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Seafood paëlla


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


Mussels in white wine


Waffles – Mardi gras


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


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


Courgette and ginger soup


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


Aubergine hamburgers


Frangipane with Toblerone


Rhubarb and fruit panna cotta


Ginger chicken, coconut milk and fresh coriander


Carnival fritters – Mardis Gras


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


Banana lollies with speculoos


Scallops in sealed shells – Main dish


A delicious drink to enjoy in summer


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.


Tomato, basil, onion and pepper smoothie


Beetroot, apple and red cabbage smoothie


Sauce vierge for white meats and fish


Spiced panna cotta with stewed pears


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


Chicken keema paratha


Foie gras crème brûlée


Chicken or beef Teppanyaki


Spinach and celery smoothie


Marguerite-style cardoons au gratin – by Pierre Boehm


Chicken skewers marinated in barbecue sauce


Gravlax salmon with pumpkin seed oil – Mother’s Day


Rhubarb smoothie


Spaghetti with squid


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


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


Colourful salad


Rosé champagne granita – Christmas recipes


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


Classic bortsch – World Cup 2018 – Russia


Citrus salad with honey


Rich pumpkin cakes with chestnut foam


Tibs – Addis - Abeba


Colourful springtime vegetable tart


Navarin of veal with spring vegetables


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


Brussels sprouts salad with hazelnuts and dates


Bisa-style Easter dove brioche – by Lionel Dufournet


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Chicken Green Curry


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


Pumpkin chai coffee


Chicken supreme – by Marwan Soueid


Flavoured water lemon, melon and cucumber


Sausage in brioche bread


Melon salad with basil and red berries


Chicken and jams colombo


Boar terrine with green peppercorns – by Antonio Calo


Pasta salad with roasted chicken and young baby vegetables


Chilled pea soup with ricotta and flat croutons


Corn flake breaded tofu sticks


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


Red lentil and carrot purée


Revisited Malakoffs


Tea-flavoured crème brûlée


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Flavoured water pear and cinnamon


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


White bean blondies with raspberries


Syrniki – World Cup 2018 – Russia


Chilled zucchini courgette soup with a rocket and mint pesto


Kimbap or large Korean rice and vegetable makis


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Chocolate soufflé tart


Seared teriyaki aubergines


Chimichurri Sauce


Chocolate cookies


Chia seeds pudding with almonds


Oil-free salad dressing


Coffee baba – Valentine’s Day / Dessert


Flavoured water orange, lemon and ginger


Flavoured water apple and cinnamon


Korean kimchi soup with pork, tofu and noodles


Vegetarian Bolognese sauce


Apricot tarte tatin


Small lake geneva perch «like anchovies»


