EMMANUEL RENAUT :
THE CULINARY TRAILBLAZER
Emmanuel Renaut’s childhood was surrounded by the vineyards of Reimsagainst the backdrop of the Savoie mountains.
As farmers and fishmongers, his grandparents gave him an invaluable insight into the art of living off the land while opening his eyes to the plentiful resources of the sea. The natural environment was his playground and he relished the excitement of discovering its every intricacy. Emmanuel had barely started
walking than he was already tending to his first vegetable garden. While growing various fruits, flowers and vegetables, he developed a taste for freedom and began thriving on challenges.
As soon as the schools broke up for summer, he would swap his hoe for a set of chamois leathers and head for the climes of his otherchildhood stomping grounds in Haute-Savoie, a region that simply beckoned the young Emmanuel to sharpen his inquisitive spirit.
Adventure and freedom were just two of the values that forged the young prodigy’s temperament and character.
Whether strapped to his skis in the winter or sitting astride his trail bike in the summer, Emmanuel explored the steep paths snaking across the Savoie mountains, often straying from the beaten track to quench his thirst for adventure and freedom. His determination to push his boundaries led him to achieve one
of the top places in the French Motocross Championships as well as obtain the coveted Alpine Hunter grade during his military service.
During his teenage years, this top-level athlete liked nothing better than unwinding alone in the countryside, socialising with large groups of friends over dinner and experiencing new
encounters.
Naturally at home in a leading role, he bustled about the kitchen and unknowingly began laying the foundations for an enthralling adventure.
When the time came to decide on his future career path, he looked no further than the local catering college.
He identified with the same high standards found in top-flight sports and discovered a form of individual expression and teamwork, as well as a certain single-minded approach that drove him to venture ever further and broaden his horizons during his free time.
Ever since he was a child, Emmanuel Renaut had always been focused on reaching the top in each of his chosen disciplines, and cooking was to be no exception. After finishing catering college,
he packed his bags and set his sights on Paris. While working stints at the Société des Cuisiniers and the Le Lotti hotel,
Emmanuel Renaut secretly harboured dreams of working at the Hôtel de Crillon.
One evening in July 1988 while he was strolling past the most acclaimed luxury hotel in Paris, he decided to turn up unannounced and offer his services. The young chef’s bold approach paid off. A vacancy had arisen the previous day, so
he was asked to turn up for work the next morning.
There was much more to working at the Hôtel de Crillon than simply ticking an item off his wish list. Under the guidance
of Head Chef Constant, Emmanuel embarked on a fast-paced adventure that helped forge his character.
The crew working in the kitchens conjured up images of a group of climbers roped together.
The names of the people in that group were Constant, Camdeborde, Fréchon, Breton and Rouquette. They developed a
mindset that promoted mutual support, encouraged a daring approach and thrived on challenges. Together, this exceptional
crew ushered in new horizons for French gastronomy. The action-packed first year put him in good stead for the future, and he was soon spotted by three-Michelin-starred chef Marc Veyrat.
Emmanuel was powerless to resist the call of the mountain. He came away from the Hôtel de Crillon after having forged solid
friendships and an insight into the concept of mentoring.
The year was 1989. Marc Veyrat’s culinary style may have been innovative to some people, but there was something strangely familiar to the mountain boy. It was like being in a home away
from home. Everywhere he looked, the herbs seemed more alive in an ever resplendent range of colours, the mushrooms were unrivalled in flavour and the fish in the lake seemingly carved
smiles on the water’s surface.
Emmanuel spent three years at the Auberge de l’Eridan on the shores of Lake Annecy, where he strove to take his culinary skills to even greater heights in terms of daring, refinement and
precision. But his appetite for new challenges and his desire to add a new chapter to his adventures sparked thoughts of new destinations in his mind. When the position of sous-chef became
vacant, Emmanuel Renaut took Marc Veyrat up on his offer and promised to lend his full support in pursuit of winning a third star. With his mind firmly set on achieving his new goal, Emmanuel
spent nearly three years guiding his entire team down the road to success.
