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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 # 37 - Estival 2019
FRANCK GIOVANNINI

Franck Giovannini A LA CARTE

Carte N°37 - Summer 2019

CHF

  • Bright velouté of Rose de Berne Tomato, seasoned with basil and crunchy vegetables 60
  • Vinaigrette of Blue Fish marinated with Chasselas, mousse of peas and fava 75
  • Lobster medallions cooked escabèche style, young spinach with vinegar from Sévery 110
  • Bites of Carbs topped with caviar, sour marinière with wine from la Côte 100

  • Tasty bubble of Chanterelle and Aubergine, light cream with Petite Arvine from Valais 80
  • Sautéed Frog legs with the first chanterelles, green beans from Vinzel and crunchy tempura 95
  • Elegant cylinder of Parchemin Green Beans from Vaud, yolk powder and caviar from Martigues 70

  • Fillet of crispy Red Mullet with basil, strong and tasty sauce with pesto and tomato 90
  • Back of Pollock simply cooked, bouillon slightly flavored with saffron and parsley 85
  • Sole of the Atlantic coasts cooked « meunière way » with citrus fruits and caper flower 110
  • Lobster from Brittany steamed on its shell, strong fish fumet perfumed with Folle Blanche and tarragon 110
  • Crispy Langoustines with peas of the garden, corn chips and coral sauce 120

  • Piece of Local Beef, grilled with wild pepper and aubergine caviar 100
  • Saddle of Lamb from the Hautes-Alpes with Syrah mustard, fine tart of artichoke with oregano 110
  • Sweetbread browned to gold with shallot, melty potatoes with summer mushroom 85
  • Young Chicken from Jussy, bites of crispy legs 95
  • Duck from Nantes cooked rosé with Cornalin (2 persons) 200
  • Duckling from Rouens glossed with red fruits and tangy with vinegar from Severy 100
  • Poularde from Bresse with chanterelles, potatoes and caramelized onions (2 persons) 220

  • Selection of fine Cheese 35

  • Crunchy « Opaline » of iced Bigarreau Cherry and shiny sour cherry-pistachio coulis 40
  • Drops of chocolate Pure Origin and Swiss Raspberry with melissa 45
  • Cold soup of Strawberry and Wild Berry, smooth cream and coconut powder 35
  • Mille-feuilles with frosted heart flavored with Lemon Malaga and roasted almonds 45
  • Raspberry and lime soufflé (2 persons) 70

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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.