{"id":20644,"date":"2022-05-11T14:47:36","date_gmt":"2022-05-11T12:47:36","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/a-meilleur-ouvrier-de-france-in-crissier\/"},"modified":"2022-05-11T14:47:36","modified_gmt":"2022-05-11T12:47:36","slug":"a-meilleur-ouvrier-de-france-in-crissier","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/a-meilleur-ouvrier-de-france-in-crissier\/","title":{"rendered":"A Meilleur Ouvrier de France in Crissier"},"content":{"rendered":"
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While flamboyantly glittering water jets in the fountains swirl around the entrance to the <\/span>Millennium<\/a>the giant screen in the reception area lights up with ultra-modern images. Located on the outskirts of the Lausanne town of Crissier, the half-moon-shaped glass building is impressive. Housing renowned companies on floors of at least 500m2, the space dedicated to the professional world is an elegant, functional and efficient place to live for companies wishing to have the opportunity to combine work and leisure. “We offer a range of services worthy of the best hotels,” sums up Edouard Millet, Director of Operations, before continuing. “Our aim is to add value to companies by providing them with the best possible environment in which to create, share and exchange ideas. <\/span><\/p>\n<\/div>\n

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Millennium<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Blue-white-red collar<\/h2>\n

The discreet Fabien Foare is in charge of Millennium’s culinary universe. With an uncle who was a restaurateur, he grew up surrounded by bubbling pots and simmering pans. It wasn’t long before the young kitchen boy took to the kitchen, specializing in charcuterie and catering. It was an obvious choice for the young man who, without knowing it, was already preparing for the Meilleur Ouvrier de France competition, which he won in 2011. Victory in hand, he landed a position as production coordinator and teacher at the prestigious \u00c9cole H\u00f4teli\u00e8re de Lausanne, before joining the brigade at theH\u00f4tel de Ville restaurantin Crissier<\/a>. This extraordinary experience immersed him in the excellence of a historic establishment that has proudly boasted three Michelin stars for over four decades. He then remained in the academic world, landing a position at the\u00c9cole H\u00f4teli\u00e8re de Glion<\/a>. <\/p>\n

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Millennium<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Gastronomic brasserie<\/h2>\n

In February 2021, he will once again set down his knives in Crissier, with a view to showcasing all his expertise in the pharaonic Millennium project. The culinary challenge is considerable: juggling meal trays in the superb cafeteria, tempting items in the delicatessen, tempting assortments for banquets and gourmet dishes in the superb brasserie. Worthy of a gourmet restaurant, this one is simply superb. After walking down a long corridor and past the glassed-in cellar, guests enter a resolutely contemporary space. The sky-blue decor and light-wood banquettes, tables and chairs create a comforting, elegant atmosphere. <\/p>\n

On the food menu, the chef’s specialty, cooked charcuterie, is presented on a dedicated cart, along with a declination of artichokes with old sherry vinaigrette and vitello tonnato-style veal tartare. With the unmissable pike quenelle, entrec\u00f4te rassie sur l’os and a revisited version of breaded pig’s trotter, traditional brasserie dishes are in the spotlight. The establishment is open for lunch every day and plans to open in the evening from May 3, clearly demonstrating its ambition to conquer the outside world. Happy trails! <\/p>\n","protected":false},"excerpt":{"rendered":"

Within the brand-new Millennium complex, chef Fabien Foare is shaping the gastronomic future of this extraordinary place.<\/p>\n","protected":false},"author":4,"featured_media":20646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"A Meilleur Ouvrier de France in Crissier | Restaurant | Edouard Amoiel","description":"Within the brand-new Millennium complex, chef Fabien Foare is shaping the gastronomic future of this extraordinary place."},"_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":[356],"tags":[381,378,424],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-20644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-geneva","tag-restaurant","tag-vroom"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20644","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=20644"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/20646"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=20644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=20644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=20644"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=20644"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=20644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}