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Restaurant Hotel de Ville in Crissier Switzerland

The restaurant opened its doors for the first time in 1955 by Benjamin Girardet with himself as the head chef, followed by Fredy Girardet who was also the head chef from 1965.

From 1996-2012 the restaurant the reins fell to Philippe Rochat who although served also as head chef for a time passed this role on to Benoit Violier. Benoit & Brigitte Violier bought the Hotel de Ville in April 2012 and have had Franck Giovannini as head chef ever since. With only four head chefs since its opening, the restaurant has achieved what others can only dream of not just in longevity but also in award winning cuisine.

Hotel de ville (3)

Hôtel de Ville de Crissier is internationally renowned for its excellency, as well as for the savoir-faire of its personnel. World’s Best Restaurant 2016 – La Liste · 19/20 Gault & Millau· 3 Michelin stars. These are the most prestigious scores that a gourmet restaurant
can ever attain.

What makes l’Hôtel de Ville so unique? The restaurant has seen four generations of Head Chef, none of whom belong to the same family. Each one has earned 3 Michelin stars and a Gault-MiIlau score of 19/20. No other establishment in the world has ever achieved
this.

Salle Girardet

Today the quest for excellence continues. The baton has been passed to the next generation, who will ensure that the work of all previous managers – who have built up the reputation of this establishment has not been in vain. The l’Hôtel de Ville de Crissier would not have achieved the results it has done were it not for an extremely skilled, passionate team that have been trained by some of the best names in the industry.

Salle Philippe Rochat (2)
Brigitte Violier took over the reins at l’Hôtel de Ville de Crissier in February 2016, assisted by 58 members of staff. Under her direction, the team quickly managed to prove that it could maintain the level of excellence for which the restaurant is reputed

Salon Franck Giovannini (1)

Brigitte Violier is supported by:

Franck Giovannini, Head Chef Franck used to work with Benoît Violier, under the auspices of Frédy Girardet and Philippe Rochat. He represents the very essence of this establishment, working with a brigade of 25 chefs

The B. Violier brand is the symbiosis between sophisticated cuisine and personal, attentive service. As the true signature of the establishment, the ‘B. Violier Concept’ will further strengthen this symbiosis

Table d'H+¦tes (4)

Every event celebrated at the renowned restaurant in Crissier is a uniquely precious moment that combines outstanding gastronomy with enjoyment and relaxation.

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