The Amazonia Collection - a choice in line with his contemporary, subtle and refined cuisine which is close to nature.
Emmanuel Renaut learnt his trade with Christian Constant at the Crillon in Paris. In 1989, he was Marc Veyrat’s number two at the Auberge de l’Eridan in Haute-Savoie, and then crossed the Channel in 1996 and settled in London, where he headed the team at Claridges.
Two years later, Renaut opened his own restaurant, Flocons de Sel, in Megève at which he was awarded his first Michelin star (2001). He became a Meilleur Ouvrier de France in 2004 before being awarded his second Michelin star.
However, Renaut was short of space and in 2008 decided to leave Megève itself for the mountains surrounding the resort and build a hotel, made up of wooden chalets, at Leutaz in the Mont-Blanc mountain range. He was awarded his third Michelin star in 2012.
“Our partnership began about eight years ago. It all started with a visit to the kitchens of Flocons de Sel restaurant during which we presented various designs (colour, engraving, lava stone, and glass). The chef was attracted by our vision of tableware and cuisine and also by our ability to customize several types of fine materials.
As someone who robustly champions and passionately loves his region’s produce, the chef’s primary objective was to forge a link between his dishes and his growing region.
Several collections were subsequently designed and customized for his signature dishes, including the Ecailles plate to accompany his Fera du Lac and the Champignons plate to celebrate his love of mushrooms and particularly of porcini mushrooms.
For the summer season, the chef wanted dishes to combine poetry and mountain flora: different species of grass, wild carrots and daisies alongside bees and butterflies.
Over the years, we have developed a real bond of trust with the chef, enabling us to effectively interpret his passion and inner world.”
"Merci Elisabeth de souligner nos plats avec tes créations nature"
3 Stars Chef of the Flocons de Sel (Megève)