Restaurant de l'Hôtel de Ville

In the centre of the village, near the bell tower, this country house champions tradition in all its glory. Beneath the vaulted ceiling of the dining room, you will be served seasonal French cuisine with a choice of menus and courses. Grégory Halgand conjures up creative dishes such as asparagus, grapefruit and pistachio or Brittany lobster, red beetroot, blackberries and fish bisque. The dessert lineup is the work of Audrey Feutren-Halgand, who also respects the seasons, with delicacies such as a medley of apricots (stewed, jellied and grilled), flanked by a frothy coconut mousse. Artwork (paintings and sculptures) graces the interior, and there is a pleasant outdoor patio for a final alfresco flourish. The ‘café’ offers a brasserie-style menu and a more casual vibe.

Dual dining formats: brasserie and fine dining under one roof

• The restaurant serves brasserie-style dishes in the café and terrace during the day and evenings, while offering a separate gastronomic menu in the dining room on Thursday to Sunday evenings, a structure not common in Michelin-starred venues.

Breton seafood influence led by a chef-pastry duo since 2022

• Reopened in April 2022 by Audrey Feutren-Halgand (pastry chef) and Grégory Halgand (chef), who bring Breton seafood specialties and strong pastry sensibilities, widening the local Pays-d'Enhaut dining repertoire with ocean products rarely seen locally.

A historic town-hall hotel with private events and an intimate setting

• Located in a historic building dating back to 1781-1782, the Hôtel de Ville d’Ollon houses seven guest rooms (6 doubles, 1 triple) and offers a private event space, Salle du Juge de Paix for 15–20 guests, plus a seasonal terrace that feels like a green oasis.

Signature Ingredients

• Seafood/Ocean products: The restaurant's gastronomic kitchen, led by Grégory Halgand, emphasizes the preparation of ocean products that are not commonly found on local tables, reflecting a signature commitment to high-quality seafood sourced through his Brittany connections and crafted into refined dishes.
• L'Etivaz AOP cheese: A quintessential regional product of the Pays-d’Enhaut, L'Etivaz AOP is presented as an authentic and indispensable ingredient representing alpine terroir in the region's cuisine.
• Sel des Alpes: Alpine salt celebrated as a treasure of Swiss cultural heritage, used to season and elevate local ingredients while highlighting regional flavors.
• Authentic Pays d’Enhaut products: A curated range of ingredients from local Pays-d’Enhaut producers, underscoring the restaurant's dedication to regional provenance and seasonality.
• Seasonal pâtisserie influences and dairy basics: The pastry program, led by Audrey Feutren-Halgand, revisits classic pâtisserie with a modern touch, implying signature use of seasonal dairy, eggs, and pastry ingredients characteristic of the Swiss alpine region.