Megève has undoubtedly found its master in the young, talented chef Emmanuel Renaut. This former pupil of Marc Veyrat ventures into colour where grey had once been predominant, bitterness or acidity where standard flavours once reigned. He dares to create wonderfully harmonious modulations of new flavours. Intense tastes and culinary sforzandos around regional produce; pianissimi and legato in the preparation of desserts – so many delights to please even the most discerning palate. Just try the succulent braised farm pork hock with juniper and soft polenta, or the astonishing sea urchins with chicory emulsion: it's like tasting happiness!