Franck Reynaud

Chef Franck Reynaud's culinary philosophy is deeply rooted in the pursuit of pleasure and the sharing of profound emotions through his dishes, a concept he succinctly summarizes as "Emotion, product, interpretation." He believes that cooking is not merely about sustenance but about creating an intimate, personal experience, aiming for guests to feel the same joy in eating his food as he did in preparing it. This ethos extends to a commitment to what he calls a "human cuisine" (cuisine humaine), where the connection to and respect for producers are paramount. His ingredient sourcing is meticulously regional and seasonal, a particular challenge in the mountainous Crans-Montana region, especially during winter. Reynaud strives to procure the maximum of local products, including lake fish, vegetables available for a limited four to five months, and indigenous spices like saffron and aromatic herbs. He exclusively uses fish and meat from Switzerland, France, Austria, and Finland, and has established deep, reliable relationships with local farmers, fishermen, and winemakers, knowing their stories and the passion behind their produce. This intimate knowledge ensures ingredients are harvested at their peak tastiness, forming the backbone of his "coherent cuisine" (cuisine cohérente), which prioritizes local offerings over exotic alternatives if the local story and quality are superior. Reynaud's overarching vision is to perpetuate the culture of taste and democratize high-end cuisine, inviting curious gourmands to experience an elevated dining journey. He emphasizes authenticity, remaining true to his artisanal beliefs rather than being swayed by fleeting trends. His cooking reflects his origins in Provence and his deep love for his adopted Valais region, yet he is also open to subtle international influences, drawing inspiration from Japanese, Spanish, Italian, and Lebanese cuisines, and more recently, from Mexican piments after his travels. For Reynaud, the most important aspect of his profession is securing the best possible ingredients, as he asserts, "If you make a sauce with bad wine, you have a bad sauce." He ensures every plate arriving before a guest is "really superb," focusing relentlessly on creating maximum taste and texture. Chef Franck Reynaud's technical style is characterized by an unwavering pursuit of perfection, focusing on "the essential in simplicity" rather than overly complex creations. He meticulously works on each dish until "all is right: the taste, the texture, the smell, the appearance." His kitchen leverages foundational tools, including a "really great oven" and a Big Green Egg, which he utilizes for both cooking and smoking, nodding to contemporary interests in barbecue while maintaining his artisanal principles. His approach to flavor and plating is centered on creating maximum taste and texture, ensuring every element contributes to a harmonious and emotional culinary experience. While drawing extensively from the regional flavors of Provence and Valais, Reynaud subtly weaves in global inspirations from Japanese, Spanish, Italian, Lebanese, and even Mexican piments. Vegetables are given prominence, often standing as stars of the dish rather than mere accompaniments, always harvested and prepared when they are at their peak of flavor. Chef Reynaud explicitly states that he does not have a single "signature dish," as his menu is in constant evolution, dictated by the rhythm of the seasons and the availability of local produce. Instead, he focuses on exemplary dishes that showcase his philosophy and mastery. Noteworthy preparations that illustrate his artistry include: * **Perche du Valais, caviar, chou-fleur et verjus** (Valais perch with caviar, cauliflower, and verjus) * **Mignon de veau du pays rôti, ail noir, courge butternut et salsifis ; Mousseline de pommes de terre aux truffes noires Melanospurum** (Veal medallions with black garlic, butternut squash and black salsify, accompanied by mashed potatoes made from black Périgord truffles) * **Omble chevalier, chou rouge, panais, agrumes** (Char, red cabbage, parsnips, citrus) * **Œuf d’Icogne, céleri pomme, trompettes**, often accompanied by a delicate bread tuile and black truffles. He notably describes his "perfect egg" as a poached egg with a cooked white, veiled in truffle foam and freshly ground pepper, highlighting his attention to fundamental elements.

Career

• Executive Chef at Hostellerie du Pas de l'Ours, Crans-Montana