Search results
The year was 1955 when Benjamin Girardet decided to open up a local restaurant on the outskirts of Lausanne. He settled in the former Hôtel de Ville de Crissier and ran his restaurant for over ten years before his death in 1965. His son, Frédy, took over the management and, more importantly, the kitchen. The young chef, a trained typographer ...
- News
Spring Menu: Thursday March 21, 2024: Thursday May 30, 2024:...
- Cooking Lessons
1/2 day format. 3 savoury recipes / 1 dessert 09h00 until...
- Press
Practical information. The restaurant is open Tuesday...
- Restaurant De L
For a unique gastronomic experience close to the chefs at...
- News
May 4, 2023 · An icon used to represent a menu that can be toggled by interacting with this icon. ... The cuisine of Fredy Girardet by Girardet, Fredy, 1936-Publication date 1985 ...
People also ask
Who is Frédy Girardet?
How old was Frédy Girardet when he became a chef?
When did Benjamin Girardet start a restaurant?
How many Michelin stars does Frédy Girardet have?
Frédy Girardet (born 17 November 1936) is a Swiss chef who cooks in the French tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant in Crissier, Switzerland (near Lausanne, Switzerland ) earned three Michelin stars and before Girardet's retirement in 1996 was often called the greatest restaurant ...
Jul 14, 2017 · Swiss chef Fredy Girardet is a revered name in French cuisine. His eponymous restaurant in Crissier, Switzerland, now closed but which earned three Michelin stars, saw many young cooks and appren ...
- Susan Jung
Dec 2, 2022 · Contents show. If there is an iconic temple of gastronomy outside of France, it must be the three-starred Michelin Restaurant Hôtel de Ville in Crissier in Switzerland’s west! The story of this dining-spot in an unassuming town near Lausanne is truly unique. Since chef Frédy Girardet first got three Michelin stars back in 1994, three more ...
Feb 3, 1982 · Mr. Girardet's menu for these meals included hot foie gras slices quickly sauteed and served with a delicate vinegar and hazelnut oil dressing, a c assolette of truffles with asparagus, fillet of ...
