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Chicken keema paratha

Yule log with mascarpone and citrus fruits - Dessert

Frangipane king’s cake – Epiphany

Lightly seared autumn refresher with Mont-d’Or vacherin foam – by Pierre Kohler, Christophe David and Gilbert Augé

Quinoa, beet and sweet potato salad

Herb butter (Beurre Maître d?Hôtel)

Morello cherry clafoutis – Ascension

Spanish omelette with chorizo

Hot chocolate with chestnut chips

Nant D'Avril pullet roasted with truffle butter and winter vegetables

Nordic parcel with chimichurri – Valentine’s Day / Main dish

Cyclops' eyes – Halloween

Chilled pea soup with ricotta and flat croutons

Crayfish and winter vegetables au gratin

Lake Geneva fera ceviche

Lentil dahl and tofu skewers

Colovrex bison civet with Gamaret wine from the Cave de Genève, pears poached in vin jaune and spices – By Florimond Chassagnon

Boar terrine with green peppercorns – by Antonio Calo

Noisettes of venison with coffee and juniper-infused crème brûlée, glazed autumn vegetables and chanterelles – by Eric Béchet

Gravlax salmon with pumpkin seed oil – Mother’s Day

Cornettes au gratin

Coffee baba – Valentine’s Day / Dessert

Date and hazelnut lollies

Flavoured water lemon, melon and cucumber

Chicken skewers marinated in barbecue sauce

Chicken supreme – by Marwan Soueid

Rhubarb and fruit panna cotta

Rhubarb and pistachio crumble tart – Mother’s Day

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Festive Rack of lamb in a walnut crust with tarragon and Pecorino – Easter Ingredients: For 6 jars • 1 rack of lamb with 12 chops • 60 g grated Pecorino • 40 g walnuts • 20 g toasted sesame seeds • 3 tbsp breadcrumbs • 3 tbsp minced tarragon • 2 eggs • Salt and pepper Preparation: Toast the sesame seeds in a dry pan for a few minutes. Coarsely crush the walnuts. In a bowl, mix the walnuts with the sesame seeds, grated Pecorino, bread crumbs, minced tarragon, salt and pepper. Preheat the oven to 230°C. Beat the egg and brush it onto the rack of lamb. Then coat the rack of lamb with the walnut mixture. Bake the rack of lamb for 20 minutes. Turn the dish in the oven halfway through the cooking process. When the meat is cooked, wrap it in aluminium foil and allow to sit for 10 minutes before serving.

Gingerbread Man – Christmas recipes

Passionfruit pavlova with candied tangerines

Tangy, crunchy foie gras bonbons – by Pierre Kohler, Christophe David and Gilbert Augé

Spiced prawns – Valentine’s Day / Starter

Cylindrical cabbage sausage and tender potatoes – by Pierre Kohler, Christophe David and Gilbert Augé

Rack of venison with sweet potato and pear rösti

Revisited tartiflette

Hot Chai Chocolate – Christmas recipes

Chef’s perch fillets – byJulien Gallard

Chocolate soufflé tart

Potato tatin, kuri squash chutney and sautéed chanterelles – by Sébastien Jouniaux

Red plum crumble– Federal Day of Thanksgiving, Repentance and Prayer

Oil-free salad dressing

Chilled crab and apple salad

Fellenberg green tea granita – Federal Day of Thanksgiving, Repentance and Prayer

Marbled eggs with smoked salmon – our chefs’ recipes

Nage de gambas with champagne and spices of the Arabian Nights

Syrniki – World Cup 2018 – Russia

Lamb shank in herb crust, springtime vegetables – Easter

Crumble of old-fashioned vegetables

Mujadara Safra – by Marwan Soueid

Chestnut crème brûlée

Festive Red plum strudel– Federal Day of Thanksgiving, Repentance and Prayer Ingredients: For 4 people • 150 g wheat flour • ½ tsp salt • 1 egg • 3 tbsp milk • 25 g softened butter • 25 g melted butter • 600 g pitted red plums • 50 g caster sugar • 150 g ground hazelnuts • ½ tsp cinnamon • 2 tbsp lemon juice Preparation: In a mixing bowl, combine the flour and salt, and form a well in the centre. Crack an egg into the centre and then add the softened butter and milk. Knead with the fingertips to obtain a supple, homogeneous dough. Form a ball of dough, cover with plastic film, and leave to rise in a cool place for 30 minutes. Cut the red plums into quarters. In a bowl, combine them with the sugar, lemon juice, cinnamon and ground hazelnuts. Preheat the oven to 200°C. Roll the dough out as finely as possible onto a floured tea towel. Brush the dough with melted butter, leaving 3 cm edges on each side, and arrange the red plums on the dough. Raise up the edges and then delicately roll the dough lengthwise using the tea towel. Place the strudel on a lined baking sheet, brush it with milk, and bake it for approximately 45 minutes in the middle of the oven. Serve warm or cold, accompanied by a scoop of vanilla ice cream, custard or whipped cream.

