Our restaurant
A story, UNIQUE in the world

1955 - 1996

In 1955, Benjamin Girardet decided to invest in a little hometown restaurant, located in the former Hôtel de Ville de Crissier, on the outskirts of Lausanne.  

In 1965, after his death, his son, Frédy Girardet decided to take over the management and the kitchens. 

The young Chef, who had embarked on a career as a typographer, described his culinary delights on one day during a meal at the Troisgros brothers restaurant in Roanne, in the Loire department. "A Shock, a revelation. Everything suddenly seemed transparent to me. I discovered the importance of the job: gourmet maker, almost magician. »

Inspired by this new kind of cuisine, which challenges codes without forgetting their foundations, he also works in a refined, precise, spontaneous style, based on the Golden rule: never more than three flavours in the plate. Benoît Violier will say about him "Mr. Girardet had the genius for chords. He was very rigorous, but also capable of brilliant improvisations. "This philosophy of cuisine will forever leave its mark on the various Chefs of the Restaurant.

Frédy Girardet has launched and succeeded in the challenge of placing the Restaurant de l'Hôtel de Ville de Crissier in the very closed circle of the world's great gastronomic tables. 

The Chef's success is rewarded over the years: 

  • 1975: Gault-Millau Golden Key  
  • 1986: 19.5/20 Gault-Millau 
  • 1994: 3 Michelin Guide Stars, still kept until now. 

The legend of Crissier was born. Poultry wing with leek coulis and truffle, Duck in Brouilly wine, Cassolette of cardoons with truffles, Frédy Girardet, distinguished as "Cook of the century" in 1990 by the Gault-Millau Guide will create majestic dishes, considered by his peers as monuments of high gastronomy, always present on the Restaurant's menu.

In 1996, he decided to retire after 31 years at the head of the restaurant. Philippe Rochat, then his second, succeeded him.

1996 - 2012

Philippe Rochat began his career as a cook in 1972. His career will be marked by a 6-year stint in Zurich at the Savoy Baur en Ville and the Baur du Lac. 

On July 1st 1980, he started working for Frédy Girardet. He will officiate in each of the positions before his appointment in 1989 as Chef de Cuisine.

In 1995, he married Franziska Rochat-Moser, a marathon runner with whom he worked as head of the restaurant until 2002. 

Another personality, another style, Philippe Rochat remains faithful to the values of his mentor and works around the "three flavours" rule, trying to achieve "invisible perfection", in his words. 

He lightens a cuisine based on butter and cream, excels in the work of seasoning, working in the constant quest for balance and fullness, while being generous in the breadth and depth of his dishes. Large langoustines in fine tempura of Curry, Sole section and lime carrot, Benoît Violier and Franck Giovannini will describe it as an "Incroyable Palet".

Philippe Rochat will make the Restaurant de l'Hôtel de Ville de Crissier shine with the title of "Cook of the Year" Gault & Millau Swiss in 1999, on the occasion of which the Yellow Guide will write: "Crissier still houses the best restaurant in the world". In 2006, he was made a Knight of the National Order of the French Republic. 

In April 2012, after 16 years at the head of the restaurant, he gave up his place to his Chef de Cuisine, one of the Best Craftsmen in France, Benoît Violier.


Benoît Violier had prepared the takeover of Maison Crissier with Philippe Rochat, working upstream for several years to make it as natural as possible. Together, the two employees and friends supervised the renovation of the restaurant's kitchens, just before the handover.

Unique in the world, it has been designed entirely by and for the Restaurant's Chefs. The teams work together in maximum cohesion, under ideal conditions (temperatures, suction, intelligent circulation, energy recovery).

watch the video

Today, the Restaurant’s guests can visit it before going to the dining room. It is also equipped with a Chef’s table to share a meal while enjoying the show offered by the Chef and his brigade.

Joël Robuchon introduced Benoît Violier, a native of Roche, from a family of winegrowers and oyster farmers, companion of the Tour de France, “Meilleur Ouvrier de France 2000”, to Frédy Girardet. He started working there in 1996 under his direction.

Deeply attached to the values of the establishment, he sublimates the principle of culinary virtuosity. His cuisine is made up of simple flavors, worked from the best seasonal products.

