Philippe Rochat - 'Restaurant l'Hôtel de Ville'
When Frédy Girardet passed the torch at L'Hôtel de Ville on to his protégé Philippe Rochat in 1996, he also passed on his philosophy. Restaurateurs often boast that they only use the freshest produce, but Rochat does exactly that - he changes his menu with the seasons so that the quality of his ingredients shines through. He believes that each dish needs only three flavours, and his unique combinations bring out the intensity of each. Ever the perfectionist, he is in the kitchen every day to check each dish before it goes out, and because of this meticulousness diners flock from all over to sample the best that Lausanne has to offer.
Behind the stove:
Philippe Rochat and Head Chef Benoît Violier
What they say:
"Service and presentation are spectacular, and the food is absolutely stellar." Fodor's Guide
New dish this year:
Saint-Jacques "label rouge" de Normandie, Glacées à la "Vodka Cristal"; Saint-Jacques "Label Rouge" Scallops from Normandy, Frosted with Cristall Vodka
Not A lot of people know that:
When Rochat isn't in the kitchen, he's found enjoying the great outdoors, cross-country skiing in the winter and cycling in the summer
L'Hôtel de Ville, Rue d'Yverdon 1, 1023 Crissier (VD), Switzerland+41 21 634 0505
www.philippe-rochat.ch
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