Chef PIERRE CREPAUD & His Magical Cuisine gives the Rythm of CRANS-MONTANA

USPA NEWS - PIERRE CREPAUD is a French (born in LYON) 1* Michelin Chef running the Restaurant 'LEMONTBLANC' at LECRANS Hôtel & Spa ***** at CRANS-MONTANA (Switzerland). He offers to customers an astonishing and magical cuisine, combining tradition and the avant-garde with plenty of emphasis on local produce...

PIERRE CREPAUD is a French (born in LYON) 1* Michelin Chef running the Restaurant 'LEMONTBLANC' at LECRANS Hôtel & Spa ***** at CRANS-MONTANA (Switzerland). He offers to customers an astonishing and magical cuisine, combining tradition and the avant-garde with plenty of emphasis on local produce. The dishes are accompanied by forty-eight of the best white and red wines from the region and across the World.

The Cuisine of PIERRE CREPAUD fits perfectly with the wonderful surrounding Panorama of the VALAIS Alps (Five Lakes for idyllic Swimmings, Mountain Forests with spicy Scents, and an extensive network of Hiking Trails and Ski Slopes). He offers his creative masterpieces to customes enjoying from the Restaurant's Terrace, a stunning view of the Alps. A panorama with over 40 peaks culminating at over 4000m, from the Matterhorn to Mont Blanc... A Haven of Peace, with the Accent on Luxury and Exclusivity.

Knowledge of French Cooking has contributed significantly to Western Cuisines. Its criteria are used widely in Western Cookery School Boards and Culinary Education. In November 2010, French Gastronomy was added by the UNESCO to its lists of the World's 'Intangible Cultural Heritage'. French Regional Cuisine is characterized by its extreme diversity and style. Traditionally, each Region of France has its own distinctive cuisine... Fruit and young vegetables are popular in the Cuisine from the RHÔNE Valley. Lyon and Savoy supply high quality sausages while the Alpine Regions supply their specialty cheeses.

The Modern Restaurant has its origins in French Culture. Prior to the late 18th Century, diners who wished to 'dine out' would visit their local guild member's kitchen and have their meal prepared for them. The first steps toward the Modern Restaurant were locations that offered Restorative Bouillons, or Restaurants (these words being the origin of the name 'restaurant')...

PIERRE CREPAUD, with his personal style offers generously all his knowledge learned during his long term professional experience (he is a self made man learning only from working when others had already a career behind them). He claims to be guided by his smell, Palate and discoveries. Always on the move, in perpetual quest for associations of new and complex flavors.

Source : Pierre CREPAUD at LEMONBLANC Restaurant at Crans-Montana (Switzerland).

www.suisse.com - www.crans-montana.ch - www.tgv-lyria.com (Paris-Switzerland, 20 daily return tickets, one way at 29 Euros with up to 3 months ahead Booking) - Swiss Travel System tickets for foreign Tourists (http://www.myswitzerland.com/fr-fr/transport-voyager/billets.html

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