Restaurant de l'Hôtel de Ville

I joined the one-day cooking school of this famous restaurant. it was fabulous. the world-class cook franck giovannini welcomed us super welcoming btw! in the restaurant kitchen where we could see everything behind the scenes in the 3-star dining. we spent the next 7 hours learning many dishes on the upper floor in the school intimate kitchen 5 persons maximum with one of its very completed and detailed cooks. we ate every court after we prepare it and then proceed with the next. a break to go back to be in the main kitchen during the height of lunch so we could see more action. they sent us to home w recipes and a parting gift to not mention a new consciousness for all that goes into this top level of food and experience! I loved it!

We are happy to have 3* Michelin establishments in numerous restaurants, so many other restaurants have remarkable at the same level, from which the basis of a robust benchmark. l’hotel de ville is always a tasty bite, as the kitchen is classic classic classic...is without question our preference about completely contemporary Nordic style and the dishes are excellently presented. also with our high expectations based on previous visits, the restaurant could really surpass. we had their longest tasting menu, which, according to the dish, was full of taste, clever textures, perfect seasoning and beautifully arranged components. it is unusual to have a long tasting menu, where each dish is of the same level as there are often mises here and there; this was hit after the hit. every little detail had been considered and in contrast to so many contemporary style restaurants, hot eating here is just that, served hot. the service is friendly, informative and especially with a real passion and proudly delivered for the product. I want to see that as a diner. the cheese car must have had more than 40 different cheeses from which generous portions were served; exemplarary. actually, the whole experience here is one that feels very generous and is worth more than the price. the quality of the technology and skill shown in each individual court must be learned. if I had to recommend only a 3* michelin restaurant without question, l’hotel de ville would be my suggestion; quite simple, eating is not really better than that.

We were lucky to dine at Hotel de Ville Crissier and in Anne Sophie Pic in Lausanne in the span of 2 weeks. We liked the Hotel de Ville but ASP left a more lasting, wow impression on us. At HDV the flavours were simpler...and less surprising, the decor of the room and the tableware was simpler, and HDV was more expensive. Cardoons with truffle was our favourite dish, the most subtle and exciting combination of flavours. At HDV the chef came in and spoke to every table, but the conversation was very brief and not really engaging (he spoke longer with French-speaking guests). Overall, nice and good, but not great and memorable like ASP.

Food: 5 Service: 5 Atmosphere: 5

Food: 5 Service: 5 Atmosphere: 5