"La Cuisine du Gibier à Poil d'Europe" - Benoît Violier
as the Cuisiner de l’année
(chef of the year)
by Gault Millau
with a score of 19 out of 20
has earned a 3rd star
from the Michelin Guide 2013
Brigitte & Benoit
l’Hôtel de Ville
Brigitte & Benoit
Benoît Violier's book "La Cuisine du Gibier à Poil d'Europe"
Available again beginning of November!
A changed universe
A breath of fresh air has caught up with l’Hôtel de Ville restaurant. Chef Benoît Violier and his wife Brigitte, have invested a lot of time and energy into the refurbishment of the restaurant. First of all, the kitchens were completely rearranged to integrate technically high-performance, ergonomic and eco-friendly appliances.
A light, contemporary and cosy decor creates the perfect setting for your culinary experience, every detail in the dining room from the furniture and the lighting to the floral compositions and the works of art bring refinement and discretion.
The Hôtel de Ville restaurant will be closed from July 28th until August 22nd.
Opening on August 23rd.
A telephone reception is assured from Tuesday to Saturday from 10:00 am until 12:00 am and from 1:00 pm until 7:00 pm.
Chef Benoît Violier
A career in the firmament
Inspired by his mother from an early age, Benoît Violier naturally followed the path to gastronomy. A double apprenticeship; first as a cook and then as a confectioner and chocolate maker. As a “Compagnon du Tour de France” he trained with top French Chefs such as Joël Robuchon and Benoît Guichard.
In 1996, Benoît Violier joined the Hôtel de Ville restaurant in Crissier, first of all with Frédy Girardet “a cooking genius” then alongside Philippe Rochat. He became Chef de Cuisine in 1999, “Meilleur Ouvrier de France” in 2000 and after obtaining two master degrees, he finally takes over, at the age of 41, this 3 star Michelin restaurant.
Brigitte & Benoît
The Restaurant in Crissier, today
Being the fourth generation of Chefs in Crissier, Benoît Violier brings a fresh and dynamic new side to this symbolic Swiss address. While he manages the kitchens and makes his mark throughout the restaurant, Brigitte his wife is in charge of the reception and welcoming the guests.
She has also inspired the restaurant’s design, by bringing taste and elegance to the tables of the restaurant in Crissier.