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Rich pumpkin cakes with chestnut foam

Sausage in brioche bread

Baked onions with crunchy vegetables

Mediterranean-style bouillabaisse

Crème brûlée with "Carambar"

Lake Geneva fera ceviche

Seared teriyaki aubergines

Express royal couscous

Curry mayonnaise for fish and shellfish

Revisited Caesar salad

Detox smoothie – After the holidays

Pumpkin chai coffee

Passionfruit pavlova with candied tangerines

Hotteok or sweet Korean pancakes

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

Flavoured water lemon and thyme

Seared apricots and creamy Burrata

Breaded tofu sticks with almonds and beet ketchup

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

Flamed Tart (Tarte flambée) - World Environment Day

El sandwich cubano

Korean kimchi soup with pork, tofu and noodles

Rack of venison with sweet potato and pear rösti

Sauce for grilled fish

Frangipane with Toblerone

Cinnamon stars – Christmas recipes

Colourful salad

Chocolate soufflé tart

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Classic bortsch – World Cup 2018 – Russia

Hot chocolate with chestnut chips

Love pear with chocolate – Valentine’s Day / Dessert

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

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.

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

Zero waste springtime vegetable soup

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

Citrus salad with honey

Seared aubergine with summer fruits

Rhubarb and fruit panna cotta

Paris style herb butter

Fruits and coconut milk sushi

Tiramisu – Valentine’s Day / Dessert

Navarin of veal with spring vegetables

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

Gravlax salmon with pumpkin seed oil – Mother’s Day

Cressin bagnarde – by Gérard Michellod

Pumpkin and Parmesan cheesecake

Buckwheat pancakes stuffed with ricotta and leeks

TOBLERONE mousse – by Hélène

Beetroot, apple and red cabbage smoothie

Vanilla cupcakes

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

Banana lollies with speculoos

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

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

Chicken fillets with sweet-and-sour sauce and quinoa

Rolled veal roast with apples - Pentecost

Chimichurri Sauce

Fennel, apple and ginger smoothie

Raspberry mousse cake

Asian-style marinated pork skewers

Melon, passionfruit, blueberry and blackberry smoothie

Lamb’s lettuce salad with apple, walnut and cranberries

Tibs – Addis - Abeba

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

Smoked salmon rösti

Rhubarb smoothie

Kings’ brioche– Epiphany

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

Stuffed mushrooms

Crab and grapefruit salad

Ginger chicken, coconut milk and fresh coriander

Cod loin fillet in puff pasytr – April Fools’ Day

Grilled fera fillet over green asparagus, creamy lemon sauce

Chicken supreme – by Marwan Soueid

Chocolate cookies

Panna cotta, centre cut salmon fillet, and diced vegetables

Beetroot smoothie

Strawberry and balsamic vinegar smoothie

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

Gogumattang or fried sweet potatoes with honey

Tea-flavoured crème brûlée

Brussels sprouts salad with hazelnuts and dates

Kimbap or large Korean rice and vegetable makis

Red berry shortcake

Small lake geneva perch «like anchovies»

