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Flavoured water strawberries and basil


Express royal couscous


Buckwheat pancakes stuffed with ricotta and leeks


Beetroot, apple and red cabbage smoothie


Cream cheese with green peas and basil


Tea-flavoured crème brûlée


Hot Chai Chocolate – Christmas recipes


Chocolate lava cake


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


Chocolate-passionfruit lava cake – Dessert


Chicken skewers marinated in barbecue sauce


Mujadara Safra – by Marwan Soueid


Crème brûlée with "Carambar"


Quinoa, avocado and dried apricots salad


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


Lake Geneva poke bowl


Veal and apple stew


Foie gras crème brûlée


Fried white asparagus, Parmesan coating and wild garlic coulis


Flavoured water orange, lemon and ginger


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


Strawberry and basil sorbet


Traditional ceviche – by Cecilia Zapata


Chilled crab and apple salad


White bean blondies with raspberries


Chicken fillets with sweet-and-sour sauce and quinoa


Apricot tarte tatin


chicken or beef fajitas


Pasta salad with roasted chicken and young baby vegetables


Revisited tartiflette


Nage de gambas with champagne and spices of the Arabian Nights


Marbled eggs with smoked salmon – our chefs’ recipes


Mediterranean-style bouillabaisse


Spinach and red kuri salad


El sandwich cubano


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


Tiramisu – Valentine’s Day / Dessert


Cailler signature Christmas pralines – by Géraldine Maras


Tomato, basil, onion and pepper smoothie


Lake Geneva fera ceviche


Panna cotta with red berry coulis


Spiced panna cotta with stewed pears


Beef ribs with barbecue sauce


Passionfruit pavlova with candied tangerines


Salmon and asparagus


Salmon, cream of dill and crumble


Vegetarian Bolognese sauce


Flavoured water orange, verbena and lemon


Cressin bagnarde – by Gérard Michellod


Detox smoothie – After the holidays


Mummies – Halloween


Garden red cabbage salad


Banana lollies with speculoos


Marguerite-style cardoons au gratin – by Pierre Boehm


Spinach and celery smoothie


Homemade falafels – by Marwan Soueid


Flavoured water pear and cinnamon


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


Rhubarb and pistachio crumble tart – Mother’s Day


Quinoa, beet and sweet potato salad


Chestnut crème brûlée


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


Chocolate soufflé tart


Chicken or beef Teppanyaki


Cyclops' eyes – Halloween


Gugelhupf – Ascension


Asian-style fera tartare – by Julien Gallard


Boar terrine with green peppercorns – by Antonio Calo


Rack of veal with coffee sauce - Pentecost


Seared aubergine with summer fruits


Evil potion – Halloween


Seafood paëlla


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


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


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


Chocolate cookies


Colourful salad


Flamed Tart (Tarte flambée) - World Environment Day


Paris style herb butter


Bisa-style Easter dove brioche – by Lionel Dufournet


Quinoa salad with avocados and cherry tomatoes


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Classic bortsch – World Cup 2018 – Russia


Yule log with mascarpone and citrus fruits - Dessert


Morello cherry clafoutis – Ascension


Vanilla cupcakes


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


Fruits and coconut milk sushi


Rhubarb and fruit panna cotta


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


Chia seeds pudding with almonds


Rosé champagne granita – Christmas recipes


A summer salad dressing


Ossobucco alla Milanaise


Apple and cinnamon smoothie


Flavoured water apple and cinnamon


Corn flake breaded tofu sticks


Frangipane king’s cake – Epiphany


Kimbap or large Korean rice and vegetable makis


Melon salad with basil and red berries


Melon, passionfruit, blueberry and blackberry smoothie


Watermelon and strawberry smoothie


TOBLERONE mousse – by Hélène


Scallops in sealed shells – Main dish


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


Spaghetti with squid


Gogumattang or fried sweet potatoes with honey


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


Cornettes au gratin


Lamb shank in herb crust, springtime vegetables – Easter


Spicy carrot and apple soup


Korean-style fermented cabbage banchan


Beetroot smoothie


Witch fingers – Halloween


Chef’s perch fillets – byJulien Gallard


Pumpkin and Parmesan cheesecake


Chicken Green Curry


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Crayfish and winter vegetables au gratin


