Emmanuel Renaut

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Emmanuel Renaut (born 26 January 1968) is a French chef, three Michelin stars and Meilleur Ouvrier de France in 2004. A former sous-chef of Marc Veyrat, he then founded his own restaurant Flocons de sel at Mégève. Born in Soisy-sous-Montmorency in the department of Val d'Oise, Emmanuel Renaut grew up in the department of Aisne. During his childhood, he got interested in mountain and skiing during trips at Les Houches in Haute-Savoie. He made his military service at Chambéry with the Chasseurs Alpins. He joined the CFA of Laon in 1984, training in Étouvelles and then in Paris. He joined the team of the Hôtel Le Lotti and then worked for Christian Constant at the Hôtel de Crillon as a first cooking assistant. He was then hired temporarily by Marc Veyrat, head chef of the Auberge de l'Eridan in Veyrier-du-Lac, and became a sous-chef for four years. He then worked with the cooking and pastry chef Yves Thuriès and later in London where he was for one year the head chef of Claridge's. In 1998, Emmanuel Renaut established himself in Mégève in Haute-Savoie and founded his own restaurant Flocons de sel.