Hailing from Tramelan chef Franck Giovannini has spent most of his professional life at Hôtel de Ville in the municipality of Crissier. He is a winner of the Bocuse de Bronze award in the Bocuse d’Or cooking competition and, in 2016, became Head Chef. In his new position, he has quickly forged a way of upholding the world-renowned establishment’s traditions while at the same time making his own mark. His philosophy is to produce a lighter style of cuisine without compromising on taste – and to maintain the product as the most important element of his work. To achieve this, the Crissier restaurant is following a simple motto: only the best is good enough.