Rösti, caviar and powder snow
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.
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.
Franck offsets the demands of his job in the great outdoors
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.
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.”
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
Published : November 2018 Source : myswitzerland.com
AOP, a mark of quality
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