Ollon, Switzerland
Restaurant de l'Hôtel de Ville
In the centre of Ollon, beneath vaulted ceilings that stay cool through the alpine summer, Restaurant de l'Hôtel de Ville runs a seasonal French menu shaped by what the calendar allows rather than what a standing order demands. Chef Grégory Halgand works with produce that shows its origins, Brittany lobster, stone-fruit harvests, spring asparagus, while pastry chef Audrey Feutren-Halgand handles desserts and house bread with the same seasonal discipline.
