Restaurant de l'Hôtel de Ville
Crissier, Switzerland
⭐3 Stars
The Experience
From Michelin Guide
Only a 15-minute drive from Lausanne, this restaurant, known simply as Crissier by its regulars, has a long and illustrious history. Since Frédy Girardet was first awarded three stars back in 1975, the Restaurant de l'Hôtel de Ville has successively showcased the talents of a stunning cast of great chefs, including the likes of Philippe Rochat, Benoît Violier… and now Franck Giovannini. At the head of an impressive kitchen team, he crafts high-flying dishes. The extensive à la carte lineup is truly decadent and consummately backed by a slick front-of-house team, on hand to satisfy the customer’s every whim. Among the many signature recipes, we recommend the Bresse poultry and the strawberry and lime soufflé – both of which are for two. Beautifully balanced and skilfully crafted dishes, flanked by painstakingly curated wines and served in stylish dining rooms.
Unique Things
From Visitor Experiences
- Historical Legacy: The restaurant has maintained its 3 Michelin stars since Frédy Girardet's era, showcasing a consistent level of excellence.
- Legendary Chefs: It has been led by four Swiss culinary legends: Girardet, Rochat, Violier, and Giovannini, each contributing to its reputation.
- Unique Setting: Located in Crissier's former town hall, offering a blend of historical charm and modern gastronomy.
Ingredient Stars
From Visitor Experiences
- Bresse Poultry
Used in signature dishes as a centerpiece for its renowned tenderness and flavor, often prepared with classic French techniques and served with rich, complex sauces. - Lobster
Featured in dishes such as lobster casserole, highlighting its sweet, delicate meat and often paired with luxurious sauces that accentuate its natural taste. - Caviar
Used as a garnish or central element in seafood dishes, providing a rich, saline contrast and textural complexity—notably in dishes with clams and creamy Chasselas wine sauce. - Chasselas Wine
Incorporated into sauces, especially with seafood, for its light fruit flavors and foamy texture, enhancing the dish’s richness and depth. - Suckling Lamb
Served grilled or as part of refined meat courses, valued for its mild, tender meat and ability to absorb the flavors of accompanying sauces.