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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