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Emmanuel Renaut (born January 26, 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. == Life and career == 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''. He received his first Michelin star in 2003, the second one in 2006, and his third in 2012. In 2007, he published ''La Montagne et le cuisinier'' with Isabelle Hintzy and Catherine de Montalembert. In 2012, Emmanuel Renaut was named "Cooking Chef of the Year", succeeding to Jean-François Piège (2011), Gilles Goujon (2010), Éric Fréchon (2009), Yannick Alléno (2008) and Anne-Sophie Pic (2007). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Emmanuel Renaut」の詳細全文を読む スポンサード リンク
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