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.59 - Primavera 2024

Franck Giovannini A LA CARTE

Carte N°59 - Spring 2024



  • Cold White Asparagus velouté with spring shoots powdered with egg 90
  • Marbled Duck Foie Gras and smoked duck breast, spring onions in a Pinot vinegar 95
  • Medallions of Blue Lobster in a local Single Malt Whisky and garden peas 120
  • Fera from « Port of Ouchy » marinated in a Dézaley wine, zucchini and caviar 130

  • Morels and cauliflower from Noville, light cream flavoured with wild garlic 95
  • Peas and Carrots seasoned with Oscietra caviar and garden oil 100
  • Gourmet crepes of Green Asparagus from Valais, shavings of Gruyère and cured ham 95
  • Frogs fricassée with grey shallot, parsley and seasonal mushrooms 110

  • Sole caramelized with basil and accompanied by a tile of lettuce and bacon with pesto sauce 110
  • Brill with thyme and paprika, artichoke and olive jus with cured ham 100
  • Roasted Red Mullet « melba », fennel and citrus zests 95
  • Poached Langoustines with asparagus from Saillon, coral sauce and spicy mousseline 110
  • Lobster cooked in the shell with tarragon, carcass broth flambéed with Colombard 120

  • Fillet or rack of Veal from the Trois-Lacs with morels and reduction of « Grain Noble » 120
  • Beef from the Pléiades grilled fillet with green peppers and wild thyme 100
  • Saddle of Lamb from the Hautes-Alpes caramelized in fresh Orny herbs 130
  • Veal Sweetbreads with oregano and seasonal mushrooms 90
  • Young Pigeon from Bresse in a sautoir, leg ravioli with mustard seed 90
  • Bresse Poularde with morels mushrooms, flavored with « vin Jaune from Jura » (2 persons) 240
  • Nantaise Duck glazed in red wine « Girardet » (2 persons) 220

  • Selection of fine Cheeses 40

  • Strawberry and Vanilla sorbet with Sichuan pepper from North Vaud 40
  • Refreshing Rhubarb tart and pistachios flavored with lemon balm 45
  • Iced Vacherin with Gariguettes and Rhubarb confit in eau-de-vie from the canton 40
  • Chocolate crêpes with Red Fruits « Jérôme » style 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.