Filtrer les recettes

Lamb’s lettuce salad with apple, walnut and cranberries


Rhubarb and fruit panna cotta


Tibs – Addis - Abeba


Flavoured water orange, lemon and ginger


Rack of venison with sweet potato and pear rösti


Date and hazelnut lollies


Gingerbread Man – Christmas recipes


Oil-free salad dressing


Frangipane with Toblerone


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


Strawberry and basil sorbet


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


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


Mitterand ice cream soufflé


Asian-style fera tartare – by Julien Gallard


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


Rack of veal with coffee sauce - Pentecost


Panna cotta, centre cut salmon fillet, and diced vegetables


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


Zero waste springtime vegetable soup


Sauce vierge for white meats and fish


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Grilled fera fillet over green asparagus, creamy lemon sauce


Garden red cabbage salad


Beetroot smoothie


Sausage in brioche bread


Parsnip and white fava bean soup


Tea-flavoured crème brûlée


Quinoa salad with avocados and cherry tomatoes


Ossobucco alla Milanaise


Veal and apple stew


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


Banana lollies with speculoos


Italian-marinated beef skewers


Coffee baba – Valentine’s Day / Dessert


Watermelon and strawberry smoothie


Puff pastry apple roses with almond and pistachio


Homemade falafels – by Marwan Soueid


Aubergine hamburgers


Salmon gravlax – Starter


Bisa-style Easter dove brioche – by Lionel Dufournet


Spinach and red kuri salad


Seared teriyaki aubergines


Navarin of veal with spring vegetables


Artichoke and dried tomato risotto


Tiramisu – Valentine’s Day / Dessert


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


Roasted mandarines


Small lake geneva perch «like anchovies»


Traditional ceviche – by Cecilia Zapata


Panna cotta with red berry coulis


Korean kimchi soup with pork, tofu and noodles


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Witch fingers – Halloween


Buckwheat pancakes stuffed with ricotta and leeks


Chilled pea soup with ricotta and flat croutons


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.


Lake Geneva poke bowl


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


Beetroot, apple and red cabbage smoothie


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


Homemade chocolate spread


Spaghetti with squid


Rolled veal roast with apples - Pentecost


Chestnut crème brûlée


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


Apricot tarte tatin


Seared apricots and creamy Burrata


Flavoured water orange, verbena and lemon


Lake Geneva fera ceviche


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


Foie gras crème brûlée


Bright red gazpacho –Valentine’s Day / Starter


Waffles – Mardi gras


Colourful springtime vegetable tart


Scallops in sealed shells – Main dish


Veal tajine with almonds and saffron – Pentecost


Green apple smoothie


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


Carnival fritters – Mardis Gras


Breaded tofu sticks with almonds and beet ketchup


Stuffed mushrooms


Express royal couscous


Crayfish and winter vegetables au gratin


Gugelhupf – Ascension


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


Melon salad with basil and red berries


Fried white asparagus, Parmesan coating and wild garlic coulis


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


Boar terrine with green peppercorns – by Antonio Calo


Melon, passionfruit, blueberry and blackberry smoothie


Chilled zucchini courgette soup with a rocket and mint pesto


Evil potion – Halloween


Cailler signature Christmas pralines – by Géraldine Maras


Quinoa, beet and sweet potato salad


Spinach and celery smoothie


Vegetarian Bolognese sauce


Flamed Tart (Tarte flambée) - World Environment Day


Marguerite-style cardoons au gratin – by Pierre Boehm


Cod loin fillet in puff pasytr – April Fools’ Day


Gravlax salmon with pumpkin seed oil – Mother’s Day


Asian-style marinated pork skewers


Chocolate soufflé tart


Rich pumpkin cakes with chestnut foam


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


Mediterranean-style bouillabaisse


Corn flake breaded tofu sticks


Spicy carrot and apple soup


Syrniki – World Cup 2018 – Russia


Chef’s perch fillets – byJulien Gallard


Tteokguk or Korean beef and rice soup


Wontons – Chinese New Year


Chia seeds pudding with almonds


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


Chicken Green Curry


El sandwich cubano


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Rosé champagne granita – Christmas recipes


