{"id":9872,"date":"2006-09-12T09:42:00","date_gmt":"2006-09-12T09:42:00","guid":{"rendered":"http:\/\/localhost\/thomasvino\/?p=9872"},"modified":"2006-09-12T09:42:00","modified_gmt":"2006-09-12T09:42:00","slug":"ame-de-crissier-recompensee","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=9872","title":{"rendered":"\u00e2me de Crissier r\u00e9compens\u00e9e"},"content":{"rendered":"<div style=\"text-align: justify;\"><font style=\"font-weight: bold; font-style: italic;\" size=\"3\">Louis Villeneuve, ma\u00eetre d\u2019h\u00f4tel<\/font><br \/> <font style=\"font-weight: bold;\" size=\"4\">Un prix pour l\u2019\u00e2me de Crissier<\/font><br \/> <span style=\"font-weight: bold;\">Ma\u00eetre d\u2019h\u00f4tel du restaurant de l\u2019H\u00f4tel-de-Ville de Crissier (VD), Louis Villeneuve vient de recevoir le \u00abPrix de l\u2019accueil et du service\u00bb d\u00e9cern\u00e9 par l\u2019Acad\u00e9mie internationale de la gastronomie, dont le si\u00e8ge est \u00e0 Paris.<\/span><br \/> Plus qu\u2019un directeur de salle, Louis Villeneuve est une part de l\u2019\u00e2me du restaurant de Crissier. Dans sa carri\u00e8re, il a d\u00fb suppl\u00e9er \u00e0 deux d\u00e9fections. D\u2019abord, lorsque l\u2019\u00e9pouse de Fr\u00e9dy Girardet dut renoncer \u00e0 aller en salle, laissant ce r\u00f4le \u00e0 la m\u00e8re du grand chef (d\u00e9c\u00e9d\u00e9e cet hiver). Ensuite, quand au printemps 2002, Franziska Rochat-Moser perdit la vie en montagne. Louis Villeneuve a aussi assur\u00e9 la transition, pas gagn\u00e9e d\u2019avance, entre le ma\u00eetre, Girardet, et son \u00e9l\u00e8ve, Philippe Rochat. Sans doute a-t-il contribu\u00e9 \u00e0 maintenir la r\u00e9putation de l\u2019\u00e9tablissement : simplement le meilleur du pays. Le ma\u00eetre d\u2019h\u00f4tel souligne que \u00absi notre profession ne jouit pas toujours de la m\u00eame visibilit\u00e9 m\u00e9diatique que les cuisiniers, elle est tout autant essentielle \u00e0 la culture de la restauration et de la gastronomie\u00bb. C\u2019est, du reste, la premi\u00e8re fois que cette distinction est attribu\u00e9e \u00e0 un non-cuisinier.<br \/> <span style=\"font-weight: bold;\">Cit\u00e9 \u00e0 l&#39;Ordre du M\u00e9rite<\/span><br \/> Depuis vingt ans, Louis Villeneuve collectionne les titres de gloire, en Suisse (\u00abmeilleur ma\u00eetre d\u2019h\u00f4tel\u00bb en 1991 ; Coupe de l\u2019Accueil du Club Prosper Montagn\u00e9 en 2004) et dans son pays d\u2019origine, la France (le \u00abpoireau\u00bb du m\u00e9rite agricole et la m\u00e9daille de l\u2019Ordre National du M\u00e9rite, qu\u2019il va recevoir sous peu \u00e0 Crissier). <br \/> Son r\u00f4le, qui va de l\u2019accueil au conseil des vins ou au d\u00e9coupage de la viande sur gu\u00e9ridon, remis en valeur \u00e0 Crissier, a servi de mod\u00e8le \u00e0 plusieurs dizaines de jeunes professionnels du service. Tr\u00e8s attentif \u00e0 l\u2019avenir de la profession, Philippe Rochat et sa brigade entretiennent d\u2019excellents liens avec l\u2019Ecole h\u00f4teli\u00e8re de Lausanne: des repas d\u00e9monstrations sont mis sur pied \u00e0 Crissier pour les futurs professionnels. (<span style=\"font-style: italic;\">PT<\/span>) <\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Louis Villeneuve, ma\u00eetre d\u2019h\u00f4tel Un prix pour l\u2019\u00e2me de Crissier Ma\u00eetre d\u2019h\u00f4tel du restaurant de l\u2019H\u00f4tel-de-Ville de Crissier (VD), Louis Villeneuve vient de recevoir le \u00abPrix de l\u2019accueil et du service\u00bb d\u00e9cern\u00e9 par l\u2019Acad\u00e9mie internationale de la gastronomie, dont le si\u00e8ge est \u00e0 Paris. Plus qu\u2019un directeur de salle, Louis Villeneuve est une part de [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[15],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00e2me de Crissier r\u00e9compens\u00e9e - thomasvino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thomasvino.ch\/?p=9872\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00e2me de Crissier r\u00e9compens\u00e9e - thomasvino\" \/>\n<meta property=\"og:description\" content=\"Louis Villeneuve, ma\u00eetre d\u2019h\u00f4tel Un prix pour l\u2019\u00e2me de Crissier Ma\u00eetre d\u2019h\u00f4tel du restaurant de l\u2019H\u00f4tel-de-Ville de Crissier (VD), Louis Villeneuve vient de recevoir le \u00abPrix de l\u2019accueil et du service\u00bb d\u00e9cern\u00e9 par l\u2019Acad\u00e9mie internationale de la gastronomie, dont le si\u00e8ge est \u00e0 Paris. 