{"id":19368,"date":"2025-05-06T12:19:00","date_gmt":"2025-05-06T10:19:00","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/franck-giovannini-passion-crissier\/"},"modified":"2025-05-06T12:19:00","modified_gmt":"2025-05-06T10:19:00","slug":"franck-giovannini-passion-crissier","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/franck-giovannini-passion-crissier\/","title":{"rendered":"Franck Giovannini, passion Crissier"},"content":{"rendered":"

Franck Giovannini is the fourth chef to head up Crissier’s H\u00f4tel de Ville restaurant, keeping the gastronomic flame alive in this venerable institution. The respected and undisputed leader of a brigade made up of the finest chefs sporting toques, knotted chokers and sharp knives, he perpetuates the culinary excellence of the three chefs who preceded him: Freddy Girardet, Philippe Rochat and Beno\u00eet Violier… names that resonate, talents that have crossed borders. We caught up with him for a quick chat just after dinner and before evening service resumed. And to our great delight, he gives us some of his time and confides in us. <\/p>\n

\"Franck
Franck Giovannini \u00a9 Fred Merz | Lundi13<\/figcaption><\/figure>\n

A hard worker<\/h2>\n

After greeting us, he sets the tone straight away: “It’s a race! A way of cutting short our interview? He’s not the kind of person who’s used to dealing with people simply and honestly. We find ourselves in a room dedicated to the history of the H\u00f4tel de Ville de Crissier, whose walls are lined with a multitude of newspaper cuttings, photos and period plans of the building. Franck Giovannini is its guarantor. Does he realize how far we’ve come? “I don’t have time to ask myself that question. It’s not always easy to manage this institution, and sometimes I don’t realize how much it means. Fortunately, my wife is by my side in this adventure. <\/p>\n

This chef isn’t one to flaunt his life, let alone be satisfied with his successes. Like a hard worker, he doesn’t like the spotlight and strives to focus his energy on getting his team to get along. “I’m not someone who likes conflict. Even though I start at 08:00 and finish at midnight, we’ve managed to create a friendly, relaxed working atmosphere for all our staff… while maintaining our high standards of quality and excellence.” The days off are often devoted to preparing new menus and other requests related to the profession. Franck Giovannini never really leaves the ship; he lives Crissier, breathes Crissier and loves Crissier. <\/p>\n

\"Turban
Turban of morels and chard \u00a9H\u00f4tel de Ville de Crissier<\/figcaption><\/figure>\n

Menus and contests<\/h2>\n

Times are tough for the restaurant business. Does this trend apply to the H\u00f4tel de Ville de Crissier? “It’s a reality that affects everyone, even well beyond the restaurant world. Even though we saw a slight slowdown at the beginning of the year, we are fortunate to have a very loyal and local clientele of regulars”. Reducing the menu, introducing an exclusive menu, or even reducing the number of services or payroll is out of the question for him. “We’re one of the few restaurants with three Michelin stars to still offer ten services a week, with two different menus based on the five seasons, and a third hunting menu in autumn”. <\/p>\n

Despite the passage of time and changing fashions, Crissier remains true to its values and history. As the house celebrates its 70th anniversary this year, it is rumored that an exceptional menu is being prepared, comprising seven dishes, each of which was created over the course of a decade. Quite a feat! Now in his fifties, Franck Giovannini is full of admiration for the young people who work alongside him. “I love to see the energy and enthusiasm in a kitchen. Each generation has something to teach the other. There are currently three young people taking part in competitions in my brigade. I’m very proud of my team. <\/p>\n

\"Summer
Crissier Town Hall \u00a9Marcel Gilli\u00e9ron<\/figcaption><\/figure>\n

One day, the transmission<\/h2>\n

This private interlude passed in the blink of an eye… like any good moment. We could have talked for hours. Franck Giovannini is in tune with his vision of free, generous and playful gastronomy. Happy to the end of his chef’s hat, this chef continues to enjoy his daily routine, while thinking about what’s next. “The word ‘passing on’ shouldn’t be taboo. On the contrary, I think it’s very healthy to talk about it, and to think that one day we’ll have to write the next chapters. Even if I’m in my rightful place at the moment, passing on the torch needs to be prepared well in advance. What’s more, in the restaurant at Crissier Town Hall. Rest assured, we still have time… <\/p>\n","protected":false},"excerpt":{"rendered":"

Franck Giovannini, chef at the H\u00f4tel de Ville restaurant in Crissier, celebrates 30 years with the famous Vaud institution. An anniversary marked by discretion and self-sacrifice. <\/p>\n","protected":false},"author":4,"featured_media":19369,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Franck Giovannini, passion Crissier | Restaurant | Edouard Amoiel","description":"Franck Giovannini, chef at the H\u00f4tel de Ville restaurant in Crissier, celebrates 30 years with the famous Vaud institution. An anniversary marked by discretion"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19368"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19368\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19369"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19368"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19368"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}