In 1996, the restaurant garnered its third star. This accomplishment marked another milestone in Emmanuel Renaut’s burgeoning career.
After keeping his promise of training and mentoring his successor, Emmanuel Renaut joined the famous Claridge’s in London as Head Chef in 1997.
« I soon realised that nature wasn’t just a source of inspiration, but also a source of concern. You can’t protect nature until
you’ve learnt how to appreciate it.
My cuisine tries to convey a message and not just an emotion. »
He lost no time in attracting unanimous praise for his stunning and enthralling cuisine. The reservation book for the hotel’s restaurant was constantly full, with Emmanuel winning the UK
final of the Taittinger Prize and finishing third in the international final. Rave reviews followed in the press. A star had been born in England.
Behind the scenes, the media-friendly chef fell in love with a young German woman, Kristine, who worked with him at Claridge’s. Hand-in-hand, they strolled along the banks of the Thames, visited the public gardens that he knew better than anyone else, enthusiastically enjoyed the freedom offered and cherished by the capital’s inhabitants, and wrote the first chapter in their life story together. Claridge’s owners were naturally
tempted to add more tables to the restaurant in an effort to shorten the long waiting list. But Emmanuel Renaut believed that piling in more tables would rip the soul out of the experience that he worked so hard to create every evening in the kitchens, so his adventuring spirit once again came to the fore. This time, the idea of striking out alone is where he saw his future. There was a lot
more to this desire than simply wanting to be his own boss. His craving for freedom was not only innate but essential for unveiling his personality, revealing his own style and ultimately composing his own partitions and giving voice to his creative
flair. Finally, he would be the trailblazer.
« I don’t deliberately go out of my way to be different, but rather do things my own way. My thirst for discovery is what guides me, not my ego.»
« Freedom is not a quest, it is my inspiration. »
Fast-forward to December 1997 and Megève is covered with a thick blanket of snow. Emmanuel Renaut is preparing to visit a business. Nestling in the heart of the city’s historical centre, the building offers an intimate setting and boasts a magnificent
terrace hidden beneath a metre-thick layer of snow.
Emmanuel quickly saw the venue as the obvious choice for his future business. In true hotelier fashion, he knows that this is
where he will develop a new culinary style.
Experiencing the same emotion and sense of pride as a scout pinning his first badge on his uniform, his signed on the dotted line and embraced the wealth of opportunities.
This new venture would truly come into its own with Kristine at his side. Emmanuel’s true love, a gifted communicator with
proven interpersonal skills, returned to England to pack her cases. In the spring of 1998 following a minor refurbishment, the restaurant proudly revealed its name «Flocon de Sel», symbolising the emotion that has driven his career and the many
challenges lining his way to reaching the top of his profession.
Now standing alone at the helm, Emmanuel began breathing life into his vision of creating an innovative cuisine with a distinctive personal touch Over the space of several months, the chalet underwent a true metamorphosis, while two other buildings emerged from the ground as if to keep it company.
To give visitors even more reason to extend their stay, Emmanuel Renaut came up with the idea of creating a second experience in
the city centre that would be easier to reach but still offer the same sparkle. The Flocon de Sel’s little brother, the Flocon Village, was thus born with the clear ambition of making
pleasure the number one priority.
Along Route du Leutaz on 25 November 2008, the new Flocon de
Sel opened its doors for business. Overseeing reception, Kristine
efficiently coordinates the flurry of comings and goings of the many customers who have come for a first-hand look at this magical venue.
Just like every evening since 1997, Emmanuel Renaut is busy in the kitchen poring over the contents of the larder. His voice dictates everyone’s actions with metronomic precision. Each chef in the team enters the scene like a well-rehearsed choreography. Precision is the keyword. The trust running between the men and women in the crew is palpable.
In 2012, Emmanuel received the ultimate accolade by winning a third star. Words cannot express the team’s joy. Trailblazer Emmanuel Renaut feels a certain emotion when savouring
his third star, the culmination of a journey that required an adventurous and authentic approach and a focused mindset.
