Filtrer les recettes

Gogumattang or fried sweet potatoes with honey

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

Spinach and celery smoothie

Red seaweed and coconut panna cotta with red berries

Hot Chai Chocolate – Christmas recipes

Beetroot smoothie

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

Colourful springtime vegetable tart

Cream cheese with green peas and basil

Sauce vierge for white meats and fish

Revisited Caesar salad

A summer salad dressing

Chicken skewers marinated in barbecue sauce

Choco-courgette cake

Chicken supreme – by Marwan Soueid

Apple and cinnamon smoothie

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

Revisited Malakoffs

Melon, passionfruit, blueberry and blackberry smoothie

Spicy carrot and apple soup

Lamb’s lettuce salad with apple, walnut and cranberries

Lake Geneva fera ceviche

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

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

Watermelon and strawberry smoothie

Rack of veal with coffee sauce - Pentecost

Strawberry and balsamic vinegar smoothie

Homemade chocolate spread

Crème brûlée with "Carambar"

Seared teriyaki aubergines

Oil-free salad dressing

Flamed Tart (Tarte flambée) - World Environment Day

Cressin bagnarde – by Gérard Michellod

Fennel, apple and ginger smoothie

Asian-style fera tartare – by Julien Gallard

Chicken or beef Teppanyaki

Tomatoes stuffed with smoked trout and cream cheese

Frangipane with Toblerone

Kimbap or large Korean rice and vegetable makis

Smoked salmon rösti

Scallops in sealed shells – Main dish

TOBLERONE mousse – by Hélène

Mujadara Safra – by Marwan Soueid

Brussels sprouts salad with hazelnuts and dates

Coffee baba – Valentine’s Day / Dessert

Chocolate cookies

Seared apricots and creamy Burrata

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

Veal tajine with almonds and saffron – Pentecost

Chocolate lava cake

Crepe batter – Candlemas

Tiramisu – Valentine’s Day / Dessert

Raspberry mousse cake

Marguerite-style cardoons au gratin – by Pierre Boehm

Flavoured water strawberries and basil

Vanilla cupcakes

Cyclops' eyes – Halloween

Chilled crab and apple salad

Breaded tofu sticks with almonds and beet ketchup

Spiced prawns – Valentine’s Day / Starter

Veal and apple stew

Cailler signature Christmas pralines – by Géraldine Maras

Express royal couscous

Spiced panna cotta with stewed pears

Flavoured water orange, lemon and ginger

Lake Geneva poke bowl

Grilled fera fillet over green asparagus, creamy lemon sauce

Parsnip and white fava bean soup

Flavoured water lemon, melon and cucumber

Salmon and asparagus

Crab and grapefruit salad

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.

Cornettes au gratin

Chicken keema paratha

Hot chocolate with chestnut chips

Rhubarb and fruit panna cotta

Pumpkin and Parmesan cheesecake

Korean kimchi soup with pork, tofu and noodles

Fruits and coconut milk sushi

Pasta salad with roasted chicken and young baby vegetables

Witch fingers – Halloween

Salmon, cream of dill and crumble

Waffles – Mardi gras

Flavoured water raspberry and lime

White bean blondies with raspberries

Rack of venison with sweet potato and pear rösti

Italian-marinated beef skewers

Cod loin fillet in puff pasytr – April Fools’ Day

Spinach and red kuri salad

Tibs – Addis - Abeba

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

Asparagus and cabbage salad

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

Quinoa salad with avocados and cherry tomatoes

Crumble of old-fashioned vegetables

Beef ribs with barbecue sauce

Puff pastry apple roses with almond and pistachio

Flavoured water lemon and thyme

Mitterand ice cream soufflé

Ham and vegetable muffins

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

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

Date and hazelnut lollies

Spanish omelette with chorizo

Cinnamon stars – Christmas recipes

Seared mixed vegetables

Chocolate soufflé tart

Chestnut crème brûlée

Chicken and jams colombo

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Detox smoothie – After the holidays

