to dine with one of their French friends, the owner of a gourmet restaurant in Hérault (France), who offered him a seasonal position. For a year and a half, Pieter worked in the kitchens of a bistronomic establishment. In 2011, a position became vacant at the Flocons de Sel. More than a talent, Emmanuel Renaut, the messenger, was looking for a state of mind. The connection between these two nature lovers was immediate and, in December 2011, Pieter became part of the team.

Nadine Vincent

Second Chef

After obtaining her Brevet Professionnel de Cuisine (vocational certificate), Nadine decided that she wanted to forge her career in gourmet cuisine. At the end of her apprenticeship period, she joined the Taverne du Mont d’Arbois in Megève for a season before moving to the owner's Michelin-star establishment: the Château de Noirieux. For two years, Nadine worked alongside an instructive team and perfected her skills. Wishing to return to Megève, Nadine set her sights on the Flocons de Sel. In 2004, when the restaurant still did not have a star in the Michelin Guide, Nadine achieved her goal and joined Emmanuel Renaut's team. In turn employed to work in the pastry, the fish, then the meat, Nadine excelled and was entrusted with the position of Second Chef in 2006. The quality of the site, the produce and the multitude of projects that drive Emmanuel and Kristine Renaut, are all elements that have helped Nadine to turn her career into a genuine passion.

Ludovic Namur

Head Sommelier

It was while studying for his Brevet Professionnel in Hotel and Catering that Ludovic decided to embrace the career of Sommelier. The son of wine enthusiasts, he spent a year in a wine waiting apprenticeship in Bristol before continuing his apprenticeship at the Atelier owned by Joël Robuchon. After trying his hand in Val d’Isère, Porquerolles and the Seychelles, Ludovic finally decided to ply his trade in the mountains. In 2010, he met Chef Emmanuel Renaut, the two men instantly hit it off and Ludovic joined the 2-star team in Megève as Head Sommelier. In charge of a cellar of 2,000 bottles with more than 1,000 references. Above all, it is the relation with the guests and the daily work alongside the Chef that Ludovic particularly enjoys at the Flocons de Sel. Selected Sommelier of the Year in 2017 by Le Chef magazine, Ludovic refers to this reward with great humility.

Special offers

For every season, on weekdays or at weekends, the Flocons de Sel universe can be discovered via a series of special offers and deals designed to get the most out of all the advantages of a stay in Megève. For example, a sporting event, a romantic getaway, a gourmet visit, or a day of complete relaxation. And for an unforgettable experience, discover our tailor-made solutions.