Welcome to
CRISSIER – switzerland

Offer Book
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 # 31 - Spring 2018

Franck Giovannini A LA CARTE

Carte N°31 - Spring 2018


Green Asparagus from the Valais « Mimosa » served with spring vegetables 65

Powdered balls of Duck Foie Gras, served with a fruit chutney and honey from my hives 70

Cold Pea and Young Bean consommé seasoned with caviar 80

Carpaccio of Blue Lobster marinated in citrus fruits and served with seasonal crispy vegetables 110

A bubble of Wild Morel Mushrooms deglazed with a sweet white wine from the Valais and served with cauliflower and Romanesco florets 80

Pan-fried Frogs Legs with shallots served with wild morel mushrooms and vintage Madeira wine jus 90

White Asparagus from the Valais in a light cream sauce 75

Shellfish bathed in a caviar and champagne jus 110

Wild Turbot cooked on the bone, served with a citrus fruits tempura 95

Medallions of Atlantic Monkfish roasted in spices and served with a caper flower jus 85

Caramelized whole John Dory from Brittany served with a “fish soup” (2 pers) 180

Fricassee of Dublin Bay Prawn medallions and served with a guacamole 120

Artic Char from the lake cooked in a Dézaley wine Price subject to arrival

Veal chop or fillet from the 3 lakes served pink with white and brown wild morel mushrooms 120

Grilled choice cut of Lavaux Beef with green peppercorns, courgettes and basil 100

Crispy Veal Sweetbreads, served with creamed potatoes and wild morel mushrooms 85

Roast saddle of Sisteron Lamb with mustard and oregano 110

Nantaise Duck served with a Chambertin sauce (2 pers) 200

Roast Rouen Duckling served with wild berries and a spicy wine jus 95

Roast Bresse Chicken served with an asparagus and wild mushroom casserole and vin jaune sauce (2 pers) 220

Selection of Fine Cheese 35

Refreshing Strawberry soup perfumed with lemon balm 30

Chocolate spheres with Raspberries, and hazelnuts from Piedmont 40

Frozen Exotic mille-feuille, with pineapple and rum (2 pers) 80

Gariguette Strawberries with thin meringue leaves and flavoured with orange and lemon balm 35

Strawberry and Lime Soufflé (2 pers) 70


Homard haricots verts Chef Franck GIOVANNINI

Brigitte VIOLIER essence

What could be more pleasant than the feeling of wellness?

There is no better "menu" to disconnect yourself from the world in order to reconnect with your inner strength.

In a setting painted in soft colors, our team is at your service to transcend in the art of service, day after day …


Brigitte VIOLIER Cornetto


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.