Restaurant de l'Hôtel de Ville

The hand before the room

The bread comes from Audrey Feutren-Halgand’s pastry bench before service settles. Grégory Halgand, executive chef at Restaurant de l'Hôtel de Ville in Ollon, works the pass with the same product-led discipline that brought the house its Michelin star in 2023. The couple took over the village building in April 2022, after years spent moving through French and Swiss kitchens with different pressures on the hand. They met in 2004 at Relais Bernard Loiseau in Burgundy, then continued through Patrick Jeffroy’s in Carantec before Grégory worked at Jean-Luc Rabanel’s in Arles. Paris followed, with time at Georges V and Tour d’Argent, before Switzerland became the longer station. In 2015, he arrived at Chalet Royalp Hotel and Spa in Villars, where he earned a Michelin star and began putting down roots in the Ollon commune. Audrey’s work sits beside his rather than behind it: house-made bread, seasonal pastry, and desserts that keep fruit legible through texture instead of weight. Their shared method suits this address, where the village house asks for refinement without theatre.

Sea products in a mountain village

The kitchen’s most particular gesture is the way Grégory brings Breton sourcing into a Swiss village table. Ocean products arrive through contacts formed before Ollon, then meet local Swiss produce and Alpine plants in a seasonal French register. The result is not a coastal restaurant transplanted inland; it is a dining room where fish bisque, red beetroot, blackberries, wild garlic pesto, apricots, coconut mousse, and regional vegetables are handled with a clear sense of place. The gastronomique menu can move through a Menu Découverte, while the brasserie and terrace keep a simpler seasonal line. In the main salle à manger, asparagus with grapefruit and pistachio shows the kitchen’s preferred pressure: acidity, fat, and green bitterness held in proportion. Brittany lobster with red beetroot and blackberries brings the sea into a darker register, with bisque doing the structural work. Audrey’s apricot medley, stewed, jellied, and grilled with coconut mousse, gives the sweet station its own discipline. The wine program stays close to Chablais and Ollon, with pairings shaped around regional bottles rather than spectacle.

Stone, sound, and service

The room keeps its cool. Vaulted stone ceilings hold the dining room in a subdued register, and the soundproofing lets the pass work without turning the meal into kitchen theatre. Artwork softens the old structure, but the building still reads as a village house with memory in its walls. Local history places the town house in 1781-1782, when it served civic and hospitality purposes, with first-floor arcades once used for fairground benches. Today the café, lounge, terrace, and gastronomique room divide that inheritance into different rhythms. In summer, the patio looks toward the Dents du Midi; inside, the main room is quieter, more measured, suited to tasting menu pacing and formal service. Nothing decorative does that work. The old stone steadies the meal.

What stays in motion

The house’s recent recognition belongs to this address: one Michelin star in 2023 and Gault et Millau Romandie Discovery of the Year 2024 for the Halgands’ work in Ollon. That matters because the restaurant is still young in its present form, and because its strongest argument is made through repetition rather than announcement. The craft is what holds: Audrey Feutren-Halgand’s apricots, Grégory Halgand’s lobster bisque, and the vaulted room beneath the Dents du Midi.