The perfect egg from Crissier
As enthusiasts know, the hunting season is in full swing before the arrival of the festive season. At theHôtel de Villerestaurantin Crissier, Franck Giovannini and his entire brigade have mastered the art of sublimating game recipes. Two menus are offered, including a gourmet menu, a veritable invitation to indulge in all the elegance of the establishment through the seasons. It’s the surprise egg with Alba white truffles, spinach shoots and slivers of Valais cured meats that seduces this autumnal season. Like sunshine, the yolk flows and spills onto the plate, embracing the frothy contours of the sauce. Over the years, this appetizer has become a house classic, a sweet moment of gastronomic comfort in this temple of world cuisine.
