Vegetable millefeuille dish served at the Flocons de Sel restaurant, Megève, France
Emmanuel RENAUT, 'Meilleur Ouvrier de France' and 'Compagnon du Tour de France' was awarded his third Michelin star in 2012. He was trained in Paris and started his career in the restaurant of the Crillon hotel working under Christian Constant, alongside people such as Yves Camdeborde and Eric Frechon. He then went to Marc Veyrat at L'Auberge de L'Eridan where he was assistant chef for seven years. During this period he also spent some time with Chef Yves Thuriès. After a period in London, where he ran the kitchens at Claridge's, he returned to the mountains 15 years ago and settled in Megève where he set up his own restaurant the ‘Flocons de sel’. With the opening of the Flocons de Sel at a new site in 2008 he was able to offer a range of new services for his guests with the addition of a hotel and on the slopes above Megève and transform the old restaurant into the 'Flocons Village' bistro.
Size: 2896px × 4352px
Location: Flocons de Sel gourmet restaurant & Hotel. Megeve, France
Photo credit: © parkerphotography / Alamy / Afripics
License: Licensed
Model Released: No
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