Benvenuti al
Restaurant de l'Hôtel de Ville
CRISSIER - Svizzera

regala Prenotazione
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

Una cornice prestigiosa in cui assaporare il momento.


MENÙ N.55 - Estivale 2023

Franck Giovannini A LA CARTE

Carte N°55 - Estivale 2023



  • Marinière of Perch from the Leman lake fillets delicately enhanced with Jorat pistil and lemon pearls 90
  • Cold velouté of Rose de Berne Tomato seasoned with smoked fera from « port d'Ouchy » 80 
  • Nage of Scallops and green beans « Biscotte » gourmet reduction with cépage d'or wine 90 
  • Spicy blue Lobster salad, purple artichoke with coral mousseline 110

  • Eggplant and Chanterelles ravioli with slivers of farm bacon, tasty cream deglazed with Grain Noble 80
  • Crunchy bricelets of Green Beans from Vinzel, garden juice with selected Oscietra caviar 95
  • Fricassee of Frogs with parsley, tempura with mushrooms of the moment 95
  • Spider crab from Cancale royale with aniseed tasty broth with Marc du Lavaux 80

  • Pan fried Red Mullet « Melba », mustard seeds with tomato confit and Dézaley 95
  • Caramelized Turbot backbone, powerful basil reduction 110 
  • Filet of Mackerel marinated with basil from Orny, crunchy zucchini flower with Chasselas 90
  • Medallions of Langoustines marinated in Balti curry, candied eggplant and coraline cream 130
  • Homard breton roasted in shell, tarragon juice and small purple artichokes with American sauce 120

  • Saddle of Lamb from les Dents-du-Midi with Sévery mustard, peas and carrots with herbs 120
  • Grilled Pleiades Beef with basil, cauliflower and sucrine from Bremblens with pesto 110 
  • Crispy calf Sweetbreads with grey shallot and sour chanterelle cream 90
  • Chicken from Jussy « habit vert » with smoked paprika and candied black garlic 90
  • Duck Nantais with red wine « Frédy Girardet » (2 persons) 220
  • Bresse Poularde with chanterelles and thyme flower (2 persons) 220

  • Selection of fine Cheeses 40

  • Frosted marbled Clery Strawberry and redcurrants, flavoured with citrus «ltalian style» 40
  • Gourmet spindle of Mara des Bois with saffron and brandy sorbet 40
  • Elegant crepe of Loraine's Raspberries with intense pure chocolate 45
  • Crunchy fondant with first Cherries flavored with lemon balm 45
  • Raspberry and lime soufflé (2 persons) 60


Il ristorante è aperto da martedì a sabato dalle 9:30 alle 23:30.

L’accoglienza per i pasti è dalle 12:00 alle 13:00 e dalle 19:00 alle 20:30.