Welcome to
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 # 35 - Winter 2018

Franck Giovannini A LA CARTE

Carte N°35 - Winter 2018


  • « Vinaigrette » of Leeks from canton de Vaud cooked as a « vichyssoise » with vinegar from Sévery 65
  • Foie Gras leaves glossed with petite arvine wine, local apples chutney with slight vinegar 75
  • Crab from Atlantic coasts carefully seasoned with ossetra caviar 120
  • Cylinders of Cardoons from Crissier with black truffle, light cream deglazed with vintage madeira wine 120
  • Egg seasoned with Black Diamonds from Provence, tetragonia and celery slightly peppered 110
  • Roasted Sea Scallops with shells, sauce flavored with chasselas wine and parsley 70

  • Filet of John Dory stoved with caper flowers, small seasonings spiced with balsamic 90
  • Caramelized wild Turbot fish, local salsify flavored with blood orange 95
  • Britany Burbot paned with royal herb, purple artichoke escabèche sauce with dézaley wine 85
  • Blue Lobster cooked on its shell, tasty juice with black truffles and crisps 140
  • Gourmet casserole of Langoustine with winter vegetables, broth with flambé coral and colombard 120

  • Piece of Beef from Léman lake grilled with pepper, melty potatoes like a « confit » 100
  • Saddle of suckling Lamb from Prealps vintage mustard, crispy of mellow shoulder 110
  • Sweetbread « périgourdine style », sauteed vegetables with grey shallots 95
  • Pigs Trotters glazed with porto and madeira wine, caramelized young onions with truffle 95
  • Duckling from Rouens covered with red fruits, strong reduction slightly acidulated 100
  • Truffled Poultry from Bresse, carefully golden-baked, cooking juice with verdelho wine (2 persons) 240

  • Selection of fine Cheeses 35

  • Elegant meringue bites of Mango from Sicilia flavored with ginger zests 35
  • Crunchy Clementine chocolate hull, refreshing orange peel sorbet 40
  • Frozen Williams Peers from Valais, caramel chips perfumed with single malt 35
  • Gala Apple fine tart, calvados and almond ice cream (2 persons) 70


Famous of the Hôtel de Ville


  • Spinach salad and poached egg with black truffle 160
  • Lukewarm Oysters N°3 from Oléron with champagne and ossetra   120
  • Duck from Nantes cooked with chambertin wine (2 persons)  200
  • Mandarin orange soufflé with lime (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.