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


Spaghetti with squid


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


Corn flake breaded tofu sticks


Mummies – Halloween


Chilled pea soup with ricotta and flat croutons


Kings’ brioche– Epiphany


Apple and cinnamon smoothie


Lake Geneva poke bowl


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


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


Quinoa, avocado and dried apricots salad


Chocolate soufflé tart


Homemade falafels – by Marwan Soueid


Seared aubergine with summer fruits


Rack of veal with coffee sauce - Pentecost


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.


Yule log with mascarpone and citrus fruits - Dessert


Puff pastry apple roses with almond and pistachio


Frangipane with Toblerone


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


Lamb’s lettuce salad with apple, walnut and cranberries


Small lake geneva perch «like anchovies»


Scallops with cuchaule crumble – by Hélène Jung


Green apple smoothie


Tiramisu – Valentine’s Day / Dessert


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


Rosé champagne granita – Christmas recipes


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.


Fried white asparagus, Parmesan coating and wild garlic coulis


Baked apples with pink praline almonds


Brussels sprouts salad with hazelnuts and dates


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


Beetroot smoothie


Fennel, apple and ginger smoothie


Spinach and red kuri salad


Melon salad with basil and red berries


Chicken keema paratha


Crème brûlée with "Carambar"


Middle Eastern smoothie


Tomatoes stuffed with smoked trout and cream cheese


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


Tteokguk or Korean beef and rice soup


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


Navarin of veal with spring vegetables


Stuffed mushrooms


Golden angel wings – Mardi Gras


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


Rich pumpkin cakes with chestnut foam


Melon, passionfruit, blueberry and blackberry smoothie


Flavoured water orange, verbena and lemon


Apricot tarte tatin


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Mediterranean-style bouillabaisse


Tibs – Addis - Abeba


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Traditional ceviche – by Cecilia Zapata