Emmanuel not only relishes a challenge, but also believes in sharing with others, and he is not content to rest on his laurels. Just like his mentor Joël Robuchon, Emmanuel feels a true sense
of fulfilment when working alongside other journeymen and helping other adventurers see their dreams come true. The idea of perfection that they had pictured in their minds was an authentic and inviting venue where customers could stop off and experience the ultimate in pleasure. While scouring the hills overlooking
Megève, the couple found their destiny in a place where time seemed to have stood still.
A chalet stood proud in a lush green setting in the middle of the mountainside. Seemingly hemmed in by the mountain, the front of the chalet reserved an even greater surprise for all those daring to step across the threshold. The adjoining grounds were also up for sale. The couple instinctively knew that this is where they would write the next chapter in the Flocon de Sel’s history. Emmanuel Renaut soon put paper to pen and sketched the
blueprints for the establishment that he had visualised with his wife, including a large enough kitchen to give free rein to his ideas, along with rooms incorporated into the living areas
to provide customers with an almost casually intimate experience. The plan also featured a spa offering an open invitation to laze around, and a vegetable garden boasting a myriad of colours.
« I’m a guide, not a leader. If you’re scaling a mountain as part of
a rope team, the lead climber not only needs to gain the complete
trust of all the others in the team but also ensure their safety and
hoist them up. It isn’t the individual who moves forward, but the
entire team. »
Recognised for his originality and widely considered a pioneer, the three-starred chef receives requests from clients around the world. One such example is a leading Swiss
jeweller who believes in creating exceptional dinners to build closer-knit ties between its teams, celebrate collective success stories and wipe away past disappointments by instilling a sense of renewed purpose and ambition.
Emmanuel Renaut saw this request as the ideal opportunity for creating fleeting moments that will remain forever etched in everyone’s minds.
Creating heartfelt emotions and helping foster team cohesion are just some of the opportunities that convinced the three-starred chef to accept the challenge.
Emmanuel accepted the proposal from the prestigious Swiss jewellery group, but with one proviso: that he would personally lead each service, just as he has been doing for nearly 15
years.
Emmanuel Renaut, winner of the coveted France’s Best Craftsman accolade, feels a sense of self-fulfilment in performing countless consulting missions, such as for a major US group
that happens to be one of the leaders in the cruise tourism industry.
Picture the scene: a cruise ship is moored in Shanghai. Emmanuel faces the challenge of making a name for his culinary talents among the 4,000 holidaymakers on board.
The challenge is just as daunting as it is remote from what drives him in daily life, but the acclaimed chef sets his sights even higher.
Aware that the Chinese have just started taking a few days’
holiday, he sizes up the challenge of using his cuisine as a
way of anchoring French gastronomy into the dining habits
of what are one billion new holidaymakers.
The challenge facing the standard-bearer of French cuisine was nothing short of immense. Aboard the Princesa cruise liner, he had to use a local team that would be capable of reproducing each of his dishes down to the smallest detail.
Fresh food and produce could only be brought aboard this floating city during one of its rare port calls, and remarkable is the only word that can describe the experience that he was planning. On 12 July 2017 in Shanghai, Emmanuel Renaut, who refers to himself as a guide and not a leader, inaugurated the «La Mer» restaurant with the firm conviction that he had done justice to his duty as France’s Best Craftsman.
No sooner had he returned home to his native Savoie than he headed for the high mountain pastures, specifically venturing along the «Forestier» trail. Tucked away at the bottom of a small path and accessible only at the whims of the weather, the forest warden’s property was on the lookout for a new manager. He was no stranger to the site, which harboured many memories. During sub-zero temperatures, he smiled at the thought of the parquet floor creaking beneath the hordes of skiers traipsing through to
treat their taste buds.
The project was instantly a done deal. Emmanuel wanted to offer patrons a local cuisine with superior quality and depth of flavour. Major refurbishment work was required to bring the building into line with applicable regulations, but the site lost none of its quintessential character.
