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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