1955 - 1996
YOUNGEST SON AND FRÉDY GIRARDET
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.