Crissier Cardoons with black truffles

Benoit Violier & Franck Giovannini
Restaurant l'Hotel de Ville - Crissier - Suisse

Benoit Violier et Franck Giovannini

Benoit Violier et Franck Giovannini

In 1995, Franck Giovannini went to work in the restaurant at the Hôtel de Ville with Frédy Girardet. He continued his career in the United States before returning to Crissier in 1998 alongside Philippe Rochat. Now, he has succeeded Benoît Violier as head chef. A very natural transition, since he is always striving for perfection. In 2006, he won the KADI Cuisinier d’Or and in 2007 a third place in the Bocuse d’Or, making him the first Swiss chef to win a podium place in this top gastronomic competition. He repeated the experience in 2011 and won the "Spécial Poisson" prize.

Fine chicken stuffing

Chop the chicken meat in a food processor. Add the cream and egg whites, mix well and sieve.


In a sauté pan, sweat the shallot and cubes of truffle in a little butter. Season with salt and pepper. Deglaze the pan with white port and Madeira and reduce to three quarters volume. Moisten with cream and reduce by half. It should have a syrupy consistency. Put to one side. In a sauté pan, dry cook the cardoon cubes for a few minutes to dry them out. Add the cardoon cubes to the masse and chill. Once it is cold, incorporate 40 g of the fine chicken stuffing


Sweat the shallot and the chopped truffle with a little butter. Season with salt and pepper. Deglaze with white port and Madeira and reduce the truffle juice to three quarters volume and cook for 3 minutes. Moisten with cream and cook for 3 minutes. Add the butter, mix with a hand-held mixer and correct the seasoning with salt, pepper and Tabasco.


Line four pre-buttered 8 cm square stainless steel moulds with strips of cardoon. Garnish with the cardoon masse, cover with film and cook for 8 minutes at 90°C in a steam oven. Heat the cardoon cubes and black truffles in a little butter in a non-stick pan. Season with salt and pepper. Lay the cubes on the masse, top with an artistically positioned julienne of celeriac and julienne of truffle. Finish with a dash of hazelnut oil, fleur de sel, four pepper mixture and a little chervil. Arrange on plates, remove the stainless steel moulds and add the hot sauce around.



100 g of plain boiled cardoon cut into dice
10g peeled black truffle cut into dice
5 g chopped shallot
2 cl white port
2 cl Madeira
3 dl cream
10g butter, salt, pepper

Fine poultry stuffing:

20 g skinless chicken breast
20 g cream
10g eagg white

Black truffle sauce:

50 g butter
10g chopped shallot
15g chopped black truffle
5 cl white port
5 cl Madeira
2 dl black truffle juice
2 dl cream
Salt, pepper, Tabasco


100 g plain boiled cardoon
40 g black truffle
10 g celeriac juliennes
Hazelnut oil
Fleur de sel, four pepper mixture

Number of guests: 4

Preparation: 40 min

Cooking time: 20 min



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