In the small town of Crissier, located just outside Lausanne in the canton of Vaud, sits a culinary landmark: the Restaurant de l'Hôtel de Ville, a former town hall where unique history meets exquisite cuisine.

Its story begins back in 1955 with founder and head chef Benjamin Girardet, who laid the foundation for the restaurant’s future success. Ten years later, in 1965, his son Frédy Girardet came to lead the restaurant. Under his guidance, the establishment rose to international acclaim, earning, amongst other recognitions, the coveted Clé d'Or Gault-Millau in 1975, 19.5 out of 20 Gault-Millau points in 1986, and three Michelin stars in 1994. These accolades are not just a testament to the restaurant’s excellence back in the day, but a distinction that it proudly retains. Ever since Frédy Girardet took over, the restaurant has kept its three stars and 19 Gault-Millau points over three more generations of head chefs up until today.

The baton of culinary artistry has been passed to several distinguished chefs since then, including Philippe Rochat and Benoît Violier. Today, the renowned Swiss chef Franck Giovannini leads a passionate team of 68, ensuring that each guest enjoys an unforgettable dining experience.

For Franck Giovannini, his work is more than just a job: it is his life and passion. His love for his work comes from a combination of many factors: fresh, regional products, the restaurant’s unique ambience and the dedication of his team. But more than anything, it is the delight of his guests that drives his passion. He compares each lunch and dinner sequence with a sports game that must be won every single time. Every day, he and his team put on a spectacle in which unique creations unfold in the elegant dining room, allowing guests to discover a small culinary universe.

Another important aspect that pushes him is embracing humility. “We are not machines; we are human,” he acknowledges, adding: “When we think we are the best, it is already over. We need to remember that we are not perfect to improve and progress.” It is this constant pursuit of the “better” that helps to keep him at the forefront of the culinary field.

Franck sees the Vaudois as people who love taking their time. The leisurely pace, well known in the region, also permeates the dining hall. Guests relish the opportunity to linger over a long meal, savouring good company, engaging in conversation, and of course, indulging in exceptional cuisine. Here, the local proverb “il n’y a pas le feu au lac” (literally: there’s no fire on the lake, “what’s the hurry?”), embodies the art of savouring the moment.

When guests step into the Restaurant de l’Hôtel de Ville, they expect something extraordinary. Franck Giovannini recognises this. He appreciates the precious time they have carved out for this experience. This is also why timing reigns supreme for him and his team. Every element, from the preparation to the service sequence, is meticulously orchestrated to ensure a seamless process and an unforgettable experience for his guests.

Guests in SWISS First and SWISS Business should expect no less. When crafting the inflight menus for SWISS, Franck Giovannini translated his restaurant’s philosophy – seasonality, quality, freshness, and a perfect balance between the individual dishes – from Crissier to the skies. The biggest hurdle? Creating dishes that are both realisable within large quantities, as well as easily prepared in the narrow confines of an aircraft galley. While Franck Giovannini cherishes the detailed artistry of plating, he prioritised creating elegant, simple dishes that embody his culinary philosophy, bringing the taste of the canton of Vaud to our guests on board.