Filtrer les recettes

Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Hot chocolate with chestnut chips


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


Nage de gambas with champagne and spices of the Arabian Nights


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


Banana lollies with speculoos


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


Chicken and jams colombo


Classic bortsch – World Cup 2018 – Russia


Homemade falafels – by Marwan Soueid


Spiced prawns – Valentine’s Day / Starter


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


Ossobucco alla Milanaise


Detox smoothie – After the holidays


Rack of venison with sweet potato and pear rösti


Rhubarb smoothie


Vegetarian Bolognese sauce


Express royal couscous


Crayfish and winter vegetables au gratin


Wontons – Chinese New Year


Scallops in sealed shells – Main dish


Flamed Tart (Tarte flambée) - World Environment Day


El sandwich cubano


Red seaweed and coconut panna cotta with red berries


Seed and nut mix


Chocolate lava cake


Crème brûlée with "Carambar"


Tea-flavoured crème brûlée


Smoked salmon rösti


Seared aubergine with summer fruits


Fennel, apple and ginger smoothie


Small lake geneva perch «like anchovies»


Cressin bagnarde – by Gérard Michellod


Rhubarb and pistachio crumble tart – Mother’s Day


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Sauce vierge for white meats and fish


Rhubarb and fruit panna cotta


Veal and apple stew


Marbled eggs with smoked salmon – our chefs’ recipes


Scallops with cuchaule crumble – by Hélène Jung


A summer salad dressing


Cornettes au gratin


Apricot tarte tatin


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


Beetroot, apple and red cabbage smoothie


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


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


Revisited tartiflette


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


Colourful springtime vegetable tart


Lamb shank in herb crust, springtime vegetables – Easter


Lentil dahl and tofu skewers


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


Golden angel wings – Mardi Gras


Green apple smoothie


Asian-style fera tartare – by Julien Gallard


Apple and cinnamon smoothie


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.


Chicken supreme – by Marwan Soueid


Vanilla cupcakes


Buckwheat pancakes


Mitterand ice cream soufflé


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


Stuffed mushrooms


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


Yule log with mascarpone and citrus fruits - Dessert


Salmon, cream of dill and crumble


chicken or beef fajitas


Quinoa, avocado and dried apricots salad


Love pear with chocolate – Valentine’s Day / Dessert


Watermelon and strawberry smoothie


Syrniki – World Cup 2018 – Russia


Hobbang or red bean dumplings


Seared teriyaki aubergines


Cailler signature Christmas pralines – by Géraldine Maras


Revisited Malakoffs


Chocolate cookies


Flavoured water orange, lemon and ginger


Foie gras crème brûlée


Flavoured water raspberry and lime


Cream cheese with green peas and basil


Beetroot smoothie


Garden red cabbage salad


Rich pumpkin cakes with chestnut foam


Fruits and coconut milk sushi


Strawberry and basil sorbet


Tomatoes stuffed with smoked trout and cream cheese


Mujadara Safra – by Marwan Soueid


Gugelhupf – Ascension


Evil potion – Halloween


Coffee baba – Valentine’s Day / Dessert


Chicken Green Curry


Quinoa, beet and sweet potato salad


Crumble of old-fashioned vegetables


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Italian-marinated beef skewers


Brussels sprouts salad with hazelnuts and dates


Gingerbread Man – Christmas recipes


Melon, passionfruit, blueberry and blackberry smoothie


Chocolate-passionfruit lava cake – Dessert


Fried white asparagus, Parmesan coating and wild garlic coulis


Red lentil and carrot purée


Asian-style marinated pork skewers


Spicy carrot and apple soup


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


Witch fingers – Halloween


Baked onions with crunchy vegetables


Cinnamon stars – Christmas recipes


Salmon gravlax – Starter


Chef’s perch fillets – byJulien Gallard


Middle Eastern smoothie


Ham and vegetable muffins


Flavoured water lemon, melon and cucumber


Aubergine hamburgers


Flavoured water lemon and thyme


Avocado and strawberry salad


Zero waste springtime vegetable soup


Raspberry mousse cake


Seared mixed vegetables


Korean kimchi soup with pork, tofu and noodles


Beef ribs with barbecue sauce


Chicken skewers marinated in barbecue sauce


Chilled pea soup with ricotta and flat croutons


TOBLERONE mousse – by Hélène


Chicken keema paratha


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


Chilled zucchini courgette soup with a rocket and mint pesto


White bean blondies with raspberries


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.


