P R E S S K I T

P R E S S
K I T
September 2012 marks the renaissance of the gastronomic institution
in Lausanne with the reopening of the “Restaurant Hôtel de Ville de
Crissier” by Benoît Violier.
After officially taking over the 3 star Swiss restaurant, whose distinguished
aura floats throughout the world, Benoît Violier would like to present the
new Restaurant Hôtel de Ville an establishment completely revised in
perfect accordance with his cooking and values that he shares with his
clients, enabling them to live a new sensorial experience.
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&
BRIGITTE & BENOÎT VIOLIER
C OM P L EM ENTI NG O NE A NO TH E R
Going through the door at Hôtel de Ville is to enter the intimacy of a
home where humans are privileged.
If Benoît knows all there is to know about the restaurant since his arrival
in 1996, it’s never the less his wife who accompanies him now, both
on and off stage, in the management and the hosting of this prestigious
restaurant.
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BENOÎT VIOLIER,
DETERMINATION
This forty year old man from the Charente Maritime, whose
love and respect of the produce has naturally followed his
apprenticeship with the most passionate chefs of all time, who
have passed their art on to him. He has been under the orders
of Joël Robuchon, Frédéric Anton, Benoît Guichard, Bruno
Gricourt and Pierre Hermé, amongst others, in establishments
such as Lenôtre, le Ritz, La Tour d’Argent. In 1996 he
settled down in Crissier, conscious of the privilege of working
and proving himself in one of the world’s most prestigious
establishments in the gastronomic sphere.
Frédy Girardet followed by Philippe Rochat have passed on
their know-how enabling Benoît to become Executive Chef
only three years after his arrival. A workaholic and perfectionist
enabled him to win the “Meilleur Ouvrier de France” contest
in 2000.
Sharing and passing on knowledge are values inherited during
his apprenticeship which inclined Benoît Violier to be part of
“les Compagnons des Devoirs Unis” where, alongside other
disciples who share the same commitment, a commitment that
ever since then he hasn’t stopped sharing that is to be inspiring
and be inspired by others. He received the recognition of
“Compagnon” in October 2003.
2012 is the beginning of a new chapter that is completely
dedicated to him, after taking the keys to the restaurant, he
decided together with his team and in collaboration with
tradesmen, to conceive an approach that is completely unheard
of, a restaurant centred on a sensorial experience.
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BRIGITTE VIOLIER,
T HE DE L I CATE S I DE O F TH E R E S TA U R ANT
By choosing Benoît, Brigitte Violier isn’t only married to a
husband; she has also married a vocation. Not only has she
been a support for her husband; she hasn’t stopped discreetly
sharing her visions and advice. Brigitte is able to listen to Benoît
in a way nobody else can, and therefore has played a part in
the reflection of a new version of the restaurant.
Her sensitivity is translated in the smallest details, from the
welcoming of the client until his departure, from a simple
greeting to the choice in the floral compositions, her touch of
femininity lights up the entire establishment. As a real scene
shifter, she works in the shadows so that every visit leaves an
unforgettable souvenir, she believes that everyday it is an honour
to host clients, including many that come from far away.
Her smile and her thoughtfulness will wrap the visitor up to allow
him to make the most of this moment suspended in time, where
eating is really a pleasure.
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« CRISSIER
AN E PI C R E TU R N »
No need to present the restaurant “l’Hôtel de Ville de Crissier”. The name of the
town is unmistakably associated to a culinary phantasmagoria and people from
around the world come to discover this respectable institution.
To understand one has to go back a few years. Historically a family run auberge, the restaurant made
its conversion and entered the closed circle of high society establishments thanks to Frédy Girardet’s
impulse in the sixties. A local boy, who timidly followed his father’s footsteps into the restaurant
business.
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His passion for wine, especially wine from
Burgundy, introduced him naturally to Paul
Bocuse and the Troisgros brothers, who were his
inspiration for his late vocation. After developing
kitchen and dining room techniques (including
the famous art of decoupage) he goes on to
conquer the world of gastronomy.
Finally in 1986 he is recognized as the “meilleur
chef du monde” (world’s best chef) and in 1990
“cuisinier du siècle” (cook of the century) just like
his friends Joël Robuchon, Paul Bocuse and Heinz
Wicksikman. He is the one who gave all the
noble letters to his restaurant, passing them on to
his trustworthy heirs starting with Philippe Rochat.
In 1980 the young Philippe Rochat is employed
in the renowned restaurant’s kitchens in turn he
will hold different posts and after gaining Frédy
Giradet’s trust he is promoted “chef de cuisine”
in 1989. During thirty years, Philippe Rochat
ensured the continued existence of the restaurant’s
“savoir-faire” that is so famous, with energy and
rare commitment pursuing his predecessor’s work
while adding his own personality to it.