With the restaurant not scheduled to open until next season, the insatiable adventurer has time in his busy schedule to chair the 2018 French Dessert Championship. The land and the forest are just some of the elements that he will never tire of exploring. In December 2017, this staunch advocate of local produce took his passion through to the end by inaugurating his gourmet boutique.
This new venue offers a tantalising range of tinned goods, cold meats and chocolate.
KRISTINE RENAUT :
THE LADY OF THE HOUSE
Kristine was born in a small country town in Germany. During her teenage years, Kristine left behind the attractive local
thatched houses and joined her mother in the luxury hotels proudly lining the Hamburg countryside.
It was not the opulent decor but the magic of a first-class hotel service that caught her fascination. Upon turning 18, she signed up for a hospitality management course with the clear intention of later working at the Savoy.
Kristine sat a number of exams along the way to achieving her dream. Her track record and her recently acquired diploma landed her a job at the coveted luxury hotel.
By the time she had completed her six-month internship as a back-office manager, she spoke fluent English and was offered the position of receptionist.
During her three-year stint as a receptionist, not a day went by that Kristine failed to marvel at the superior level of service offered to the hotel’s clientele.
But the young Kristine was looking to bolster her list of credentials with experience in the restaurant sector, and that ambition came true when she was hired by London’s second-
largest luxury hotel, the Ritz.
Kristine was introduced to what is a London institution, namely afternoon tea.
The experience was just as rewarding as it was exciting, but Kristine had plans to add London’s third top hotel to her already prestigious CV.
One year later, Claridge’s was looking for a cost control assistant to build stronger ties between the kitchen, procurement department and dining room. Kristine applied and was immediately hired. By 1997, she had been working at the
prestigious hotel for nearly three years when a certain Emmanuel Renaut was named as the new chef.
It was love at first sight. The two lovebirds started sharing their childhood dreams, including their very own hotel-restaurant
offering an exceptional cuisine in an authentic setting.
One year later, their dream was called Flocon de Sel. After living in London for seven years, Kristine joined her sweetheart
in the hills above Megève with the firm intention of overseeing a remarkable and friendly dining room service.
In 2008 with the restaurant already holding two Michelin stars, the couple were planning to expand. The blueprints for the hotel bore all the hallmarks of Kristine’s writing and ideas.
On 25 November 2008, Kristine opened the doors to her childhood dream – a hotel with seven rooms and suites incorporated into the living areas, a stylish refined spa and
a high-end concierge service, which she watches over with all the professionalism and style that have come to define her personality.
FLOCONS DE SEL
FINE-DINING
RESTAURANT
Antimate atmosphere, sophistication down to the smallest detail, an authentic mountain lifestyle honed to perfection… the fine-dining restaurant located in the hills overlooking Megève in Haute-Savoie offers a unique setting for romantic dinners for
two, casual lunches between friends or family meals.
The exceptional natural surroundings providing the establishment with such an outstanding backdrop, the atmosphere, the culinary style, the chef’s creative streak and the superior quality of service are the ingredients that have earned this restaurant three Michelin stars, a score of 19/20 in the Gault & Millau guide and membership of the Grandes Tables du Monde.
Chef Emmanuel Renaut has developed a culinary style that offers subtlety and inventiveness in equal measure, which can be
enjoyed accompanied by the perfect pairing from the many vintages on the wine list. The refined produce, the culinary expertise and the combination of different textures are all brought
together with subtle seasoning to showcase the star of the dish: the product.
PIETER RIEDIJK:
SOUS-CHEF
Pieter grew up in the Netherlands. The little boy soon developed a keen interest in nature’s plentiful bounty, and as soon as he celebrated his 10th birthday, he headed for the kitchen to create a mouth-watering dish from the local produce.
He registered for hospitality and catering college when he turned 16 and continued learning his craft in Belgium after obtaining his
Baccalaureat.
Pieter spent five years learning every aspect of the profession, including kitchen service, dining room service, cooking and wine, but to truly quench his thirst for knowledge, he enrolled for an extra year to specialise in banqueting and catering.