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Plus qu\u2019un directeur de salle, Louis Villeneuve est une part de [&hellip;]","og_url":"https:\/\/thomasvino.ch\/?p=9872","og_site_name":"thomasvino","article_published_time":"2006-09-12T09:42:00+00:00","author":"Pierre Thomas","twitter_misc":{"\u00c9crit par":"Pierre Thomas","Dur\u00e9e de lecture estim\u00e9e":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/thomasvino.ch\/?p=9872","url":"https:\/\/thomasvino.ch\/?p=9872","name":"\u00e2me de Crissier r\u00e9compens\u00e9e - thomasvino","isPartOf":{"@id":"https:\/\/thomasvino.ch\/#website"},"datePublished":"2006-09-12T09:42:00+00:00","dateModified":"2006-09-12T09:42:00+00:00","author":{"@id":"https:\/\/thomasvino.ch\/#\/schema\/person\/670bf4486fe81152cf1d68bd585e062e"},"breadcrumb":{"@id":"https:\/\/thomasvino.ch\/?p=9872#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/thomasvino.ch\/?p=9872"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/thomasvino.ch\/?p=9872#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/thomasvino.ch\/"},{"@type":"ListItem","position":2,"name":"\u00e2me de Crissier r\u00e9compens\u00e9e"}]},{"@type":"WebSite","@id":"https:\/\/thomasvino.ch\/#website","url":"https:\/\/thomasvino.ch\/","name":"thomasvino","description":"Vins &amp; Gastronomie","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/thomasvino.ch\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"fr-FR"},{"@type":"Person","@id":"https:\/\/thomasvino.ch\/#\/schema\/person\/670bf4486fe81152cf1d68bd585e062e","name":"Pierre Thomas","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/thomasvino.ch\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/91fd5a76647f140e53db987a0dead4d7?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/91fd5a76647f140e53db987a0dead4d7?s=96&d=mm&r=g","caption":"Pierre Thomas"},"url":"https:\/\/thomasvino.ch\/?author=3"}]}},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3m4tZ-2ze","jetpack_likes_enabled":false,"jetpack-related-posts":[{"id":11188,"url":"https:\/\/thomasvino.ch\/?p=11188","url_meta":{"origin":9872,"position":0},"title":"H\u00f4tel-de-Ville de Crissier et Guillon   Un tiers d&rsquo;or pour triples \u00e9toil\u00e9s","date":"2 octobre 2013","format":false,"excerpt":"Pour sa troisi\u00e8me attribution, la Confr\u00e9rie du Guillon \u2014 qui f\u00eatera trois fois vingt ans en 2014 \u2014 et l\u2019association Clos, Domaines et Ch\u00e2teaux \u2014 connue sous ses trois initiales\u00a0: CDC \u2014a choisi l\u2019H\u00f4tel-de-Ville de Crissier et ses trois patrons dans la continuit\u00e9\u00a0: Fr\u00e9dy Girardet, Philippe Rochat et Beno\u00eet Violier.\u2026","rel":"","context":"Dans &quot;Actus - News&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9201,"url":"https:\/\/thomasvino.ch\/?p=9201","url_meta":{"origin":9872,"position":1},"title":"Crissier: Rochat c\u00e8de sa toque \u00e0 Violier","date":"28 juin 2011","format":false,"excerpt":"Le chef Beno\u00eet Violier aux commandes de Crissier Le pr\u00e9sentateur du TJ de la TSR, Darius Rochebin, a annonc\u00e9, mardi 28 juin, que Philippe Rochat, 57 ans, passe la main \u00e0 Beno\u00eet Violier, 40 ans, \u00e0 l\u2019H\u00f4tel-de-Ville de Crissier. Toutefois, Philippe Rochat ne quittera les cuisines (r\u00e9nov\u00e9es) de Crissier que\u2026","rel":"","context":"Dans &quot;Gastro&quot;","img":{"alt_text":"photo_roch_viol.jpg","src":"img\/photo_roch_viol.jpg","width":350,"height":200},"classes":[]},{"id":12887,"url":"https:\/\/thomasvino.ch\/?p=12887","url_meta":{"origin":9872,"position":2},"title":"Apr\u00e8s Pierroz, Rochat: le c\u0153ur l\u00e2che","date":"8 juillet 2015","format":false,"excerpt":"C\u2019\u00e9tait jeudi pass\u00e9, avec des amis cyclistes, sur les pav\u00e9s de la cit\u00e9 m\u00e9di\u00e9vale d\u2019Estavayer-le-Lac, rejoint le matin m\u00eame, \u00e0 v\u00e9lo, depuis Lausanne\u2026 Je me souvenais que j\u2019avais disput\u00e9, \u00e0 18 ou 19 ans, un criterium sur ces pav\u00e9s-l\u00e0, sauf erreur remport\u00e9 par le futur pro Serge Demierre. Et nous\u2026","rel":"","context":"Dans &quot;Actus - News&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12901,"url":"https:\/\/thomasvino.ch\/?p=12901","url_meta":{"origin":9872,"position":3},"title":"Un concours de cuisine, service compris","date":"10 juillet 2015","format":false,"excerpt":"Le 13 mars 2016 se d\u00e9roulera, en public \u00e0 Martigny, le premier Grand Prix Joseph Favre, un concours r\u00e9serv\u00e9 aux jeunes chefs. 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