Emmanuel Renaut has combined his two great passions - cooking and the mountains - by creating this restaurant which is, in itself, a sufficient reason for visiting Megève. Trained at the Ambassadeurs, and after working as a second chef for Marc Veyrat for many years, he has developed a highly personalized cooking style, all nuance and contrast, the complete opposite of mountain food clichés. For proof try his knuckle of farm pork braised with juniper or sea urchins with chicory emulsion…