Restaurant de l'Hôtel de Ville de Crissier
19 GaultMillau points, three Michelin stars, and a reputation that extends beyond borders – all in a place that most people might struggle to find on a map. Crissier may be small-scale. But the food here is anything but.
Where precision becomes emotion
There are restaurants whose reputation extends far beyond national borders. The Restaurant de l’Hôtel de Ville de Crissier has been one such address for many decades. In this unpretentious town near Lausanne, one of Europe’s most prestigious kitchens has emerged under the leadership of Fredy Girardet, Philippe Rochat, Benoît Violier, and now Franck Giovannini. The restaurant has held three Michelin stars for over 30 years, and with 19 GaultMillau points, ranks among the world’s elite.
Despite all its accolades though, the Restaurant de l’Hôtel de Ville de Crissier has a surprisingly tranquil atmosphere. Rather than grandiosity, the focus here is on ingredients and attention to detail. Franck Giovannini and his team combine their precision with a remarkable sense of ease. Those to have sampled the caramelized sole or the renowned langoustine understand why diners from all over the world flock to Crissier in Vaud.
By the way: If you pay with your American Express Card, you will be served a complimentary aperitif, a coffee, and the famous soufflé with every meal – either instead of dessert or in addition to it. You can find the offer here.
What do the guests order, what does the chef love?
Chef Franck Giovannini doesn’t have a single favorite dish. His cuisine consistently follows the rhythm of the seasons. All menus and dishes are created from carefully chosen products from local producers and are consciously oriented to the current season.
There’s no clear favorite among the diners either: Preferences tend to change with the menu. Despite this, some signature dishes have become true house classics: for example, the poached langoustine with fresh herbs from Orny, Swiss chard ribs, and Béarnaise sauce with langoustine coral, or the caramelized sole meunière with zucchini tartlets, olives, and thyme blossom. Many guests find themselves returning for these very dishes.
