Restaurant de l'Hôtel de Ville

Crissier, Switzerland

Today’s 25-strong kitchen brigade at this Swiss culinary destination is led by Franck Giovannini, who follows in the footsteps of a long line of illustrious chefs. Showing enormous respect for the ingredients, Giovannini proves having fewer elements on the plate can yield a more intense experience. Vegetables are local, game is bought directly from hunters and the cheese cart carries 40 varieties. It is for multi-textured masterpieces such as powdered duck foie gras bites with Cornalin wine and Valais vinegared pears that the historied Crissier establishment has retained its three Michelin stars.

Key Information


1 Rue d'Yverdon, Crissier, 1023 Crissier


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