Quinoa salad with avocados and cherry tomatoes

Chicken skewers marinated in barbecue sauce

Garden red cabbage salad

Bisa-style Easter dove brioche – by Lionel Dufournet

Aubergine hamburgers

Crepe batter – Candlemas

Gingerbread Man – Christmas recipes

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

Tomato, basil, onion and pepper smoothie

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

Baked apples with pink praline almonds

Courgette and ginger soup

Chilled crab and apple salad

Apple, pear and plum smoothie

Scallops with cuchaule crumble – by Hélène Jung

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

Ossobucco alla Milanaise

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Homemade chocolate spread

Crayfish and winter vegetables au gratin

Waffles – Mardi gras

Breakfast bowls

Tteokguk or Korean beef and rice soup

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Ham and vegetable muffins

Fried white asparagus, Parmesan coating and wild garlic coulis

Beef ribs with barbecue sauce

Traditional ceviche – by Cecilia Zapata

Cream cheese with green peas and basil

Red lentil and carrot purée

Revisited Malakoffs

Asian-style fera tartare – by Julien Gallard

Hobbang or red bean dumplings

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

Salmon gravlax – Starter

Sauce vierge for white meats and fish

Buckwheat pancakes

Frangipane king’s cake – Epiphany

Parsnip and white fava bean soup

Spaghetti with squid

Wontons – Chinese New Year

Witch fingers – Halloween

Red seaweed and coconut panna cotta with red berries

Spiced panna cotta with stewed pears

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

Mussels in white wine

Spanish omelette with chorizo

Asparagus and cabbage salad

Oil-free salad dressing

Chocolate lava cake

Korean-style fermented cabbage banchan

Tomatoes stuffed with smoked trout and cream cheese

Flavoured water lemon, melon and cucumber

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.

Chicken or beef Teppanyaki

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

Veal tajine with almonds and saffron – Pentecost

Spinach and red kuri salad

chicken or beef fajitas

Cyclops' eyes – Halloween

Yule log with mascarpone and citrus fruits - Dessert

Pasta salad with roasted chicken and young baby vegetables

Lake Geneva poke bowl

Vampire teeth – Halloween

Chicken keema paratha

Chocolate-passionfruit lava cake – Dessert

Puff pastry apple roses with almond and pistachio

Seafood paëlla

Chilled pea soup with ricotta and flat croutons

Vegetarian Bolognese sauce

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

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

Lentil dahl and tofu skewers

Marguerite-style cardoons au gratin – by Pierre Boehm

Seared mixed vegetables

Chia seeds pudding with almonds

Morello cherry clafoutis – Ascension

Coffee baba – Valentine’s Day / Dessert

Homemade falafels – by Marwan Soueid

Syrniki – World Cup 2018 – Russia

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

Nage de gambas with champagne and spices of the Arabian Nights

Corn flake breaded tofu sticks

Quinoa, avocado and dried apricots salad

Flavoured water orange, lemon and ginger

Milanese biscuits– Christmas recipes

Choco-courgette cake

Quinoa, beet and sweet potato salad

Lamb shank in herb crust, springtime vegetables – Easter

Artichoke and dried tomato risotto

Mitterand ice cream soufflé

Mujadara Safra – by Marwan Soueid

Marbled eggs with smoked salmon – our chefs’ recipes

Chestnut crème brûlée

Crumble of old-fashioned vegetables

Apricot tarte tatin

Evil potion – Halloween

Scallops in sealed shells – Main dish

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

Spinach and celery smoothie

Seed and nut mix

Carnival fritters – Mardis Gras

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Avocado and strawberry salad

Rhubarb and pistachio crumble tart – Mother’s Day

Gugelhupf – Ascension

Strawberry and basil sorbet

Hot Chai Chocolate – Christmas recipes

Chicken Green Curry

Spicy carrot and apple soup

Revisited tartiflette

Melon salad with basil and red berries

Flavoured water strawberries and basil

Salmon, cream of dill and crumble

Spiced prawns – Valentine’s Day / Starter

Golden angel wings – Mardi Gras

Cailler signature Christmas pralines – by Géraldine Maras

Flavoured water pear and cinnamon

Cornettes au gratin

Flavoured water orange, verbena and lemon

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

Rosé champagne granita – Christmas recipes

Revisited vegetarian couscous

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

Flavoured water raspberry and lime

Apple and cinnamon smoothie

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

Italian-marinated beef skewers

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

Chicken and jams colombo

Roasted mandarines

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

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

Veal and apple stew

A delicious drink to enjoy in summer

White bean blondies with raspberries

Bright red gazpacho –Valentine’s Day / Starter

Flavoured water apple and cinnamon

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

Date and hazelnut lollies

Chef’s perch fillets – byJulien Gallard

Salmon and asparagus

Chilled zucchini courgette soup with a rocket and mint pesto

Middle Eastern smoothie

Mummies – Halloween

A summer salad dressing

Boar terrine with green peppercorns – by Antonio Calo

Watermelon and strawberry smoothie

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

Green apple smoothie

Colourful springtime vegetable tart

Rack of veal with coffee sauce - Pentecost

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

Foie gras crème brûlée

Panna cotta with red berry coulis