Emmanuel Renaut creates typical Savoyard dishes for Air France’s La Première menu

From November 2019 to February 2020, for the first time, Emmanuel Renaut will be creating dishes for the Air France La Première menu. Awarded the title of meilleur ouvrier de France and a triple Michelin-starred chef, Emmanuel Renaut belongs to a new generation of chefs who are reinventing Savoyard cuisine. His refined, vibrant and colourful cuisine features surprising and harmonious compositions.

In collaboration with the Servair Culinary Studio, on board the company’s most exclusive cabin, the chef is signing two appetizers, seven main dishes and one dessert that customers can discover over the next four months.

Emmanuel Renaut’s dishes on Air France’s La Première menu:

Two appetizers:

• Langoustine tartar and caviar with lemon and gentian
• Royal celery and chestnut soup

Seven dishes:

• Venison steak, celery and chestnut purée
• Scallops quenelle, lemon sauce, root vegetable risotto
• Spinach gratin, mushroom polenta
• American lobster royale and mini vegetable balls
• Root vegetable risotto with beaufort, crispy vegetable muesli
• Veal shank blanquette-style     
• Farm chicken wing and thigh, scalloped potatoes and mushrooms

One dessert:

• Floating islands

Much more than a creator of recipes, Emmanuel approaches his profession as a messenger. Transmission lies at the heart of his mission. Respect for nature, respect for the soil, animals and humans are the messages he wants to convey through each of his creations.

French chef born in 1968 in Soisy-sous-Montmorency, Emmanuel Renaut is part of a new generation of chefs who are reinventing local dishes by using local produce in inventful ways.

After training in Paris, he began his career at the hotel Crillon restaurant, with Christian Constant. He then joined Marc Veyrat at the Auberge de l’Eridan, where he was second in command to him for seven years. This experience was interrupted by a spell with chef Yves Thuriès.

After a period in London, where he was in charge of the kitchens at Claridge’s, he returned to the mountains and settled in Megève, in the heart of the French Alps, in 1997, where he opened his gastronomic restaurant Flocons de Sel.  Strongly inspired by Savoyard cuisine, he creates a gourmet, vibrant, colourful and resolutely modern cuisine featuring surprising and harmonious compositions.

In 2017, while back in his native Haute Savoie between trips, Emmanuel returned to the alpine pastures where he opened his alpine restaurant, Le Forestier, in Megève.

Emmanuel Renaut has since accumulated a list of accomplishments, holding the title of Meilleur Ouvrier de France (Best Craftsman of France), Compagnon du Tour de France (Companion of the Tour de France) and earning three stars in the Michelin Guide. 

About the Servair Culinary Studio

The Servair Culinary Studio, an Air France partner and a leading airline caterer in France and Africa, is a real think-tank bringing together Michelin-starred chefs and experts to raise the standards of quality of airline catering and transpose the codes of haute cuisine to travellers’ meals the world over. From November 2019 to February 2020, the Culinary Studio welcomes Emmanuel Renaut where they will work together to offer Air France’s La Première customers an exceptional dining experience.