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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 # 40 - Winter 2020
FRANCK GIOVANNINI

Franck Giovannini A LA CARTE

Carte N°40 - Winter 2020

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CHF

  • Fine velouté of Seasonal Vegetables, cauliflower from Canton de Vaud with Vino Santo 60
  • Duck Foie Gras shinny glossed, apples and beetroot with Marsanne grapes 85
  • Frayed Spider Crab slightly seasoned with caviar and tetragonia 120
  • Spinach salad and yolk with Black Truffles and balsamic from the mountains 160

  • Gourmet Cardoons from Crissier with black diamonds, milky broth flavored with Verdelho 120
  • Yolk covered up with winter roots, light cream with vegetables from Noville 80
  • Brittany Oysters cooked with Champagne served lukewarm, young leeks with Oscietra Imperial Caviar 120
  • Scallops grilled with parsley, strong reduced sauce with Dézaley wine 75

  • Back of Brill caramelized at low heat and kale cooked with « Cépage d’Or » 95
  • Atlantic Pollock fillet carefully steamed, crunchy fennels marinated with wine from Lavaux 85
  • Beautiful Sole cooked « meunière », butter from Panthéréaz perfumed with caper flowers 100
  • Medallions of Scampi cooked with corral, candied pumpkin and young spinaches à la Fine des Grisons 110
  • Blue Lobster prepared on its shell, cooking juice “à la Périgourdine” 120

  • Noble piece of Beef from canton de Vaud grilled with green pepper and grey shallots 110
  • Suckling Lamb saddle from Prealps with whole-grain mustard 100
  • Crispy Sweetbread from the Trois-Lacs Region with black truffle from Provence 95
  • Pigs Trotters glazed with Porto and Madeira wine, truffled strong and reduced sauce 95

  • ​Duckling from Rouen cooked rosé and wild berries slightly tangied 100
  • Chicken from Bresse golden cooked in a pot, baking juice with black truffle (2 persons) 240
  • Duck from Nantes glossed with red wine « FG » style (2 persons) 200

  • Selection of fine Cheeses 35

  • Chocolate « Pure Origine » refreshing sherbet, chestnut chips and bloody orange 40
  • Sicilian Mango light Catalan cream, refreshed with clementines 40
  • Crunchy bites of Peers Williams with caramel salted butter 35
  • Fine tart of Gala Apples and Calvados ice cream (2 persons) 70
  • Mandarin orange soufflé with lime (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.