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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 # 42 - Estivale 2020
FRANCK GIOVANNINI

Franck Giovannini A LA CARTE

Carte N°42 - Estivale 2020

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CHF

  • Pink Tomatoes from Bern with basil, crunchy zucchini and mozzarella from Cuarnens 60
  • Perch fillet rillettes from our lake with caviar, light foam with Chasselas Grand Cru wine 120
  • Lobster salad and green peas flambéed with Fine du Lavaux wine 110
  • Vinaigrette of Mackerel marinated in Dézaley wine, gourmet toasts with lemon butter 80

  • Summer sweets of Chanterelles and yellow carrots flavoured with Valaisan bacon and Maréchal cheese shavings 80
  • Vegetable ravioles of “Biscottes” Green Beans seasoned with caviar pearls 90
  • Crispy Frog legs with mushrooms and celery stalks 95

  • Sea Bass heart masked with garden peas, vigorous reduction with wine from La Côte 110
  • Fillet of Red Mullet paned Melba style, Ticino polenta with spicy tomatoes 90
  • Pan-fried Atlantic Coast Sole with citrus flesh and mustard seeds 100

  • Lobster from Brittany delicately steamed with tarragon, coral chips and Vinzel beans 110
  • Royal langoustines roasted with Jorat pistils, small violets with herbs 120

  • Saddle of High Alps Lamb in a chest pine nut crust, candied eggplant with fresh Orny herbs 110
  • Noble piece of Beef from the shores of Lake Léman grilled with basil, Agria balls with pesto 100
  • Caramelized Veal sweetbreads with chanterelles deglazed with Satigny “Yellow Gold” wine 85
  • Golden Veal cutlet from the Three-Lakes with shallots, carefully acidulated chanterelle mushroom cream 95

  • Bresse Chicken casserole, soft fondant with sweet onions and thyme flower (2 persons) 220
  • Rouennais Duckling with cherries lightly vinegared with “pulpeux” from the Mill 100
  • Nantes duck cooked rosé with Cornalin (2 persons) 200

  • Selection of fine Cheeses 35

  • Spotless puck of Gollion Raspberries, pistachio chips flavoured with lemon balm 35
  • Gourmet casket of Red Fruits with lemon pearls, scarlet sherbet and meringue chips 40
  • Bigarreau Cherry frosted soup with Pinot Noir, crunchy Sicilian pistachio tile 35
  • Crunchy cones of Wild Strawberries, ice cream "as in Gruyère" 45
  • Raspberry 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.