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Ginger chicken, coconut milk and fresh coriander

Pasta salad with roasted chicken and young baby vegetables

Chocolate lava cake

Chimichurri Sauce

Watermelon and strawberry smoothie

Beetroot smoothie

Gravlax salmon with pumpkin seed oil – Mother’s Day

Scallops with cuchaule crumble – by Hélène Jung

Asian-style fera tartare – by Julien Gallard

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Fennel, apple and ginger smoothie

Colourful salad

Stuffed mushrooms

Paris style herb butter

Parsnip and white fava bean soup

chicken or beef fajitas

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.

Revisited Malakoffs

Gingerbread Man – Christmas recipes

Vanilla cupcakes

Mussels in white wine

Lake Geneva fera ceviche

TOBLERONE mousse – by Hélène

Breaded tofu sticks with almonds and beet ketchup

Beetroot, apple and red cabbage smoothie

Rack of veal with coffee sauce - Pentecost

Flavoured water pear and cinnamon

Cressin bagnarde – by Gérard Michellod

Italian-marinated beef skewers

Lentil dahl and tofu skewers

Salmon gravlax – Starter

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

Green apple smoothie

Mediterranean-style bouillabaisse

Foie gras crème brûlée

Pumpkin and Parmesan cheesecake

Flamed Tart (Tarte flambée) - World Environment Day

Morello cherry clafoutis – Ascension

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

Crab and grapefruit salad

Hobbang or red bean dumplings

Nage de gambas with champagne and spices of the Arabian Nights

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

Crème brûlée with "Carambar"

Strawberry and balsamic vinegar smoothie

Chicken supreme – by Marwan Soueid

Chilled zucchini courgette soup with a rocket and mint pesto

A summer salad dressing

Seared apricots and creamy Burrata

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

Banana lollies with speculoos

Tibs – Addis - Abeba

Evil potion – Halloween

Chocolate soufflé tart

Zero waste springtime vegetable soup

Seafood paëlla

Chestnut crème brûlée

Ossobucco alla Milanaise

Garden red cabbage salad

Courgette and ginger soup

Smoked salmon rösti

Fried white asparagus, Parmesan coating and wild garlic coulis

Carnival fritters – Mardis Gras

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

Veal and apple stew

Waffles – Mardi gras

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

Tomatoes stuffed with smoked trout and cream cheese

Chilled pea soup with ricotta and flat croutons

Quinoa, avocado and dried apricots salad

Homemade chocolate spread

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

Breakfast bowls

Baked onions with crunchy vegetables

Crepe batter – Candlemas

Brussels sprouts salad with hazelnuts and dates

Gogumattang or fried sweet potatoes with honey

Roasted mandarines

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

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

Bright red gazpacho –Valentine’s Day / Starter

Cyclops' eyes – Halloween

Witch fingers – Halloween

Chilled crab and apple salad

Spinach and celery smoothie

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

Cinnamon stars – Christmas recipes

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

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

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

Flavoured water orange, verbena and lemon

Rhubarb and fruit panna cotta

Rich pumpkin cakes with chestnut foam

Vegetarian Bolognese sauce

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

Detox smoothie – After the holidays

Cod loin fillet in puff pasytr – April Fools’ Day

Corn flake breaded tofu sticks

Traditional ceviche – by Cecilia Zapata

Korean-style fermented cabbage banchan

Passionfruit pavlova with candied tangerines

Mitterand ice cream soufflé

Rhubarb and pistachio crumble tart – Mother’s Day

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

Spinach and red kuri salad

Gugelhupf – Ascension

Scallops in sealed shells – Main dish

Chef’s perch fillets – byJulien Gallard

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.

