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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 # 38 - Summer 2019
FRANCK GIOVANNINI

Franck Giovannini A LA CARTE

Carte N°38 - Summer 2019

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CHF

Refreshing bites of Tomatoes « Rose de Berne » seasoned with basil 60

Frayed of Crabs cooked with Dézaley wine and Oscietra caviar 120

Vinaigrette of Blue Fish marinated with Chasselas wine, purée of peas and fava beans 75

Medallions of Blue Lobster « en escabèche », young spinaches with vinegar from Sévery 110


Vegetable ravioli with Porcini and Chanterelles mushrooms, reduced sauce with Marsanne wine 80

Marinière of Mussels from Mont-Saint-Michel with Plan Blanchette and crunchy vegetables 70

Green Beans « Parchemin » from Vinzel with caviar « Impérial », tangy green juice 95


Crunchy fillets of Red Mullet, purple artichoke flavored with saffron from Jorat 90

Elegant Sole caramelized with citrus, delicate juice perfumed with caper flower 110

Back of wild river Salmon served lukewarm, foam with 3 lemons and zucchini aniseed 95

Lobster from Brittany heated on its shell, summer vegetables tempura with coral sauce 110

Crispy Royal Scampi with sweet corn, pieces of fennel and coral soufflé 120


Saddle of Lamb from Sisteron goldened with red wine whole-grain mustard 110

Beef from les Pléiades grilled with green pepper, melting potatoes with oregano and sweet pepper 100

Sweetbread basted with butter from Penthéréaz, reduced sauce with seasonal mushrooms 85


Duck from Nantes with Chambertin sauce (2 persons) 200

Duckling from Rouens glossed with red fruits and tangy with vinegar from Sévery 95

Golden baked Chicken from Bresse with porcini and chanterelle deglazed with sweet wine (2 persons) 220

Young Chicken from Jussy with Petite Arvine wine, crispy and melty thighs 95


Selection of fine Cheese 35


Frozen bites of Apricots from Valais and pieces of almond flavored with Abricotine liquor 40

Cylinder sprinkled with Cherry and Morello, smooth cream with tangy pistachios 45

Cold soup of yellow and white Peaches perfumed with lemon grass 35

Crunchy chocolate shell with Raspberries and Red Fruits flavored with pepper mint 45

Apricot and lime Soufflé (2 persons) 70

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.