Flocons De Sel

Good dinner in a good atmosphere and good place with good people on a good day. Perfect. I stayed for a day to experience the delicacies of Emmanuel Renaut. I can definitely say that I experienced another level. It was an unforgettable dinner. I had a chance to have conversation with Renaut, but unfortunately I didn't because of my poor English.

No in-depth food experience Missing a pre-arrival and post meal experience. Would like valet parking (really help as it is hard when it is dark and parking is around the area) Missing a arrival greeting (as I think they should put some effort into it. As walk in at 19:30 and the parking spot is already packed a bit, so I thought it is already full as the restaurant is expecting guest to arrive between 19:00-20:00. So my reservation is at 19:00, and I am already late (tried to call the couple of times but their calling menu is that complex, they should have a dedicated phone number or just redirected to a hosted number). I was thinking someone will wait for me as I am late. But there was not, I got not greeted till I walk to the second door to the dinning room, and I surprised the only waiter that standing there to study the today's guest list. He jumps quickly into action and ask if I will have an apéritif in a separate area or go straight to the table. I choose to go to the table. As the staff slowly starting up, it is great but I do need to say the style of the staff are different, one side is loose, but other side are a bit stiff. Pity because the head maître is doing great job, young but knows how to play the guest and feeling at ease. The restaurant looks like a chalet, where entrée is decorated with modern art, but when you walk in the dinning area it is stiff, kinda old-fashioned style. Pity the light reflected on the windows so you cannot see the garden, as I could see some playful decoration in the garden that could spark some conversation topics. Entertaining to the guests. The wine list is extended but really push the local wineries and prices are very fair even doubting if some are not selling below the market price. Really rare. Love the food menu where they not only have 2 menu and the desserts but also information about the restaurant. Pity it is all in French. Love the limit edition aspect but would love more if they give it to the guest with a signature of the chef and the staff of the day. A better thing is put in is number which the guests are that have experience this season. Showing how limit guest they serve. Love that they able you to choose what meat you want as a main course and dessert. Give you really your personalized menu. As the apéritif is an open-connected area of the dinning room and as the space is that open it echos, but also during the dinner when people having dinner sounds echoes really much. The first couple of courses are serving mushroom dish after one, and preparation of the mushroom is almost the same, making my mouth numb of the flavor. The dishes are complicated due to the amount of elements but I do need to say it is harder to get them all working together. I need to say their service is really high even though I notice there is just that amount of tables and if the service need is just calm down. I notice they're just standing around the serve entrée and walking over one and other. Just like when I am going to the restroom or going to the exit they are blocking one another. When dinner is finished you will be invited to the kitchen to meet the chef. Pity the chef speak little English and therefore hard to communicated and therefore just be part of the arrangement of the dinner and pass you off. Could not have an in depth conversation, what is pity. Do not understand the gallery that leads to the restroom area as there are so much pictures of different Michelin classified chefs but is it the chef that have made them or the chef just collects this photographer's work. They should make the restroom a single use one for as when you're standing using the urinoir nothing blocks the view when other guest walk in. Also there is only 1 washer. This is not a single use as you cannot lock it. I need to give some points for the urinoir view, a window where you can view the chef's chartreuse/ wine collection. I got the menu to take away, but it is dated as 1st of October on Sunday, but I got there on a Monday a couple of weeks later. Little things that give sour taste.

Extraordinary stay in an extraordinary place. Of course you expect an outstanding culinary experience at a 3 star Michelin restaurant, but what we didn’t expect is the outstanding and genuinely caring service, as well as the perfect comfort of the place. From the start, you feel welcome, and everything just feels right without being uptight. Not ready for an 8-course meal every night, no worries, the room service in the small salon is magical - like your personal Michelin experience at a very reasonable cost. Finally a special word for Chloé at the reception, so smart and so nice, made us start every day with a smile. It obviously comes directly from the owners who established the right culture. Can’t recommend the place enough. If you hate fake pretentious places and want top quality with a genuine touch and true caring, this is the place for you!

The restaurant is superb in all respects: Impeccable service, an elegant alpine atmosphere, and creative dishes themed for the local region. The restaurant has been rated 3-stars by the Michelin Guide consistently since 2012. Even though it’s quite expensive, the dining experience is world class and remains an exceptional value for those with a hefty expense account. Reserve a couple months ahead. Check out their library of historic Michelin Guides dating back to 1907.

France Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and has an ingrained predilection for Alpine produce (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses…). But he does not restrict himself in any way: going against the grain of the regional cooking that is sometimes expected is a source of amusement to him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots. Plants are also given an increasingly important role in his cooking. The meal would not be complete without a dessert by the talented Aurélie Collomb-Clerc, who is just as adept at reinterpreting the house classics (oh, the fir tree soufflé!) as at dreaming up beautiful creations, such as her elegant white monochrome of Swiss meringue and Alpine milk ice cream, encasing mirabelle compote or orange marmalade, depending on the season. An enchanting high-altitude chalet for the summit of fine dining. Services Particularly interesting wine list American Express credit card Credit card MasterCard Visa credit card Credit/debit cards accepted Vegetarian menu Valet parking Parking Park or garden Facilities for the disabled Interesting view

Good dinner in a good atmosphere and good place with good people on a good day. Perfect. I stayed for a day to experience the delicacies of Emmanuel Renaut. I can definitely say that I experienced another level. It was an unforgettable dinner. I had a chance to have conversation with Renaut, but unfortunately I didn't because of my poor English.