On the Megève Heights

The sledging season may be coming to an end, but at Megève we can always enjoy the mountain. At Flocons de Sel, the Michelin three-star chef Emmanuel Renaud proposes an imaginative and colourful cuisine. Everything has a direct link with the region. His motto: eating and building locally.

On the Megève Heights

The sledging season may be coming to an end, but at Megève we can always enjoy the mountain. At Flocons de Sel, the Michelin three-star chef Emmanuel Renaud proposes an imaginative and colourful cuisine. Everything has a direct link with the region. His motto: eating and building locally.

It is 1pm. We arrive after a beautiful half day of skiing, one of the last of the season before the snow melts. The restaurant is located 15 minutes by car from the centre of Megève.
The wood interiors give the restaurant a chalet feel that is simple and refined. The staff matches perfectly with the image of the place: warm, welcoming, discreet, and energetic.
We opted for the lunch menu. Our first dish was a beignet of smoked mountain pasture milk.
This was followed by a club sandwich with Beaufort cheese and truffles.
Crystalline ceps
The chef's signature dish: langoustines invigorated with citrus zests and gentian root, and caviar selected by Emmanuel Renaud
Another menu must is the biscuit of Lake Geneva pike with a jus of grilled onions.
A stately cheese plate: primarily French and Swiss selections
First dessert (yes, there are several!): a citrus sorbet with honey and hazelnut cream on a delicate opaline
A surprising combination: ice cream made with milk from Joseph's farm, with an orange marmalade and Swiss meringue
Coffee in the lounge on the first floor, a double espresso for continuing on our way.
The sun is already setting, a reluctant departure...
Yet one with a small souvenir from the place: an ultra-chic Opinel knife from the house
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