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.58 - Winter 2024

Franck Giovannini A LA CARTE

Carte N°58 - Winter 2024



  • Pressed of Leeks and Potatoes seasoned with balsamic from the Alps 70
  • Marennes Oléron Oysters glazed with Champagne and Oscietra caviar 130
  • Scallops with caviar and cauliflower flavoured with Petite Arvine oil 110
  • Foie gras with peppers from North Vaud and Williams pears confits in red wine 85
  • Spinach salad and poached egg with Black Truffles 160

  • Caramelized Scallops with parsley and mustard seeds 80
  • Cardoons from Crissier flavored with black diamond from Provence and Madeira wine 120
  • «Croque-Monsieur» of celery and leeks, reduction of Black Truffles and bacon 110

  • Fillet of Turbot with endive from Penthéréaz and a white wine cream sauce 110
  • John Dory with butternut and kale, Dézaley wine and saffron sauce 95
  • Sole cooked meunière with Balti curry 100
  • Langoustine with sweet anions and coraline-style cured ham 120
  • Brittany Lobster cooked in the shell served with a corralled sauce and black truffles 140

  • Rack of Suckling Lamb with red wine mustard, ravioles of shoulder confit 120
  • Beef from the Pléiades grilled fillet with green peppers and Sichuan from Chavornay 110
  • Veal Sweetbreads with truffle Périgueux 95
  • Pigs Trotters glazed with Porto and Madeira wine « Hôtel de Ville» 95
  • Chicken from the Léman lake with tarragon « béarnaise», gnocchi with herbs and melting legs 90
  • Bressane Miéral Chicken truffled in a casserole (2 persons) 240
  • Nantaise Duck glazed in red wine « Girardet» (2 persons) 200

  • Selection of fine Cheeses 40

  • Pure origin chocolate with Blood Oranges and coconut 40
  • Chocolate tuiles with Mango-Passionfruit served with a refreshing citrus fruit sorbet 45
  • lced Pear millefeuille with pistachio shavings and Williamine 45
  • Caramelized Apple tart with Calvados (2 persans) 70
  • Mandarine-Lime soufflé (2 persans) 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.