Whenever I discuss the Michelin stars I always think of how it is best explained; “it is more about the experience then it is about any one ingredient”. I adore Flocons de Sel and the entire experience of being in the mountains and enjoying the fresh air, fine wine, fromage, bread and excellent service. (desert too)
This restaurant is superb and the cuisine is wonderful, flavorful and joyful. The chef Emmanuel Renaut, trained in Paris and started his career in the restaurant of the Crillon hotel, under Christian Constant. He trained with Marc Veyrat at L’Auberge de L’Eridan, where he was assistant chef for seven years. Later he returned to the mountains 14 years ago and settled in Megève to own and operate together with his wife the most enjoyable mountains restaurant. I dream to go there again and spend some time in the kitchen.