Three MICHELIN Stars : Exceptional cuisine, worth a special journey!
Our highest award is given for the superlative cooking of chefs at the peak of their profession. The ingredients are exemplary, the cooking is elevated to an art form and their dishes are often destined to become classics.
Just ten minutes from Lausanne, this institution, referred to simply as the “Crissier” by its regulars, boasts a star-studded history that began back in 1955. Since its first stars acquired with Frédy Girardet in 1975, the Crissier has played host to a stellar cast of gifted chefs, among whom Philippe Rochat and Benoît Violier, and, now Franck Giovannini, who is at the helm of the imposing kitchen brigade after many years as second chef. He and his team craft high-flying and high-precision dishes that pay homage to culinary traditions, following in the footsteps of his illustrious predecessors: blue lobster marinated in Féchy single malt and iced Black Krim tomato juice; ravioles of green beans, Oscietra caviar and green juice of savory; red mullet, crispy olives, confit of aubergines in whole-grain mustard… In addition to set menus, the à la carte offering is staggering. Consummate technique, impeccable balance and flawless service: the pinnacle of fine dining for an unforgettable meal.
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