Filtrer les recettes

Chicken keema paratha


Yule log with mascarpone and citrus fruits - Dessert


Frangipane king’s cake – Epiphany


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


Quinoa, beet and sweet potato salad


Herb butter (Beurre Maître d?Hôtel)


Morello cherry clafoutis – Ascension


Spanish omelette with chorizo


Hot chocolate with chestnut chips


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


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


Cyclops' eyes – Halloween


Chilled pea soup with ricotta and flat croutons


Crayfish and winter vegetables au gratin


Lake Geneva fera ceviche


Lentil dahl and tofu skewers


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


Boar terrine with green peppercorns – by Antonio Calo


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


Gravlax salmon with pumpkin seed oil – Mother’s Day


Cornettes au gratin


Coffee baba – Valentine’s Day / Dessert


Date and hazelnut lollies


Flavoured water lemon, melon and cucumber


Chicken skewers marinated in barbecue sauce


Chicken supreme – by Marwan Soueid


Rhubarb and fruit panna cotta


Rhubarb and pistachio crumble tart – Mother’s Day


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


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.


Gingerbread Man – Christmas recipes


Passionfruit pavlova with candied tangerines


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


Spiced prawns – Valentine’s Day / Starter


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


Rack of venison with sweet potato and pear rösti


Revisited tartiflette


Hot Chai Chocolate – Christmas recipes


Chef’s perch fillets – byJulien Gallard


Chocolate soufflé tart


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


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


Oil-free salad dressing


Chilled crab and apple salad


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


Marbled eggs with smoked salmon – our chefs’ recipes


Nage de gambas with champagne and spices of the Arabian Nights


Syrniki – World Cup 2018 – Russia


Lamb shank in herb crust, springtime vegetables – Easter


Crumble of old-fashioned vegetables


Mujadara Safra – by Marwan Soueid


Chestnut crème brûlée


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.


Flavoured water lemon and thyme


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


Kings’ brioche– Epiphany


Chicken or beef Teppanyaki


Asian-style marinated pork skewers


Witch fingers – Halloween


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


Revisited Malakoffs


Bacalhau(cod brandade)


Banana lollies with speculoos


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


Vanilla cupcakes


Strawberry and basil sorbet


Rack of veal with coffee sauce - Pentecost


Homemade falafels – by Marwan Soueid


Bisa-style Easter dove brioche – by Lionel Dufournet


Classic bortsch – World Cup 2018 – Russia


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


Detox smoothie – After the holidays


Pumpkin and Parmesan cheesecake


Colourful springtime vegetable tart


Mitterand ice cream soufflé


Traditional ceviche – by Cecilia Zapata


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Baked apples with pink praline almonds


Scallops with cuchaule crumble – by Hélène Jung


Green apple smoothie


Tibs – Addis - Abeba


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


Chicken and jams colombo


Evil potion – Halloween


Sausage in brioche breadsimple and easy


Bright red gazpacho –Valentine’s Day / Starter


Fried white asparagus, Parmesan coating and wild garlic coulis


Ginger chicken, coconut milk and fresh coriander


Seared mixed vegetables


Smoked salmon rösti


Marguerite-style cardoons au gratin – by Pierre Boehm


Seed and nut mixture for salads, soups and yoghurt


Scallops in sealed shells – Main dish


Seared apricots and creamy Burrata


Spaghetti with squid


Homemade chocolate spread


Frangipane with Toblerone


Love pear with chocolate – Valentine’s Day / Dessert


Mummies – Halloween


Revisited Caesar salad


Seared aubergine with summer fruits


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


chicken or beef fajitas


Flavoured water pear and cinnamon


Puff pastry apple roses with almond and pistachio


Asian-style fera tartare – by Julien Gallard


Navarin of veal with spring vegetables


Rolled veal roast with apples - Pentecost


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


Baked onions with crunchy vegetables


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


Stuffed mushrooms


Flavoured water raspberry and lime


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


Chocolate-passionfruit lava cake – Dessert


Ham and vegetable muffins


Small lake geneva perch «like anchovies»


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


Seared teriyaki aubergines


Flavoured water orange, lemon and ginger


Flavoured water strawberries and basil


Corn flake breaded tofu sticks


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


Cailler signature Christmas pralines – by Géraldine Maras


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Crepe batter – Candlemas


Lake Geneva poke bowl


Carnival fritters – Mardis Gras


Cressin bagnarde – by Gérard Michellod


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Roasted mandarines


Flamed Tart (Tarte flambée) - World Environment Day


Beef ribs with barbecue sauce


Tiramisu – Valentine’s Day / Dessert


Rich pumpkin cakes with chestnut foam


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


Colourful salad


Panna cotta, centre cut salmon fillet, and diced vegetables


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


Cod loin fillet in puff pasytr – April Fools’ Day


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


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


Chimichurri Sauce


Golden angel wings – Mardi Gras


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


El sandwich cubano


Buckwheat pancakes


Breaded tofu sticks with almonds and beet ketchup


Wontons – Chinese New Year


Milanese biscuits– Christmas recipes


Foie gras crème brûlée


Chicken Green Curry


Italian-marinated beef skewers


Ossobucco alla Milanaise


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


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


Chicken fillets with sweet-and-sour sauce and quinoa


Choco-courgette cake


TOBLERONE mousse – by Hélène


Flavoured water apple and cinnamon


Virgin sauce for white meat and fish


Breakfast bowls


Paella with seafood


Cinnamon stars – Christmas recipes


Waffles – Mardi gras


Flavoured water orange, verbena and lemon


Aubergine hamburgers


Express royal couscous


Veal tajine with almonds and saffron – Pentecost


Salmon gravlax – Starter


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


Veal and apple stew


Vegetarian Bolognese sauce


Gugelhupf – Ascension


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


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


Vampire teeth – Halloween


Rosé champagne granita – Christmas recipes


Pumpkin chai coffee


Chocolate cookies


Zero waste springtime vegetable soup