Il restaurant of the Hôtel de Ville in Crissier It is known as a temple par excellence, as it has been dedicated to the cult of gastronomy for sixty years. Its history is long, beginning in 1955 with Benjamin Girardet, who was succeeded ten years later in 1965 by his son Frédy Girardet, who brought the restaurant to the highest levels, earning three Michelin stars in 1993. In 1996, he handed over the baton to Philippe Rochat, who was succeeded in 2012 by Benoît Violier, and in 2016 by the current chef of Ticino origins, Franck Giovannini. All great chefs have guaranteed, for 32 years now, three Michelin stars and 19 Gault & Millau points, each with their own unique touch and genius.
I find it interesting to highlight one fact: the kitchen renovation, overseen by Philippe Rochat and Benoît Violier, is considered unique in the world as it was designed entirely by the restaurant's chefs, where the teams work in perfect harmony and under optimal conditions in terms of temperatures, extraction, intelligent circulation, and energy recovery.
Franck Giovannini works within this ideal context, creating exceptional gourmet cuisine based on the centrality of the ingredients—which must, of course, be seasonal, extremely fresh, and preferably local—and on the care taken to preserve their unique characteristics. Thus, the ingredients in his dishes maintain the purity of their flavors and are combined to maintain a balanced texture.
Since the eye is important, especially in a cuisine of this caliber, the presentation is extremely elegant, with clean and sophisticated compositions that rival, one might say, a work of art, yet the aesthetic dimension always converges with the depth of flavor. Franck Giovannini's cuisine, while maintaining a strong connection to French and Swiss culinary traditions, can be defined as signature and contemporary cuisine, with a classical foundation and a modern sensibility ultimately focused on the essence of the ingredient. Each dish is then supported by meticulously crafted sauces characterized by unique aromatic densities, so that, even in a temple of gastronomy, the temptation to mop up the bread is truly there!
At this point, it's superfluous to lavish, albeit well-deserved, praise on every dish, so I'll limit myself to mentioning four—even though they all deserve it—that simply blew me away and will remain indelible memories of my experience. I'd like to mention them as they appear on the menu, that is, in French, their original language, which is not only the official language of diplomacy but also that of haute cuisine: "Elegant Moules des côtes bretonnes marinated in curry Balti, haricots de Vinzel, juste cuits et crème légère acidulée"; "Blanc de Cabillaud au naturall chou-fleur fondant au caviar et huile de persil"; "Morceau nobile de Bêuf des bords du Léman au paprika fumé, tartette gourmande d'aubergines et povrons doux"; “Soupe givrée de Pêches jaunes et pistaches émulsion refraichie aux zests d’grumes”.
At this point, I extend my applause to Valentina Cavagliotti, the young pastry chef who creates the sweet treats that emerge from one of the world's most prestigious kitchens. The delicate task of wine pairings was masterfully conducted by sommelier Jacques Etievant, drawing on a selection of 1500 wines. Impeccable, discreet, and entirely unobtrusive—indeed, pleasantly friendly—service, coordinated by restaurant manager Jérôme Belnard, crowned an experience that, as Franck Giovannini, one of the world's greatest chefs, often likes to define it, is "Art de vivre," or the art of living in creating a complete experience that unites aesthetics, taste, culture, and conviviality.
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The proposals of the Hotel de Ville in Crissier
In addition to the gastronomic excellence that has made it famous, the Hôtel de Ville in Crissier offers a range of experiences designed to enrich every visit. Guests can choose from several options: a private room for intimate events, a dedicated room for those who wish to observe the chefs at work up close, and even an in-house museum displaying memorabilia, photographs, recipes, and historical objects related to the house's history.
It was inaugurated in December 2021 the Boulangerie de l'Hôtel de Ville, a natural extension of the restaurant. Located just steps away, it offers refined pastry creations crafted with the mastery of the Pastry Chef, who collaborated with Chef Frank GiovanniniIn addition to pastries, the bakery offers a wide selection of fresh breads baked daily by its team of bakers.
In 2023, the restaurant enriched its offering with a new cellar, Designed to house approximately 4.000 bottles of fine wines, the space, featuring dark walls, light wood shelving, and carefully designed mood lighting, reflects the house's understated and elegant style.
Il Hôtel de Ville website It's modern and dynamic: it allows you to purchase gift certificates, which can be conveniently delivered to your home or emailed to you. Whether you're celebrating a family event, enjoying a romantic evening, or sharing a gourmet experience with friends, we offer customized packages to satisfy every desire.
Another important initiative is the Cooking Academy, Designed for both industry professionals and enthusiasts, the courses are held directly at the restaurant, under the guidance of Franck Giovannini and Stéphane Demarcq, and offer a complete immersion in the world of flavors and culinary techniques, always in harmony with the seasons.
Finally, there is one missing gourmet shop, where you can purchase elegant packages containing fresh products to collect on site: sweets and desserts, chocolate, jams, honey, wines, champagne, condiments and other selected delicacies.
Restaurant Hôtel de Ville
Rue d'Yverdon 1
1023 Crissier
Switzerland
Tel. + 41 (0) 21 634 05 05
https://www.restaurantcrissier.com
