Restaurant de l'Hôtel de Ville
Restaurant of a Grand Chef Relais & Châteaux in a village
Benoît Violier deploys his creative talents in the transformed town hall of Crissier. After the renovation of the kitchen and the two dining rooms, the chef-proprietor can now express his art of refinement of the produce. Benoît Violier has three sources of inspiration for his philosophy: Fredy Girardet, Joël Robuchon and Philippe Rochat. “My objective is to refine the produce through perfect preparation and a corresponding seasoning.” In pursuit of this goal, he has developed a very personal style, marked by the flavours of the region, as for the first “Fillettes” and “Bourgeoises” asparagus from Pertuis, served with a mimosa with imperial Ossetra caviar. The sumptuous Adour salmon is a pure delight you should not miss.  ...Read more
Switzerland, Crissier