To fund his studies, Pieter worked every weekend in a Dutch establishment just a few miles from his college. While working
one evening, a group of regulars came in for dinner with one of their French friends, who happened to own a fine-dining restaurant in the Hérault region and promptly offered him a
seasonal job.
Having completed his studies and still eager to learn how to work with a new range of products, Pieter headed for the south of France.
After six months of feeding his mind and honing his skills, his contract expired, so he moved to Antwerp.
Pieter spent 18 months bustling about in the kitchens of a gastropub. In 2007, his closest colleague left the kitchen crew to join the Chèvre d’Or, an establishment in Eze with commanding views over the Bay of Angels.
Philippe Labbé was looking to bring new talent into his kitchen. Pieter applied and landed a job alongside his friend just a few months later. He spent the next three years working in the kitchens of this two-star restaurant. His vivacious temperament quickly cemented his reputation as a talent to be reckoned
with.
In 2010, Philippe Labbé left the sunny climes of the south for Paris to open L’Abeille, the Shangri-La Hotel’s new restaurant, and he clearly wanted Pieter at his side. The experience was truly an eye-opener, but nature-loving Pieter yearned to escape the concrete jungle.
In 2011, a vacancy arose at the Flocon de Sel.
Emmanuel Renaut, the conveyor of messages, wanted more than just a talented individual – he was looking for a specific mindset.
The two nature-lovers instantly hit it off, with Pieter joining the team in December 2011.
Gradually ascending the ladder from the fish station to the pantry and meat stations, Pieter remembersm the emotional moment when the restaurant was awarded its third star.
For nearly four years, Pieter learnt, progressed and developed his own expertise. Pieter spared no effort in creating, honing and implementing the techniques and structure needed to replicate
Emmanuel’s distinctive taste.
In 2015, the position of sous-chef became vacant, so Emmanuel Renaut, both a chef and a mentor, began looking for a replacement from within his team. Pieter was the obvious choice. Together, they have been lighting the way and lending their
support and guidance to all the other members in the team over the last two years.
NADINE VINCENT:
SOUS-CHEF
After finishing catering college, Nadine was keen to develop her career in a fine-dining establishment.
Once she had completed her apprenticeship, she spent one season at the Taverne du Mont d’Arbois in Megève before moving to the
owner’s one-star establishment, the Château de Noirieux.
During the next two years, Nadine worked alongside a kitchen crew who mentored her and allowed her to sharpen her skills.
Keen to return to Megève, Nadine set her sights on joining the Flocon de Sel.
In 2004 with the restaurant already holding a Michelin star, Nadine reached her objective and joined Emmanuel Renaut’s crew.
After successfully overseeing the pastry, fish and meat stations, Nadine was promoted to sous-chef in 2006.
Alongside Pieter, she manages the orders and ensures that the breakfast and lunchtime dishes leaving the pass in the three-star
restaurant are nothing less than perfect.
The high-quality venue, the produce and the wealth of projects driving Emmanuel and Kristine Renaut are just some of the reasons why Nadine sees her job as a true passion and not just a career.
LUDOVIC NAMUR:
HEAD SOMMELIER
Ludovic, Le Forestier’s ambassador
Ludovic set his sights on becoming a sommelier while studying hospitality and catering at college. Born into a family of wine enthusiasts, Ludovic completed a one-year sommelier apprenticeship at Le Bristol before continuing his training at the L’Atelier de Joël Robuchon.
After stints in Val d’Isère, Porquerolles and the Seychelles, Ludovic was overcome by a desire to pursue his career in the mountains.
In 2010, he met Emmanuel Renaut. They immediately realised that they were on the same wavelength, and Ludovic took his place in the prestigious two-starred kitchen crew in Megève as Head Sommelier.
Ludovic is in charge of a wine cellar boasting 2,000 bottles, including over 1,000 references.
What he treasures more than anything else about the Flocon de Sel is building relationships with the clientele and working with a chef whose support he can always count on.
Voted Sommelier of the Year 2017 by benchmark magazine Le Chef, Ludovic cannot disguise his emotion and modesty when talking about the award.
