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Asian-style marinated pork skewers

Salmon, cream of dill and crumble

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

Express royal couscous

Ossobucco alla Milanaise

Chocolate-passionfruit lava cake – Dessert

Hot chocolate with chestnut chips

Gogumattang or fried sweet potatoes with honey

Chocolate cookies

Salmon gravlax – Starter

Sauce vierge for white meats and fish

Spinach and celery smoothie

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Mujadara Safra – by Marwan Soueid

Tiramisu – Valentine’s Day / Dessert

Chicken and jams colombo

Bisa-style Easter dove brioche – by Lionel Dufournet

Chilled crab and apple salad

Beetroot smoothie

Banana lollies with speculoos

Raspberry mousse cake

Passionfruit pavlova with candied tangerines

Spiced panna cotta with stewed pears

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Chicken skewers marinated in barbecue sauce

Grilled fera fillet over green asparagus, creamy lemon sauce

Colourful springtime vegetable tart

Mummies – Halloween

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

Waffles – Mardi gras

Chicken fillets with sweet-and-sour sauce and quinoa

Korean-style fermented cabbage banchan

Lentil dahl and tofu skewers

Sausage in brioche bread

Seared mixed vegetables

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

Flavoured water lemon, melon and cucumber

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.

Lake Geneva poke bowl

Bright red gazpacho –Valentine’s Day / Starter

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

Veal and apple stew

Choco-courgette cake

Melon salad with basil and red berries

Flavoured water orange, lemon and ginger

Homemade falafels – by Marwan Soueid

Strawberry and basil sorbet

Crème brûlée with "Carambar"

Crepe batter – Candlemas

Oil-free salad dressing

Revisited tartiflette

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Brussels sprouts salad with hazelnuts and dates

Frangipane with Toblerone

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

Seared aubergine with summer fruits

Seared teriyaki aubergines

Mussels in white wine

Golden angel wings – Mardi Gras

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

White bean blondies with raspberries

Buckwheat pancakes stuffed with ricotta and leeks

Revisited Malakoffs

Vegetarian Bolognese sauce

TOBLERONE mousse – by Hélène

Spiced prawns – Valentine’s Day / Starter

Apple, pear and plum smoothie

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Tea-flavoured crème brûlée

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

A delicious drink to enjoy in summer

Spaghetti with squid

Kimbap or large Korean rice and vegetable makis

Red seaweed and coconut panna cotta with red berries

Aubergine hamburgers

Baked onions with crunchy vegetables

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

Cornettes au gratin

Puff pastry apple roses with almond and pistachio

Sauce for grilled fish

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

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

Witch fingers – Halloween

Crayfish and winter vegetables au gratin

Cressin bagnarde – by Gérard Michellod

Garden red cabbage salad

Stuffed mushrooms

Fruits and coconut milk sushi

Hotteok or sweet Korean pancakes

Quinoa, avocado and dried apricots salad

Zero waste springtime vegetable soup

Date and hazelnut lollies

Cod loin fillet in puff pasytr – April Fools’ Day

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

Rack of venison with sweet potato and pear rösti

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

Korean kimchi soup with pork, tofu and noodles

Carnival fritters – Mardis Gras

Mediterranean-style bouillabaisse

Lake Geneva fera ceviche

Melon, passionfruit, blueberry and blackberry smoothie

Revisited Caesar salad

Buckwheat pancakes

Seafood paëlla

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

Rhubarb and fruit panna cotta

Small lake geneva perch «like anchovies»

