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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 # 43 - Summer 2020
FRANCK GIOVANNINI

Franck Giovannini A LA CARTE

Carte N°43 - Summer 2020

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CHF

  • Marble of Rose de Berne Tomatoes, seasoned with Royal Herb and Cuarnens mozzarella 60
  • Cold marinière of Féra from the Léman moisten with Chasselas, caviar pearls and crunchy fennel 100
  • Blue Fish vinaigrette with garden green peas, light lemon flavored foam 90
  • Medallions of Lobster marinated in coral, spicy guacamole and tangy shoots 110

  • Elegant Porcini and eggplant ravioles seasoned with Gruyère ham and Marechal shavings 80
  • Frog fricassee with Italian Giant, gourmet juice with Petite Arvine and chanterelles 95
  • Bouchot Mussels opened with wine form La Côte, tempura and carrots with Jorat saffron 70
  • Parchemin «Biscotte» Beans cooked with Oscietra caviar, crispy tiles and vegetal velouté 90

  • Pan-fried "Melba" Red Mullet with a vigorous Dézaley wine sauce and Noville spinaches 95
  • Back of small boats Hake fish steamed, tomato broth flavored and artichokes Barigoule 90
  • Elegant caramelized Sole with citrus fruit flesh, delicate juice with caper flower and pepper berries 100
  • Leman Lake Perch fillets, Franck style 80
  • Lobster from Brittany slighly steamed on its shell, flambéed reduction with Pure Malt from Féchy 110
  • Beautiful Scampi roasted with basil, cauliflower shavings and coraline sauce with pesto 120

  • Saddle of High Alps Lamb rubbed with "Crimean Black" mustard and thyme swirls 110
  • Medallions of Beef from Vaud grilled barbecue style, melting frayed and smoked Agria chips 100
  • Crispy Three-Lakes Veal sweetbread cooked with porcini and chanterelles mushrooms 85
  • Duckling from Rouen glossed with Cornalin wine, carefully tarted figs chutney 100
  • Duck from Nantes « Frédy Girardet » (2 persons) 200
  • Chicken from Bresse golden-roasted in cocotte, deglazed summer mushrooms with Grains Nobles wine (2 persons) 220

  • Selection of fine Cheeses 35

  • Cherries and pistachios « Catalane » as a clafoutis, intense sorbet flavoured with Kirsch 40
  • Refreshing dust shell of Apricots from the Valais with lime and Abricotine liquor from Saxon 35
  • White and Yellow Peaches frozen soup, verbena crumble chunks 35
  • Caramelized Fig Tart with Calvados ice cream (2 persons) 80
  • 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.