In his eyes, the award bears testament to the collective effort of the whole team and the daily determination to consistently enhance the customer experience.
AUDREY RIGAUDIER:
FLOCONS DE SEL
EXECUTIVE ASSISTANT
Audrey, The Flocons de Sel’s ambassadress
Born into a family of hoteliers, local girl Audrey has always been attracted to the tourism industry. At the age of 18, she naturally decided to enrol for an advanced vocational diploma in tourism and spent her two-year apprenticeship in a spa centre.
After passing her exams, the spa’s owners invited Audrey to stay on. She remained for another two years, but was consumed by a
desire to return to her roots.
In 2010, the prestigious establishment in Megève, otherwise known as the Flocon de Sel, was on the lookout for a receptionist.
Audrey immediately applied. Her professional attributes combined with her strong growth potential prompted Kristine Renaut to invite her into the team.
One year later, Kristine and Emmanuel offered Audrey the position of Head Receptionist. She jumped at the chance. Up until 2016, Audrey thrived in her job of managing the teams and
designing bespoke experiences for each of the establishment’s customers.
Now Executive Assistant, Audrey continues putting the couple’s many plans and projects into action. As part of her responsibility for the establishment’s events, her unwavering support for the team of receptionists that she personally trained and her commitment to the Renauts, Audrey steps foot inside the Flocon
de Sel every morning with a noticeable spring in her step.
EMILIE GARCIA:
SPA MANAGER
Emilie has always been guided by her ambition of helping others improve their well-being. At the age of 16, she enrolled on a beauty therapy course in her native Bordeaux and pursued her goals with unwavering determination.
After spending one year in a beauty therapy centre in Périgueux, the young Emilie completed her apprenticeship at a spa centre
in Saint-Gervais-les-Bains, with the firm ambition of joining a hotel complex to continue engaging with customers.
While Emmanuel and Kristine were busy expanding the business and the array of experiences at the Flocon de Sel, Emilie
became Spa Manager in 2008.
Despite having to start from scratch, Emilie drew strength from her passion of tending to other people’s well-being and saw the
adventure as a tremendous opportunity.
Today, Emilie continues to manage the spa team with the same generosity and has designed a range of treatments that dovetail
with the chef’s cuisine, such as fully organic facial masks.
She derives a great deal of exhilaration from improving the well-being of the pleasure-seekers staying at the hotel or simply enjoying Emmanuel Renaut experience.
FLOCONS VILLAGE
BIB GOURMAND
BISTRO
BIB GOURMAND
Flocons Village
Located in the centre of Megève, the «Flocons Village» bistro opened in 2008 and offers patrons a simple, yet delicious regional cuisine. The mood inside the mountain restaurant is one of refinement and relaxation in equal measure.
The setting is both warm and authentic.
The large terrace outside is lined with paving stones and provides guests with a certain sense of privacy.
The menu features a selection of refined dishes showcasing the chef’s creative streak and represents an open invitation to discover the local produce.
Reblochon spring rolls, lake-fished Fera served with a carrot and orange purée, and hay-baked potatoes are just some of
the many ways that guests can enjoy an authentic culinary style with a pronounced modern twist.
Tél. 00 33 4 50 78 35 01
VICTORIA: DINING ROOM MANAGER AT THE FLOCONS VILLAGE
After completing an advanced vocational diploma in tourism,
Victoria obtained a degree in wine tourism in 2012 from the
Institut Rural in Vayres.
With her new qualification firmly under her belt, Victoria joined Beaujolais producer Nathalie Fauvin as part of a one-year contract. Based on a concept that focuses the spotlight on women wine producers, Victoria was in charge of enhancing the customer experience with four activities: wine tasting, the museum, B&B accommodation and the restaurant.
By the time her contract expired, Victoria flew to Australia to improve her English skills. She spent a year adding various life experiences to develop her character and returned to France with the firm ambition of finding a customer service role in an international setting.
Club Méditerranée was looking for a concierge manager in Valmorel.
