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Vampire teeth – Halloween

Tomato, basil, onion and pepper smoothie

Apple, pear and plum smoothie

Gugelhupf – Ascension

Mummies – Halloween

Cream cheese with green peas and basil

Mediterranean-style bouillabaisse

Lake Geneva poke bowl

Ossobucco alla Milanaise

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

Curry mayonnaise for fish and shellfish

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

Asparagus and cabbage salad

Chicken Green Curry

Quinoa, beet and sweet potato salad

Green apple smoothie

Golden angel wings – Mardi Gras

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

Fruits and coconut milk sushi

Fennel, apple and ginger smoothie

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

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

Puff pastry apple roses with almond and pistachio

Melon salad with basil and red berries

Sauce for grilled fish

Waffles – Mardi gras

Nage de gambas with champagne and spices of the Arabian Nights

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

Seared teriyaki aubergines

Chocolate lava cake

Marguerite-style cardoons au gratin – by Pierre Boehm

Spaghetti with squid

Cornettes au gratin

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

Pumpkin and Parmesan cheesecake

Citrus salad with honey

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.

Chia seeds pudding with almonds

Lake Geneva fera ceviche

Rosé champagne granita – Christmas recipes

Veal tajine with almonds and saffron – Pentecost

Mujadara Safra – by Marwan Soueid

Passionfruit pavlova with candied tangerines

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

Middle Eastern smoothie

Spanish omelette with chorizo

Flavoured water lemon and thyme

Aubergine hamburgers

Korean-style fermented cabbage banchan

Buckwheat pancakes

Chilled zucchini courgette soup with a rocket and mint pesto

Colourful springtime vegetable tart

Kings’ brioche– Epiphany

Chestnut crème brûlée

Gravlax salmon with pumpkin seed oil – Mother’s Day

Beetroot, apple and red cabbage smoothie

Strawberry and basil sorbet

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

Watermelon and strawberry smoothie

Lamb’s lettuce salad with apple, walnut and cranberries

Korean kimchi soup with pork, tofu and noodles

White bean blondies with raspberries

Chicken skewers marinated in barbecue sauce

Stuffed mushrooms

Scallops with cuchaule crumble – by Hélène Jung

Red berry shortcake

Carnival fritters – Mardis Gras

Cailler signature Christmas pralines – by Géraldine Maras

Buckwheat pancakes stuffed with ricotta and leeks

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

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

Kimbap or large Korean rice and vegetable makis

El sandwich cubano

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Wontons – Chinese New Year

Foie gras crème brûlée

Milanese biscuits– Christmas recipes

Bright red gazpacho –Valentine’s Day / Starter

Red lentil and carrot purée

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Date and hazelnut lollies

Seared apricots and creamy Burrata

Crumble of old-fashioned vegetables

Breakfast bowls

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.

Small lake geneva perch «like anchovies»

Ham and vegetable muffins

Lentil dahl and tofu skewers

Salmon and asparagus

Rhubarb smoothie

Rich pumpkin cakes with chestnut foam

Parsnip and white fava bean soup

A delicious drink to enjoy in summer

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

Spinach and celery smoothie

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

Flavoured water orange, verbena and lemon

Flamed Tart (Tarte flambée) - World Environment Day

Panna cotta with red berry coulis

Veal and apple stew

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

Evil potion – Halloween

Beetroot smoothie

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

Boar terrine with green peppercorns – by Antonio Calo

Marbled eggs with smoked salmon – our chefs’ recipes

Crème brûlée with "Carambar"

