Flocons de Sel

74120 MEGÈVE

19.5/20
Exceptional Restaurant

BOOK

4 PHOTOS

Chef Emmanuel Renaut

Cooking French | Gastronomic | specialty

Price Indicative price per person (excl. drinks)

310€ à 370€

Gault&Millau's review

19.5/20

Exceptional Restaurant Emmanuel Renaut is a 5-toque connoisseur of the very highest level, with no need for grandstanding or Hollywood staging. And yet, the location is just right: a chalet in the snow, above the resort, above it all. The chef reigns supreme here, boasting every possible award, hunter, gatherer, chef and business leader who fills his room with real people, humanity, experience enriched by his wife Kristine and a whole team of highly motivated young people, in this chic and essential setting, a noble and contemporary version of the Savoyard chalet, large volumes, large windows, sober decor in white tones, well-dosed light. Let's move on to the table: for such a Nemrod, the first three plates, exclusively plant-based, are astonishing and remarkable, all lacy and light (potato tagliatelle with mountain ache, nasturtium and marigold petals, green beans with peach, wild fresh almond and geranium, kohlrabi macedoine, first local chanterelles covered in a veil of melissa jelly and oxalis snow). Everything unfolds with fluidity and ease, with total control over cooking and textures: a genial regional and childlike evocation with the Savoyard beaufort onion and fermented mushroom crust, salt-cooked and delicately smoked féra with hogweed jus, or cooked with salamander, celery and golden caraway broth. You'll think you know all there is to know about this star of Lake Geneva when the third, even more stunning version arrives, covered with a rye tuile, golden broth spiced up with fir, carrot and lemon mousseline... At a certain stage of this Savoyard visit, you need some animal: after the crayfish royale, venison comes into view and the chef hits the nail on the head with blackcurrant and fir sauces frozen on the plate, potato calisson, parsley tartlet and pommes soufflées. Like the rest, a perfect dish, as much MOF as passionate. The pig's trotter with green pea juice and génépi to refresh the palate before the cheeses and desserts, all softness and measured acidity, shizo elderberry rhubarb, linzer torte with quetsche, strawberry faisselle, strawberry and oxalis on one side, meringue cake, chocolate tart and smoked wood sorbet on the other... The cellar brings together all that's good in the region and some very fine labels elsewhere, without any revolutionary bias, but quite consensual and virtuous, without suffocating prices. The restaurant will remain closed until summer 2025, for renovation.