Welcome to
CRISSIER – switzerland

Offer Book
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 # 30 - Winter 2017

Franck Giovannini A LA CARTE

Carte N°30 - 2017/2018 Winter


A vinaigrette of Young Fresh Vegetables from Vaud served raw and cooked carefully seasoned with Vino Santo 65

Duck Foie Gras glazed with a Syrah wine and flavoured with mulled spices and served with Louise Bonne pear chutney 70

Glazed Shellfish cooked in a dézaley wine, served with crispy fennel and a specially selected caviar 110

Spinach and Black Truffle salad served with an egg (A Philippe Rochat recipe) 160

Local Garden Cardoons with black truffles from Provence and served with a Verdelho wine sauce 120

Spicy bite size portions of Blue Winter Leeks with a truffle sauce 110

Pan-Fried Scallops, with basil and a variety of seasonal root vegetables 70

White Ancelin Oysters from the Marennes Bassin poached in Champagne and served with caviar 120

Brill from Brittany cooked au natural, served with beetroot, root vegetables and lime zests 85

Whole Grilled Sole « meunière » with 3 citrus fruits 95

Fillet of Dorado from the Golfe de Gascogne delicately pan-fried and served with a tasty mustard seed pesto 90

Brittany Blue Lobster steamed in the shell, served with crispy tempura with black truffles 140

Langoustine medallions cooked slowly and served with a cabbage and seasonal vegetable fondue accompanied with a cardinal sauce 120

Grilled fillet of local Parthenais Beef with 4 different types of peppercorns served with potatoes and shallots 100

Suckling lamb from Fribourg the rack cooked pink with oregano, and the shoulder in a spicy confit 95

Veal Sweetbreads stuffed with truffles roasted and served with a strong jus of caramelized onions 110

Pigs Trotters from the Jura glazed with a vintage madeira wine, served with a truffle and hazelnut oil flavoured potato mousseline 110

Rouen Duckling glazed with dried wild berries and spicy cornalin wine served with a Chamoson verjus 100

Pan-fried Bresse Chicken, served with the a Périgueux sauce (2 pers.) 240

Nantaise Duck cooked in chambertin wine (a Frédy Girardet recipe) (2 pers.) 200

Selection of fine Cheese 35

Warm Exotic Fruit gratin with lime 35

Crispy bite-size William Pears with whisky, hazelnut ice-cream and caramel lacy biscuits 30

Crunchy leaves of Pure Origin Chocolate, with rum sponge fingers 40

Gala Apple tart «Hôtel de Ville», served with Calvados ice-cream (2 pers.) 60

Sicily Mandarine soufflé (2 pers.) 70

Download the carte


Homard haricots verts Chef Franck GIOVANNINI

Brigitte VIOLIER essence

What could be more pleasant than the feeling of wellness?

To disconnect yourself from the world in order to reconnect with your inner strength, there is no better "menu"!

In a setting painted in soft colors, our team is at your service to transcend in the art of service, day after day …


Brigitte VIOLIER Frambroise


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.