Megève has undoubtedly found its master in the young, talented chef Emmanuel Renaut. This former pupil of Marc Veyrat ventures into colour where grey had once been predominant, along with bitterness or acidity, where formatted flavours had the upper hand. He dares to create wonderfully harmonious modulations of new flavours. Intense tastes, culinary sforzando variations around regional produce, pianissimi and legato in the preparation of desserts – so many delights to please even the most discerning palate. Just try the succulent «jarret de porc fermier braisé au genièvre et polenta moelleuse» or the astonishing «oursins à l’émulsion de chicorée», it’s like tasting happiness!