The story
Perched above the mountain resort of Crans-Montana, on the edge of a peaceful Alpine forest, LeMontBlanc is the fine dining restaurant of the exclusive five-star hotel LeCrans. This is not a restaurant that competes for attention; it simply offers one of the most serene and luxurious dining experiences in the Swiss Alps. The restaurant has been recognized with a Michelin star for its high-quality cooking, a fitting tribute to its commitment to excellence.
The atmosphere at LeMontBlanc is one of warm, refined tranquility. Antique pine panelling, elegant colours, and inviting textures create an enchanting backdrop. The real spectacle, however, is the view. Bathed in resplendent sunshine and crystal-clear skies, the restaurant offers panoramic vistas across the highest peaks in Switzerland. It is a setting that feels both other-worldly and deeply grounding.
The cuisine is Modern French, driven by the seasons and the finest local ingredients. The kitchen’s philosophy is evident in every dish: precise, elegant, and deeply respectful of the product. For those seeking a more intimate encounter with the craft, the Chef’s Table experience offers an unforgettable, behind-the-scenes journey through the Michelin-starred menu.
Originally a traditional building, LeCrans was transformed and modernised into a luxury spa hotel in 2007. LeMontBlanc is the gastronomic heart of this haven, a place where the Swiss spirit of adventure and restoration meets world-class fine dining. Whether you are visiting for a special occasion or simply to revel in the beauty of this unforgettable location, the restaurant delivers a sophisticated and memorable meal, perfectly positioned for the ultimate mountain experience.
Recognition
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High quality cooking
Following the order, guests are invited into the kitchen for once for a sophisticated parade of amuse-bouches: a pumpkin velouté with curry and combava, a line of effervescent sugar to be sipped through a straw, a white chocolate–filled biscuit, bergamot and pear with caviar, and an excellent beef tartare served on a crisp sheet of seaweed. Back in the elegant dining room of this refined five-star hotel, we note that following last year's Little Diver, Chef Yannick Crepaux is back to his usual high standards. The service begins with cornbread accompanied by truffle butter and carrot hummus, followed by a light brioche infused with milky notes, served alongside tangy maple syrup—a delightful course that is then generously finished with freshly shaved truffle. Also impressive are the scallops encrusted with parsley, served in a slightly sweet sauce with Cornalin cheese and shaved Belper Knolle. The veal sweetbreads also earn applause, as the chef pairs them in a surprising yet masterful way with radish, caramelized prawn heads, and Tasmanian pepper. The meal concludes with a Vacherin mousse featuring dried fruits, pistachios, and mustard seeds, alongside a superb chocolate creation served beside cotton candy, sweet potato blossoms, and lime caviar.
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