Restaurant de l'Hôtel de Ville

This restaurant, known simply as "Crissier" by its regulars, boasts a star-studded history. Since Frédy Girardet was first awarded three stars back in 1975, the Crissier has showcased the talents of a stunning cast of virtuoso chefs, among whom Philippe Rochat, Benoît Violier… and now Franck Giovannini. At the head of an impressive kitchen team, the latter continues to roll out Gallic classics of exemplary clarity, rich in big-boned, yet balanced flavours. Lamb in herbs, strikingly fresh red mullet, Nantes duck in a gutsy gravy: the quality of the produce is as outstanding as the consummate cooking. Each dish is a master class of well-judged aromas, textures and precision. The equally exceptional wine list is the work of an inspired young sommelière. In characteristic Swiss fashion, the service is stylish, yet unostentatious. High-flying gastronomy in a setting that is both warm and timeless. The pinnacle of harmony and culinary excellence!

Chefs