In the kitchen at CaSy

Ambiance always plays a major role in the success of a public-facing business, and at CaSy, the ambiance says it all. “The dream of having our own restaurant built up slowly over time. We wanted to create a welcoming and friendly place, open to all, inspired by our collective professional experiences and travels between the mountains and the city”, explained the happy owners. “Our goal was to create a living space, not just a place where people simply come to eat and drink. A place where people feel good, where they gather and share”. Mission accomplished! Since the opening of CaSy in 2021, the venue, with its warm wood décor and roaring wood fireplace, is never empty.

Why Crans-Montana? During their decades-long careers in hospitality and the restaurant industry, the couple travelled across Switzerland and beyond: from St. Moritz (working with famed Chef Franz Faeh), to Lausanne, Montreux, Zermatt, Whistler, Wengen, Zurich… but it’s here that Sylvain
put down roots, and where Caroline — the daughter of the most iconic President the Swiss Confederation ever had — grew up. Seasons spent in Anzère, a time at Café Bar 1900 with the Studer-Mathieu family, a lifetime of friends… it’s not by chance that Caroline ended up on the other side of Wildstrubel.

A simply good table
There’s no pretention at CaSy. The cuisine, which has been recognized by Gault&Millau (“which we are touched and grateful for”), absolutely refuses to be snobby. No grandiose dish names here; instead the menu is playful and designed to “bring a smile to your face” says Sylvain. “It’s important that people pause and actually take some time to read”, he adds.

Let us read, then. How about “Our salad that’s a bit more than greens” or the “Chili sin carne” vegan special? Or perhaps the “Easy cosy CaSy burger”, a delicious tongue twister featuring veal topped with portobello mushrooms. Or maybe the “beef taaaaaartare the way we like it”. And how do we like it? Gourmet, of course, with arugula, Grana Padano, truffle oil, Espelette pepper and focaccia crostini. Turns out there’s more to life than wagyu and lobster.

In addition to these unmissable dishes, there’s also an entire seasonal menu that rotates every six weeks. The couple’s many travels come to life in sprinkles of coriander and lime (Pancho Villa shrimp), and even Thai curry (Babe is back from Thailand) … until inspiration strikes again. Perhaps their most recent trip to Norway will make an appearance on the menu.

A close-knit team
“When building the menu, the entire kitchen team sits around the table, and everyone contributes ideas for dishes. Each person’s experience is crucial”, adds Caroline enthusiastically. Their secret to success? “Respect, professionalism and the desire to do well”. Here, harmony reigns. No screaming chefs. CaSy brings the good art de vivre spirit into everything they do.

One of the key team members is Théo, the Bar Easy mixologist, who is more than inventive, with syrups and infusions he makes almost entirely himself. “He introduces us to new ideas or products almost every night. Sometimes with tough to find ingredients, too!” The wines are slightly less exotic, being primarily from Valais (Sierre, in particular), where Sylvain and Caroline select from wine cellars themselves — developing “beautiful friendships” as a result. In the end, everything at CaSy boils down to just one thing: human connections.

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