In 1998 the restaurant earns the coveted 3 stars
from the famous “Red Guide”, only 2 years after
he took over. It is Philippe Rochat who has largely
contributed towards the kind of chef and man that
Benoît Violier has become, encouraging him to go
forward with this new project that has just seen the
light. This year he has decided to progressively
retire leaving the keys to the restaurant to Benoît
on April 1st 2012.
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« 2012 THE TRANSFORMATION :
A S EN S ORI A L E XPE R I E NCE »
To imagine only the cooking of the finished dish was a philosophy far too
restrictive for Benoît Violier. The need to overtake the dish and transcend the
notion of pleasure through each sense is something that has always been
upmost in the Chef’s mind.
In his line of thinking there is this singular procedure, the starting point is the
plate that will be the tasting environment.
Benoît has surrounded himself with a network of real professionals with
whom he shares the desire to conceive ahead of the finished dish, the
reflexion that will bring him to the final project. Architects, designers/
decorators, artists, everyone managed to get as close to the Chef’s identity
as possible, by taking time to discover the man and his kitchen.
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« Finding the right balance in the tones between the sobriety
that shouldn't crush the dish and the warmth of the restaurant... »
…was the difficult mission for the interior designer Pascal Neuhaus and
the decorator Aïda Denguezli from the Cittolin Poli office (Lausanne). The
beige tones give us an instantaneous feeling of comfort and reminds us
of the “earth”, that feeling is duplicated with the curtains and upholstery
creating a cosy atmosphere that wraps around you. The chocolate tones on
the floors brings a contrasting chic and contemporary style. Wood (elm), a
noble material and omnipresent everywhere especially in the custom made
furniture makes the place warm and friendly, flowers and plants that are
present on every table add to the notion of a dynamic environment.
The background sound has been taken into consideration establishing a real
and customized sound scenery; lighting has also been used to underline the
volumes of the room and sublimate the talented work of the team that you’ll
find in your plate.
This whole setting allows the visitor to make the most of his experience in
Crissier, where the word gustatory takes on a new meaning, because in a
kitchen one must know how to widen his mind.
The conception of this new project enters the category of “Label Nature
Plus”, based on one fundamental pillar the respect of the environment.
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« COOKING :
F RO M T H E P R OD UC T T O TH E FR E E DO M O F TH E GE S TU R E »
« ...Cooking has become much more than a rule of life,
an obsession with this perpetual quest for intransigence. »
The dish being the result of a long
reflexion, one has to come back to
basics and define Benoît Violier’s
way of cooking, his vision.
No movement can be accomplished
without an engine and Benoît’s
engine is his passion. The flame was
born during his teenage years when
he was a Charente Maritimer, since
then it hasn’t left him.
Benoît has received a prestigious
inheritance, the unchanging respect
for the raw material.
Year after year, he looks after it,
trying to bring out it’s essence without
tarnishing it, keeping it with as much
dexterity as possible. Like a surgeon,
he operates with accuracy, delicacy
and will listen to it so that the gesture
is extremely precise.
After the years of training under the
guidance of some of the greatest
chefs,
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TH E L O V E O F G AM E
Game is also a key element in Benoît’s cooking,
as a child it was his father who initiated him
to the multiple pleasures of hunting, a passion
that goes back to his grandfather. During the
game season the animals arrive whole to be
prepared as respectfully as possible and to be
served nobly. Working with game is an art.
Benoît explains his other singularity in his book
“Cooking European Game”
He therefore, completes his accomplishments
with a CAP in patisserie. This brings precious
help to building the road to a delicious meal.
As a child from the Cognac region with a family
who are anchored in the soil. From a young age
Benoît’s interest in the vine never ceases to grow.
Realizing that wines and spirits reveal savours in
cooking and vice-versa.
KNOWLEDGE & PASSING IT ON
A T RA N S V E R S AL VI S I ON ,
COOKING, PATISSERIE
&
WINE...
Benoît Villier’s cooking is enclosed in globe of
perception; this can be found in the assembly of
his dishes.
A distinguished cook in the savoury universe,
Benoît Villier realizes the necessity of mastering
all the paths that lead to the plate.
Learning is the result of curiosity. Through his
natural humility, Benoît believes that as a chef
you never stop learning. His path has crossed
many enriching and determined people who
have helped build the man that he is today.
His education has been based on the principle
of sharing, this has brought him to create his
own cookery school within the establishment in
Crissier. Giving lessons at all levels is a way for
him to immortalize the knowledge and dynamism
of the love of a trade.
