Flocons de Sel: Nature's Table
Very Kerri Travels | Megève
Every day, I feel lucky to work in an industry I genuinely love. Fabulous food, bevs and vibes are all key to a successful restaurant business which will survive its first year, but it's the personalities behind them which separate the good from the best in the world.
My favourite spot to date is Osteria Francescana in Modena; there are moments from our dinner there, like THAT Parmesan, which I will remember forever. For a few reasons, like your mortgage, it's sort of like a one off, or maybe twice if you're very lucky. Flocons de Sel in little old Megève, on the other hand, is the place you could return to many times, knowing it will be a tremendous experience on every occasion.
Why Uber when the restaurant sends a car to pick you up from your hotel? Because no reason. We're whisked up the mountain through fairytale scenes and just as we're settling into our gorgeous window table, big beautiful snowflakes start to fall. You couldn't write it lads.
Delicate snacks, like nutty mushroom carpaccio, and soufflé bread delight. Lest we forget all the fresh bread, with salted butter, no less to indulge in. Whilst Darty gets personal with beetroot gnocchi, a bowl of salsify ribbons (courgetti is so 2016) with lashings of smoky bacon and black truffle arrive; and it's like the most indulgent carbonara ever. I'm the clear winner here, not that it's a competition. A considered smack of citrus cuts through beautifully rich scallops and fresh lake char is light and dreamy.
It all starts to get a bit loose once we've demolished the cheese trolley, which didn't stand a chance, by the by. I have a hankering for dark choc, so go off piste with the dessert menu, asking for something chocolatey, if possible. A while later, someone totters over with an apple and caramel brittle combo in martini glasses. "So much for the chocolate", we think, and tuck in.
I'm downing an espresso, when a procession of chocolate arrives from the kitchen, well this is a surprise. One dish is even introduced as 'like a painting', but it's the giant dark choc soufflé dusted with a snowflake which wins The Turner Prize, for me. Oh, and maybe the dark chocolate sorbet, too.
Whilst Emmanuel Renault modestly refers to his establishment as 'an alpine chalet', I think of to it as the most down-to-earth restaurant delivering outstanding hospitality experiences, day in day out. Osteria Francescana has a tough battle to fight for my top spot, which is covered in salt flakes right now.
Five Very Kerri things about Flocons de Sel
- Eh, the chauffeur service
- On point Sommeliers
- Cheese trolley to sink a battleship
- All the dark chocolate
- Not a rule or bit of stuffiness in sight