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CRISSIER – switzerland

Offer Booking
3 étoiles au Guide Michelin
Travellers choice Tripadvisor
Meilleur restaurant du Monde 2016 - La Liste
19/20 au Gault & Millau
Top 100 in The World - Elite Traveler

An outstanding setting where you can savor the moment.

Your sensory experience starts here

Menu # 36 - Spring 2019

Franck Giovannini A LA CARTE

Carte N°36 - Spring 2019


  • Valais Asparagus vinaigrette served with young fresh vegetables and powdered with Gruyère 65
  • Cooked Foie Gras with a Jungfrau apple vinegar chutney 70
  • Spider Crab served with peas and small beans and seasoned with caviar 95
  • Brittany Lobster and artichoke carpaccio marinated in Lavaux wine and served with a coralline jus 110

  • Wild Blond Morel Mushrooms served with a light cream sauce and celery deglazed in Madeira wine 80
  • Frogs legs and seasonal mushroom fricassée 90
  • Tasty cubes of fresh Local Vegetables topped with caviar 100
  • Shellfish cooked in Chasselas wine and served with fennel and seasonal vegetables 85

  • Baked fillets of John Dory topped with a mustard and lemon crust and served with capers and zucchini 90
  • Sole meunière delicately flavoured with saffron and served with leeks 110
  • Grilled fillet of Sea Bass flavoured with Malaga lemons and spices 100
  • Arctic Char from Lake Leman, poached in Dézaley wine Only on arrivage
  • Medallions of Lobster served in the shell with a coralline sauce 120
  • Pan-fried Atlantic Scampi, served with guacamole and fresh seasonal vegetables 110

  • Fillet Mignon or Rack of Veal from the Trois-Lacs with wild morel mushrooms and garden peas 120
  • Noble piece of Pléiades Beef grilled seasoned with four different varieties of peppercorns served with pesto zucchini100
  • Golden pan-fried Veal Sweetbreads and wild morel mushrooms 85
  • Saddle of Lamb from the Hautes-Alpes seasoned with green mustard and served with young fresh vegetables 110
  • Nantaise Duck glazed with Cornalin wine (2 persons) 200
  • Young Bresse Pigeon glazed with a sweet red wine and served with an apple and red fruit chutney 90
  • Pot roasted Miéral Poultry with asparagus and a vin de paille sauce (2 persons) 220

  • Selection of fine Cheese 35

  • Gariguette Strawberries, white chocolate sphere, and a rhubarb sorbet 40
  • Iced Red Fruit soup flavoured with lemongrass and topped with Piedmont hazelnutst 35
  • Chocolate Drops flavoured with cherries and cognac 45
  • « Like a frozen Paris-Brest » with Strawberries and pistachios (2 persons) 90
  • Strawberry and lime soufflé (2 persons) 70



Practical information

The restaurant is open Tuesday through Saturday, 09:30AM to 11:30PM.

We welcome you for your meal from 12PM to 1PM and 7PM to 8:30PM.