New horizons

Chef Jean-Françoise Piège is a creative force who breaks down barriers, not only in cuisine, but in the physical space of his restaurants. Piège runs Le Grand Restaurant, a Michelin-starred classic French restaurant in Paris, along with several other restaurants and brasseries with his wife, Elodie.

Opened in 2015 and situated in the heart of the 'Parisian Gold Triangle' (a prestigious enclave in the center of the capital), Le Grand Restaurant is an avant-garde restaurant, an alchemist’s laboratory dedicated to the art of gastronomy where the chef Jean-François Piège confirms his convictions inspired by French gastronomy proud of its values and heritage.

His ingenuity stems not from a well-honed technique, but from challenging constraints and questioning assumptions about what is acceptable in the hospitality industry.

Passionate about his profession and benefiting from a long experience in the world of gastronomy, Franck Giovannini has been working with enthusiasm at the Restaurant de l'Hôtel de Ville de Crissier for 27 years now. After his apprenticeship at the Auberge de la Couronne in Apples, he had the opportunity to travel and work in North America, first on Victoria Island in Canada and then in New York at the St. Regis Hotel, and has subsequently worked with all his Crissier predecessors: Frédy Girardet, Philippe Rochat and also Benoît Violier at the highly-awarded Restaurant de l'Hotel de Ville. 

A lot has changed in the restaurant industry since Chef Franck Giovannini began his career in the 1990s. He has had to rise to a number of challenges, whether it is accommodating guests’ dietary preferences and allergies, sourcing fresh ingredients, or ensuring that young people who enter the profession find a welcoming place to work. In each case, Giovannini has had to adapt and innovate. And his hard work is paying off.