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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