La Table d’Emmanuel Renaut

74120 MEGÈVE

19/20
Exceptional Restaurant

BOOK

4 PHOTOS

Chef Emmanuel Renaut

Cooking French | Traditional

Services Children's menu | For people with disabilities | Pets allowed

Price Indicative price per person (excl. drinks)

36€ à 44€

Gault&Millau's review

19/20

Exceptional Restaurant It didn't take long for Emmanuel Renaut to find his feet in what was his first megévan stomping ground, twenty years ago. Obviously more cramped than at La Leutaz, but for one season only, we hope, he is composing five-toques in a space that has barely been remodelled, a bit like a father returning to his teenage bedroom for a while. Of course, just like cycling, high level is not something you forget, and with a few appetizers, he sets the scene once again, with mushroom polenta jus with woodruff, for example, before attacking hard and simple with cardoon just natural, truffle and vinaigrette. The setting is naturally more intimate and less impressive, but sufficiently chic, thanks to the quality of the service led by Fabien and the gentle presence of Kristine Renaut, to savor as befits the Arctic char nicely presented on a thin slice of bread, a little peasant with a lemon beurre blanc before the puff pastry, like a pithiviers, potato and truffle. Some award hunters wonder how a guy who puts three ingredients together on a plate can receive so many accolades when they deploy the most sophisticated weapons to fail to do so. They should come here to understand. If Emmanuel Renaut doesn't smear scallops, langoustine or féra with rare products and furious techniques, it's because he succeeds, through his attention to detail and his profound talent as a taster, in going beyond, in making his subject better than itself. Thus, venison, sapin cassis jus de gibier like a grand veneur sauce, with the delicate and unavoidable pommes soufflées, becomes a plate that makes you smile with happiness, like the veal black truffle and mondeuse jus or the famous pike and monkfish cookie, crossed this year with a Roscoff pink onion jus. The team is well in place, without too much telescoping, regular customers are delighted and new arrivals are overwhelmed by this marvel in the heart of the village. Lovely, varied and gourmet desserts, a considerable cellar, the sommelier juggling and anticipating so that the stock available on site can satisfy everyone (you always have the option of ordering your bottle a few hours before service).

Plan