51 \ ALTITUDE The brand quickly spread, helped by viral videos on social media (including a famous soft-boiled ostrich egg tasting), before branching into a series of semi-independent restaurants. Uniformity, however, is out of the question : each Gueuleton reflects the local terroir that hosts it. “We respect the brand’s principles, but each restaurant is free to work with local ingredients. In Crans-Montana, that philosophy, for instance, inspired our Valaisstyle aligot—a French recipe reimagined with regional cheese. The same goes for other traditional dishes. We blend both cultures, marrying local products with French recipes,” Rémy explains. 100% NON-VEGETARIAN ! At the heart of Le Gueuleton lies its true signature— meat maturation. In the restaurant’s glass aging cellars, prime rib cuts rest for weeks to develop an intense flavour and perfect tenderness. Typically, meat is aged for around thirty days; beyond that, it enters true maturation. This process concentrates flavours. “Some cuts go up to 100 days—or even more, for those who love bold flavors. We’ve even matured meats for 300 days, resulting in almost gamey notes. It’s definitely an acquired taste !” says the restaurant manager. Le Gueuleton works with several partner butchers, prioritizing Swiss beef whenever possible while also offering exceptional foreign meats. Among them are Wagyu, Royal Krowa, and of course, the house’s renowned French selection. The goal is to provide a range of textures and flavours so that guests can enjoy dishes they wouldn’t prepare at home. Service is informal and friendly. Large copper dishes are placed in the centre of the table, familystyle. Sliced meats are meant to be shared. French bistro classics like œufs mimosa and os à moelle (marrow bones) also make an appearance. “The idea is to recreate the conviviality of a family meal. In Crans-Montana, however, we had to adapt a bit—some guests prefer individual plates. So we’ve reduced portion sizes accordingly,” Rémy says. WITH THE SEASONS The menu changes four times a year to follow the rhythm of the seasons and local produce. In winter, slow-cooked stews, creative fondues, and game dishes replace summer salads. Far from being just a grill, Le Gueuleton’s cuisine is lively, generous, and inventive. The young in-house chef, trained in Michelin-starred establishments, brings a refined gastronomic touch that pleasantly surprises even the most loyal côte de bœuf party enthusiasts. The same philosophy applies to the wine cellar. In CransMontana, Valais wines take centre stage, with more than 200 carefully curated labels. “The Valais terroir is incredible, and we wanted to give it the spotlight it deserves,” says Rémy, who works directly with several local winemakers. To these regional wines are added French and Italian selections, appealing to the resort’s international clientele. LOOKING AHEAD “We were pleasantly surprised by how easily we adapted to local conditions. Sourcing hasn’t been a challenge—Crans-Montana is well connected, and suppliers have followed suit,” Rémy confirms. So have the guests ! The restaurant attracts both Valais epicureans and tourists seeking warmth after a day on the slopes. The atmosphere is cosy yet vibrant. Meat is carved by firelight, glasses clink, and conversations flow. As for the future, that looks delicious. Rémy Brogniart and his partners are already planning to expand into event catering, with outdoor grills and rotisseries for weddings and private celebrations. A new restaurant is also being considered on the Vaud Riviera. Le Gueuleton Crans-Montana has clearly found its recipe for success—a joyful celebration of meat, shared with a smile, in a setting that smells of wood fires and mountain air. It’s a place to come not just to eat, but to celebrate life around a beautiful cut of beef.
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