Chef profile: Emmanuel Renaut

Chef at Flocons de Sel in Megève and holder of three Michelin stars, Emmanuel Renaut combines Savoyard tradition with culinary creativity.

Emmanuel Renaut, born on January 26, 1968, in Soisy-sous-Montmorency, is a French chef renowned for his cuisine rooted in the Savoyard terroir. In 1998, he founded the restaurant Flocons de Sel in Megève, which earned its third Michelin star in 2012. Holder of the title of Meilleur Ouvrier de France since 2004, he is also the author of the book La Montagne et le cuisinier (The Mountain and the Cook), published in 2007. His cuisine, influenced by the Alpine nature, is characterized by an inventive use of local products. At the same time, he has participated in television programs, notably Snackmasters in 2023.

Emmanuel Renaut’s career

Emmanuel Renaut was born in 1968 in Soisy-sous-Montmorency and grew up in Laon, in the Aisne department, where his parents ran a fishmonger’s shop. He developed an affinity for nature and the mountains at an early age, particularly during vacations in Les Houches, in Haute-Savoie. In 1984, at the age of 16, he decided to pursue a career in cooking and enrolled at the CFA in Laon. He completed a work-study program, first in a small restaurant in Étouvelles, then in more demanding Parisian establishments.

His professional career began at the Hotel Le Lotti in Paris, a luxury establishment in the 8th arrondissement. He then joined the team at Le Crillon on Place de la Concorde, which was then run by Christian Constant. He held the position of first commis chef, which allowed him to progress within a demanding structure. In search of new experiences, he then left for Veyrier-du-Lac, near Annecy, to work with Marc Veyrat at the Auberge de l’Eridan, a two-Michelin-starred establishment at the time. He stayed there for four years and became sous chef, perfecting his technique and knowledge of mountain produce. He furthered his training with a stint at Yves Thuriès, a two-star chef and Meilleur Ouvrier de France specializing in pastry.

In 1997, Emmanuel Renaut decided to settle in Megève, in the Haute-Savoie region. He opened his own restaurant, Flocons de Sel, in modest premises. He quickly made a name for himself, earning his first Michelin star in 2001, then a second in 2007. In 2008, he moved the restaurant to a renovated former farmhouse. He was awarded his third star in 2012, confirming his status among the great chefs of French gastronomy.

Emmanuel Renaut’s influences

Emmanuel Renaut’s cuisine is rooted in the Savoyard terroir and Alpine nature, reflecting a culinary approach focused on local products and mountain traditions.

Trained by Marc Veyrat at the Auberge de l’Eridan, Renaut became aware of the use of wild plants and aromatic herbs from the Alps. This experience reinforced his attachment to mountain ingredients such as mushrooms, freshwater fish, and alpine plants.

At Christian Constant at Le Crillon, he acquired technical rigor and precision in the execution of dishes, influencing his way of enhancing simple ingredients.

Emmanuel Renaut’s cuisine favors gentle cooking methods and combinations of natural flavors, highlighting the purity of the ingredients. He strives to create dishes that reflect the richness of the Savoyard terroir, while adding a touch of creativity.

Among his creations is the croûte au Beaufort, a comforting dish made with stale bread, mushrooms, onions, white wine, Beaufort cheese, and Reblochon cheese. This dish illustrates his commitment to anti-waste cuisine that respects local traditions.

Emmanuel Renaut offers cuisine that celebrates mountain produce, combining tradition and innovation and offering a gastronomic experience rooted in its natural environment.

Emmanuel Renaut’s signature dishes

Emmanuel Renaut offers cuisine rooted in the Savoyard terroir, highlighting local produce and the region’s culinary traditions. His signature dishes reflect this approach, combining simplicity and authenticity.

Flocons de Sel – Megève

At Flocons de Sel, a three-Michelin-starred restaurant, Emmanuel Renaut showcases dishes such as:

• Lemon-marinated langoustines, caviar, grapefruit and gentian roots: a bold combination of marine and alpine flavors.
• Millefeuille of alpine vegetables: thin layers of local vegetables, enhanced by hazelnut oil.
• Féra from Lake Geneva: accompanied by a carrot and lemon mousseline, highlighting the freshness of the fish.

These dishes illustrate the chef’s desire to enhance mountain products while adding a touch of creativity.

Flocons Village – Megève

At Flocons Village, a friendly bistro, the menu includes:

• Crispy reblochon spring rolls: a delicious starter combining crispy and melt-in-the-mouth textures.
• Mountain cheese ravioli: served in a vegetable broth, highlighting local flavors.
• Wild blueberry tart: a traditional dessert revisited with finesse.

These dishes reflect the chef’s commitment to offering accessible cuisine that respects local produce.

Le Prieuré – Megève

At Le Prieuré, a restaurant in the heart of Megève, Emmanuel Renaut revisits Savoyard classics:

• Savoyard-style egg in red wine sauce: a local interpretation of a classic dish.
• Pâté en croûte: prepared with regional ingredients, this is a generous starter.
• Ravioli with local cheese: combining tradition and expertise.

These dishes demonstrate the chef’s desire to preserve culinary traditions while adding his own personal touch.

Emmanuel Renaut is committed to offering cuisine that respects mountain produce and highlights the authentic flavors of the region. His signature dishes, which feature in his various establishments, illustrate his commitment to gastronomy rooted in the Savoyard terroir.

Emmanuel Renaut’s achievements

Emmanuel Renaut has established himself as a leading figure in French gastronomy, thanks in particular to his main restaurant, Flocons de Sel, located in Megève. This restaurant was awarded its third Michelin star in 2012, joining the exclusive circle of three-starred establishments in France.

At the same time, Renaut has developed a diverse culinary offering with Flocons Village, a bistro in the heart of Megève that serves more accessible cuisine while showcasing local products. He has also taken over Le Prieuré, a bistronomic restaurant that revisits Savoyard classics in a warm setting.

In 2012, Emmanuel Renaut was voted Chef of the Year by his peers, a recognition that highlights his influence in the culinary world. His commitment to promoting Savoyard cuisine and his respect for local products contribute to his reputation.

In 2004, he was awarded the title of Meilleur Ouvrier de France, recognizing his technical excellence and expertise. He is also a member of the Relais & Châteaux association, which brings together exceptional establishments around the world.

Emmanuel Renaut regularly participates in international gastronomic events and collaborates with other renowned chefs, further enhancing his reputation beyond France’s borders. His exemplary career and numerous awards testify to his central role in promoting mountain cuisine and the Savoyard terroir.

Emmanuel Renaut’s legacy

Emmanuel Renaut is actively involved in passing on his expertise. He trains young chefs in his establishments and participates in culinary competitions as a judge. He also supports local initiatives aimed at promoting Savoyard regional products.

In 2023, he took part in the M6 TV show Snackmasters, highlighting the challenges of professional chefs recreating industrial dishes. This participation demonstrates his desire to share his passion for cooking with a wide audience.

Emmanuel Renaut embodies a cuisine rooted in his region, combining tradition and innovation. His commitment to promoting local products and passing on his expertise make him a key figure in French gastronomy.

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