Rösti, caviar and powder snow.
Intro
18 GaultMillau points, a Michelin star, Most Promising Chef of the Year: Franck Reynaud is reaching for the stars. His culinary expertise draws gourmet insiders from all over the world to Crans-Montana. The Frenchman is constantly on the lookout for new challenges – and not only in the kitchen.
Crans-Montana
The two neighboring resorts of Crans and Montana are situated at an altitude of 1500 m on a sun-drenched plateau high above the Rhone Valley. Together they form one of the biggest holiday destinations in the Valais.
Hint
Franck knows how to cook his way into the hearts of discerning guests.
Franck Reynaud received his first Michelin star before he was even 30. He has cooked his way up to 18 GaultMillau points and is the Most Promising Chef of the Year in French-speaking Switzerland – to mention just some of his awards.
Here, we’ve got so much local produce of high quality. It’s a chef’s paradise. Although it’s more difficult to cook seasonal dishes in winter, it’s not impossible. I relish this challenge.
Every plate is a piece of art, an explosion of colours and aromas.
A drizzling with the sauce spoon around the golden-brown roast fillet. Two paper-thin beetroot crackers as a garnish. He uses tweezers to place a sprig of home-grown herbs with millimetre precision. Franck juggles with aromas, does magic with colours and wows his guests with the tastes he conjures up. Every plate is a piece of art. “It’s simply all about cooking with passion,” adds Franck. “I want to evoke my guests’ emotions.”
Franck offsets the demands of his job in the great outdoors.
It’s still pitch black when Franck attaches the climbing skins to his touring skis early in the morning. He sets off walking in the direction of the mountain with his old friend and local mountain guide Pierre-Olivier Bagnoud.
I can relax when I’m ski touring. For me it’s like going jogging after work.
The feelings of happiness and satisfaction that Franck experiences when he’s ski touring are what he wants to convey to his guests.
The sun starts to rise and lights up the sky and mountains in a thousand hues of red, bathing the valley in warm morning light. “You can’t buy moments like these,” enthuses Franck.
The mountain world here in Crans-Montana is a unique playground.
Action and adrenaline: Franck loves anything that takes him outside of his comfort zone.
The Michelin star chef doesn’t get a lot of time off from the kitchen. But he’s in the mountains whenever he can. in winter on touring skis and in summer on his mountain bike. “The peace, nature and going somewhere with a friend. That is really important to me.”
There’s no gourmet food in the hut. That would be like ordering fondue on the beach!
Recommended by the Michelin star chef: rösti, cheese on toast or pasta.
In Cabane des Violettes, Franck and hut warden Pierre-Olivier live out their dream of working in a perfect mountain hut. Down-to-earth mountain-dwellers’ food is on the menu. Prepared with that certain je ne sais quoi by somebody who used to work in Franck’s gourmet kitchen. And accompanied of course by a fine drop of Valais wine.
Franck Reynaud's insider tips
- Going on a ski tour on one of the 15 routes in Rando Park - including in the evening.
- Penne "couloir marinelli" and a glass of Valais wine on the sun terrace of Cabane des Violettes.
- A gourmet ski safari: rapid descents, exquisite food and fine wine.
- Ski tour with mountain guide Pierre-Oliver Bagnoud.