LeMontBlanc
In this restaurant within the gorgeous Le Crans hotel, chef Yannick Crepaux comes up with highly creative dishes with cutesy names (want to try “the rustling of our tumultuous kisses?”) using luxe Swiss and international ingredients, available either à la carte or in one of three tasting menus, including the Chef’s Table. Unexpected combinations may include rabbit with celeriac, fig, and black elderberry, or langoustine with rosehip, parsnip, and hay, each perfectly paired with wines from the voluminous list and poured against a backdrop of stunning mountain vistas.
