10 August 2020
Change of chef at LeMontBlanc restaurant at "LeCrans Hotel & Spa" in Crans Montana: Yannick Crepaux, Pierre Crepaud’s sous-chef for 17 years, has taken over the reins this summer. The public had an opportunity to see him at work during the "Food & Nature" Guest Tables event on 9 August.
In fact Pierre Crepaud is taking on new challenges, in particular with the development of his new line of local produce « TheAlpinist by Crepaud ». We wish him much success in this new challenge.
In the wake of Pierre, Yannick Crepaux wants to stay as close as possible to the current cuisine at the « MontBlanc », while adding his own personal touch. Also of French origin, he grew up in Melun, near Paris. Since he was a boy, he has cooked alongside his mother, who passed on a taste for the finest things. He cut his teeth with two great chefs: Guy Martin and Christian Constant. In 2003, he decided to seek gastronomic opportunities in Switzerland, and joined Pierre’s team at the restaurant in the Hotel Alpina & Savoy in Crans Montana. Before long he was made sous-chef, and followed Pierre when he embarked on a new adventure at the « LeMontBlanc » restaurant. Thanks to his commitment and creativity over the past eleven years, he has contributed to the evolution of the restaurant’s cuisine today. We would like to wish him and his team all the very best, as well as the restaurant team, expertly led by Michele Paganini.