Seared apricots and creamy Burrata


TOBLERONE mousse – by Hélène


Ham and vegetable muffins


Classic bortsch – World Cup 2018 – Russia


Chestnut crème brûlée


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


Colourful springtime vegetable tart


El sandwich cubano


Seed and nut mix


Panna cotta with red berry coulis


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


Revisited tartiflette


Passionfruit pavlova with candied tangerines


Rolled veal roast with apples - Pentecost


Chocolate lava cake


Salmon gravlax – Starter


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


Lake Geneva fera ceviche


Garden red cabbage salad


Homemade chocolate spread


Cornettes au gratin


Coffee baba – Valentine’s Day / Dessert


Red berry shortcake


Kimbap or large Korean rice and vegetable makis


Hotteok or sweet Korean pancakes


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


Chilled zucchini courgette soup with a rocket and mint pesto


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


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


Rhubarb and pistachio crumble tart – Mother’s Day


Sauce for grilled fish


Milanese biscuits– Christmas recipes


Flavoured water lemon, melon and cucumber


Flavoured water raspberry and lime


Tea-flavoured crème brûlée


Quinoa, beet and sweet potato salad


Marguerite-style cardoons au gratin – by Pierre Boehm


Cinnamon stars – Christmas recipes


Chicken supreme – by Marwan Soueid


Seared teriyaki aubergines


Flavoured water apple and cinnamon


Flavoured water strawberries and basil


Ossobucco alla Milanaise


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


Ginger chicken, coconut milk and fresh coriander


Paris style herb butter


Spanish omelette with chorizo


Bright red gazpacho –Valentine’s Day / Starter


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


Chocolate-passionfruit lava cake – Dessert


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


Zero waste springtime vegetable soup


Artichoke and dried tomato risotto


Chef’s perch fillets – byJulien Gallard


Veal and apple stew


Spiced prawns – Valentine’s Day / Starter


Carnival fritters – Mardis Gras


Mitterand ice cream soufflé


Aubergine hamburgers


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


Smoked salmon rösti


Salmon, cream of dill and crumble


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


Korean kimchi soup with pork, tofu and noodles


Flavoured water pear and cinnamon


Crayfish and winter vegetables au gratin


Fruits and coconut milk sushi


Buckwheat pancakes


Sauce vierge for white meats and fish


Beetroot, apple and red cabbage smoothie


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


Asian-style marinated pork skewers


Chicken or beef Teppanyaki


Gravlax salmon with pumpkin seed oil – Mother’s Day


Pumpkin and Parmesan cheesecake


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


Bisa-style Easter dove brioche – by Lionel Dufournet


Parsnip and white fava bean soup


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


Vanilla cupcakes


Flavoured water orange, lemon and ginger


Cod loin fillet in puff pasytr – April Fools’ Day


Syrniki – World Cup 2018 – Russia


Rhubarb smoothie


Pasta salad with roasted chicken and young baby vegetables


Revisited Caesar salad


Gingerbread Man – Christmas recipes


Crepe batter – Candlemas


Panna cotta, centre cut salmon fillet, and diced vegetables


Cailler signature Christmas pralines – by Géraldine Maras


Date and hazelnut lollies


Asparagus and cabbage salad


Morello cherry clafoutis – Ascension


Scallops in sealed shells – Main dish


Courgette and ginger soup


Seared mixed vegetables


Detox smoothie – After the holidays


Chocolate cookies


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


Tomato, basil, onion and pepper smoothie


Chicken fillets with sweet-and-sour sauce and quinoa


Cressin bagnarde – by Gérard Michellod


A delicious drink to enjoy in summer


Sausage in brioche bread


Hot chocolate with chestnut chips


Raspberry mousse cake


Foie gras crème brûlée


Crumble of old-fashioned vegetables


chicken or beef fajitas


Mussels in white wine


Red seaweed and coconut panna cotta with red berries


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


Quinoa salad with avocados and cherry tomatoes


Choco-courgette cake


Asian-style fera tartare – by Julien Gallard


Boar terrine with green peppercorns – by Antonio Calo


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


Chilled crab and apple salad


Mujadara Safra – by Marwan Soueid


Gugelhupf – Ascension


Korean-style fermented cabbage banchan


Nage de gambas with champagne and spices of the Arabian Nights


Waffles – Mardi gras


Lamb shank in herb crust, springtime vegetables – Easter


Lentil dahl and tofu skewers


Seafood paëlla


Gogumattang or fried sweet potatoes with honey


Chicken skewers marinated in barbecue sauce


Love pear with chocolate – Valentine’s Day / Dessert


Vegetarian Bolognese sauce


Beef ribs with barbecue sauce


Strawberry and basil sorbet


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


Colourful salad


Baked onions with crunchy vegetables


White bean blondies with raspberries


Buckwheat pancakes stuffed with ricotta and leeks


Curry mayonnaise for fish and shellfish


Marbled eggs with smoked salmon – our chefs’ recipes


Hobbang or red bean dumplings


Banana lollies with speculoos


Salmon and asparagus


Revisited vegetarian couscous


Chicken and jams colombo


Chicken Green Curry


Evil potion – Halloween


Spinach and celery smoothie


Citrus salad with honey


A summer salad dressing


Hot Chai Chocolate – Christmas recipes


Breakfast bowls


Express royal couscous


Roasted mandarines


Oil-free salad dressing


Spicy carrot and apple soup


Crab and grapefruit salad


Witch fingers – Halloween


Vampire teeth – Halloween


Wontons – Chinese New Year


Veal tajine with almonds and saffron – Pentecost


Breaded tofu sticks with almonds and beet ketchup


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


Grilled fera fillet over green asparagus, creamy lemon sauce


Cream cheese with green peas and basil


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


Watermelon and strawberry smoothie


Flavoured water lemon and thyme


Apple, pear and plum smoothie


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Frangipane king’s cake – Epiphany


Revisited Malakoffs


Italian-marinated beef skewers


Cyclops' eyes – Halloween


Spiced panna cotta with stewed pears


Chia seeds pudding with almonds


Rack of venison with sweet potato and pear rösti


Flamed Tart (Tarte flambée) - World Environment Day


Chimichurri Sauce


Red lentil and carrot purée


Rhubarb and fruit panna cotta


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Avocado and strawberry salad


Strawberry and balsamic vinegar smoothie


Pumpkin chai coffee


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