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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Hostellerie Du Pas de L’Ours.

Restaurant of a Grand Chef Relais & Châteaux and hotel in the mountains. Switzerland,Crans-Montana 2

Franck Reynaud

Chef
Hostellerie Du Pas de L’Ours Crans-Montana 2 CH-3963

The Valais, in Switzerland. My favourite region. The place where my wife, Severine, comes from. And where the Hostellerie du Pas de l'Ours is. My father-in-law Armand Bestenheider, its owner, handed me over the keys to this Property’s kitchens in 1994. I was 24 years old… and had a lot to prove. He was a leading innkeeper at Crans-Montana and taught me the art of hospitality. Others took it upon themselves to pass on to me their passion for gourmet cuisine. Chief amongst these was my grandfather, Jacques Malet, who founded the Chateauneuf family estate in Nans-les-Pins, followed by Jacques Maximin, my mentor at the restaurant at the Theatre in Nice and at the Diamant Rose in La Colle-sur-Loup. My Mediterranean roots and constant self-questioning did the rest.

I owe everything I am to them. Today, they still lie behind my seasonal cuisine with its delicate, sun-kissed, local ingredients from the heart of the Valais.


What was your most moving culinary experience?
A hunting meal with Jean-Maurice Joris with some friends after a skiing expedition. A really friendly event with superb, utterly unpretentious, venison dishes.

What was the most amusing kitchen incident you ever witnessed?
A winter's evening when our restaurants were full – power failure and service by gas and candlelight. Panic, stress and finally a terrific atmosphere with our customers trooping into the kitchen one after the other to congratulate us.

Your best piece of advice for amateur chefs
Choose the best quality ingredients and stick to the essential. The hardest thing is keeping it simple.


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