Flocons de Sel

“Our inspiration for composing dishes comes from nature, which is a constant source of creativity. The Alps provide a brilliant larder all year round. Our freshwater fish comes from the region’s lakes and rivers and our wild berries, herbs, and vegetables come from our own kitchen garden. We don’t like stuffy restaurants or fussy cooking – we like the good clean tastes of the mountains.”

Crunchy biscuit with pike, and freshwater turbot, grilled onion juice, and lemon balm; spiny cardoon with mustard greens, and herb vinaigrette; and smoked chocolate tart with wood-flavoured ice cream and meringue.

Inspired by the traditional cooking of the Savoy region, Chef Emmanuel Renaut uses his impressive technical skills to create inventive dishes that sublimate the natural flavours of local seasonal produce without ever compromising their essential rusticity. A perfect example of Renaut’s style is his all-vegetable millefeuille fine layers of perfectly cooked carrots, leeks, Swiss chard, potato, and celery interleaved with duxelles (hashed mushrooms) and garnished with fresh herbs and a dribble of hazelnut oil. The raw-pine-panelled chalet-style dining room with a collection of cuckoo clocks offers spectacular views of the mountains and forests above chic Megéve, and sommelier Ludovic Namur oversees a list that showcases Savoyard winessuch as Chignon Bergeron.