Welcome to
Restaurant de l'Hôtel de Ville
CRISSIER – switzerland

Offer Booking
3 étoiles au Guide Michelin
Travellers choice Tripadvisor
Meilleur restaurant du Monde 2016 - La Liste
19/20 au Gault & Millau
Top 100 in The World - Elite Traveler

An outstanding setting where you can savor the moment.

Your sensory experience starts here

Menu # 51 - Summer 2022

Franck Giovannini A LA CARTE

Carte N°51 - Summer 2022



  • Galantine of Zucchini and Tomatoes « Cœur de Bœuf » flavored with basil and avocado 70
  • Mackerel vinaigrette with Chasselas from la Côte, crunchy fennel with lemon 90
  • Frayed of Spider crab seasoned with caviar 120
  • Blue Lobster carpaccio with coral and tomato “noires de Crimée” 110

  • Crepe of Summer Mushroom shaving Swiss bacon, gourmet emulsion with Pinot Gris 80
  • Vegetable Bean ravioli with oscietra caviar, green juice flavoured with savory 95
  • Bouchot Mussels and zucchini, marinière with Chasselas and basilic 75
  • Parsley crispy Frog legs, undergrowth flavoured tempura 95

  • Fillet of Red Mullet crisp with olives, candied eggplant and whole grain mustard 90
  • Back of Brill roasted on the bone, cucumber shavings and heavy reduction with tomatoes 100
  • Sole fillet caramelized meunière with saffron of Alexandre 110
  • Langoustines with corral, green beans from Vinzel and carcass oil tuiles 120
  • Lobster paned with grey shallots, cream « coraline » with tarragon 120

  • Saddle of Lamb from Grisons rubbed with fresh herbs, dauphine potatoes pesto flavored 110
  • Beef from the canton just grilled with thyme flower, young artichokes cooked Barigoule 100
  • Roasted Veal Sweetbread with porcini and chanterelles, gourmet bricelet with condiments 90
  • Fillet medallions of Veal from the Three-Lakes glossed with green pepper sauce 110
  • Chicken from Jussy, gourmet "barbecue" juice with smoked paprika 90

  • Selection of fine Cheeses 40

  • White Peaches meringue flavoured with candied cherry pulp and citrus peel 40
  • Cold soup of black Figs and crumble 45
  • Frosted bites of Red Fruits and pistachios from Sicily 35
  • Fine tart with Apricots and caramelized almonds 40
  • Apricot from Valais and lime soufflé (2 persons) 60

Practical information

The restaurant is open Tuesday through Saturday, 09:30AM to 11:30PM.

We welcome you for your meal from 12PM to 1PM and 7PM to 8:30PM.