SHARING AN EMOTION
At the Hostellerie du Pas de l’Ours and La Cabane des Violettes, Franck Reynaud’s cuisine combines the flavours of his native Provence and those of the Valais territory.
At the Michelin Star restaurant for twenty years, the Chef also managed the kitchens at the Bistrot des Ours and la Cabane des Violettes situated at 2’200m in altitude with Pierre-Olivier Bagnoud, a mountain guide.
The most important for Franck Reynaud is to share an emotion, his cuisine ofter using olive oil and aromatic plants takes its inspiration from his native origine Provence, as well as Japonese, Spanish, Italian and Lebanese cooking.
Located on the slopes with 360° view face to the mountains, the friendly and relaxed atmosphere of La Cabane des Violettes serves a gourmet menu, giving pride of place to mountains dishes and Valais specialities : rösti, veal hamburger, genuine home-made veal sausage with mountains spices and mashed potato, red cabbage « Fondue Cabane » with fresh meat marinated in a bouillon or the Cabane des Violettes yogurt with ginger-bread and Poire William…