Green asparagus from the Luberon, line bar at the Corduan lighthouse, Swiss Alpine calf with brown morels.

"At the bottom of the plate, a purée of fresh peas, covered with a consommé of buttered peas in the manner of a swim, on which sits a julienne of raw sweet peas and truffles, acting like a condiment. You feel like you are looking at a garden."

An experienced and passionate hunter, he pushes the restaurant's Game menu, designed by Philippe Rochat, to its limits. It makes it a unique card in the world, impossible to present elsewhere than in Switzerland with the same freshness of products.

Criticism is unanimous, Crissier's miracle continues.

Benoît Violier will be in charge of the restaurant for 4 years, in close collaboration with his wife, Brigitte Violier and his chef Franck Giovannini.


On February 1st, 2016, Brigitte Violier will take over the management of the restaurant following the sudden death of Benoît Violier.

She will say, "We built this project together, I don't intend to abandon it."

It mobilizes its 58 employees and launches into the implementation, for the first time in the history of the House, of a tripartite management team, surrounded by Franck Giovannini and Alessandro Egidi

Franck Giovannini takes over the management of the kitchen, Brigitte Violier insisting on giving him total freedom to write his story, as his three-starred predecessors were able to do. In October 2016, the Michelin Guide awarded the Restaurant 3 Stars and the Gault-Millau 19/20.

The Restaurant will then declare "October 2016, a month full of emotions and rewards for the restaurant at the Hôtel de Ville de Crissier. It is the story of a family that does everything in its power to ensure that excellence is maintained. It strive so that its customers enjoy an exceptional gastronomic experience. It is the work of a fabulous kitchen team, guided by Franck Giovannini and an extraordinary service team. A daily life driven by passion and a love of perfection."

The Michelin Guide will write: "By his immense talent, Benoît Violier had brought this house to the top of the world's top cuisine. Since his death, his loyal brigade has continued his work in the kitchen; the dishes, always masterful, cultivate the great tradition and are carried by an exceptional service. The story continues."

watch the video

Franck and Stéphanie Giovannini take over the Management Board, in the continuity of its history and heritage. 

A passionate cook, the Chef has a perfect command of the House's cooking principles, written by Frédy Girardet, for whom he worked, as well as for Philippe Rochat and Benoît Violier, for almost 25 years.

A great fan of culinary competitions, he has accumulated since the beginning of his career in 1989 nearly 20 distinctions and prizes, including 3rd place at the International Bocuse d'Or Competition in 2007, 1st place at the KADI Cuisinier d'or Competition in 2006 and 2010, 1st place at the Escoffier International Disciples Competition in 2009. 

A unique aestheticism makes its dishes a subtle visual and tasteful balance. 
They are vegetable, made with local and seasonal products, extremely precise, respecting the principle of the three flavors; the Giovannini style reveals a unique personality combined with an extraordinary technical mastery. 

Imbued with the philosophy of Restaurant de l’Hôtel de Ville, the Chef maintains the traditions by continuing to offer on the menu some of the signatures of his predecessors while preparing new dishes. Its dishes can be tasted à la carte or through two different menus, for each of the 5 menus offered to its guests.

Supported by multiple distinctions, including the title of Chef of the Year 2018 Gault & Millau and the title of Best Restaurant in the World according to the luxury magazine Elite Traveler, Chef Franck Giovannini's cuisine makes the Restaurant one of the most famous tables in the world. 

Eckart Witzigmann declared at the presentation of the Grand Art Culinaire Prize: "The characteristic cuisine of Crissier's great school is the "spontaneous cuisine" of Frédy Girardet, the founder of the Hôtel de Ville, which has been and is being perfected with circumspection and the greatest respect to establish it in the present. 

What sets Franck Giovannini apart from other cooks of his generation is his attitude of respect. An attitude he shows in particular towards products and people: his hosts, his colleagues in the kitchen and dining room as well as those who preceded him at the helm at the legendary Restaurant de l'Hôtel de Ville." He received this prize on 19 May 2019 in Vienna.

Since Frédy Girardet, the Restaurant de l'Hôtel de Ville has always kept its 3 stars and 19 Gault & Millau points.

More than ever, “Maison Crissier” continues to forge its history...

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

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.