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 # 45 - Early Summer 2021

Franck Giovannini A LA CARTE

Carte N°45 - Summer 2021



  • Elegant Tomato « Rose de Berne » cooked with mozzarella from Vaud and Italian Giant 60
  • Fillet of smoked Féra from the Ouchy fishery seasoned Imperial caviar, light nage with cooked and fresh leek 95
  • Blue Lobster salad marinated with Marc du Lavaux, purple artichoke mousseline 100
  • Mackerel fish bites with Chasselas, vinaigrette dressing of three-lemon and green vegetables 90

  • Hidden egg yolks with Chanterelles and crispy bricelets, milky broth with Païen from the Valais 75
  • Green Beans from Vinzel fondants cooked with Oscietra Selection caviar 95
  • Crispy Frog legs with shallots, chanterelles and parsley cream 90
  • Marinière of Scallops moisten with wine from la Côte, fricassee of garden peas with spices 80

  • Back of Turbot oven-baked on the edge, « all carrots » scarlet juice 100
  • Fillet of Red Mullet paned Melba with Balti curry, zucchini and citrus leaves 90
  • Elegant Sole roasted meunière, Alexandre's saffron-flavoured butter 95
  • Lobster cooked in its shell with coral, cooking juice with Colombard 110
  • Beautiful crispy Langoustine with sweet corn, crunchy green peas and Coralline sauce 120

  • Saddle of Lamb rubbed with old fashioned mustard, eggplant chips flavoured with salvia 110
  • Fillet of Beef from Leman lake area with fresh herbs from Orny, green beans seasoned with pesto 100
  • Caramelized calf Sweetbread, slightly sour mushroom fumet 85
  • Young Pigeon glazed with barbecue sauce, melting legs in tempura 80
  • Nantes Duck with red wine Girardet style (2 persons) 200
  • Bresse Chicken cooked in casserole with chanterelles and thyme flowers 220

  • Fresh and ripened Cheeses 35

  • Frosted meringue with Cléry Strawberry and lime zest, fruits chips with balsamic of the glaciers 35
  • Powdered cylinder Chocolate – Red Berries, refreshing sorbet with first-pick raspberries 40
  • Rhubarb from Noville with Ticino Grappa like a “Crème brûlée” 35
  • Frozen heart « Pistachio-Griotte » mille feuilles (2 persons) 70
  • Raspberry 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.