Culinary evolution at Hotel LeCrans

For the summer season, chef Yannick Crepaux and his brigade at LeCrans are introducing two new concepts to showcase the finest regional produce and offer an epicurean adventure to visitors in search of fine dining. Named Opacarophile, the first concept is inspired by the sunsets that bathe the restaurant’s rotunda. Available in 7 or 10 courses, this menu allows chefs to innovate while respecting regional traditions. The second part of this evolution is entitled “Bistronomise Me”, and reflects the dishes that lulled the chef’s childhood, while adding a touch of modernity. A fine stopover on the way to the summits of the Crans-Montana resort.