With Franck Reynaud, the Michelin-starred chef of the gourmet restaurant at the Hostellerie du Pas de l’Ours, which holds 18 points in Gault&Millau and one Michelin star. Franck Reynaud will discuss the culinary heritage of the Alps versus haute cuisine. What he loves, what he uses, what he believes in, what could be further highlighted, and the evolution of the public’s tastes…
A lover of local ingredients, Franck Reynaud arrived in Crans-Montana in 1991 for a winter season at the Hôtel Aïda, where he met his future wife, Séverine Bestenheider. Two years later, at age 24, he opened the gourmet restaurant Pas de l’Ours with her. For several years now, he has also been running the Bistrot des Ours and the Cabane des Violettes. The chef does not like to alter the natural character of an ingredient. He has his own garden with aromatic herbs but also grows plants that aren’t necessarily found in markets. “Just like with a painting, in cooking, it’s the original that has value, not the copy—even if the copy is better,” says this connoisseur of flavor and authenticity.
