On the 1st of February 2016, after the sudden death of her husband, Brigitte Violier took over the restaurant’s management. “We built this together; I won’t give up on it.”
She gathered her 58 staff members and founded, for the first time in the history of the Maison, a tripartite management together with Franck Giovannini and Alessandro Egidi.
Brigitte Violier decided to give Franck Giovannini the freedom to write his own part in the book, just like his triple Michelin-starred predecessors. Chief Operating Officer of the restaurant since 2011, Alessandro Egidi works closely with Brigitte Violier on dining room management and guest experience supervision. This arrangement paid off as in October 2016, the Michelin Guide awarded the restaurant 3 stars and was rated 19/20 by the Gault-Millau.
The restaurant declared: “October 2016 has been a very emotionally and reward-dense month for the restaurant of the Hôtel de Ville de Crissier. It is the story of a family who will go to great lengths to ensure the prosperity of its excellence and offer their guests an exceptional culinary experience. It is the work of the incredible effort of the kitchen team, lead by Franck Giovannini and of the extraordinary service team. A daily routine, fuelled by passion and love for perfection.”
The Michelin Guide wrote: “Thanks to his extraordinary talent, Benoît Violier brought the House all the way to the absolute top of the haute cuisine. After his passing, the loyal kitchen brigade continues his work. Each plate, masterful as ever, cultivates the tradition and is served with the most exceptional service. The story goes on."
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In August 2018, Brigitte Violier stepped down and Franck Giovannini took the wheel. Franck and Stéphanie Giovannini have since taken over management and continued to write the Maison’s history and heritage.
A passionate cook, the chef has a perfect command of the Maison’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 culinary competition enthusiast, Giovannini has accumulated nearly 20 distinctions and prizes since the beginning of his career in 1989, including winning 3rd place at the international Bocuse d’Or competition in 2007, 1st place at the KADI Cuisinier d’or in 2006 and 2010 and 1st place at the Disciples Escoffier International in 2009.
The unique aestheticism gives his plates a subtle visual and gustatory balance. They are created from local seasonal produce with extreme precision, always respecting the principle of the three flavours. Giovannini’s style reveals a unique personality combined with an unparalleled technical mastery.
True to the Hôtel de Ville’s philosophy, the chef maintains the tradition and continues to offer some of the signature dishes of his predecessors all the while creating new ones. His cooking can be savoured à la carte or in two different set meals, in each of the 5 menus the guests can choose from.
Chef Franck Giovannini’s cuisine is most distinguished, having won the title of Best Chef 2018 Gault & Millau as well as Best Restaurant in the World according to the luxury travel magazine Elite Traveler. It is one of the most reputable restaurants worldwide. It has also been awarded 3 Michelin Guide stars.
At the Eckart Grand Art Culinaire awards ceremony, Eckart Witzigmann declared: “What characterizes the great school of Crissier is Hôtel de Ville founder Frédy Girardet’s Cuisine spontanée which has been cautiously perfected for it to become what it is today. It is Franck Giovannini’s attitude of respect that sets him apart from other chefs of his generation. It is the attitude that he has towards his products and people: his guests, his kitchen colleagues, his service team as well as all those who preceded him at the legendary Restaurant de l’Hôtel de Ville.” He received this award on May 19 2019 in Vienna.