Hotel de Ville Reviews (96)

Menulist has collected all the evaluations for Hotel de Ville from different portals to give you a transparent impression. At present, there are 96 evaluations from 1 website(s) available to you. The average rating for Hotel de Ville is 4.5 which means that this restaurant is incredibly well regarded by its guests. Help other guests with your review for this restaurant!.

Overall Total Score

4.5 out of 5

Outstanding | 96 reviews

Reviews from various websites

All reviews for Hotel de Ville from all websites. The restaurant offers good food (4.5 stars) and is one of the best restaurants in Vullierens.

return customers, but no fear before the waiter. if bad day then they avoid it as it is only unpleasant for the rest are the filets de perches as well as other...

this small but friendly restaurant with a special atmosphere where the father and the older son serve, while the mother and the younger son cook all meals, is w...

this restaurant was recommended for its filets de perche by not others than the late philippe rochat, former chef of the hotel de ville in crissier before the l...

this small restaurant, embedded in the middle of the city vullierens is the place for the great atmosphere, the very friendly staff (it is family-run) and the e...

Returning customers but don't be afraid of the waiter. If bad day then avoid it as he's just unpleasant For the rest the Filets de perches as well as other meat...

Last update : 23.07.2022

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"Or if you try to describe perfection. The restaurant is, as the name itself says, in Crissier. A small village, near Lausanne, just 15 minutes taxi ride away. A beautiful house and an amazing crew awaits us. I am, I admit, very excited: that was my birthday present and I was so happy to have the chance to have such a privileged experience. But let's go back to what counts, food! We started with a glass of champagne and the Amouse-Bouche, which already delighted our taste buds. First course: a Galantine of Perches des Lemansees, crispy fenchel and reduction of Cépage d’Or. They just nailed it from the beginning, the balance between the ingredients was simply perfect (and yes, those were ingredients I love). Next, I have an alternative to the menu as I really don't affective frog ever. A refreshing estivale pressed Berne tomatoes, basil with crispy zucchini and mozzarella. Followed by one of my favorite dishes of the evening. green beans with black pearls with green jus and vegetable oil. I was blown away from simplicity, intense and delicate taste. At once I remembered the summer days I spent in a farm in Forel-Lavaux when I was 16 to prepare the green beans on a wooden bench for the market. We drove with a beautiful petite Arvine girolles tartlet, slices of Maréchal and cured meat from Gruyere. The perfect balance among the ingredients made it one of the most pleasant dishes of the evening. Next was a red Mullet Filet, accompanied by a silky creamy Balti Curry with zucchini and leaves of citrus. I particularly appreciate the delicate meat and the taste of the curry never overwhelming the other ingredients. After the medallions of Langustinen with a tomato broth and cucumber bubbles. What a delightful creation, what Gourmandbrühe. That was great. We continued with a lamb fillet mignon with its herbs jus and soft eggplants. Meat perfectly cooked. The Jus silky. The Auberginenmund melts. Purrrfection. After the cheese, an impressive selection, about 40 different types, from fresh, blue to hard. Whatever your heart desires, you will find true happiness on this car. The first dessert comes. A frosted duo of candied clergy strawberries and Verbena. Just what you need after the cheese. Refreshing, berries are sublimed into the core. An explosion of aromas. Second dessert. Fuseau powdered with red fruit chocolate and refreshing first raspberry sorbet. The perfect end of an incredible evening. Chassagne-Montrachet, Les Embrazées, Thomas Morey, 2015. Service at any time unpredictable. Frank Giovannini came to welcome and part of us. A gentle personality, very friendly almost shy. Unique experience"

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