Seafood paëlla


Nage de gambas with champagne and spices of the Arabian Nights


Raspberry mousse cake


Crab and grapefruit salad


Gogumattang or fried sweet potatoes with honey


Vanilla cupcakes


Scallops with cuchaule crumble – by Hélène Jung


chicken or beef fajitas


Red seaweed and coconut panna cotta with red berries


Citrus salad with honey


Passionfruit pavlova with candied tangerines


Ginger chicken, coconut milk and fresh coriander


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


Milanese biscuits– Christmas recipes


Golden angel wings – Mardi Gras


Buckwheat pancakes


Crepe batter – Candlemas


Revisited Malakoffs


Lamb shank in herb crust, springtime vegetables – Easter


Chicken and jams colombo


Chicken fillets with sweet-and-sour sauce and quinoa


Fennel, apple and ginger smoothie


Cinnamon stars – Christmas recipes


Flavoured water pear and cinnamon


Marbled eggs with smoked salmon – our chefs’ recipes


Colourful salad


Mummies – Halloween


Rhubarb smoothie


Chicken keema paratha


Seared aubergine with summer fruits


Middle Eastern smoothie


Hobbang or red bean dumplings


Spiced panna cotta with stewed pears


A summer salad dressing


Classic bortsch – World Cup 2018 – Russia


Chicken supreme – by Marwan Soueid


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


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


Pumpkin and Parmesan cheesecake


Pasta salad with roasted chicken and young baby vegetables


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


Baked apples with pink praline almonds


Chilled crab and apple salad


Red berry shortcake


White bean blondies with raspberries


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


Ham and vegetable muffins


Mussels in white wine


Seed and nut mix


Chocolate cookies


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


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


Paris style herb butter


Revisited Caesar salad


Cressin bagnarde – by Gérard Michellod


Crumble of old-fashioned vegetables


Apple and cinnamon smoothie


Choco-courgette cake


Love pear with chocolate – Valentine’s Day / Dessert


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


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


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


Rhubarb and pistachio crumble tart – Mother’s Day


Flavoured water strawberries and basil


Apple, pear and plum smoothie


Curry mayonnaise for fish and shellfish


Frangipane king’s cake – Epiphany


TOBLERONE mousse – by Hélène


Quinoa, avocado and dried apricots salad


Yule log with mascarpone and citrus fruits - Dessert


Courgette and ginger soup


Red lentil and carrot purée


Tomato, basil, onion and pepper smoothie


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


Morello cherry clafoutis – Ascension


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


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.


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


Cornettes au gratin


Detox smoothie – After the holidays


Kimbap or large Korean rice and vegetable makis


Chicken skewers marinated in barbecue sauce


Tomatoes stuffed with smoked trout and cream cheese


A delicious drink to enjoy in summer


Seared mixed vegetables


Hotteok or sweet Korean pancakes


Revisited vegetarian couscous


Vampire teeth – Halloween


Cyclops' eyes – Halloween


Spiced prawns – Valentine’s Day / Starter


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Hot Chai Chocolate – Christmas recipes


Salmon and asparagus


Korean-style fermented cabbage banchan


Chocolate-passionfruit lava cake – Dessert


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


Hot chocolate with chestnut chips


Flavoured water lemon and thyme


Breakfast bowls


Smoked salmon rösti


Baked onions with crunchy vegetables


Kings’ brioche– Epiphany


Chimichurri Sauce


Flavoured water raspberry and lime


Revisited tartiflette


Chocolate lava cake


Crème brûlée with "Carambar"


Chicken or beef Teppanyaki


Fruits and coconut milk sushi


Cream cheese with green peas and basil


Spanish omelette with chorizo


Pumpkin chai coffee


Beef ribs with barbecue sauce


Avocado and strawberry salad


Flavoured water apple and cinnamon


Mujadara Safra – by Marwan Soueid


Strawberry and balsamic vinegar smoothie


Lentil dahl and tofu skewers


Flavoured water lemon, melon and cucumber


Salmon, cream of dill and crumble


Brussels sprouts salad with hazelnuts and dates


Sauce for grilled fish


Asparagus and cabbage salad


Strawberry soup flavoured with citronella and speculoos and cookie crumble