Grand Chef Relais & Châteaux, Franck Reynaud has not forgotten his Provencial roots and follows the seasons to cook local flavours with finesse and passion. His menu may include the “farandole des primeurs”, suckling lamb, “fraicheur de l’été’ plate,sea bass, sea bream or red mullet. Following the seasons, then comes venison with mushrooms, spit-roasted pheasant and woodcock “à la tartine”; stews and Alba’s hearty soups with white truffles add a warm touch to the menu.

In 1994 – at the age of 24 -Arnaud’s father-in-law Armand Bestenheider handedover the keys to Hostellerie du Pas de l’Ours’s kitchens, and passed on the art of hospitality, being a leadinginnkeeper at Crans-Montana. Others took it upon themselves to pass on their passion for gourmet cuisine, notablyChef Reynaud’sgrandfather, Jacques Malet, who founded the Chateauneuf family estate in Nans-les-Pins, followed by Jacques Maximin, his 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” Arnaud says.

Three Questions with Franck

What was your most moving culinary experience?

A hunting meal with Jean-Maurice Joris with some friends after a skiing expedition. A really friendly event with superb, utterly unpretentious, venison dishes.

What was the most amusing kitchen incident you ever witnessed?

A winter’s evening when our restaurants were full – power failure and service by gas and candlelight. Panic, stress and finally a terrific atmosphere with our customers trooping into the kitchen one after the other to congratulate us.

Your best piece of advice for amateur chefs

Choose the best quality ingredients and stick to the essential. The hardest thing is keeping it simple.

  • 1 Michelin star

Hostellerie Du Pas de L’Ours

41, rue du Pas de l’Ours

CH-3963Crans-Montana 2(Valais)


+ 41 (0)27 485 93 33