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.53 - Primavera 2023

Franck Giovannini A LA CARTE

Carte N°54 - Spring 2023



  • Green and white Asparagus vinaigrette, powdered broken egg 80
  • Duck Foie Gras sphere with Amigne Trois Abeilles, Granny apple chutney with vinegar from Sévery 85
  • Cold nage of Fera from « du port d’Ouchy » with cépage d’or wine, crunchy chard ribs with Imperial 120
  • Blue Lobster carpaccio, refreshed with citrus zests and coral 100

  • Fines crepes of Peas and féra from Léman, vegetable nage seasoned with Oscietra caviar 95
  • Gourmet Morel and white asparagus from Valais, deglazed with Petite Arvine grain noble 90
  • Tartlet of White Asparagus from Valais, farmhouse bacon and shavings of old Maréchal 90
  • Frogs fricassee with grey shallot, parsley and seasonal mushrooms 95
  • Frayed of Brown Crab with basil, zucchini from Bremblens with spicy pesto 85

  • Fillet of John dory steamed with Dézaley from La Côte and lemon pearls 95
  • Medallions of Monkfish marinated with saffron from Jorat, light reduction « like a fish soup » 90
  • Caramelized Sole « meunière », strong juice with caper flowers 100
  • Blue lobster cooked with garden peas, sauce flambéed with Marc du Lavaux 110
  • Roasted Royal Scampi with purple artichokes and coraline reduction with tarragon 120

  • Fillet Mignon or Rack of local Veal with blond and brown morel mushrooms 120
  • Beef from the Pléiades just grilled with green pepper and wild thyme flower 110
  • Saddle of Lamb from the High Alps caramelized with fresh herbs from Orny 130
  • Caramelized Veal Sweetbread served with wild morels 90
  • Young Pigeon with red wine mustard, crispy legs and farmhouse bacon 85
  • Bresse Poularde with morel mushrooms, flavored with “vin Jaune from Jura” (2 persons) 220

  • Selection of fine Cheeses 40

  • Gariguette Strawberry meringue, flavored with Bourbon vanilla and citrus zests 40
  • Frosted tartlet of Rhubarb from Noville, caramelized pistachios with lemon balm 35
  • Pure Origin Chocolate frosted cone, hazelnuts from the Piedmont with citrus 40
  • Like a refreshing Paris-Brest with Red fruits and lemon balm 45
  • Strawberry 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.