Franck Giovannini

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Franck giovannini

My coffee has all the notes of espressos that one can sometimes taste in Italy.
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Franck giovannini
3 Michelin stars
19 Gault & Millau points

LEGENDARY

A dedicated team of Nespresso experts collaborated with Franck Giovannini to create his own coffee.
«The myriad of details involved in making a quality coffee is incredible!»
Franck Giovannini enthusiastically describes this co-creation experience, where he created a coffee as unique as his culinary identity.

Franck Giovannini is the fourth Michelin-starred chef in the Michelin Guide to run the kitchens of Crissier's Restaurant de l'Hôtel de Ville. An exceptional line-up that any lover of great food dreams about.

Renowned for his brilliant, precise cuisine, his accurate tastes, his fine dishes and his sense of presentation, Franck Giovannini doesn't forget to achieve his main ambition: pleasing his guests! Seeing him at work is a wonder to behold...

The Restaurant de l’Hôtel de Ville in Crissier is the only three-star Michelin restaurant in French-speaking Switzerland. This elegant institution that has been in existence for almost 65 years and has hosted celebrities and food lovers from all over the world. A brand that is always at the top!

No. 1

Fried scallops in a light parsnip cream sauce, delicately seasoned with ISPIRAZIONE Firenze Arpeggio coffee

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Firenze Arpeggio
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Ingredients
For 4 people :
  • 12 scallops
  • 40g butter
  • 2 ISPIRAZIONE Firenze Arpeggio coffees
Parsnip purée :
  • 200g diced parsnip
  • 200g cream
  • 150g vegetable stock
Coffee and Parsnip sauce :
  • 50g parsnip purée
  • 50g vegetable stock
  • 20g cream
  • 1 ISPIRAZIONE Firenze Arpeggio coffee
  • Lemon juice
Garnish :
  • 4 baby leeks
  • 1 cauliflower
  • 1 parsnip
Tempura chips :
  • 50g tempura flour
  • 60g water
  • Sufficient quantity of ISPIRAZIONE Firenze Arpeggio coffee powder
  • Sufficient quantity of fine salt
  • Peanut oil
Usual condiments :
  • Salt, pepper
  • Olive oil
  • Fleur de Sel
  • Coarse-ground pepper
Preparation
Clean the scallops :
  1. Open the scallops, remove the muscles, tendons and the black stomach. Wash the scallops under a trickle of cold water, then wipe immediately with a paper towel. Set aside.
Parsnip purée :
  1. In a saucepan bring the stock and the cream to the boil, then add the diced parsnip. Leave to simmer for about 15 minutes.
  2. Drain and mash into a smooth purée. Season with salt and pepper.
  3. Set aside 50g of purée for the sauce and put the rest in a piping bag for decoration.
Coffee and Parsnip sauce :
  1. Heat the parsnip purée with the vegetable stock and cream.
  2. Enhance the seasoning with 1 ISPIRAZIONE Firenze Arpeggio coffee. Add salt and pepper and season with a drizzle of lemon juice.
Garnish :
  1. Blanch two baby leeks for 5 minutes, then cool them in iced water. Cut them diagonally into 1cm slices. Cut the remaining baby leeks diagonally into thin slices. Cut a quarter of the cauliflower into small florets and blanch them for 3 minutes. With another quarter of the cauliflower prepare fine shavings using a slicer.
  2. Grate the remaining cauliflower to obtain a powder.
  3. Using a small melon baller make parsnip balls and blanch them for 3 minutes before cooling in iced water.
Tempura chips :
  1. Whisk all the ingredients together and set aside in a piping bag. Create a stencil by cutting out 3 circles, 4cm in diameter, on a sheet of baking paper. Place this stencil on another sheet of baking paper. Distribute the tempura batter by spreading it across the sheet. Remove the stencil and flip the baking paper over in a pan containing 1cm peanut oil heated to 180°C. Let the tempura circles cook for 30 seconds. Strain them on a paper towel and carefully sprinkle with Arpeggio coffee powder.
  2. Put 3 dots of parsnip purée on each chip and garnish with the raw leek and cauliflower shavings.
Cooking the scallops :
  1. Fry the scallops with a drizzle of olive oil and season with salt and pepper.
  2. When the first side is coloured, flip them over, adding 40g of butter.
  3. Cook them for 3 minutes (depending on size), basting them constantly
  4. The core temperature should be 35°C. Remove the scallops and place on a small grill rack. Add a drizzle of olive oil and season with Fleur de Sel and coarse-ground pepper.
Presentation :
  1. Place the 3 scallops in the centre of a triangular dish. Between each one, arrange 6 dots of parsnip purée aligned from the centre to the outside of the plate. Decorate with all the garnish.
  2. Place the tempura chips on each scallop.
  3. Pour over the hot sauce immediately.

PERSONALISED

A great chef's unique creative sensitivity opens one's taste buds to a variety of subtle flavours. And what if the coffee served at the end of the meal reflected the culinary approach of the chef himself as a perfect ending to his exceptional menu?

Nespresso offers a selection of top chefs from around the world the opportunity to create their own personalised coffee. This co-creation process takes place over two days at the Romont production centre with the brand's sensory experts.

«The result matches the perception I have of an excellent coffee.»

It all started with a progressive introduction to the world of coffee before switching to a more personal and artisanal approach.

Franck Giovannini passionately and actively participated in the development of his coffee. Accompanied by a team of experts, the chef was able to experience the complexity of what it takes to develop a great coffee: the selection and origin of coffee grains, the art of blending, roasting temperature and duration...

Each decision he made influenced the final aromatic palette of his cup of coffee. A meticulous and thoughtful piece of work. A challenge that was masterfully overcome by Franck Giovannini.

Sourced from Caquetá, Colombia, with the power of a washed Guatemalan robusta and with the finesse of an Ethiopian Sidamo... the coffee created by the chef is described by sensory experts as being velvety, round and harmonious, toasted and subtly honeyed, with a note of almond.

The result is up to the chef's high standards, as his own tastes are perfectly reflected in this aromatic, pleasant-to-drink coffee. Low in bitterness while maintaining its character, Franck Giovannini's creation evokes a classical espresso that one sometimes tastes in Italy. Andiamo!

This close collaboration between taste experts strengthens Nespresso's commitment to the world of fine cuisine. Franck Giovannini's sommellerie team were also specially trained on how to present the coffee to the restaurant's customers. A collaboration with a wealth of flavours and sensations.

To taste this unique aromatic creation, you can only get it at one address: at chef Franck Giovannini's table.

HARMONIES

A subtle power

Toasted, floral, fruity, hints of cocoa... using coffee in cooking is all about harmony.

Nespresso has joined forces with two unavoidable personalities of Swiss gastronomy: Heiko Nieder, chef at The Restaurant at The Dolder Grand in Zurich, and Edgard Bovier, chef at La Table d'Edgard at Lausanne Palace. Find out how they have turned coffee into a precious ingredient and discover some exclusive recipes.
Take your senses by surprise !

Returning in 2021

NespressoGourmet Weeks

Coffee as you’ve never tasted it before.

For three weeks, Nespresso and 20 top chefs are celebrating their shared passion for exceptional experiences somewhere near you. What if coffee were treated as an ingredient?

Take a seat at the best tables in Switzerland for an exclusive lunch or dinner and let yourself be amazed by the creativity and the subtle and surprising harmonies of coffee and haute cuisine.

Culinary, Heiko Nieder’s and Edgard Bovier’s pictures © Pedro Ribeiro Photography