Flocons de Sel

Rating: 19
Author: Gault&Millau

74120 MEGÈVE

19/20
Exceptional Restaurant

BOOK

4 PHOTOS

Chef: Emmanuel Renaut
Cooking: French | Gastronomic | Signature cuisine
Services: Access for people with disabilities | Accomodation | Children's Menu | Pets allowed | Private Parking | Valet parking
Style: Elegant | Romantic

Budget (€)

Indicative price per person (excl. drinks)

350

Gault&Millau's review 2026

You have to be really big to make cardoons with truffles so well... Of course, we wouldn't reduce Emmanuel Renaut's enormous work to an exercise in style, however brilliant it may be. But in the panache, energy and science he brings to each plate, we find what makes our five toques so unique: an encounter with a world and a personality. In the kitchen, which not everyone can see, the atmosphere is very dynamic: the chef talks, everyone listens, everyone hears. Because he's the chef, and above all because he's right. The taste is his, and has been for a long time: we fly over the amusettes at the beginning with a smile, because everything is just right, the smoked egg yolk with button mushroom, the delicate glittery Beaufort and fermented mushroom crust, the 2 mm polenta and the little chanterelles. Everywhere, an inspiration, a tribute to the region, to the prodigious Savoyard nature he met one day at Marc Veyrat's house and never wanted to leave, like that independence, that freedom that forges a chef, in the intelligence of simplicity, the lightning bolts of a terroir so well assimilated to create so many loving marriages: jerusalem artichoke, truffle, hazelnut; lake crayfish, carcass juice and meadowsweet; cabbage, fir, red cabbage juice.. Fillets of perch are crisp and Zephyrian, with carrot, beurre blanc and vinegared fir logs, and the famous pommes soufflées accompany meat or game depending on the season, always perfect in the hands of this master of cooking, who has few equals in his knowledge and treatment of venison, duck or chamois. The clientele is mainly local, with some tourists, and they're delighted that prices haven't rocketed since the house was completely renovated right down to its foundations. The desserts, executed by pastry chef Vanessa, also come from the imagination of the chef, who renews the genre with his flair and sense of harmony, for example in the brilliant rosehip and quince declension, fresh and tasty. Insiders know that they can also ask for tête de veau, not on the menu but always available, and service, orchestrated by Kristine Renaut, always in the right tone, even when the young team is renewing around the executives, including Ludovic Namur, the excellent head sommelier, who manages a very well-balanced menu - grands crus and strong values - with many discoveries from the Alps, Savoie and Switzerland, and can recommend the very good mondeuse maison, made on Louis Trosset's vines.