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INHERITANCE
&
IMPULSE
Succeeding the great internationally renowned Swiss chefs
such as Frédy Giradet and Philippe Rochat means keeping the
“fundamentals” on the menu, this includes the mythic dishes
such as “l’oeufs à l’italienne with white Alba truffles”, “Pink
Nantaise duck in Brouilly wine” and “Passion fruit soufflé”
which are almost written in stone. Even so the classic gests
and techniques are brought into a new realm by Benoît Violier,
creativity, his signature.
Devoid of needless
extras, the cooking is
a sign of the times,
revealing the produce
as closely as possible .
Benoît’s ideas rest on a new menu, exclusively using rare
products each season and subliming the principal element
with another, resulting in an epicurean dish
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« T H ER E I S N O S U CCE S S W I TH O U T A TE A M »
Success comes with working in a team. Following his tour of France as a
“Compagnon”, Benoît Villier realizes the importance of respecting the different links
in a chain. Success comes through working together towards the same goal:
“Our Customer Satisfaction”
Whether they are a member of the kitchens, the waiters or the wine waiters
everyone contributes towards the success of the restaurant.
Below is a review of these actors behind the scenes, whose principal virtues are
perfectionism :
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FRANCK GIOVANNINI
Chef de Cuisine
Franck was working overseas (USA and Canada) before
coming to Crissier, as Head Chef. His curiosity for different
culinary specialities around the world and his determination
has enabled him to represent Switzerland twice at the “Bocuse
d’Or” and he finished “Bocuse de Bronze” in 2007 and won
the “Prix du Poisson” in 2011. He has 20 people under his
orders.
BENOÎT CARCENAT
Second
This other “Robuchon” product also trained in the Basque
region with Christian Parrat before taking off for Canada.
Once back in France he goes from Chapon Fin to Cordeillan
Bages under Thierry Marx and then on to Philippe Braun at
Laurent. His next path leads him to Switzerland and from the
Mandarin Oriental Hotel in Geneva to the restaurant in Crissier.
JULIEN LEROY
Patisserie Chef
Julien started out as Assistant Chef and then his first love of
patisserie overtook and after completing his CAP he went on
to work in prestigious institutions such as Cottard, Chereau,
Le Palais de Sucre, la Pâtisserie de l’Eglise Demoncy, a turn
in Monaco at the Hotel Métropole and then back to La ville
lumière at the Meurice. In 2006 he leaves for Switzerland
working at the Table of Edgard in Lausanne, The Chalet Royal
in Crans and for just over a year now in Crissier.
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MICHELE CAIMOTTO
Head Sommelier
This young Italian started his vocation in 2006 at the Emirates
Academy in Dubai. Head waiter in Italy he moved on to become
Sommelier for the mythic Orient-Express, returning to Dubai for
2 years he came back to Europe starting in France working at
the Mas des Herbes Blanches and then in Switzerland at the
Grand Hôtel Park (5*) before arriving in Crissier, where he
meticulously works on pairing the best wines with the food.
ALESSANDRO EGIDI
Restaurant Manager
A student of Alain Ducasse and Joël Robuchon, Alessandro
Egidi is a great traveller. After London, Monaco, Las Vegas
and even Bora Bora he has brought together his experiences
of management to find the right balance. Expertly running the
restaurant he has set down his suitcases in Crissier.
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LOUIS VILLENEUVE
Maître de Service
The man whose nickname is Mr. Villeneuve, has celebrated
this year 37 years of service in the restaurant. Managing his
team is as if he is conducting an orchestra, mealtime after
mealtime. Elegance and discretion are the remarkable qualities
of Mr. Villeneuve, whose extraordinary knowledge of wines
and produce are unequalled and his perfect mastery of the arts
of serving and decoupage. Qualities that have been honoured
with the award of “Best Maître d’Hôtel in Switzerland” in 1991
and in 2004 the “Coupe de l’accueil” Cup from the Prosper
Montagné Club.
FRÉDÉRIC REGUIN
Maître d'Hôtel
After graduating at the same time as Pierre Gagnaire from
the “Institut Lyonnais Vattel” this Maître d’hôtel started off in
Talloires a the “Auberge du Père Bise”. It was at Carrey-LeRouet, at the Escale that he gained most of his experience. After
carrying out his national service as Maître d’hôtel in the Marines
and a cross-channel stay at the Lower Slaughter Manor, Relais
& Châteaux in Gloucestershire, it is in 1995 that he moves to
Crissier to second Mr Villeneuve in the art of Serving.
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BENOÎT VIOLIER
RESTAURANT DE L'HÔTEL DE VILLE
1, rue d’Yverdon
CH-1023 CRISSIER – SUISSE
Phone : +41 21 634 05 05 Email : contact@restaurantcrissier.com
Download photos at :
http://files.restaurantcrissier.com
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Password : crissier
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