The position was tailor-made for a girl who had grown up in the hills around Lyon. For three years, Victoria upheld the high-end customer service on which the company had forged its reputation.
After one year at the Le Lana hotel in Courchevel, Victoria was looking to add a new talent to her skill set. A vacancy arose at the Flocon de Sel for a receptionist. Attracted by the prestigious venue and wide selection of responsibilities, Victoria applied and landed the job. In 2015, Victoria joined Emmanuel Renaut’s establishment. From taking table bookings to organising activities for the hotel’s customers, Victoria performs all her duties with just as much pleasure as success.
In April 2017, the position of Dining Room Manager became vacant at the Flocon Village. Victoria immediately applied. Working alongside the team of familiar faces and successfully guaranteeing patrons the Emmanuel Renaut experience are a constant source of motivation.
The Chef placed his trust in Victoria, and she consequently took over at the helm of the dining room in Flocon Village late April 2017, with the sole aim of breathing life into the experience envisioned by Emmanuel Renaut.
MOUNTAINRESTAURANT: LE FORESTIER
Chalet le Forestier
Forest wardens used to come to this decades-old refuge to fend off the cold. The deserving address is located alongside a temperamental trail that seemingly takes mischievous delight in barring all access during the harshest conditions.
This rustic chalet boasts a panoramic view over the surrounding alpine pastures, and the interior bears witness to the many lives for which it has provided shelter.
Chef Emmanuel Renaut offers a truly authentic experience at Le Forestier.
The local cold cuts and the Savoyard cheeses vie for the diners’ attention. Country-style tarts and soups warm the soul of lone walkers and groups in search of local treats.
Lake-fished Fera is served as nuggets, while venison takes the home-made bolognaise to a whole new level.
Just like the Chef, Le Forestier reflects the spirit and warm hospitality of the Savoyard people.
Tél. 04 50 96 13 94
CONSULTING EMMANUEL RENAUT
Emmanuel Renaut is a staunch advocate of the values of entoring and plays an active role in promoting and advancing French fine dining through his various consulting activities.
Whether in Switzerland for jewellery company Richemont or in Shanghai when helping French gastronomy sail the seven seals aboard a cruise ship with 4,000 holidaymakers, Emmanuel Renaut is clearly determined to light the way, pass on his knowledge and
enable other chefs to reach the top of their profession. Overcoming the wide range of complex supply chain constraints, France’s Best Craftsman creates bespoke experiences that elevate French fine dining and the profess ion as a whole to even greater heights.
Emmanuel Renaut, both a chef and a mentor, believes that aiding and supporting his fellow chefs is not a mission, but a duty.
GOURMET BOUTIQUE
Boutique Gourmande
It is only natural that Emmanuel, spurred on by his love for nature and passion for the forests, is planning to open his first gourmet
boutique.
With products synonymous with sustainable hunting practices, high-end tinned goods, cold cuts from suppliers both at home and
further afield, Emmanuel Renaut is pursuing his vision of sharing the rewards from an area that continues to stoke his passions.
With a wealth of personal recipes, Emmanuel Renaut will use an almost intimate form of production to offer a new outlook on the
produce of the land and forest, some of which will be available in the boutique while others can be found in Le Forestier.
As President of the French Dessert Championship, it comes as no surprise that Emmanuel Renaut insists on adding a selection
of sweet treats to complement the savoury delights that will be on offer in this wonderful gourmet boutique.
The three-starred Emmanuel has combined his talents with a renowned master chocolate-maker to create a range of chocolates with a clearly personal touch and an affordable price tag.
VALUES SPEARHEADED BY
EMMANUEL RENAUT
CREATOR MESSENGER GUIDE
His driving force is freedom, his quest is excellence, his muse is discovery.
Nature is a source of inspiration that is just as infinite as it is fragile.
Through each of his compositions, the messenger-chef strives to
raise everyone’s awareness of the need to defend and champion our culinary heritage. In the same vein as a high-mountain guide, Emmanuel Renaut is committed to elevating French fine dining to the highest level.