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


Hot chocolate with chestnut chips


Tomatoes stuffed with smoked trout and cream cheese


Chicken fillets with sweet-and-sour sauce and quinoa


Lentil dahl and tofu skewers


Chef’s perch fillets – byJulien Gallard


Milanese biscuits– Christmas recipes


Ossobucco alla Milanaise


Golden angel wings – Mardi Gras


Flavoured water strawberries and basil


Korean-style fermented cabbage banchan


Rack of veal with coffee sauce - Pentecost


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


Garden red cabbage salad


Beef ribs with barbecue sauce


Watermelon and strawberry smoothie


Evil potion – Halloween


Crumble of old-fashioned vegetables


Italian-marinated beef skewers


Cailler signature Christmas pralines – by Géraldine Maras


Beetroot smoothie


Apple, pear and plum smoothie


Seared apricots and creamy Burrata


Buckwheat pancakes stuffed with ricotta and leeks


Spicy carrot and apple soup


Flavoured water orange, verbena and lemon


Spinach and red kuri salad


Homemade falafels – by Marwan Soueid


Chestnut crème brûlée


Raspberry mousse cake


Crayfish and winter vegetables au gratin


Chocolate lava cake


Rhubarb and pistachio crumble tart – Mother’s Day


Mummies – Halloween


Zero waste springtime vegetable soup


Cressin bagnarde – by Gérard Michellod


Marbled eggs with smoked salmon – our chefs’ recipes


Nage de gambas with champagne and spices of the Arabian Nights


Salmon gravlax – Starter


Salmon and asparagus


Sauce for grilled fish


Revisited vegetarian couscous


Morello cherry clafoutis – Ascension


Gingerbread Man – Christmas recipes


Avocado and strawberry salad


Apple and cinnamon smoothie


Paris style herb butter


Parsnip and white fava bean soup


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


Red berry shortcake


Passionfruit pavlova with candied tangerines


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


Hotteok or sweet Korean pancakes


Grilled fera fillet over green asparagus, creamy lemon sauce


Revisited tartiflette


Flavoured water raspberry and lime


Veal tajine with almonds and saffron – Pentecost


Spiced prawns – Valentine’s Day / Starter


Crab and grapefruit salad


Smoked salmon rösti


Crepe batter – Candlemas


Seed and nut mix


Vanilla cupcakes


Ham and vegetable muffins


Traditional ceviche – by Cecilia Zapata


Fried white asparagus, Parmesan coating and wild garlic coulis


Date and hazelnut lollies


Fruits and coconut milk sushi


Seared aubergine with summer fruits


Cornettes au gratin


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


Fennel, apple and ginger smoothie


Flamed Tart (Tarte flambée) - World Environment Day


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


Express royal couscous


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Frangipane king’s cake – Epiphany


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.


Gogumattang or fried sweet potatoes with honey


TOBLERONE mousse – by Hélène


Chilled crab and apple salad


chicken or beef fajitas


Flavoured water lemon and thyme


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


Homemade chocolate spread


Baked onions with crunchy vegetables


Tiramisu – Valentine’s Day / Dessert


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


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


Rack of venison with sweet potato and pear rösti


Lamb’s lettuce salad with apple, walnut and cranberries


Chocolate-passionfruit lava cake – Dessert


Baked apples with pink praline almonds


A summer salad dressing


Lamb shank in herb crust, springtime vegetables – Easter


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


Witch fingers – Halloween


Asparagus and cabbage salad


Strawberry and balsamic vinegar smoothie


Love pear with chocolate – Valentine’s Day / Dessert


Mediterranean-style bouillabaisse


Lake Geneva fera ceviche


Scallops with cuchaule crumble – by Hélène Jung


Hobbang or red bean dumplings


Stuffed mushrooms


Kings’ brioche– Epiphany


Strawberry and basil sorbet


Salmon, cream of dill and crumble


Curry mayonnaise for fish and shellfish


Lake Geneva poke bowl


Rolled veal roast with apples - Pentecost


Wontons – Chinese New Year


Tteokguk or Korean beef and rice soup


Asian-style marinated pork skewers


Cod loin fillet in puff pasytr – April Fools’ Day


Panna cotta with red berry coulis


Crème brûlée with "Carambar"


Vampire teeth – Halloween


Cyclops' eyes – Halloween


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


Middle Eastern smoothie


Panna cotta, centre cut salmon fillet, and diced vegetables


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


Cinnamon stars – Christmas recipes


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


Bright red gazpacho –Valentine’s Day / Starter


Green apple smoothie


Veal and apple stew


Seared mixed vegetables


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


Quinoa, beet and sweet potato salad


Detox smoothie – After the holidays


Mitterand ice cream soufflé


Melon, passionfruit, blueberry and blackberry smoothie


Red seaweed and coconut panna cotta with red berries


Pumpkin and Parmesan cheesecake


Mujadara Safra – by Marwan Soueid


Choco-courgette cake


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


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


El sandwich cubano


Quinoa salad with avocados and cherry tomatoes


Asian-style fera tartare – by Julien Gallard


Spanish omelette with chorizo


Cream cheese with green peas and basil


Revisited Caesar salad


Artichoke and dried tomato risotto


Breaded tofu sticks with almonds and beet ketchup


Buckwheat pancakes


Quinoa, avocado and dried apricots salad


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


Roasted mandarines


Gugelhupf – Ascension


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


Yule log with mascarpone and citrus fruits - Dessert


Puff pastry apple roses with almond and pistachio


Breakfast bowls


Hot Chai Chocolate – Christmas recipes