With contemporary decor and cozy interior, the Restaurant de l’Hotel de Ville offers a prime setting for a unique culinary experience. An distinct attention to detail in the dining area, ranging from the furniture to the soft lighting, creates a tangible sense of refinement around the room.
Chef Benoît Violier originally became inspired by his mother, and quickly followed the path towards gastronomy. Violier worked a double apprenticeship, beginning first as a cook and later as a confectioner and chocolate maker. As a “Compagnon du Tour de France” he studied under the well-renowned French Chefs such as Joël Robuchon and Benoît Guichard. In 1996, Benoît Violier was welcomed to Hôtel de Ville restaurant in Crissier, first with Frédy Girardet then with Philippe Rochat. In 1999, Violier became Chef de Cuisine, and “Meilleur Ouvrier de France” in 2000.
After completion of two master degrees, he assumes the helm of this 3 star Michelin restaurant. Living as the fourth generation of Crissier chefs, Benoît Violier creates a refreshing new angle to this well-regarded Swiss staple. His wife, Brigitte inspires the restaurant’s signature design, lending a sense of elegance to the Restaurant de l’Hotel de Ville in Crissier. Eco-conscious, Benoît Violier opts for local ingredients from French producers, choosing seasonal produce and wine listings. The recent renovation of the restaurants reflects a commitment to respecting the natural environment. Take time to savour each moment in an exquisite atmosphere at the Restaurant de l’Hotel de Ville in Switzerland.