In Flocons de Sel you are in the good hands of Chef Patron Emmanuel Renaut and his strictly correct and excellent staff. Here nothing is given by chance. Everything in the kitchen and on the tables is just perfect and delicate in both traditional and in an experience new way. Nothing comes as a surprise except for the result of a various delicacy, all in a clean shape of texture, colours and taste.
At Flocons de Sel guests are dining in a new cool alp designed restaurant up hill in the mountains just a few minutes by car from the town centre of Megève. Here in the heart of the beauty of the Alps you can set up to relax in one of the very best restaurants. As a guest at Flocons de Sel you are really meant to feel relaxed in the modern shape of a stylish restaurant in the sophisticated family hotel, with just few bedrooms and some extra exclusive chalet houses with complete service. Inside the hotel there is an indoor spa with a view over the mountains. All excellent for digestion after a fine dinner as well as a visit to the private chartreuse and cigar cellar in the basement area that is an outstanding experience during a stay at the alp hotel in the Megève Mountains.
In these surroundings Emmanuel Renaut often goes out in the very local landscape to find herbs and mushrooms and to buy local mountain cheese from the farms and sometimes you can find him fishing in the lakes to get fresh fish and freshness in the mind to transfer directly to the dinner plates at Flocons de Sel.
Emmanuel Renaut’s kitchen is new experience though on a base of classic sublime quality as a strong base for creations of new unexpected treasures served dish after dish in his cool alp designed restaurant. As ambitiously Chef Patron Emmanuel Renaut is working in the kitchen, as glad he truly is to see his guests relax and feel free in his restaurant. Sharing dishes across the table and taste each other’s dishes is a pleasure for Emmanuel Renaut to watch. The great Chef loves to be creative and to use technique in cooking, but not obvious. A strong element in Chef Emmanuel Renaut’s cooking is simplicity, always authentic to the materiel he is working with on the course.
Out of many excellent dinner dishes the composition of thinly sliced Jerusalem artichoke and Melanosporum truffle in a light sauce perfumed with cloves from the local Alps is one of the exact signatures of many fine small dishes in the beginning of the “La Randonnée” menu. Dishes assisted by art wise technique and traditional substance from fish to meat. A dessert of fresh fruit compote served with an art nouveau lemon on the side, created by a thin shell of sugar and with an inside of tasty fuming freshness is convincing as well as the dessert of tasty vanilla cream created as a woodland underground covered in autumn colours on a dusty texture – beautiful, crazy and loving!
Images courtesy of Megève Tourisme and Flocons de Sel
Written by Lars
