Flocons de Sel 3-Michelin star dinner with rare Savoie wines and Chartreuse collection

How to Complete

4 steps to experience this fully

1. 🍷 1

   Book window table and signal Savoie wine interest

   wine $$$

   Book 2-4 weeks ahead at floconsdesel.com or call +33 4 50 21 49 99. Restaurant reopens each winter season around December 6, closes late March/April. High season (Christmas-New Year, February holidays) books out 4-6 weeks ahead. Request: 'table by window for Mont Blanc views' and 'full wine pairing with emphasis on Savoie wines.' Mention you're interested in 'Savoie wine history' when booking—this signals you're not just ordering expensive Bordeaux. Tasting menu is €250-400pp. Wine pairing adds €150-300pp. Budget 3+ hours.

   🔄 BACKUP: Can't get reservation? Try Flocons Village next door—same chef family, excellent natural/biodynamic wine list, bar à fondue. Fondue + Savoie wine + dessert = €60-100pp. Staff can tell you about the Chartreuse collection.

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2. 🍷 2

   Request rare Michel Grisard Savoie wines during pairing

   wine Free

   At start of meal, when sommelier introduces the wine pairing, tell them: 'We're interested in Savoie wine history and would love to try old Michel Grisard vintages if available.' If they have 1960s-70s Apremont, Roussette, or Chignin-Bergeron, they may pour one. The sommelier will explain why these Savoie vines survived phylloxera when Bordeaux burned. Show genuine curiosity throughout wine service—ask questions like 'What makes Savoie wine different?' or 'How does altitude affect these grapes?' Sommeliers reward engagement by opening rare bottles.

   🔄 BACKUP: If no old vintages available, ask about current Michel Grisard or other traditional Savoie producers. Even recent vintages tell the story of indigenous Alpine grapes.

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3. 📜 3

   Ask about Chef Renaut's Chartreuse collection after dessert

   history Free

   After dessert course, when sommelier returns to check on you, ask: 'I've heard Chef Renaut has an extraordinary Chartreuse collection—is it true he has pre-1900 bottles?' If the sommelier likes you, they may offer a small taste of vintage Chartreuse as digestif. The holy grail: Chartreuse Queen of Liqueurs (fewer than 1000 bottles ever made, never sold commercially). Even 1960s-70s Green or Yellow Chartreuse is history in a glass. Timing and rapport matter—don't ask at start of meal. Wait until you've demonstrated curiosity about their wines and Alpine ingredients.

   🔄 BACKUP: If they can't pour rare Chartreuse (it's genuinely limited), ask for recommendations to buy at La Cave Emmanuel Renaut. They'll point you to excellent bottles in €40-100 range.

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4. 🍷 4

   Get menu card signed and visit La Cave wine shop

   Optional

   wine Free

   At end of meal, before leaving, ask Chef Renaut or sommelier to sign your menu card. Keep wine tasting notes as souvenir. Then visit La Cave Emmanuel Renaut on Rue Saint-François in village center (or visit next day during shop hours) and tell staff: 'We dined at Flocons de Sel and loved the [specific wine]. Can we buy bottles?' They sell wines from the restaurant cellar and will geek out about the collection. At restaurant, express genuine appreciation: 'This was a once-in-a-lifetime meal.' Be specific about what you loved.

   🔄 BACKUP: If you can't visit La Cave during shop hours, ask restaurant staff if they can arrange a bottle purchase. Sometimes they'll sell directly from restaurant stock for guests.

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