Flocons de Sel
Emmanuel Renaut, one of Europe’s rising star chefs, trained for years with the legendary Marc Veyrat before opening his small restaurant in the smart Alpine ski town of Megève. His sophisticated cooking—sea urchin with warm coffee cream and sweetbreads with maple and eucalyptus—is dazzlingly original, intensely flavored and fantastic.
As Featured In...
Last updated June 2008 lastArticle = 6/2008 and lastAward =
MARKETPLACE
Become a fan
Follow us