Franck Giovannini is the chef of the Restaurant de l’Hotel de Ville in Crissier, one of the most legendary three-Michelin-star restaurants in Switzerland and indeed the world. Heir to a dynasty that includes Fredy Girardet, Philippe Rochat and Benoit Violier, he has upheld the restaurant’s three stars with cooking of exemplary clarity and precision.
Rooted in classic French technique but never dated, Giovannini’s cuisine continues one of the great traditions of European gastronomy near the shores of Lake Geneva.
TL;DR
- Swiss-based chef of the Restaurant de l’Hotel de Ville in Crissier
- One of only a handful of three-Michelin-star restaurants in Switzerland
- Took over after the death of Benoit Violier
- Heir to the tradition of Girardet, Rochat and Violier
- Holds 19/20 at Gault Millau
Franck Giovannini key facts
| Nationality | Swiss |
| Restaurant | Restaurant de l’Hotel de Ville, Crissier |
| Rating | Three Michelin stars; 19/20 Gault Millau |
| Lineage | Girardet, Rochat, Violier |
| Known for | Classic haute cuisine |
A legendary house
The Restaurant de l’Hotel de Ville in Crissier, near Lausanne, is one of the most storied addresses in world gastronomy. It first won three Michelin stars in the 1990s under Fredy Girardet, a status maintained by his successors Philippe Rochat and Benoit Violier. When Violier died in 2016, Franck Giovannini – long part of the kitchen team – took over the reins of this exceptional restaurant.
Upholding three stars
Under Giovannini, the Restaurant de l’Hotel de Ville has retained its three Michelin stars and its 19/20 rating at Gault Millau, remaining one of only a few three-star restaurants in Switzerland. He leads a large and highly skilled kitchen brigade, continuing the house’s tradition of excellence at the very highest level.
Classic clarity
Giovannini’s cooking is decidedly classic in style, rolling out French classics of exemplary clarity, rich in balanced flavours – dishes such as lamb in herbs and strikingly fresh red mullet, where each plate is a master class of well-judged aromas, textures and precision. Yet he continually refines his food so that it never feels dated, keeping a great tradition alive and relevant.
Signature style
Giovannini’s signature is precision and balance in the grand classical manner. He works with superb produce and impeccable technique, favouring clarity of flavour over spectacle. It is a cuisine that honours the legacy of Crissier’s great chefs while quietly moving it forward – a benchmark of classic fine dining.
Franck Giovannini in context
Giovannini is one of the leading Swiss chefs featured on Pickup Table 4, alongside Peter Knogl and Tanja Grandits.
Follow Franck Giovannini
Restaurant de l’Hotel de Ville – official site
Franck Giovannini FAQ
Who is Franck Giovannini?
The chef of the three-Michelin-star Restaurant de l’Hotel de Ville in Crissier, Switzerland.
How many Michelin stars does the restaurant have?
Three.
Who were his predecessors?
Fredy Girardet, Philippe Rochat and Benoit Violier.
Where is the restaurant?
In Crissier, near Lausanne on Lake Geneva.
What kind of food does he cook?
Classic French haute cuisine of great clarity and precision.
