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Puff pastry apple roses with almond and pistachio


Red seaweed and coconut panna cotta with red berries


Seared teriyaki aubergines


Asparagus and cabbage salad


Scallops with cuchaule crumble – by Hélène Jung


Wontons – Chinese New Year


Rhubarb smoothie


Revisited Caesar salad


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


Flavoured water pear and cinnamon


Boar terrine with green peppercorns – by Antonio Calo


Mediterranean-style bouillabaisse


Salmon gravlax – Starter


Choco-courgette cake


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


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


Sauce for grilled fish


Colourful springtime vegetable tart


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Hot chocolate with chestnut chips


Red lentil and carrot purée


chicken or beef fajitas


Chicken Green Curry


Veal tajine with almonds and saffron – Pentecost


Golden angel wings – Mardi Gras


Strawberry and basil sorbet


Spinach and celery smoothie


Revisited vegetarian couscous


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


Kings’ brioche– Epiphany


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


Seared apricots and creamy Burrata


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


Gugelhupf – Ascension


Chocolate cookies


Quinoa salad with avocados and cherry tomatoes


Spaghetti with squid


Vanilla cupcakes


Beetroot smoothie


Apricot tarte tatin


Spinach and red kuri salad


Foie gras crème brûlée


A summer salad dressing


Flavoured water orange, verbena and lemon


Cyclops' eyes – Halloween


Bisa-style Easter dove brioche – by Lionel Dufournet


Flavoured water orange, lemon and ginger


Panna cotta with red berry coulis


Detox smoothie – After the holidays


Fruits and coconut milk sushi


Buckwheat pancakes


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 Malakoffs


Kimbap or large Korean rice and vegetable makis


A delicious drink to enjoy in summer


Baked onions with crunchy vegetables


Melon, passionfruit, blueberry and blackberry smoothie


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


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


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


Avocado and strawberry salad


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


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


Fennel, apple and ginger smoothie


Fried white asparagus, Parmesan coating and wild garlic coulis


Ginger chicken, coconut milk and fresh coriander


Marbled eggs with smoked salmon – our chefs’ recipes


Tomatoes stuffed with smoked trout and cream cheese


Salmon, cream of dill and crumble


Seared aubergine with summer fruits


Chocolate lava cake


Flavoured water apple and cinnamon


Hot Chai Chocolate – Christmas recipes


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


Chilled pea soup with ricotta and flat croutons


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


Ham and vegetable muffins


Morello cherry clafoutis – Ascension


Chocolate soufflé tart


Sauce vierge for white meats and fish


Rosé champagne granita – Christmas recipes


Apple and cinnamon smoothie


Frangipane king’s cake – Epiphany


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


Flavoured water raspberry and lime


Chestnut crème brûlée


Chilled zucchini courgette soup with a rocket and mint pesto


Tiramisu – Valentine’s Day / Dessert


Panna cotta, centre cut salmon fillet, and diced vegetables


Asian-style fera tartare – by Julien Gallard


Scallops in sealed shells – Main dish


Chicken and jams colombo


Tibs – Addis - Abeba


Melon salad with basil and red berries


Mummies – Halloween


Pasta salad with roasted chicken and young baby vegetables


Traditional ceviche – by Cecilia Zapata


Crayfish and winter vegetables au gratin


Mitterand ice cream soufflé


Marguerite-style cardoons au gratin – by Pierre Boehm


Rich pumpkin cakes with chestnut foam


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


Middle Eastern smoothie


Spicy carrot and apple soup


Chicken fillets with sweet-and-sour sauce and quinoa


Express royal couscous


Banana lollies with speculoos


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Stuffed mushrooms


Chimichurri Sauce


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


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.


