Emmanuel Renaut is one of France’s great mountain chefs, holder of three Michelin stars at Flocons de Sel in the Alpine resort of Megeve. A Meilleur Ouvrier de France and former sous-chef to Marc Veyrat, he has built a living, breathing interpretation of Alpine cuisine, rooted entirely in the produce and landscapes of Haute-Savoie.
From lake fish and wild mushrooms to mountain herbs and cheeses, Renaut’s cooking is a heartfelt tribute to the mountains he fell in love with as a child.
TL;DR
- French chef with three Michelin stars at Flocons de Sel
- Located in Megeve, Haute-Savoie
- Founded the restaurant in 1998; third star in 2012
- A Meilleur Ouvrier de France (2004)
- Former sous-chef to Marc Veyrat; master of Alpine cuisine
Emmanuel Renaut key facts
| Nationality | French |
| Restaurant | Flocons de Sel, Megeve (3 Michelin stars) |
| Stars | First 2003; second 2006; third 2012 |
| Title | Meilleur Ouvrier de France (2004) |
| Known for | Alpine mountain cuisine |
A love of the mountains
Emmanuel Renaut fell in love with Haute-Savoie as a child, and his predilection for Alpine produce is deeply ingrained. After training and serving as sous-chef to the celebrated Savoyard chef Marc Veyrat, he settled in Megeve and founded Flocons de Sel in 1998, earning the title of Meilleur Ouvrier de France in 2004.
Three stars at Flocons de Sel
Flocons de Sel received its first Michelin star in 2003, a second in 2006 and a third in 2012, placing Renaut among the elite of French chefs. At the top of the Leutaz road on the Rochebrune massif, he and his wife Kristine have created a five-star Relais et Chateaux establishment with a mountain spa and his three-star restaurant.
A cuisine of Haute-Savoie
Renaut’s dishes are deeply rooted in the terroir of Haute-Savoie, showcasing lake fish, mushrooms, herbs, berries and alpine plants. He works with pike, char and whitefish from the lakes, wild mushrooms and herbs, and mountain cheeses, offering what he calls a living, breathing interpretation of mountain cuisine that changes with the seasons of the Alps.
Signature style
Renaut’s style is a refined, personal expression of the mountains. He builds his cooking around the produce of the Alpine landscape – freshwater fish, wild plants, cheeses and berries – handled with the precision of a Meilleur Ouvrier de France. It is cuisine of great finesse and a profound sense of place, high in the Haute-Savoie.
Emmanuel Renaut in context
Renaut is one of France’s leading Alpine three-star chefs featured on Pickup Table 4, alongside Laurent Petit and Jean Sulpice.
Follow Emmanuel Renaut
Flocons de Sel – official site
Emmanuel Renaut FAQ
Who is Emmanuel Renaut?
A French chef with three Michelin stars at Flocons de Sel in Megeve.
Where is the restaurant?
In Megeve, in the Haute-Savoie Alps.
How many Michelin stars does he have?
Three, since 2012.
Who did he train under?
The Alpine chef Marc Veyrat, as sous-chef.
What kind of food does he cook?
Alpine mountain cuisine built on Haute-Savoie produce.
