103 \ ALTITUDE and Sylvain have immersed themselves in the experiences they have had in different parts of the world. Their travels have enabled them to discover new concepts and draw inspiration from them to create something unique. Le Casy is ultimately a synthesis of what they have seen and experienced, a kind of adaptation of ideas that they have validated and integrated into their own culinary universe. That said, although their concept is international, in the image of the resort’s clientele, the couple make a point of working with fresh, seasonal produce, giving priority to collaborations with local producers and traders. The products are prepared fresh and homemade, as is the case with the pasta, which is prepared on site. Sylvain is modest by nature when he talks about his cuisine. However, after mentioning the establishment on the streets of Montana, the reactions of passers-by are as follows: «They’re shaking up the codes! Imagine, they’ve suggested a saveloy tartare. It’s amazing», or « I never know what to expect. I know I’m bound to be surprised!” For example, Sylvain has experience of Japanese cuisine, so he has adapted Asian dishes with a touch of Bernese cheese. One of the star dishes on the current menu is a revisited ramen based on courgettes with Mediterranean flavours, entitled «Comme un ramen, mais de courgettes aux saveurs du Sud». Some dishes are even inspired by recipes handed down by their grandparents. Offering an intriguing menu is a conscious choice, so that customers genuinely take the time to read it. In today’s fast-paced world, Le Casy is all about stopping for a moment. Their cuisine is a culinary melting pot where family history, travel discoveries and collective creativity meet. Le Casy is much more than just a restaurant, it’s a place where history, travel and passion come together to offer an unforgettable gastronomic experience. When it comes to creation, Caroline and Sylvain work closely with their team of chefs. They believe everyone must feel free to contribute their ideas and experiences in a culinary brainstorming session, to give birth to unique and tasty dishes. For the couple, it is important to offer their staff a certain amount of creative freedom, so that they can enjoy doing their job here and now. They are aware that they are only experts in their own field, so they give them carte blanche. The barman, for example, has fully embraced this creative freedom, which allows him to constantly add new cocktails to the menu. The sommelier, a true expert with a passion for all wines, is happy to share his knowledge
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