Gastronomy is always a winner!
" delicious 10-course meal, followed by some exquisite petits fours "
Maître Rôtisseur Franck Giovannini is the fourth chef with 3 Michelin stars to work at the Hôtel de Ville in Crissier. In 2017 he was named Chef of the Year by Gault & Millau. At the beginning of this year, he was featured on the Chaîne’s News Online site, so his reputation is already firmly established!
In 2017 our Bailliage had the social and gastronomic delight of enjoying a wonderful aperitif followed by an outstanding meal in the Restaurant Hôtel de Ville. So we were very excited when we found out about the “Hunters’ Dinner” that was to be organised in this celebrated establishment!
The only downside was that, against the backdrop of COVID-19 crisis and the various protective measures - and even the risk of lockdown - that it has imposed on us, it was with a certain degree of unease that we arrived in Crissier, with masks covering our faces. After sanitising our hands, we sat down straight away: 4 guests per table (instead of the usual 8), in two rooms rather than one. A very different atmosphere?
Any doubts soon disappeared, and we began to enjoy ourselves: an aperitif at the table goes down very well indeed. Four people to a table is perfect for more personal conversation, with a lot less noise in the restaurant. So by the time the aperitifs arrived at our tables, everybody was smiling enthusiastically!
MENU
Brown crab marinière served cold
Penthéréaz endive with Imperial lemon pearls
Duck foie gras
Grive Féchy powder
pear and grape chutney, beetroot shavings
Caramelised scallops
orange zest
local salsify deglazed in Dézaley
Egg surprise with Piedmont “White Gold”
spinach shoots, crispy celery
Elegant langoustine bites with coral
roasted squash and parsley roots
fine des Grisons
Hare à la Royale “Hôtel de Ville” style
Saddle of Alpine Chamois goat
with wild pear
A selection of young and mature cheeses
Iced cocktail with pure origin chocolate
and tangy, zesty satsumas
Pistachio crêpe with candied Williams pears
and brandy sorbet
Petits fours
SWISS WINES
Chasselas 2019
Raymond Paccot, Domaine de la Colombe, Vaud
Viognier 2018
Les Frères Dutruy, Vaud
Humagne Rouge 2019
Philippe Darioli, Valais
The elegant and professional service, combined with excellent sanitising, added to this delicious 10-course meal, followed by some exquisite petits fours (a feast for the eyes if you want to check out the photo gallery)!
The lesson that we took away from this exquisite meal and the pleasure that it gave us was that, even in the difficult circumstances caused by COVID-19, gastronomy can always offer some welcome joy!
The Bailliage of Pays de Vaud wholeheartedly hopes that all establishments will be able to get through this health and economic crisis without suffering too much damage!
Henri Rollier
Vice-Chargé de Presse