Flocons de Sel

Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and has an ingrained predilection for Alpine produce (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses…). But he does not restrict himself in any way: going against the grain of the regional cooking that is sometimes expected is a source of amusement to him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots. Plants are also given an increasingly important role in his cooking. The meal would not be complete without a dessert by the talented Aurélie Collomb-Clerc, who is just as adept at reinterpreting the house classics (oh, the fir tree soufflé!) as at dreaming up beautiful creations, such as her elegant white monochrome of Swiss meringue and Alpine milk ice cream, encasing mirabelle compote or orange marmalade, depending on the season. An enchanting high-altitude chalet for the summit of fine dining.