Franck Reynaud

The Path

Early work at L'Ours in Crans-Montana, Switzerland, gave Franck Reynaud the framework for a cooking style built on precision, generosity, and a calm hand. The kitchen there established the terms that still define the work: close attention to texture and temperature, and a sense of place that comes through without being overdrawn. That first chapter set a course for a cuisine that stays rooted in its alpine setting while still making room for a lighter, more open register on the plate. Today, Franck Reynaud is chef of Le Bistrot des Ours and gérant de l'Hostellerie du Pas-de-l'Ours of Hostellerie du Pas-de-L'Ours, carrying kitchen discipline into the wider demands of hospitality.

The Work Today

Measured pacing and controlled contrast shape the work now, where service runs on timing and the plate on clear decisions. In Franck Reynaud’s cooking, the mountains are present but not overemphasized: the food reads as polished and tactile, with enough room for surprise to matter. Familiar flavors may be redirected through temperature or pairing, so the plate stays alert rather than settled. The structure remains restrained, but the thinking behind it is exact, with each dish asking the diner to notice not only what is served, but how it is delivered.

Signature

Franck's signature dishes include Tsittoret, Valais in a taco: celery - dried meat - raclette - rye, Nature 🌳, and The Lake Murten Bale. Those dishes point to a kitchen working with identity, landscape, and concise naming. Tsittoret and Valais in a taco: celery - dried meat - raclette - rye show local references translated into a modern format, while Nature 🌳 suggests a quieter approach in which ingredients and seasonality are allowed to carry the dish. The Lake Murten Bale adds another example of a chef attentive to how a dish is framed as well as how it tastes. Across the set, the constant is clarity: recognizable flavors arranged with enough tension and finesse to keep the plate moving from first look to final bite.

In Their Words “I like to play with temperatures, especially in summer, to propose cold garnishing with something hot.” “Why take my head over it? I'm just a cook.”