Jun 20, '16

Flocons de Sel

Exceptional Fine dining France
Parsnip and beetroot moelleux, vegetables consommé with horseradish and old Beaufort
Parsnip and beetroot moelleux, vegetables consommé with horseradish and old Beaufort

One of the most memorable meals this year so far was at Flocons de Sel (3*) in Megeve.  Light, modern, poetic mountain cooking by chef Emmanuel Renaut.

Flocons de Sel

1775 Route du Leutaz, 74120 Megève, France
Tel.: +33 4 50 21 49 99

The dining room
The dining room
Smoked mountain milk beignet
Smoked mountain milk beignet
Root tartelette
Root tartelette
Hazelnut and mushrooms biscuit
Hazelnut and mushrooms biscuit
Caviar and raw langoustine with citrus fruit zest, gentian root and parsley
Caviar and raw langoustine with citrus fruit zest, gentian root and parsley
Parsnip and beetroot moelleux, vegetables consommé with horseradish and old Beaufort
Parsnip and beetroot moelleux, vegetables consommé with horseradish and old Beaufort
Jerusalem artichokes with clove butter and truffles
Jerusalem artichokes with clove butter and truffles
Fish from Léman lake with tarragon sauce
Fish from Léman lake with tarragon sauce
Pike "biscuit" , grilled onion jus
Pike “biscuit”, grilled onion jus
"Chef's table" in the kitchen.
“Chef’s table” in the kitchen.
Cottage cheese with liquorice in chicory coffee shell, fruit, vegetable and herbs salad
Cottage cheese with liquorice in chicory coffee shell, fruit, vegetable and herbs salad
Cottage cheese with liquorice in chicory coffee shell
Cottage cheese with liquorice in chicory coffee shell
Warm smoked chocolate tart, mountain wood ice cream
Warm smoked chocolate tart
Cheese trolley
Cheese trolley
L'Époisse
L’Époisse
Smoked wood ice cream
Mountain wood ice cream
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