Asian-style marinated pork skewers


Bright red gazpacho –Valentine’s Day / Starter


Coffee baba – Valentine’s Day / Dessert


Flavoured water lemon and thyme


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


Flavoured water lemon, melon and cucumber


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


Spiced prawns – Valentine’s Day / Starter


White bean blondies with raspberries


El sandwich cubano


Passionfruit pavlova with candied tangerines


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


Lamb shank in herb crust, springtime vegetables – Easter


Flavoured water strawberries and basil


Curry mayonnaise for fish and shellfish


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


Revisited tartiflette


Smoked salmon rösti


TOBLERONE mousse – by Hélène


Parsnip and white fava bean soup


Baked apples with pink praline almonds


Homemade chocolate spread


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


Milanese biscuits– Christmas recipes


Beetroot, apple and red cabbage smoothie


Rhubarb and pistachio crumble tart – Mother’s Day


Small lake geneva perch «like anchovies»


Frangipane with Toblerone


Red berry shortcake


Mussels in white wine


Pumpkin and Parmesan cheesecake


Chicken supreme – by Marwan Soueid


Paris style herb butter


Pumpkin chai coffee


Cailler signature Christmas pralines – by Géraldine Maras


Hotteok or sweet Korean pancakes


Ossobucco alla Milanaise


Cod loin fillet in puff pasytr – April Fools’ Day


Date and hazelnut lollies


Tomato, basil, onion and pepper smoothie


Syrniki – World Cup 2018 – Russia


Chef’s perch fillets – byJulien Gallard


Cinnamon stars – Christmas recipes


Lake Geneva poke bowl


Love pear with chocolate – Valentine’s Day / Dessert


Breakfast bowls


Lentil dahl and tofu skewers


Carnival fritters – Mardis Gras


Cornettes au gratin


Vampire teeth – Halloween


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


Mujadara Safra – by Marwan Soueid


Tea-flavoured crème brûlée


Courgette and ginger soup


Korean-style fermented cabbage banchan


Spiced panna cotta with stewed pears


Hobbang or red bean dumplings


Yule log with mascarpone and citrus fruits - Dessert


Rack of venison with sweet potato and pear rösti


Rhubarb and fruit panna cotta


Sausage in brioche bread


Oil-free salad dressing


Chicken skewers marinated in barbecue sauce


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


Navarin of veal with spring vegetables


Zero waste springtime vegetable soup


Beef ribs with barbecue sauce


Crumble of old-fashioned vegetables


Spanish omelette with chorizo


Chicken or beef Teppanyaki


Cressin bagnarde – by Gérard Michellod


Seared mixed vegetables


Salmon and asparagus


Corn flake breaded tofu sticks


Waffles – Mardi gras


Breaded tofu sticks with almonds and beet ketchup


Watermelon and strawberry smoothie


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


Lamb’s lettuce salad with apple, walnut and cranberries


Gravlax salmon with pumpkin seed oil – Mother’s Day


Apple, pear and plum smoothie


Brussels sprouts salad with hazelnuts and dates


Quinoa, avocado and dried apricots salad


Lake Geneva fera ceviche


Crepe batter – Candlemas


Chilled crab and apple salad


Aubergine hamburgers


Rack of veal with coffee sauce - Pentecost


Italian-marinated beef skewers


Korean kimchi soup with pork, tofu and noodles


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


Gingerbread Man – Christmas recipes


Colourful salad


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


Chicken keema paratha


Garden red cabbage salad


Veal and apple stew


Evil potion – Halloween


Citrus salad with honey


Homemade falafels – by Marwan Soueid


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Raspberry mousse cake


Grilled fera fillet over green asparagus, creamy lemon sauce


Cream cheese with green peas and basil


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


Buckwheat pancakes stuffed with ricotta and leeks


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


Classic bortsch – World Cup 2018 – Russia


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


Vegetarian Bolognese sauce


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Seafood paëlla


Green apple smoothie


Nage de gambas with champagne and spices of the Arabian Nights


Strawberry and balsamic vinegar smoothie


Rolled veal roast with apples - Pentecost


Chocolate-passionfruit lava cake – Dessert


Tteokguk or Korean beef and rice soup


Crème brûlée with "Carambar"


Gogumattang or fried sweet potatoes with honey


Quinoa, beet and sweet potato salad


Witch fingers – Halloween


Chia seeds pudding with almonds


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


Seed and nut mix


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


Roasted mandarines


Artichoke and dried tomato risotto


Flamed Tart (Tarte flambée) - World Environment Day