Flavoured water lemon and thyme

Leg of lamb, springtime vegetables and roasted potatoes – by Stéphane Abadie

Kings’ brioche– Epiphany

Chicken or beef Teppanyaki

Asian-style marinated pork skewers

Witch fingers – Halloween

Oven-roasted whole cauliflower, caramelized with almonds and spices served with herby Gruyere cream

Revisited Malakoffs

Bacalhau(cod brandade)

Banana lollies with speculoos

Red plum jam with fresh walnuts – Federal Day of Thanksgiving, Repentance and Prayer

Vanilla cupcakes

Strawberry and basil sorbet

Rack of veal with coffee sauce - Pentecost

Homemade falafels – by Marwan Soueid

Bisa-style Easter dove brioche – by Lionel Dufournet

Classic bortsch – World Cup 2018 – Russia

Green asparagus with mimosa eggs and horseradish mayonnaise – by Stéphane Abadie

Detox smoothie – After the holidays

Pumpkin and Parmesan cheesecake

Colourful springtime vegetable tart

Mitterand ice cream soufflé

Traditional ceviche – by Cecilia Zapata

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Baked apples with pink praline almonds

Scallops with cuchaule crumble – by Hélène Jung

Green apple smoothie

Tibs – Addis - Abeba

“Pinch of love” bisque – Valentine’s Day / Starter

Chicken and jams colombo

Evil potion – Halloween

Sausage in brioche breadsimple and easy

Bright red gazpacho –Valentine’s Day / Starter

Fried white asparagus, Parmesan coating and wild garlic coulis

Ginger chicken, coconut milk and fresh coriander

Seared mixed vegetables

Smoked salmon rösti

Marguerite-style cardoons au gratin – by Pierre Boehm

Seed and nut mixture for salads, soups and yoghurt

Scallops in sealed shells – Main dish

Seared apricots and creamy Burrata

Spaghetti with squid

Homemade chocolate spread

Frangipane with Toblerone

Love pear with chocolate – Valentine’s Day / Dessert

Mummies – Halloween

Revisited Caesar salad

Seared aubergine with summer fruits

Centre-cut beef in a puff pastry case with truffle shavings – Main dish

chicken or beef fajitas

Flavoured water pear and cinnamon

Puff pastry apple roses with almond and pistachio

Asian-style fera tartare – by Julien Gallard

Navarin of veal with spring vegetables

Rolled veal roast with apples - Pentecost

Duck pâté with pistachio, foie gras and smoked duck breast - Starter

Baked onions with crunchy vegetables

Nant d’Avril chicken with morels and vin jaune – by Philip Romanato

Stuffed mushrooms

Flavoured water raspberry and lime

Jerusalem artichoke cream with truffle oil – Valentine’s Day / starter

Chocolate-passionfruit lava cake – Dessert

Ham and vegetable muffins

Small lake geneva perch «like anchovies»

Blanc-manger and creamy yolk with wild garlic purée – Our Chefs’ Recipes

Seared teriyaki aubergines

Flavoured water orange, lemon and ginger

Flavoured water strawberries and basil

Corn flake breaded tofu sticks

Red plum tart– Federal Day of Thanksgiving, Repentance and Prayer

Cailler signature Christmas pralines – by Géraldine Maras

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Crepe batter – Candlemas

Lake Geneva poke bowl

Carnival fritters – Mardis Gras

Cressin bagnarde – by Gérard Michellod

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Roasted mandarines

Flamed Tart (Tarte flambée) - World Environment Day

Beef ribs with barbecue sauce

Tiramisu – Valentine’s Day / Dessert

Rich pumpkin cakes with chestnut foam

Marinated swiss beef tataki, creamy mashed avocado with wasabi and crunchy vegetables

Colourful salad

Panna cotta, centre cut salmon fillet, and diced vegetables

Scallop risotto with green peas and rose petals –Valentine’s Day / Main dish

Cod loin fillet in puff pasytr – April Fools’ Day

Button mushroom carpaccio with toasted hazelnuts and kumquat vinaigrette – by Morgan Mafioly

“Olivier Salad” Russian salad - World Cup 2018 - Russia

Chimichurri Sauce

Golden angel wings – Mardi Gras

Cream of mushroom, Perfect chicken egg, green asparagus, morel mushrooms and toasted hazelnuts

El sandwich cubano

Buckwheat pancakes

Breaded tofu sticks with almonds and beet ketchup

Wontons – Chinese New Year

Milanese biscuits– Christmas recipes

Foie gras crème brûlée

Chicken Green Curry

Italian-marinated beef skewers

Ossobucco alla Milanaise

Seafood casserole with saffron –Valentine’s Day / Main dish

Noisette of venison with Grand-Veneur sauce – by Antonio Calo

Chicken fillets with sweet-and-sour sauce and quinoa

Choco-courgette cake

TOBLERONE mousse – by Hélène

Flavoured water apple and cinnamon

Virgin sauce for white meat and fish

Breakfast bowls

Paella with seafood

Cinnamon stars – Christmas recipes

Waffles – Mardi gras

Flavoured water orange, verbena and lemon

Aubergine hamburgers

Express royal couscous

Veal tajine with almonds and saffron – Pentecost

Salmon gravlax – Starter

Milk chocolate and Tonka bean mousse – Valentine’s Day / Dessert

Veal and apple stew

Vegetarian Bolognese sauce

Gugelhupf – Ascension

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Stuffed chicken ballotine with peppers and Oriental–style pepper cream – Valentine’s Day / Main dish

Vampire teeth – Halloween

Rosé champagne granita – Christmas recipes

Pumpkin chai coffee

Chocolate cookies

Zero waste springtime vegetable soup