Emmanuel Renaut Biography

Emmanuel Renaut was born on 26 January 1968 at Soisy-sous-Montmorency, Val d’Oise, France. He grew up in the department of Aisne, without a military service in an alpine hunter battalion. From being a former sous-chef of Marc Veyrat he founded Flocons de Sel at Megeve and won his three Michelin stars and Meilleur Ouvrier de France.

Start of Career:

During his childhood, Emmanuel found interest in skiing and in mountains during trips at Les Houches in Haute-Savoie. In 1984 he joined CFA of Laon. He got his early pieces of training in Etouvelles and then in Paris and then joined the team of the Hotel Le Lotti. He started his carried with Christian Constant and Yves Camdeborde in the restaurant of the Hotel Crillon as a first cooking assistant. Later on, he joined Marc Veyrat at the Auberge de l’Erdian in Annecy and became second in command in its kitchens. He worked for seven years there five of which were as Executive Chef. Then he started working with Yves Thuries a cooking and pastry chef. After a short stint of one year at Claridge’s in London he returned to the Alps and settled in Megeve.

Opening His First Hotel:

Emmanuel’s dreams come true when he opened Hotel ‘Flocons de Sel’ on the heights of Megeve in 1998. He received his first Michelin star in 2003. Emmanuel received his second Michelin star in 2006. He was honored with ‘Compagnon du Tour de France’ and ‘Meilleur Ouvrier de France’. For the next two years, Emmanuel completed his projects, creating a school book, a hotel, a bistro, and a wellness area. He also carries distinction ‘Grand Chef Relais & Chateaux’. In February 2012 he received his third Michelin star by the Michelin Guide. He was named as the cooking chef of the year in 2012. With Isabelle Hintzy and Catherine de Montalembert, Emmanuel published the book” La Montagne et le cuisine” in 2007.

Emmanuel cuisine

Emmanuel cuisine is lively, appealing, modern, generous, and colorful. A Megeve artist Pierre Margara stated that: “his cuisine is full of fragrance and yet delicate at the same time. Its akin to our mountains: gentle waves followed in a divine twist by infinite peaks.” once or twice a year Emmanuel meet Jacques Dubouloz, seasoned cheesemaker and MOF 2004. They both visit the farms and mountain pastures together. Emmanuel doesn’t like cooking cheese all of the cheese in his restaurant comes from Reblochon, Abondance, Beaufort, Bleu de Termignon, and Tommes.


Food critic Gilles Pudlowski describes Emmanuel Renaut as “new generation of the chef who re-invent the local product with malice.” Francois Simon estimated his cooking style as “very close to the Savoyard local products”. Juliane Casper the chief redactor of the Guide Michelin finds his composition very “surprising and harmonious” and qualities his style “very stable”.

Emmanuel Renaut’s family is from Picardy. His mother Bernadette Clement owns a gite in Coucy-les-Eppes, Asine. Emmanuel married Kristine whom he met in London during his trip. She works as the secretary of the Claridge’s. They have three children.


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