French Grand Chef Relais & Châteaux Emmanuel Renaut is the highly acclaimed three Michelin star chef of Flocons de Sel in Megève. His cuisine is based around local and seasonal produce, highlighting it with modern techniques and surprises.
Having completed his training in Étouvelles and then in Paris, he joined the team of the Hôtel Le Lotti and then worked for Christian Constant at the Hôtel de Crillon as a first cooking assistant. He was then hired temporarily by Marc Veyrat, head chef of the Auberge de l'Eridan, and became a sous-chef for four years. He then worked with the cooking and pastry chef Yves Thuriès and later in London where he was for one year the head chef of Claridge's.
In 1998, Emmanuel Renaut established himself in Mégève in Haute-Savoie and founded his own restaurant Flocons de sel. He received his first Michelin star in 2003, the second one in 2006, and his third in 2012. In 2007, he published La Montagne et le cuisinier with Isabelle Hintzy and Catherine de Montalembert.