Bisa-style Easter dove brioche – by Lionel Dufournet

Strawberry and basil sorbet

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

Seafood paëlla

Chocolate-passionfruit lava cake – Dessert

Red lentil and carrot purée

Evil potion – Halloween

Melon salad with basil and red berries

Milanese biscuits– Christmas recipes

Rich pumpkin cakes with chestnut foam

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

Mussels in white wine

Chia seeds pudding with almonds

Asian-style marinated pork skewers

Golden angel wings – Mardi Gras

Chimichurri Sauce

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Yule log with mascarpone and citrus fruits - Dessert

Hotteok or sweet Korean pancakes

Salmon gravlax – Starter

Beetroot, apple and red cabbage smoothie

Syrniki – World Cup 2018 – Russia

Red berry shortcake

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

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

Revisited vegetarian couscous

Love pear with chocolate – Valentine’s Day / Dessert

Quinoa, avocado and dried apricots salad

Banana lollies with speculoos

Ossobucco alla Milanaise

Citrus salad with honey

Wontons – Chinese New Year

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.

Scallops with cuchaule crumble – by Hélène Jung

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

Chicken Green Curry

Sausage in brioche bread

Quinoa, beet and sweet potato salad

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Rolled veal roast with apples - Pentecost

Flavoured water apple and cinnamon

Colourful salad

Revisited tartiflette

Foie gras crème brûlée

Hobbang or red bean dumplings

Classic bortsch – World Cup 2018 – Russia

Vampire teeth – Halloween

Breakfast bowls

Passionfruit pavlova with candied tangerines

Kings’ brioche– Epiphany

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

Seed and nut mix

Apricot tarte tatin

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

Gravlax salmon with pumpkin seed oil – Mother’s Day

Artichoke and dried tomato risotto

Tteokguk or Korean beef and rice soup

Flavoured water orange, verbena and lemon

Seared aubergine with summer fruits

Gugelhupf – Ascension

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

Aubergine hamburgers

Fried white asparagus, Parmesan coating and wild garlic coulis

Rhubarb smoothie

Rhubarb and pistachio crumble tart – Mother’s Day

Spaghetti with squid

Tea-flavoured crème brûlée

Marbled eggs with smoked salmon – our chefs’ recipes

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

Gingerbread Man – Christmas recipes

Tomato, basil, onion and pepper smoothie

Traditional ceviche – by Cecilia Zapata

Panna cotta with red berry coulis

Roasted mandarines

Stuffed mushrooms

Corn flake breaded tofu sticks

Rosé champagne granita – Christmas recipes

Baked onions with crunchy vegetables

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

Homemade falafels – by Marwan Soueid

Panna cotta, centre cut salmon fillet, and diced vegetables

Small lake geneva perch «like anchovies»

Nage de gambas with champagne and spices of the Arabian Nights

Zero waste springtime vegetable soup

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

Avocado and strawberry salad

Curry mayonnaise for fish and shellfish

Garden red cabbage salad

Courgette and ginger soup

Boar terrine with green peppercorns – by Antonio Calo

El sandwich cubano

Apple, pear and plum smoothie

Chicken fillets with sweet-and-sour sauce and quinoa

Middle Eastern smoothie

Flavoured water pear and cinnamon

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Baked apples with pink praline almonds

Green apple smoothie

Chef’s perch fillets – byJulien Gallard

A delicious drink to enjoy in summer

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

Buckwheat pancakes stuffed with ricotta and leeks

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

Lamb shank in herb crust, springtime vegetables – Easter

Chilled zucchini courgette soup with a rocket and mint pesto

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

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

Sauce for grilled fish

Mummies – Halloween

Bright red gazpacho –Valentine’s Day / Starter

Ginger chicken, coconut milk and fresh coriander

Carnival fritters – Mardis Gras

Frangipane king’s cake – Epiphany

chicken or beef fajitas

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Buckwheat pancakes

Pumpkin chai coffee

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

Paris style herb butter

Vegetarian Bolognese sauce

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

Chilled pea soup with ricotta and flat croutons

Navarin of veal with spring vegetables

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

Mediterranean-style bouillabaisse

Lentil dahl and tofu skewers

Crayfish and winter vegetables au gratin

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

Korean-style fermented cabbage banchan

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

Morello cherry clafoutis – Ascension