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

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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
OAD

An outstanding setting where you can savor the moment.

Your sensory experience starts here

Menu # 47 - Autumn 2021
FRANCK GIOVANNINI

Franck Giovannini A LA CARTE

Carte N°47 - Autumn 2021

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CHF

  • Delicate press of young Leeks and Parsnips seasoned with Alpine balsamic 60
  • Shredded of Brown Crab refreshed with aniseed and selected Oscietra caviar 120
  • Elegant scarlet glossy Foie Gras spheres, pears from Valais and quinces cooked like mulled wine 85
  • Refreshing nage of Clams and Razorshells with Dézaley, crunchy Jerusalem artichoke and caviar 110

  • Egg surprise with Piedmontese White Gold, spinach sprouts and celery 130
  • Delicate bites of Vaudois Salsify and spinach, light cream with Alba white truffles 120
  • Autumn Porcini and Chanterelles, candied eggplant and spicy spinach oil 85
  • Golden Scallops with orange zest and caramelized autumn vegetables 75

  • Medallions of Monkfish melba style with caper flower with a tangy lemon and Italian giant reduction 95
  • Back of Brill from the Brittany shores paned, flavored nage with Grain Noble 100
  • Sole from small boats cooked meunière style, gourmet juice with Balti curry 110
  • Low heat steamed Scampi, melting kale and « Marc du Lavaux » strong juice 120
  • Blue Lobster cooked on its shell with corral and white truffle 130

  • Grilled filet of Beef from Pléiades with shallots and green pepper 100
  • Saddle of Lamb from High-Alps with fresh herbs from Orny mustard 120
  • Crunchy Calf Sweetbreads with porcini mushrooms and chanterelles 90
  • Oven-roasted Bresse Chicken with Piedmontese White Gold 220
  • Nantes Duck with red wine « Girardet » (2 persons) 200

  • Fresh and ripened Cheeses 35

  • Powdered puck of Gala Apple and Clementine, refreshing sherbet with candied zest 35
  • Thin tartlet of Valais Williams Pears, coconut ice cream and pistachio oil 40
  • Frosted bites of Chocolate pure origin and tangy citrus 40
  • Pistachio-Chartreuse Soufflé (2 persons) 60
  • Apples tart « Hôtel de Ville » (2 persons) 70

The best of game

  • Elegant cold-pressé of Deer with foie gras, tangy young leeks from the Canton 75
  • Fillets of Young Grey Partridge powdered, apple chutney slightly flavored with saffron 65
  • Pheasant Porcini mushroom and chanterelles consommé, toast of confit legs 60

  • Woodcock caramelized “en salmis” 130
  • Scottish Grouse glossed with fresh herbs old-fashioned mustard 95
  • Autumn Teal laquered with Grive de Féchy, wild berries with fruits vinegar 80
  • Pyrenean Wood Pigeon pan-fried with grey shallot and Alba white truffle 90
  • Black Grouse from the Valais cooked with Petite Arvine Grain Noble made to order

  • Saddle of Alpine Chamois roasted with oregano, strong reduced sauce « poivrade » 110
  • Mouflon from Valais served on the bone with four peppers sauce, Agria dauphine and pumpkin 120
  • Saddle of Roe Deer oven-baked, juice flambéed with Verdelho 100
  • Fillet of Red Deer simply grilled like « un coq au vin » 95
  • Saddle of Hare « en cocotte », sweet Marsanne grappes light cream 95
  • Hare à la Royale « Hôtel de Ville » style 100
  • Woodcock or Hare pie perfumed with Folle Blanche wine made to order

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.