Vegetable mille-feuille (2005)

Emmanuel Renaut spent six years as first and second apprentice to Marc Veyrat; later he moved to London where he worked as executive chef of Claridge’s. Finally, in 1997, he opened his own restaurant in the mountains of Mégeve, an alpine village in the Savoy, where he proposes his “High-altitude haute-cuisine”. This vegetable mille-feuille with garden herbs and mushrooms, in which the vegetables sliced into sheets substitute for the dough, has become a local classic.