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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