Curry mayonnaise for fish and shellfish


Flavoured water lemon and thyme


Asian-style marinated pork skewers


Courgette and ginger soup


Rolled veal roast with apples - Pentecost


Smoked salmon rösti


Buckwheat pancakes


Frangipane with Toblerone


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


Crumble of old-fashioned vegetables


Homemade chocolate spread


Chicken and jams colombo


Lentil dahl and tofu skewers


Parsnip and white fava bean soup


Breakfast bowls


Milanese biscuits– Christmas recipes


Spanish omelette with chorizo


Flavoured water raspberry and lime


Tteokguk or Korean beef and rice soup


Gingerbread Man – Christmas recipes


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


Rack of venison with sweet potato and pear rösti


Revisited Caesar salad


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


Waffles – Mardi gras


Middle Eastern smoothie


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


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.


Revisited vegetarian couscous


Rhubarb 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.


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


Mussels in white wine


Carnival fritters – Mardis Gras


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


Crab and grapefruit salad


Raspberry mousse cake


Strawberry and balsamic vinegar smoothie


Chilled zucchini courgette soup with a rocket and mint pesto


Italian-marinated beef skewers


Red berry shortcake


Crepe batter – Candlemas


Oil-free salad dressing


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


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


Cinnamon stars – Christmas recipes


Green apple smoothie


Navarin of veal with spring vegetables


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


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


Flavoured water lemon, melon and cucumber


Hotteok or sweet Korean pancakes


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


Wontons – Chinese New Year


Colourful springtime vegetable tart


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


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


Panna cotta, centre cut salmon fillet, and diced vegetables


Aubergine hamburgers


Citrus salad with honey


Gravlax salmon with pumpkin seed oil – Mother’s Day


Korean kimchi soup with pork, tofu and noodles


Cod loin fillet in puff pasytr – April Fools’ Day


Ham and vegetable muffins


Love pear with chocolate – Valentine’s Day / Dessert


Red lentil and carrot purée


Coffee baba – Valentine’s Day / Dessert


Puff pastry apple roses with almond and pistachio


Tibs – Addis - Abeba


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


Brussels sprouts salad with hazelnuts and dates


Salmon gravlax – Starter


Hobbang or red bean dumplings


Seared apricots and creamy Burrata


Small lake geneva perch «like anchovies»


Grilled fera fillet over green asparagus, creamy lemon sauce


Date and hazelnut lollies


Hot chocolate with chestnut chips


Chicken keema paratha


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


Sausage in brioche bread


Artichoke and dried tomato risotto


A delicious drink to enjoy in summer


Veal tajine with almonds and saffron – Pentecost


Apple, pear and plum smoothie


Stuffed mushrooms


Syrniki – World Cup 2018 – Russia


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Baked apples with pink praline almonds


Asparagus and cabbage salad


Avocado and strawberry salad


Chimichurri Sauce


Revisited Malakoffs


Rich pumpkin cakes with chestnut foam


Choco-courgette cake


Seared mixed vegetables


Bright red gazpacho –Valentine’s Day / Starter


Pumpkin chai coffee


Golden angel wings – Mardi Gras


Baked onions with crunchy vegetables


Breaded tofu sticks with almonds and beet ketchup


Lamb’s lettuce salad with apple, walnut and cranberries


Chicken supreme – by Marwan Soueid


Scallops with cuchaule crumble – by Hélène Jung


Ginger chicken, coconut milk and fresh coriander


Zero waste springtime vegetable soup


Tomatoes stuffed with smoked trout and cream cheese


Roasted mandarines


Mitterand ice cream soufflé


Seed and nut mix


Kings’ brioche– Epiphany


Chilled pea soup with ricotta and flat croutons


Spiced prawns – Valentine’s Day / Starter


Seared teriyaki aubergines


Vampire teeth – Halloween


Sauce vierge for white meats and fish


Fennel, apple and ginger smoothie


Red seaweed and coconut panna cotta with red berries


Sauce for grilled fish


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


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


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


Mushroom cappuccino with crispy bacon – by Morgan Mafioly