Summary: The dining room honors craft with precise dishes and local produce
L'Hôtel de Ville Crissier stands as a storied dining room where a 25-strong kitchen brigade works beneath a lineage of renowned cooks. The menu emphasizes fewer elements on the plate to heighten intensity, with vegetables sourced locally and game bought directly from hunters. A cheese cart carrying forty varieties punctuates the tasting experience, while dishes such as lamb and red mullet showcase precise aromas, textures and balance. The service remains stylish yet understated in a warm setting.