Emmanuel Renaut's good addresses

Emmanuel Renaut, chef at the head of the Flocons de Sel restaurant (5 toques) in Megève, is renowned for his bold cuisine, deeply rooted in the Alpine terroir. A great lover of the mountains, he draws his inspiration not only from the surrounding natural environment, but also from the know-how of the producers and craftsmen with whom he enjoys a privileged relationship. Today, he reveals the names of the passionate men and women who accompany him on a daily basis, from the Reblochon producer to the old-fashioned butcher, each helping to shape the excellence of his cuisine and the authenticity of his dishes.

Preserves from Maison Telme, Peyruis

For quality preserves, Emmanuel Renaut trusts Maison Telme. "They make a lot of terrines and a few aromates. We've created two terrines together", explains the chef. The first is with venison, wild mushrooms and hides a generous heart of duck foie gras, while the second is with pork, with Alpine juniper and Mont-Blanc gin.
▶ Where? Find out more at https://maisontelme.com/

Les miches à Lulu, in Digne-les-Bains

For good bread, Emmanuel Renaut recommends Les miches à Lulu, a bakery in Digne-les-Bains. "He's a baker who only works with sourdough. He makes great products and his petit épeautre bread is extraordinary! If you're in the area, it's definitely worth making a detour."

• Where? Les miches à Lulu, 10 avenue de Verdun, 04000 Digne-les-Bains
• https://www.facebook.com/LesMichesALulu/

The abundance of GAEC des Alpagistes, Megève

When we think of Megève, we all want to find the best local cheeses. For that, the chef at Flocons de Sel recommends GAEC des Alpagistes. "It's a farm that produces superb abondance in summer and very good Reblochon in winter... It's really a fine address with products on the dot," assures the chef.
▶ Where? GAEC des Alpagistes, 1683 Route de Lady les Granges, 74120 Megève

Meat from Boucherie Baffert, Pont-de-Beauvoisin

When Emmanuel Renaut walks through the doors of Boucherie Baffert, the chef has the impression of stepping back in time. "Victorien is young, but he's an old-fashioned butcher," laughs the chef. "When I go there, I want to buy everything! He does really great sourcing and I love his bavette and veal spider."

• Where? Boucherie Baffert, 19 place de la République, 38480 Le Pont-de-Beauvoisin
• https://www.facebook.com/boucherievictorienbafferthttps://www.facebook.com/boucherievictorienbaffert

Vegetables from Crest-de-Vaulx, Gaillard

For quality vegetables, Emmanuel Renaut relies on the market gardeners of the Crest-de-Vaulx farm in Gaillard, near the Swiss border. This family-run business specializes in cereal production, covering over 100 hectares. It is also possible to buy fruit and vegetables directly from the farm.
▶ Where? Crest-de-Vaulx, 37 rue du Transat, 74240 Gaillard