Welcome to
CRISSIER – switzerland

Offer Booking
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 # 34 - Autumn 2018

Franck Giovannini A LA CARTE

Carte N°34 - Autumn 2018


  • Vegetables vinaigrette from canton de Vaud, leek and crunchy season shoots 60
  • Light foam of Shellfish with chasselas wine sauce and Ossetra caviar 120
  • Duck Foie Gras powdered with petite arvine, confit of apples and fruit vinegar grapes 85
  • Cold served Scampi medallions, coral reduction flambée with « fine des Grisons » wine 110

  • Italian surprise eggs with white Alba Truffles « PR » 130
  • Vegetables bites with yolk flakes, tasty emulsion with White gold from Piémont 120
  • Tasty cylinder of Porcini and Chanterelles with celery flavored with « vin de paille » 70
  • Panned Scallops shell with endives from canton de Vaud, strong citrus and dézaley wine juice 75

  • Caramelized Sole from the Atlantic coasts, cooking juices with pesto and basil 90
  • Steamed Brill, shellfish cooked with « grand cru de la Côte » wine 95
  • Seabass from Britany panned with crunchy young fennel and lemon pearls 100
  • Blue Lobster cooked on its shell, truffle tempura and « cardinal sauce » 130

  • Local Beef tenderloin just grilled, candied red berries with vinegar  110
  • Saddle of Lamb from the Alps with fresh herbs mustard, zucchini cooked with olives 120
  • Crispy Sweetbread with porcini and chanterelles, twisted Agria potatoes golden baked with half-salt butter 90

  • Bresse Chicken roasted in the old-fashioned way, deglazed juice and white truffle light cream (2 persons) 220
  • Nantaise Duck with red wine the Frédy Girardet’s style (2 persons) 200

  • Selection of fine Cheeses 35

  • « Pur Origin » Chocolate spheres, smooth ice cream with salted butter caramel chips 40
  • « Catalane » cream flavored with Citrus from Sicilia, meringue with sour coulis 35
  • Williams Peer from the Valais « Bourdaloue » tart, frosted sorbet and caramelized almonds 30
  • Boskoop Apples thin tart « Hôtel de Ville » style, calvados icecream (2 persons)  70
  • Pistachios and Chartreuse soufflé (2 persons) 60


Game menu


  • « Galantine » of Deer with foie gras, leeks vinaigrette lightly truffled 75
  • Supreme of Willow Ptarmigan, glossed with grain noble wine and fruits vino santo chutney 60
  • Young Grey Partridge consommé with porcini and chanterelles, crunchy celery stalks 60

  • Stewpan roasted Woodcock, tasty giblets toast « en salmis » 120
  • Scottish Grouse glossed with « ancelotta » wine and acidulated wild berries 90
  • Autumn Teal with endives from canton de Vaud, strong juice with citrus and ginger 80
  • Pyrenean Wood Pigeon golden-baked with shallots, light cream with white truffle from Alba  80
  • Black Grouse from the Valais in a « grain noble » wine sauce (made to order)

  • Roasted saddle of Roe Deer, green pepper sauce flavored with « fine des Grisons » sauce 90
  • Mouflon from canton du Valais cooked on the bone, flambée cognac sauce 110
  • Fillet of Red Deer cooked with red fruits lightly acidulated 90
  • Back of Alpine Chamois cooked rosé, tasty peppery sauce 100
  • Saddle of Hare caramelized at low heat, amigne wine sauce 95
  • Hare à la Royale « Hôtel de Ville » style 110
  • Woodcock or Hare pie with black diamonds from Provence (made to order)


Homard haricots verts Chef Franck GIOVANNINI


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.