In the former Town Hall of Crissier, Philippe Rochat has developed in this top restaurant. This chef has two mentors, Girardet and Bocuse, who inspired his philosophy: “No need for lots of ingredients to bring out the best in a product, three flavours per dish is enough”. By keeping to this magic number, he has perfected a very personal style strongly influenced by flavours from around the world, such as his Scottish langoustines in a fine Madras curry tempura and vegetable chutney or Vendée sole in a carrot and lime sauce. Here magic is in the air and each dish takes you on a journey.