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A chef, a recipe: Franck Reynaud

  • _racine: Un chef une recette Franck Reynaud
    Un chef une recette Franck Reynaud

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A chef, a recipe: Franck Reynaud

Crans-Montana and Morand are joining forces to offer you a chance to discover superb recipes concocted by the best chefs in the region. They will be paying tribute to quality local produce through their passion for and love of gastronomy, and each one will be proposing a succulent recipe in a video.
Every month, you'll discover a chef, a recipe !  
   Franck Reynaud and his venison in Valais gin ALATA X Morand
We set off to meet Franck Reynaud, culinary ambassador for Crans-Montana, who is presenting his personal recipe today : Juniper wood-smoked venison fillet, flambéed with Valais Gin ALATA X Morand, cruciferous vegetables and Fellenberg plums.

This Michelin-starred French-Swiss chef, head of the gastronomic restaurant at Hostellerie du Pas de l'Ours and the Cabane des Violettes, alongside the guide Pierre-Olivier Bagnoud, Frank Reynaud needs no introduction in the world of gastronomy. This fervent supporter of his adopted region, and its many artisans who are passionate about their professions and their produce, Franck likes to take natural produce, refining it to create sensations in his cuisine. He perfectly represents the abundant gastronomic side of Crans-Montana and its region.


1 star in the Michelin Guide
18 points out of 20 in Gault Millau


Which recipe are you going to present today? What produce have you decided to work with, and why?

Juniper wood-smoked venison fillet, flambéed with Valais Gin ALATA X Morand, cruciferous vegetables and Fellenberg plums.
I decided to present this dish at this time of year as for me, it represents the union between the mountains and the valley regions, and the beautiful autumn season ahead.


What produce do you like to cook with, and why ?
I generally like to work with any produce. I feel that the main thing is to work with a variety of produce at the right time, and in the right place. I personally feel that first and foremost, it is of utmost importance to work with produce where we know its DNA, meaning we know its story, as well as perhaps knowing the producer directly.

Is there anything that you absolutely could not do without in your cuisine?
The essential product in my cuisine clearly has to be olive oil.


A dish from your childhood ?
As I come from a family of hotel and restaurant owners, I obviously have thousands of childhood memories. I think that many of my important memories are of family meals, prepared with great love, and these help me on a daily basis in my culinary approach.


Was becoming a chef an obvious choice ?
Well no, not really. However the desire to please and to share feelings was,yes !


Are you more : local or exotic flavours? Tradition or innovation ?
Innovating local flavours in a traditional way...


Why did you choose Crans-Montana for your work?
Crans-Montana chose me ... (laughs).


Your culinary influences or inspirations?
I'm not very easily influenced. Actually my inspiration comes from different situations in my life, and wherever I happen to be. For example, the mountains are an endless source of inspiration, and in my view, artisans, producers and produce and their stories are also a great source of inspiration.


Your greatest gastronomic encounter?
There have been so many! There are dishes that have brought tears to my eyes. There are lots of people in gastronomy that I love, each one brings something unique to the table with their own culinary signature: Jacques Maximin, Andrea Caminada, Philipe Chevrier, Didier de Courten, Franck Giovanini, Emmanuel Renaut, Christophe Aribert, Alex Atala.


An anecdote to share with us ?
It's not really an anecdote, more a little truth from my friend Jacques Maximin: "Creating is not copying". Those concerned will understand...


Video of Franck Reynaud's Receipe


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