The 2012 edition of the French Michelin guide has provided France with another rare three-star ranking for one of its Southern restaurants.

Flocons de Sel in Megève South-eastern France is tucked away into the mountains of the Rhône Alps, and has now been named by the Michelin Inspectors as a secret well worth discovering.

The restaurant, which can be translated as “salt flakes”, is owned by Emmanuel Renaut who is known for his innovative and modern cuisine.  Renaut acquired the site of the restaurant in 1998, taking over from a pizzeria that previously occupied the space.

Flocons de Sel came about after Renaut had finished a stint of running a 20-man team at the luxurious Claridges Hotel in London. He has since transformed it into an ultra modern eatery, with a light-flooded dining room that leads onto a vast terrace, revealing a breathtaking view over the hills.

The restaurant is also part of a small resort that has its own spa and a handful of luxury rooms.

The menu at Flocons de sel is based on traditional Savoyard cuisine that originates from the mountainous regions of South-eastern France.

The current winter menu boasts dishes like Jerusalem artichoke in butter noisette  sauce, and local fish from Lac Leman with leeks and a lemon paté. It also features a smoked chocolate dessert which is served with wood ice cream – infused with wood instead of the traditional vanilla flavouring.

It becomes the 26^th restaurant in France to receive the prestigious three-star status, and now joins the ranks of Alain Ducasse at the Plaza Athénée and Guy Savoy. France is still closely behind Japan, who has 32 three-starred establishments and is currently in the lead around the world.

In total there was one new three-starred restaurant in the guide, as well as 10 new two-starred and 58 one-starred restaurants. This now leaves France with a grand total of 485 Michelin-starred restaurants.

The 2012 Michelin Guide to France goes on sale on 1^st March for €24. Michelin released this statement to follow its decision on the rankings: “with an expanding array of culinary trends and a constant focus on ingredients, high standards of cooking and renovated interiors, the French restaurant industry is being revitalised and transformed”.

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