Chicken keema paratha

Chilled zucchini courgette soup with a rocket and mint pesto

Flavoured water pear and cinnamon

Red lentil and carrot purée

Revisited vegetarian couscous

Flavoured water lemon and thyme

Citrus salad with honey

Lamb’s lettuce salad with apple, walnut and cranberries

Ginger chicken, coconut milk and fresh coriander

Chia seeds pudding with almonds

Flavoured water raspberry and lime

Quinoa, beet and sweet potato salad

El sandwich cubano

Morello cherry clafoutis – Ascension

Vanilla cupcakes

Boar terrine with green peppercorns – by Antonio Calo

A summer salad dressing

Seed and nut mix

Scallops in sealed shells – Main dish

Flavoured water orange, verbena and lemon

Red berry shortcake

Watermelon and strawberry smoothie

Scallops with cuchaule crumble – by Hélène Jung

Cailler signature Christmas pralines – by Géraldine Maras

Flavoured water strawberries and basil

Detox smoothie – After the holidays

Marguerite-style cardoons au gratin – by Pierre Boehm

Green apple smoothie

Cream cheese with green peas and basil

Tomato, basil, onion and pepper smoothie

Flavoured water apple and cinnamon

Marbled eggs with smoked salmon – our chefs’ recipes

Hobbang or red bean dumplings

Beetroot, apple and red cabbage smoothie

Curry mayonnaise for fish and shellfish

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

Rhubarb smoothie

Yule log with mascarpone and citrus fruits - Dessert

Ham and vegetable muffins

Rosé champagne granita – Christmas recipes

Beef ribs with barbecue sauce

Nage de gambas with champagne and spices of the Arabian Nights

Love pear with chocolate – Valentine’s Day / Dessert

Milanese biscuits– Christmas recipes

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

Parsnip and white fava bean soup

Panna cotta, centre cut salmon fillet, and diced vegetables

Homemade chocolate spread

Chimichurri Sauce

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

Spinach and red kuri salad

Pumpkin chai coffee

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

Vampire teeth – Halloween

Chicken Green Curry

Chocolate lava cake

Mitterand ice cream soufflé

Flamed Tart (Tarte flambée) - World Environment Day

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

Paris style herb butter

Traditional ceviche – by Cecilia Zapata

Kings’ brioche– Epiphany

Middle Eastern smoothie

Chicken or beef Teppanyaki

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

Strawberry and balsamic vinegar smoothie

Tibs – Addis - Abeba

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

chicken or beef fajitas

Roasted mandarines

Gugelhupf – Ascension

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

Smoked salmon rösti

Hot Chai Chocolate – Christmas recipes

Chestnut crème brûlée

Seared apricots and creamy Burrata

Frangipane king’s cake – Epiphany

Baked apples with pink praline almonds

Gingerbread Man – Christmas recipes

Avocado and strawberry salad

Rack of veal with coffee sauce - Pentecost

Salmon and asparagus

Breaded tofu sticks with almonds and beet ketchup

Rolled veal roast with apples - Pentecost

Rhubarb and pistachio crumble tart – Mother’s Day

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

Chilled pea soup with ricotta and flat croutons

Cyclops' eyes – Halloween

Wontons – Chinese New Year

Coffee baba – Valentine’s Day / Dessert

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

Corn flake breaded tofu sticks

Quinoa salad with avocados and cherry tomatoes

Classic bortsch – World Cup 2018 – Russia

Foie gras crème brûlée

Asian-style fera tartare – by Julien Gallard

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

Fried white asparagus, Parmesan coating and wild garlic coulis

Gravlax salmon with pumpkin seed oil – Mother’s Day

Lamb shank in herb crust, springtime vegetables – Easter

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

Apricot tarte tatin

Asparagus and cabbage salad

Apple and cinnamon smoothie

Spanish omelette with chorizo

Colourful salad

Breakfast bowls

Panna cotta with red berry coulis

Tomatoes stuffed with smoked trout and cream cheese

Fennel, apple and ginger smoothie

Crumble of old-fashioned vegetables

Artichoke and dried tomato risotto

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

Chicken supreme – by Marwan Soueid

Pumpkin and Parmesan cheesecake

Tteokguk or Korean beef and rice soup

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

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

Crab and grapefruit salad

Rich pumpkin cakes with chestnut foam

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.

Navarin of veal with spring vegetables

Pasta salad with roasted chicken and young baby vegetables

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

Italian-marinated beef skewers

Evil potion – Halloween

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

Chef’s perch fillets – byJulien Gallard

Courgette and ginger soup

Chocolate soufflé tart

Veal tajine with almonds and saffron – Pentecost

Spicy carrot and apple soup

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

Syrniki – World Cup 2018 – Russia

Cinnamon stars – Christmas recipes