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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