Welcome to
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 # 33 - Summer 2018

Franck Giovannini A LA CARTE

Carte N°33 - Summer 2018


Elegant cylinders of Cherry Tomatoes from northern Vaud refreshed with basil and wine from Lavaux 60

Crab from Brittany flavored with caviar, creamy velouté and crunchy fennel 95

Dublin Bay Prawn cooked with local vegetables vinaigrette enhanced with vino santo 120

Hidden egg yolk with Porcini and Chanterelles mushrooms, wild juice deglazed with petite arvine wine 80

Crispy Frog legs and parchment beans, emulsion with vegetables from the garden 90

Light foam of Bouchot Mussels opened with chasselas wine, tempura flavored with saffron from Jorat 70

Crispy fillets of Red Mullet flavored with caper flower, subtle fish fumet with citrus and « verjus » from Féchy 80

Gilt-head Bream caramelized with zucchini, creamy broth flavored with lemon pearls 90

Turbot from the Atlantic coasts cooked on the bone, French virgin sauce with « picholines » olives and seasonings 100

Steamed medallions of Blue Lobster from Brittany, tempura of summer vegetables with coral 110

Beef from les Pléiades grilled with green pepper, melting potatoes with oregano and sweet pepper 95

Saddle of Lamb from the Hautes-Alpes roasted on the bone, potatoes with whole-grain mustard 110

Sweetbread basted with butter from Penthéréaz, reduced sauce with seasonal mushrooms 85

Duck from Nantes with Chambertin sauce (2 persons) 200

Duckling from Rouens sprinkled with merlot wine and raspberry vinegar from Sévery 100

Golden baked Poultry from Bresse with porcini and chanterelle mushrooms and sweet wine sauce (2 persons) 220

Selection of fine Cheeses 35

Crunchy chocolate shell with Luizet Apricots flavored with bee balm 35

Frozen Peach soup with lime and grilled almond 30

Frozen Religieuse with Raspberry from Vaud with chocolate perfumed with bourbon vanilla 42

Crispy pillow of Seasonal Red Fruits, smooth cream with pistachio slivers 40

Apricot and lime Soufflé (2 persons) 70


Homard haricots verts Chef Franck GIOVANNINI


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.