Emmanuel Renaut, chef with three Michelin stars and Meilleur Ouvrier de France, has forged his career between the Savoyard mountains and France's top restaurants. Trained by chefs Constant, Veyrat and Camdeborde, he became sous-chef at the Auberge de l'Eridan before leading the Maison Bleue to its third Michelin star. In 1998, he opened Flocons de Sel in Megève, which quickly won one star, then two in 2006, and finally the third in 2012. A passionate nature lover, his cuisine is respectful of the environment and local produce. At the same time, he advises a number of establishments, including the Hôtel des Horlogers in Switzerland and the Lauda Restaurant in Santorini. Emmanuel Renaut continues to expand his gastronomic footprint with projects such as the Auberge du Bois Prin in Megève.