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“Stunning Location and Experience”

Restaurant etoile Flocons de Sel
Ranked #1 of 123 Restaurants in Megeve
Certificate of Excellence
Price range: US$112 - US$248
Cuisines: French
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Restaurant details
Good for: Romantic, Business meetings
Dining options: After-hours, Breakfast, Reservations
Reviewed 18 May 2014

We drove from Lyon for lunch on the recommendation of friends who had raved about how wonderful the restaurant is. The whole experience was worth the 3 hour drive and we loved the environment, service and the heavenly food. Everything was so well thought out and connected to the beautiful nature surrounding the restaurant. We opted for the 10 course degustation and every course was delicious and presented beautifully. The staff were friendly and were able to describe the food in English which was much appreciated. The mushrooms, slice of frozen springwater, lamb and desserts were highlights and the petit fours were the best I have every had. We had several matched wines - not the full suite as I was driving - but the sommeliers certainly knew their stuff! This was our first Michelin star experience and we were thrilled with it! The cheese trolley also deserves a mention - exquisite! Thanks for such a memorable lunch experience.

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1  Thank Angel68_12
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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69 - 73 of 738 reviews

Reviewed 17 March 2014

A calm and almost serene atmosphere in the restaurant belied the quality of the food that emerged from the kitchen. Everything tasted superb, and was presented by exceptionally knowledgable but friendly staff. The style and quality is undeniable. Well worth a visit.

Thank rreece
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 17 March 2014

As an experienced gourmet traveller, I have high expectations when it come to a 3 Michelin-star restaurant, and can say that Emmanuel Renaut is up there with the very best world class chefs.
I booked an "Immersion" for two, which involves spending the morning in the kitchen with the brigade so as to have a backstage experience, before enjoying a wonderful lunch menu.
The atmosphere in the kitchen is friendly and everyone is very concentrated on his/her duty. The brigade (around 20 persons) is international and young.
They were happy to explain what they were preparing (some of them really enjoyed showing their skills), and when the "coup de feu" started, we were amazed at how calm it was in the kitchen. Emmanuel Renaut gives precise orders, without raising his voice, a rare quality in this trade.
The meal afterwards was heavenly and surprising, my tastebuds were spoilt. It's also great to eat what you've seen prepared, and even helped to prepare.
We left at 1600, so if you chose the "Immersion" (250 euros), you have to count the whole day in this wonderful place.
I will definitely return.

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Thank Divehigirl
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 9 October 2013 via mobile

We were looking so forward to our dinner here. Overall, it was a big disappointment -- particularly compared to previous times we had eaten here.

Are they getting too comfortable with their Michelin rating? Or are standards more relaxed during low season? Surely a better effort could be made on both the food and services fronts...

We had a few questions about ordering and the junior waiter was not at all knowledgeable. His explanation was to re articulate what the menu said. We kept waiting for the senior waiter to come over but no such luck...

Once seated at the table we ordered 2 plates to share as starters from the a la carte menu -- 3 types of mushrooms and the truffle, potato roblechon--and a main course each. The waiter tried to explain that it was not possible to share the mushroom and suggested an egg and mushroom dish instead. As such in the end both appetizers shared-- egg champignon and roblechon dish-- had a similar cream base, and so did my main course-- les ecrevisses!

So not only could the waiters not properly explain much about the ingredients and general preparation of dishes, but they could not even guide guests on appropriate dish complementarity.

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5  Thank han0i10
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 3 September 2013

...Michelin that is
Emmanuel Renauld (“Manu” as our pedant limousine driver called him familiarly while saying good night as we were leaving – Manu is a local hero and everyone around the posh resort loves him and take pride if they happen to be on first name basis) does an amazing job of taking one on a fantastic culinary trip and doing it while making everything look as easy as preparing scrambled eggs if it wouldn’t be for the explanation of the staff bringing the dishes to the table.

The restaurant is placed in an idyllic mountain environment, at the edge of a valley village hanging on the rapid slopes close to Megeve, in a modern and stylish chalet style boutique hotel bearing the same name.

Everything, including the décor is simple and discrete but of exquisite quality: the way you are handled on arrival, the restaurant layout, the service and the food. Unlike similar places, they don’t kill you with wine prices, all price levels, varieties and categories being available in an old church bible style heavy book. The sommelier is not pushy or snobbish and take his time of elegantly expose the qualities of your choice no matter what price level – a laudable effort.
That brings the bill including wine at the level of a gourmet restaurant experience anywhere indifferent of the rank. One gets the Michelin stars at no extra cost in other words.
Moreover, the owners are extremely generous in bringing quite a few surprising amuse bouches, to the point that one should refrain of really indulge those too much as the main dishes portions are really generous too, unlike too many of the top gourmet joints I’ve been.
A formidable taste experience without making one feeling snubbed or pressured in any way, the visit was topped by the personal greeting of the talented and surprisingly young chef on departure, just as matter-of-factly and relaxed as the whole evening.
To Note: Agneau de lait, selle et carré frottés à l’origan, céréales comme un risotto, tarte champignons des bois. Lamb chops in other words: to die for!

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Thank Hermes-Ro
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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