FLOCONS DE SEL

FLOCONS DE SEL

FLOCONS DE SEL

Flocons de sel conjures up the feeling of a cosy mountain chalet that has been invigorated by a new look. Emmanuel Renaut’s restaurant is bathed in light, in a pastel wood decor, where we will be carried away to experience sumptuous, culinary delights. The chef sees cuisine as a
journey, a trail of discovery through the region’s best produces. Not without humour, he offers a tasting menu entitled “a walk to Leutaz” taking “at least two and a half hours”. With cheeses from high mountain pastures, fish caught in the lake, and subtle flavours, epicureans will have only one thing in mind: surfing for as long as possible on the crest of the flavours.

KRISTINE ET EMMANUEL RENAUT
CHEF EMMANUEL RENAUT

INFORMATIONS

Weekly closures
Tuesday and Wednesday

Annual closures
From mid-April to beginning June and November

CONTACT

1775, route du Leutaz
74120 Megève, France
T. : +33 (0)4 50 21 49 99
contact@floconsdesel.com
www.floconsdesel.com

SINGLE THREAD

SINGLE THREAD

SINGLE THREAD

SingleThread combines the art of sustainable agriculture with culinary excellence where the relationship between farmer and chef is more than a side story; it is the heart of the experience. Chef Kyle and Katina  Connaughton created an experience that focuses on “omotenashi”, described as the heightened sense of hospitality and anticipation of a guest’s every need. SingleThread is the first and only three Michelin-starred restaurant in Sonoma County and a recipient of the 50th Best Miele One to Watch to Watch Award. He has since been awarded a lot of distinctions, including The Grand Award from Wine Spectator, their highest honor for excellence in wine service.

KATINA ET KYLE CONNAUGHTON
CHEF KYLE CONNAUGHTON

CONTACT

131 North St.
CA 95448 Healdsburg, États-Unis
T. : +1 707 723 4646
www.singlethreadfarms.com
reservations@singlethreadfarms.com

SESAMO

SESAMO

SESAMO

Launched in December 2019, SESAMO, new Italian dining concept set up by the brothers ALAJMO, enriches the culinary offer of Royal Mansour Marrakech. Respecting and spicing up local products without straying too far from traditional Italian cuisine and offering a gourmet, hearty and familiar cuisine, as chef Massimiliano, awarded 3 stars in Michelin guide, is renowned for. SESAMO offers Italian classic dishes but also new recipes with Moroccan spices.

RAFFAELE ALAJMO
CHEF MASSIMILIANO ALAJMO

INFORMATIONS

Please visit the website

SCHANZ RESTAURANT

SCHANZ RESTAURANT

SCHANZ.RESTAURANT.

The schanz.restaurant. has worked its way up to the top of the German culinary scene over the last decade. Passion for exceptional food, light French cuisine, exciting flavours and atmosphere – these are the cherished attributes that made this remarkable development possible. Look forward to warm guest service from the family-run restaurant and hotel. The fascinating cultural landscape of the beautiful Moselle and wine region and the homely ambience create an unforgettable overall experience. Be our guest!

CHEF THOMAS SCHANZ

INFORMATIONS

Weekly closures
Sunday, Monday and Tuesday

Annual closures
Until 7/02 and from 23/07 to 8/08

CONTACT

bahnhofstraße 8a
54498 Piesport, Allemagne
T. : +49 (0)65 07 . 9 25 20
info@schanz-restaurant.de
www.schanz-restaurant.de

SAISON

SAISON

SAISON

Saison is recognized as the original fine dining  establishment in th U.S. to use open hearth cooking. The San Francisco, CA institution launched modestly in 2009 as a pop-up, swiftly scaling into a full time brick and mortar, and then becoming a renowned two-star Michelin restaurant. Saison’s legendary cuisine is focused around wood fire cooking and seasonal ingredients, and prides itself on working directly with fisherman, hunters, gatherers, ranchers, and farmers to source the best products in local existence. Saison’s kitchen and dining room share the same open space, creating a dynamic and intimate exchange between teams and guests.

MARK BRIGHT, JONATHAN BUJANDA ET PAUL CHUNG
CHEF RICHARD LEE

INFORMATIONS

Weekly closures
Sunday and Monday

CONTACT

178 Townsend St
CA 94107 San Francisco, États-Unis
T. : +1 415 828 7990
www.saisonsf.com
info@saisonsf.com

RESTAURANT TIM RAUE

RESTAURANT TIM RAUE

RESTAURANT TIM RAUE

Restaurant Tim Raue, awarded with two Michelin stars and five black Gault&Millau hoods, as well as #26 on the 50th Best list, presents an Asian inspired cuisine, which can be best described as a combination of Japanese product perfection, Thai flavors and the Chinese kitchen philosophy. Chef Tim Raue only serves dishes that release energy and joie de vivre. Owner Marie-Anne Wild and her team welcome guests in a modern ambiance that features design classics, such as Eames chair from Vitra, ASA porcelain and Zwiesel glassware.