Breaded tofu sticks with almonds and beet ketchup

Colourful salad

Pumpkin chai coffee

Raspberry mousse cake

Flavoured water apple and cinnamon

Corn flake breaded tofu sticks

TOBLERONE mousse – by Hélène

Chocolate-passionfruit lava cake – Dessert

Artichoke and dried tomato risotto

Chicken fillets with sweet-and-sour sauce and quinoa

Bisa-style Easter dove brioche – by Lionel Dufournet

Chimichurri Sauce

Gingerbread Man – Christmas recipes

Scallops in sealed shells – Main dish

Navarin of veal with spring vegetables

Rack of venison with sweet potato and pear rösti

Crab and grapefruit salad

Apricot tarte tatin

Traditional ceviche – by Cecilia Zapata

Baked onions with crunchy vegetables

Grilled fera fillet over green asparagus, creamy lemon sauce

Revisited tartiflette

Chocolate soufflé tart

Salmon gravlax – Starter

Cyclops' eyes – Halloween

chicken or beef fajitas

Melon, passionfruit, blueberry and blackberry smoothie

Crepe batter – Candlemas

Tteokguk or Korean beef and rice soup

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

Rhubarb and pistachio crumble tart – Mother’s Day

Classic bortsch – World Cup 2018 – Russia

Hobbang or red bean dumplings

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

Asian-style marinated pork skewers

Chocolate cookies

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

Chicken or beef Teppanyaki

Spiced panna cotta with stewed pears

Brussels sprouts salad with hazelnuts and dates

Flavoured water raspberry and lime

Flavoured water strawberries and basil

Detox smoothie – After the holidays

Seed and nut mix

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

Vegetarian Bolognese sauce

Salmon, cream of dill and crumble

Chilled crab and apple salad

Zero waste springtime vegetable soup

Seared aubergine with summer fruits

Sauce vierge for white meats and fish

Banana lollies with speculoos

Cod loin fillet in puff pasytr – April Fools’ Day

Tibs – Addis - Abeba

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

Sausage in brioche bread

Ginger chicken, coconut milk and fresh coriander

Lamb shank in herb crust, springtime vegetables – Easter

Homemade falafels – by Marwan Soueid

Rolled veal roast with apples - Pentecost

Seared mixed vegetables

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

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Avocado and strawberry salad

Italian-marinated beef skewers

Strawberry and balsamic vinegar smoothie

Paris style herb butter

Mitterand ice cream soufflé

Spicy carrot and apple soup

Flavoured water orange, lemon and ginger

Mussels in white wine

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

Revisited Malakoffs

Flavoured water pear and cinnamon

Tomatoes stuffed with smoked trout and cream cheese

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

Homemade chocolate spread

Hot Chai Chocolate – Christmas recipes

Morello cherry clafoutis – Ascension

Roasted mandarines

Quinoa, avocado and dried apricots salad

Seafood paëlla

Love pear with chocolate – Valentine’s Day / Dessert

Oil-free salad dressing

Rhubarb and fruit panna cotta

Chicken and jams colombo

Crayfish and winter vegetables au gratin

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

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

Asian-style fera tartare – by Julien Gallard

Beef ribs with barbecue sauce

Chicken supreme – by Marwan Soueid

Frangipane with Toblerone

Frangipane king’s cake – Epiphany

Coffee baba – Valentine’s Day / Dessert

Rack of veal with coffee sauce - Pentecost

Spiced prawns – Valentine’s Day / Starter

Fried white asparagus, Parmesan coating and wild garlic coulis

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

Gogumattang or fried sweet potatoes with honey

Cinnamon stars – Christmas recipes

Chef’s perch fillets – byJulien Gallard

Garden red cabbage salad

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

Quinoa salad with avocados and cherry tomatoes

Vanilla cupcakes

Revisited Caesar salad

Revisited vegetarian couscous

Cressin bagnarde – by Gérard Michellod

Tiramisu – Valentine’s Day / Dessert

A summer salad dressing

Hotteok or sweet Korean pancakes

Chilled pea soup with ricotta and flat croutons

Panna cotta, centre cut salmon fillet, and diced vegetables

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

Yule log with mascarpone and citrus fruits - Dessert

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

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

Chicken keema paratha

Smoked salmon rösti

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

Witch fingers – Halloween

Spinach and red kuri salad

Flavoured water lemon, melon and cucumber

Hot chocolate with chestnut chips

Pasta salad with roasted chicken and young baby vegetables

Baked apples with pink praline almonds

Express royal couscous

Tea-flavoured crème brûlée

Red seaweed and coconut panna cotta with red berries

Syrniki – World Cup 2018 – Russia

Courgette and ginger soup

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

Choco-courgette cake