Head chef Franck Giovannini runs a staff of 60 people, including 25 cooks, and changes his menu five times each year to produce what many call the most magnificent dining experience on the planet.
INSIDER spoke to Gionvannini about his 24 years in Restaurant de l'Hôtel de Ville's kitchen and how he has maintained the restaurant's stellar reputation since taking over the helm in 2016.
The restaurant, which has three Michelin stars, offers an 11-course tasting menu for $392 (390 CHF) per person and a discovery menu starting at $317 (315 CHF) per person.
For six of the past seven years, Chicago's Alinea has topped Elite Traveler's Top 100 Restaurants list. But in 2019, private jet fliers voted for Restaurant de l'Hôtel de Ville in Crissier, Switzerland, to take the throne as the world's best restaurant.
Franck Giovannini took over as head chef of the restaurant, which has three Michelin stars, in 2016 and has spent 24 years working in the elite eatery's kitchen. Together with a team of 25 chefs, Giovannini changes the restaurant's menu five times each year to produce what many people have deemedthe most magnificent dining experience on the planet.
Restaurant de l'Hôtel de Ville offers an 11-course tasting menu for $392 (390 CHF) per person, a discovery menu starting at $317 (315 CHF) per person, and à la carte options.
Below, take a look at photos that show what it's like to dine there.
Welcome to Restaurant de l'Hôtel de Ville, the three Michelin-starred establishment that was recently ranked the best restaurant in the world for 2019.
Restaurant de l'Hôtel de Ville in Crissier, Switzerland.
Restaurant de l'Hôtel de Ville
Source: Elite Traveler
The affluent readers of Elite Traveler, a luxury magazine tucked into the seat pockets of luxury planes, voted for the Crissier, Switzerland restaurant to dethrone Chicago's Alinea.
Head chef Grant Achatz's Alinea has topped the list for six of the past seven years.
Carlos Alvarez/Getty Images
Head chef Franck Giovannini took over the helm at Restaurant de l'Hôtel de Ville shortly after previous chef and restaurant owner Benoit Violier died in 2016.
Head chef Franck Giovannini in front of Restaurant de l'Hôtel de Ville.
Restaurant de l'Hôtel de Ville
The 45-year-old chef, who has worked under legendary chefs like Violier, Frédy Girardet, and Philippe Rochat throughout his career, spent more than 20 years in the Restaurant de l'Hôtel de Ville kitchen before taking over.
Photos of the legendary past chefs of Restaurant de l'Hôtel de Ville.
Restaurant de l'Hôtel de Ville
"The decision was to either take over after [Violier's passing] or run away and leave," Giovannini told INSIDER. "But I love this place. It's an incredible restaurant, so I decided to stay and continue the legacy we have here."
With a staff of 60 people — including 25 cooks — under his leadership, Giovannini has retained the restaurant's stellar reputation and its three-Michelin star status.
Head chef Franck Giovannini in the Restaurant de l'Hôtel de Ville kitchen.
Restaurant de l'Hôtel de Ville
Now, let's take a look inside.
The exterior of Restaurant de l'Hôtel de Ville.
Restaurant de l'Hôtel de Ville
Giovannini uses the French term "la maison" to describe the warm, inviting atmosphere of his restaurant.
The stairway at Restaurant de l'Hôtel de Ville.
Restaurant de l'Hôtel de Ville
"It's like home," Giovannini said. "La maison is home. I feel at home here. People feel really comfortable here. It's very professional, of course, but when I have new guests come here, they all expect something very cold where people don't talk to you, and we're not like that at all."
According to the restaurant's website, Restaurant de l'Hôtel de Ville has five different rooms, four of which were named to honor the legendary head chefs who have run the restaurant's kitchen.
Restaurant goers can enjoy a cigar in the smokehouse.
Restaurant de l'Hôtel de Ville
Giovannini told INSIDER that he changes his menu five times each year to produce the most magnificent dining experience on the planet.
Head chef Franck Giovannini perparing a dish at Restaurant de l'Hôtel de Ville.
Restaurant de l'Hôtel de Ville
"We don't have dishes that have been here for 40 years," Giovannini said. "Everything we do on the menus is always new. We never do the same thing twice. The philosophy stays but the food evolves a lot."
At the time of writing, dishes on the Restaurant de l'Hôtel de Ville à la carte menu span from $61 (60 CHF ) to $225 (220 CHF).
Bright velouté of Rose de Berne Tomato, seasoned with basil and crunchy vegetables ($61).
Restaurant de l'Hôtel de Ville
Giovannini and his team perfect every detail before serving each course. The end result is dishes that look more like artistic masterpieces than edible meals.
Bites of Crabs topped with caviar, sour marinière with wine from la Côte ($102).
Restaurant de l'Hôtel de Ville
"We put a lot of work into each plate, because it's a lot of detail," Giovannini said.
"The food philosophy here is to make the best product possible," Giovannini said. "We want you to be able to recognize it when you eat it."
Crispy Langoustines with peas of the garden, corn chips and coral sauce ($123).
Restaurant de l'Hôtel de Ville
The desserts at Restaurant de l'Hôtel de Ville are just as extravagant as the main courses.
Crunchy Opaline of iced Bigarreau Cherry and shiny sour cherry-pistachio coulis ($41).
Restaurant de l'Hôtel de Ville
In fact, 20 of the restaurant's 25 chefs are designated pastry chefs.
The restaurant also offers an 11-course tasting menu for 390 CHF ($392) per person and a discovery menu starting at $317 (315 CHF) per person.
Cold crunchy pea soup gently seasoned with Oscietra caviar (tasting menu).
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Giovannini said that he serves only the finest ingredients, but they're all locally sourced, so he needs to get creative while crafting his menus.
Elegant cylinder of Parchemin Green Beans from Canton de Vaud yolk powder and caviar from Martigues (tasting menu).
Restaurant de l'Hôtel de Ville
"Since I do five seasons instead of four, I have an extra season between spring and summer," Giovannini said. "All of my produce is coming from Switzerland around me. If you don't look too far away, you have to respect the season for the produce."
Unlike many chefs at other top restaurants, Giovannini and his staff are always on-site in Crissier, something that he says sets the restaurant apart.
Fricassée of Chanterelles deglazed with Petite Arvine, Grain Noble crunchy tile, and candied aubergines (tasting menu).
Restaurant de l'Hôtel de Ville
"All the chefs here stay here," Giovannini told INSIDER. "We're here all the time. We're open five days a week and five days a week we're here. It's a very human and family way of running the restaurant."
Due in large part to its employees' dedication to the smallest details, Restaurant de l'Hôtel de Ville jumped up eight spots in Elite Traveler's Top 100 Restaurants list for 2019.
Fillet of crispy Red Mullet with basil, strong and tasty sauce with pesto and tomato (tasting menu).
Restaurant de l'Hôtel de Ville
"What's great is the respect we have for everything," Giovannini said. "We have respect for the people, the produce, the customers."
Giovannini told INSIDER that getting recognized as the top restaurant in the Elite Traveler's Top 100 Restaurants List 2019 had special value because it stemmed directly from customer experience.
Chocolate dome of Lorraine Raspberry refreshing verbena sherbet (tasting menu).
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"When you get first, I always think to myself how difficult it is to only pick one restaurant above the others," Giovannini said. "Of course, it's a very unbelievable recognition for us, especially this one because people vote for it. It's guests who travel and vote for us, so it's even more special than when it's a journalist or other chefs."