MARIE-ANNE WILD ET TIM RAUE
CHEF TIM RAUE

INFORMATIONS

Weekly closures
Sunday and Monday

Annual closures
7 and 8/03, 18/05, from 1st to 15/08,
3 and 4/10 and from 24/12 to 31/12

CONTACT

Rudi-Dutschke-Straße 26
10969 Berlin, Allemagne
T. : +49 (0)30 259 379 30
office@tim-raue.com
www.tim-raue.com

RESTAURANT DAVID TOUTAIN

RESTAURANT DAVID TOUTAIN

RESTAURANT DAVID TOUTAIN

David Toutain had long dreamt of running a small restaurant in a big city. It was in the discreet Rue Surcouf in Paris, a stone’s throw from Les Invalides, that he opened his eponymous restaurant in 2013. A decade later, he is still there every day to welcome guests, staff and producers. Quality produce is king in this thirty-six-seat intimate venue. And the cuisine, working with colours and the seasons, highlights nature in its beautiful simplicity. Two Michelin stars and a Green Star are a testament to David Toutain’s innate talent, his ability to work the produce and his daily commitment.

INFORMATIONS

Weekly closures
Saturday, Sunday and Wednesday for lunch

CONTACT

29, rue Surcouf
75007 Paris, France
T. : +33 (0)1 45 50 11 10
reservations@davidtoutain.com
www.davidtoutain.com

FLEUR DE LOIRE

FLEUR DE LOIRE

FLEUR DE LOIRE

Fleur de Loire, Chef Christophe Hay’s new gastronomic house and 5 stars Relais & Châteaux of 44 rooms and suites hotel located in Blois, is home to the signature restaurant “Christophe Hay”, two Michelin stars and one green star, the “Amour Blanc” restaurant, a pastry kiosk and a Sisley® spa. This 17th century building places hospitality at the heart of its values. The chef has installed a citrus greenhouse and invested in 1.5 hectares of land around the building to be as self-sufficient as possible in the supply of fruits and vegetables.

CHEF CHRISTOPHE HAY

INFORMATIONS

Weekly closures
Sunday and Monday

Annual closures
From 12/02 to 6/03, from 27/08 to 4/09
and 1 week in October-November

CONTACT

26, quai Villebois-Mareuil
41000 Blois, France
T. : +33 (0)2 46 68 01 81
restaurant@fleurdeloire.com
www.fleurdeloire.com

CHÂTEAU LAFAURIE-PEYRAGUEY

CHÂTEAU LAFAURIE-PEYRAGUEY

CHÂTEAU LAFAURIE-PEYRAGUEY

The LALIQUE Hotel and Restaurant opened its doors in June 2018 to celebrate Château Lafaurie-Peyraguey’s 400th anniversary. On the initiative of Lalique’s CEO Silvio Denz, four worlds converge here: wine, crystal, gastronomy and hospitality. The iconic French lifestyle brand Lalique, is entering the world of prestige hotels: a sumptuous hotel and restaurant in the Sauternes region, in the greatest of the Grand Cru Classé terroirs, where the “culinarian of the vine”, Jérôme Schilling puts its technical virtuosity at the service of a sensitive, delicate cuisine.

SILVIO DENZ
CHEF JÉRÔME SCHILLING

INFORMATIONS

Weekly closures
For lunch from 1st/05 to 30/09

CONTACT

Hôtel & Restaurant Lalique
Château Lafaurie-Peyraguey
Lieu-dit Peyraguey
33210 Bommes, France
T. : +33 (0)5 24 22 80 11
info@lafauriepeyragueylalique.com
www.lafauriepeyragueylalique.com

AMELIA

AMELIA

AMELIA

Amelia by Paulo Airaudo is in Hotel Villa Favorita, located in the Bay of La Concha. We have an open kitchen where you can appreciate all the elaborations performed by our team. In our room, we have a bar with a capacity of 12 people, two tables for up to 6 people and another one for up to 8. A place where you can enjoy the creativity adapted to an exquisite seasonal menu. Our work philosophy focuses on using seasonal and sustainable raw materials and the revaluation of forgotten products. We work mainly with small producers who share our values and provide us with fresh and top-quality products daily.

CHEF PAULO AIRAUDO

INFORMATIONS

Weekly closures
Sunday, Monday, Tuesday and Wednesday for lunch

Annual closures
From 23/12 to 8/02

CONTACT

Calle Zubieta 26, bajo
20006  San Sebastián, Espagne
T. : +34 943 845 647
info@ameliarestaurant.com
www.ameliarestaurant.com