Altitude Magazine

ALTITUDE 25 At Le XIX, you never get tired of the menu, since the dishes change every two to three weeks, so you can always be delighted and amazed by the cuisine on offer. In addition, all the dishes, including all the sauces and extras - with the exception of fries and bread - are made in-house. "I don't count my hours anymore," Stéphane laughs. He prides himself on sourcing high-quality, Swiss products. Anyone with allergies or intolerance is in good hands, just let the chef know before you order and he will do his best to adapt to your needs. Both Stéphane Collier and his second in command, Valentin Roche, are real foodie enthusiasts, which makes for a great culinary experience. And it is possible to observe them at their work as the kitchen is open to the dining room. THEIR PHILOSOPHY "We do our best to keep a family spirit for our customers and staff alike," explains Stéphane Collier. "What I have learned over the years and from Michel Roux is consistency. Whether you come today, in two weeks or in six months, it is important that the dishes are always the same in terms of taste, quality or even presentation. "It's the fact that they maintain the same quality every day, that is the strength of starred restaurants. It is this consistency which forges a chef's reputation.". ROUTE DES MÉLÈZES 3, 3963 Crans-Montana +41 (0)27 483 48 00