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1775 Route du Leutaz, Hotel Flocons de Sel, Megeve 74120, France

Emmanuel Renaut, one of Europe’s rising star chefs, trained for years with the legendary Marc Veyrat before opening his small restaurant in the smart Alpine ski town of Megève. His sophisticated cooking—sea urchin with warm coffee cream and sweetbreads with maple and eucalyptus—is dazzlingly original, intensely flavored and fantastic.

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Restaurant
Flocons de Sel

Emmanuel Renaut, one of Europe’s rising star chefs, trained for years with the legendary Marc Veyrat before opening his small restaurant in the smart Alpine ski town of Megève. His sophisticated cooking—sea urchin with warm coffee cream and sweetbreads with maple and eucalyptus—is dazzlingly original, intensely flavored and fantastic.