In chef Emmanuel Renaut’s establishments, nothing is left to chance. A pioneer in eco-responsibility, Emmanuel transforms his kitchens into a veritable ecosystem where every gesture counts. While he favors short circuits and local produce for a cuisine that pays homage to Alpine nature, the chef also supplies his gourmet restaurant, Les Flocons de Sel, with wild-grown ingredients and produce from his own garden as well as honey from beehives he has installed. At the end of the chain, food waste is recycled into compost or used to feed his chickens.
The “Plastic Free” certification testifies to the company’s determination to take this virtuous approach one step further. Single-use plastic is eradicated and replaced by recyclable or biodegradable materials. While his philosophy is one of “common sense”, Emmanuel Renaut’s main ambition is to encourage others to rethink their habits. He involves his entire team in this mission, training them every year in eco-responsible practices.