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

Hot chocolate with chestnut chips

Tomato, basil, onion and pepper smoothie

Marbled eggs with smoked salmon – our chefs’ recipes

Classic bortsch – World Cup 2018 – Russia

Apple and cinnamon smoothie

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

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

Revisited vegetarian couscous

Frangipane with Toblerone

Asparagus and cabbage salad

Revisited Caesar salad

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

Lake Geneva poke bowl

Red seaweed and coconut panna cotta with red berries

Kimbap or large Korean rice and vegetable makis

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

Panna cotta, centre cut salmon fillet, and diced vegetables

Red lentil and carrot purée

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Artichoke and dried tomato risotto

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

Buckwheat pancakes

Curry mayonnaise for fish and shellfish

Boar terrine with green peppercorns – by Antonio Calo

A delicious drink to enjoy in summer

Sauce vierge for white meats and fish

Apple, pear and plum smoothie

Spiced panna cotta with stewed pears

Ham and vegetable muffins

Seared mixed vegetables

Milanese biscuits– Christmas recipes

Chia seeds pudding with almonds

Choco-courgette cake

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

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

Revisited tartiflette

Puff pastry apple roses with almond and pistachio

Kings’ brioche– Epiphany

Cream cheese with green peas and basil

Fruits and coconut milk sushi

Melon, passionfruit, blueberry and blackberry smoothie

Frangipane king’s cake – Epiphany

Express royal couscous

Melon salad with basil and red berries

Apricot tarte tatin

Salmon and asparagus

Strawberry and basil sorbet

Flavoured water apple and cinnamon

Bisa-style Easter dove brioche – by Lionel Dufournet

Crumble of old-fashioned vegetables

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Small lake geneva perch «like anchovies»

Vampire teeth – Halloween

Chocolate cookies

Chicken keema paratha

Oil-free salad dressing

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

Cailler signature Christmas pralines – by Géraldine Maras

Hot Chai Chocolate – Christmas recipes

Love pear with chocolate – Valentine’s Day / Dessert

Rosé champagne granita – Christmas recipes

Syrniki – World Cup 2018 – Russia

Cornettes au gratin

Coffee baba – Valentine’s Day / Dessert

Crayfish and winter vegetables au gratin

Spicy carrot and apple soup

Chocolate-passionfruit lava cake – Dessert

Lamb’s lettuce salad with apple, walnut and cranberries

Citrus salad with honey

Middle Eastern smoothie

Flavoured water strawberries and basil

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

Korean kimchi soup with pork, tofu and noodles

Pumpkin chai coffee

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

Colourful springtime vegetable tart

Seared aubergine with summer fruits

Grilled fera fillet over green asparagus, creamy lemon sauce

Marguerite-style cardoons au gratin – by Pierre Boehm

Tteokguk or Korean beef and rice soup

White bean blondies with raspberries

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

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

Beef ribs with barbecue sauce

Yule log with mascarpone and citrus fruits - Dessert

Seared teriyaki aubergines

Panna cotta with red berry coulis

Red berry shortcake

Golden angel wings – Mardi Gras

Tiramisu – Valentine’s Day / Dessert

Wontons – Chinese New Year

Mummies – Halloween

Buckwheat pancakes stuffed with ricotta and leeks

Homemade falafels – by Marwan Soueid

Rhubarb smoothie

Rolled veal roast with apples - Pentecost

Flavoured water orange, lemon and ginger

Sauce for grilled fish

Seed and nut mix

Hotteok or sweet Korean pancakes

Spanish omelette with chorizo

Flavoured water lemon and thyme

Flavoured water raspberry and lime

Chicken fillets with sweet-and-sour sauce and quinoa

Chicken or beef Teppanyaki

Aubergine hamburgers

Date and hazelnut lollies

Flavoured water lemon, melon and cucumber

Sausage in brioche bread

Lamb shank in herb crust, springtime vegetables – Easter

Chicken and jams colombo

Chicken Green Curry

Quinoa salad with avocados and cherry tomatoes

Quinoa, beet and sweet potato salad

Salmon, cream of dill and crumble

Rack of venison with sweet potato and pear rösti

Avocado and strawberry salad

El sandwich cubano

Veal tajine with almonds and saffron – Pentecost

Spaghetti with squid

Raspberry mousse cake

Navarin of veal with spring vegetables

Spiced prawns – Valentine’s Day / Starter

Chicken skewers marinated in barbecue sauce

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

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Baked apples with pink praline almonds

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

Tea-flavoured crème brûlée

Asian-style marinated pork skewers

Mujadara Safra – by Marwan Soueid

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