Chef Franck Reynaud has not forgotten his provincial roots as he prepares local delicacies with passion and care and in harmony with the seasonal rhythms. There is always a seasonal selection on offer. Suckling lamb, cold summer platter, sea bass, swordfish and Rötling. 1 Michelin star, 17 GaultMillau points.
Hostellerie du Pas-de-l'Ours
Crans-Montana
Hostellerie du Pas-de-l'Ours
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