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About Relais & Châteaux
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Relais & Châteaux Chef

Franck Reynaud

Relais & Châteaux Chef

Franck Reynaud
Bistrot des Ours
Member Relais & Châteaux from 1997
41 rue du Pas de l Ours
CH-3963 Crans-Montana 2
Switzerland
Restaurant Gastronomique
Member Relais & Châteaux from 1997
41 rue du Pas de l Ours
CH-3963 Crans-Montana 2
Switzerland

HOTEL

Hostellerie Du Pas de L’Ours

3 rooms: 350-720 CHF s.i.
11 suites: 500-3800 CHF s.i. 2 apartments (3 rooms): 3800-4200 CHF s.n.i.



RESTAURANT

Bistrot des Ours

Menus 35-40 CHF s.i. - 25-29 EUR Carte 77-104 CHF s.i. - 55-74 EUR

Check restaurant details

RESTAURANT

Restaurant Gastronomique

Menus 135-195 CHF s.i. - 88-137 EUR Carte 120-158 CHF s.i. - 85- 113 EUR

Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

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.

Tell us about the ingredient that inspires you the most.

Gruyère cream is one of Switzerland’s most exceptional food products. Like the country’s inhabitants, it has lots of character and savor. It’s made with only the best milk and is very rich, containing 45% butterfat. It has a mild flavor because it doesn’t undergo fermentation.

 

What is your Chef’s secret to preparing your star ingredient?

We use Gruyère cream in both savory and sweet dishes. However, I think it’s best to season it a little in order to bring out its characteristic flavor and intensity. Of course, we can offer it for the traditional dessert, with meringue, but it also goes perfectly with blended herbs or red fruits, as the final addition to a soup, in a sauce… As another example, this winter we made a Gruyère ice cream with chestnut honey and Périgord truffles. The possibilities are endless, bounded only by the limits of the imagination and the chef’s creative spirit.

 

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