After the celebrated Frédy Girardet and Philippe Rochat who raised and maintained the three Michelin stars for several decades at the restaurant Crissier, Benoît Violier has now taken over the kitchen.
The young chef who has been working for many years with his two famous predecessors, succeeds in delivering an excellent cuisine which is anchored in tradition. Each dish is tasteful and flawlessly executed.
One small regret is about the bakery which despite a wide choice from a visually very appealing bread basket is not on par with the rest of cuisine.
On that evening, Benoît Violier was brushing up his upcoming game menu with some special guests (we couldn't help on snooping at their dish). It looked promising and it would give a reason to come back.
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| Raw and cooked vegetables medley with oscietre caviar |
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| Crab and avocado |
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| Saffron mussels, young vegetabels and sauvignon sauce |
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| Porcini soft cake and girolles |
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| Crispy red-mullet, tomato pulp, zucchini and picholines |
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| Lobster à la "Saintongeaise" |
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| Beef fillet, Madagascar pepper |
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| Apricot compote, red fruit tonic |
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| Melting-heart coconut, wild strawberries |
Restaurant de l’Hôtel de Ville
1, rue d’Yverdon
CH-1023 CRISSIER – SWITZERLAND
Telephone : +41 (0)21 634 05 05
http://www.restaurantcrissier.com/
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