Welcome to
CRISSIER – switzerland

Offer Book
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 # 29 - Autumn 2017

Franck Giovannini A LA CARTE

Carte N°29 - 2017 Autumn


Autumn vegetable vinaigrette served on a leek velouté 60

Shredded crab meat served on a light aniseed cream sauce and flavoured withoscietra caviar120

Celtic Sea Langoustines served with autumn vegetables and a « coralline » sauce130

Duck Foie Gras brushed with Galotta and served with a local apple and grape chutney85

Italian Surprise Egg with White ’Alba Truffles « PR »125

Bite size Early Autumn Vegetables powdered with egg yolk and served with a White truffle cream115

Wild Porcini and Chanterelle mushroom ravioli powdered with cauliflower flakes and celery Served on a Vin Jaune cream70

Scallops seized and served with seasonal vegetables and a lemon balm sauce75

Royal Dorado pan-fried on the skin served with a shellfish marinère and a Chasselas sauce90

Sole Meunière served as a « paella »95

Wild Turbot seized on the bone and served with a light white wine and tomato sauce100

Line caught Atlantic Sea Bass served with purple artichokes, olives and lemon thyme100

Pan-fried medallions of Brittany Lobster served in the shell with a vegetable tempura White truffles and a tarragon jus130

Local tenderloin Beef fillet grilled with green peppercorns and served with aubergines and oregano flavored round courgettes110

Crispy golden fried Veal Sweetbreads with a wild mushroom sauce and a hazelnutl oil flavoured potato mousseline90

Saddle of Sisteron Lamb cooked in mustard and served with potatoes and bell peppers “à la basquaise »120

Young Bresse Chicken served in 2 different ways with white truffles (2 personnes) 220

Nantaise Duck the « FG » style (2 personnes) 200

Selection of fine cheeses35

Carribean Dark Chocolate tube filled with with Arabica coffee cream and almonds40

Poached William Pears caramel and chocolate tiles and vanilla ice cream 35

Tasty meringue drops with Citrus Fruits and perfumed with Grand Marnier30

Boskoop Apple tart « Hôtel de Ville » style (2 personnes) 90

Chartreuse and caramelized Pistacho soufflé (2 personnes) 70

Discover during Automne 2017

Carte Chasse

See card

Service and VAT 8% included

Homard haricots verts Chef Franck GIOVANNINI

Brigitte VIOLIER essence

What could be more pleasant than the feeling of wellness?

To disconnect yourself from the world in order to reconnect with your inner strength, there is no better "menu"!

In a setting painted in soft colors, our team is at your service to transcend in the art of service, day after day …


Brigitte VIOLIER Frambroise


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.