From a tender age, he nurtured his own piece of land, developing a keen eye for raw material and nature. His early dedication bore fruit when he was recognized as the "Meilleur Ouvrier" of France in 2004. His star continued to rise in the culinary firmament, garnering his first MICHELIN Star in 2003, the second in 2006, and the coveted third in 2012.
Emmanuel Renaut
Emmanuel Renaut, affectionately known as "Manu le picard", is a chef who has expertly married his love for haute cuisine with the sublime beauty of mountainous landscapes. Born in Soisy-sous-Montmorency, in the Val d'Oise department, Renaut spent his childhood in Aisne, in the northern part of France. It was here, on his trips to Les Houches in Haute-Savoie, that he fell in love with the mountains and skiing.
During his military service with the Alpine Chasseurs in Chambéry, Renaut honed his culinary passion. He began his professional journey at the CFA in Laon in 1984, subsequently continuing his studies in Étouvelles and Paris. In the French capital, he had the opportunity to work at Hôtel Le Lotti and later with Christian Constant at the renowned Hôtel de Crillon. His talents didn't go unnoticed, and he soon earned the respect of Marc Veyrat, the acclaimed chef at Auberge de l'Eridan in Veyrier-du-Lac. Veyrat initially took Renaut on as a chef de partie, later promoting him to the position of sous-chef.
After three formative years working alongside Veyrat, Renaut decided to explore new opportunities. He worked with the chef and pastry expert Yves Thuriès and moved to London, where he took on the role of chef at the prestigious Claridge's. However, the call of the mountains was too strong to ignore. In 1998, Renaut decided to settle in Megève, in Haute-Savoie, where he opened his restaurant, Flocons de Sel. The establishment quickly garnered recognition, earning its first MICHELIN Star in 2003, the second in 2006, and the third in 2012. In 2012, Renaut was also named "Chef of the Year", following in the footsteps of accomplished chefs like Jean-François Piège, Gilles Goujon, Éric Fréchon, Yannick Alléno, and Anne-Sophie Pic.
Renaut's cuisine, praised for its delicacy and the surprising harmony of its composition, is closely tied to local Savoyard products. Gastronomic critics have often compared Renaut to Alain Passard, recognizing his inventive approach to reinterpreting local produce.
In his personal life, Renaut remains strongly connected to his Picardy roots. His mother, Bernadette Clément, owns a gîte in Coucy-lès-Eppes, in Aisne. It was during his time in London that Renaut met his wife Kristine, who was working at the reception of Claridge's. The couple has three children and together they manage the restaurant, making Flocons de Sel a complete, 360-degree culinary experience.
