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