Emmanuel RENAUT

Chef : 2 restaurants

Presentation

Born in the Paris suburbs, Emmanuel Renaut trained in the capital, notably with Éric Frechon at the Bristol, where he rubbed shoulders with Yves Camdeborde and Thierry Faucher.Like many others, Emmanuel Renaut is a son of Marc Veyrat, with whom he spent several years, eventually becoming head chef at the famous Maison Bleue on the shores of Lake Annecy. And it was only natural that, when he set up his own business in 1998, he chose the Alps and the delightful resort of Megève, where, a few years earlier, he had completed his military service with the Alpine Chasseurs. The future MOF 2004 quickly climbed the ranks, and the toques: 3, then 4, before reaching the summits and an obvious fifth toque.

Tense? Stressed? Not in the least. Most of the time, Emmanuel Renaut is a laughing, even cheeky guy, a good friend, attentive and sharing good times with his family, around Kristine, the luminous hostess, and his buddies, cooks or not. But at work, he's a killer who leaves nothing to chance, who wants to master everything, and who today produces a cuisine that sweeps you along in a hurricane of imagination and rigor. Emmanuel Renaut has had it all, awards and honors, but at 50 years of age, he's still like a clerk, always on the alert, wetting his shirt to make sure everything is perfect, while keeping his bistro running smoothly in the heart of the village where it all began.