Photography Pierre Crépaud Chef Ambassador. Cook & Chef Institute
"Nowadays, my creations are not only the consequence of audacious cullinary creativity and years of hard work, but they are also the consequence of the use of perfected materials. […] I pay as much attention to the quality of the products I use as to the tools which enable me to better myself as a cook. Over the last 4 years, I have been collaborating with BERGNER, both here at the mont blanc restaurant, and at home to cook our family meals. This collaboration, and the trust we have developed, has encouraged me to use the different utensils in the range for their precision and durability. The infinity chef range, which combines design and knowhow, represents exactly this".

Pierre Crépaud

Signature Chef

 

Pierre Crépaud didn’t spend a lot of years training with Chefs. He learned in some great restaurants but his knowledge mostly comes from his encounters, his co-workers, his wife Stéphanie and their children and his travels, especially Bangkok in Thailand where he discovered a simple but very tasty street food… The environment is...

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Pierre Crépaud didn’t spend a lot of years training with Chefs. He learned in some great restaurants but his knowledge mostly comes from his encounters, his co-workers, his wife Stéphanie and their children and his travels, especially Bangkok in Thailand where he discovered a simple but very tasty street food… The environment is also very important for Pierre. While walking alone in the mountains, Pierre feels inspired to find the flavours he will experiment. 

Chef Crépaud expresses his cookery freely and sincerely. He takes risks but his objective remains to make the client feel an incredible experience that he won’t forget. His cookery is based on the taste but also on the presentation, the appearance of the food is very important. The organic food and the protection of the environment are two very significant topics for him. On one hand for the health but on the other hand for the taste and the quality of the products.
Pierre chose Switzerland for the mountains and the quality of life. It took him only a few months after having integrated the kitchen of the gastronomic restaurant Le MontBlanc to obtain his first Gault&Millau points and to earn the distinction of “Découverte Romande de l’Année”
 
 
Distinctions in Switerland :
I Star Michelin Guide (Restaurant Le MontBlanc)
16/20 Gault & Millau (Restaurant Le MontBlanc)
Découverte Romande de l’Année 2010

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