Chicken or beef Teppanyaki


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


Morello cherry clafoutis – Ascension


Pumpkin and Parmesan cheesecake


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


Traditional ceviche – by Cecilia Zapata


Navarin of veal with spring vegetables


Sausage in brioche bread


Corn flake breaded tofu sticks


Citrus salad with honey


Mummies – Halloween


Melon salad with basil and red berries


Bisa-style Easter dove brioche – by Lionel Dufournet


Spinach and red kuri salad


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


Curry mayonnaise for fish and shellfish


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


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


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


Milanese biscuits– Christmas recipes


Colourful salad


Waffles – Mardi gras


Tibs – Addis - Abeba


Passionfruit pavlova with candied tangerines


Red berry shortcake


Cod loin fillet in puff pasytr – April Fools’ Day


Choco-courgette cake


Hotteok or sweet Korean pancakes


Gravlax salmon with pumpkin seed oil – Mother’s Day


Cyclops' eyes – Halloween


Chicken fillets with sweet-and-sour sauce and quinoa


Salmon and asparagus


Spanish omelette with chorizo


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


A delicious drink to enjoy in summer


Boar terrine with green peppercorns – by Antonio Calo


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


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


Pasta salad with roasted chicken and young baby vegetables


Asparagus and cabbage salad


Apple, pear and plum smoothie


Paris style herb butter


Breaded tofu sticks with almonds and beet ketchup


Marguerite-style cardoons au gratin – by Pierre Boehm


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


Oil-free salad dressing


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Panna cotta, centre cut salmon fillet, and diced vegetables


Chimichurri Sauce


Flavoured water pear and cinnamon


Lake Geneva fera ceviche


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


Roasted mandarines


Crepe batter – Candlemas


Pumpkin chai coffee


Kings’ brioche– Epiphany


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Chocolate soufflé tart


Breakfast bowls


Quinoa salad with avocados and cherry tomatoes


Spinach and celery smoothie


Chia seeds pudding with almonds


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


Spiced panna cotta with stewed pears


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


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


Parsnip and white fava bean soup


Panna cotta with red berry coulis


Seared apricots and creamy Burrata


Puff pastry apple roses with almond and pistachio


Buckwheat pancakes stuffed with ricotta and leeks


Sauce for grilled fish


Gogumattang or fried sweet potatoes with honey


Date and hazelnut lollies


Lamb’s lettuce salad with apple, walnut and cranberries


Ginger chicken, coconut milk and fresh coriander


Chilled crab and apple salad


Lake Geneva poke bowl


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


Flavoured water strawberries and basil


Tteokguk or Korean beef and rice soup


Carnival fritters – Mardis Gras


Tiramisu – Valentine’s Day / Dessert


Hot Chai Chocolate – Christmas recipes


Flavoured water apple and cinnamon


Frangipane king’s cake – Epiphany


Mediterranean-style bouillabaisse


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


Crab and grapefruit salad


Flavoured water orange, verbena and lemon


Strawberry and balsamic vinegar smoothie


Courgette and ginger soup


Revisited vegetarian couscous


Rack of veal with coffee sauce - Pentecost


Korean-style fermented cabbage banchan


Mussels in white wine


Rosé champagne granita – Christmas recipes


Rolled veal roast with apples - Pentecost


Spaghetti with squid


Bright red gazpacho –Valentine’s Day / Starter


Kimbap or large Korean rice and vegetable makis


Homemade chocolate spread


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


Seafood paëlla


Tomato, basil, onion and pepper smoothie


Artichoke and dried tomato risotto


Grilled fera fillet over green asparagus, creamy lemon sauce


Veal tajine with almonds and saffron – Pentecost


Chestnut crème brûlée


Vampire teeth – Halloween


Baked apples with pink praline almonds


Revisited Caesar salad


Frangipane with Toblerone