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Raspberry mousse cake

Panna cotta with red berry coulis

Apple, pear and plum smoothie

Mussels in white wine

chicken or beef fajitas

Apple and cinnamon smoothie

Gogumattang or fried sweet potatoes with honey

Rhubarb and fruit panna cotta

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

Frangipane king’s cake – Epiphany

Spicy carrot and apple soup

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

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

Cailler signature Christmas pralines – by Géraldine Maras

Waffles – Mardi gras

Middle Eastern smoothie

Boar terrine with green peppercorns – by Antonio Calo

Fennel, apple and ginger smoothie

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

Puff pastry apple roses with almond and pistachio

Garden red cabbage salad

Paris style herb butter

Scallops in sealed shells – Main dish

Hotteok or sweet Korean pancakes

Morello cherry clafoutis – Ascension

Buckwheat pancakes stuffed with ricotta and leeks

Rhubarb and pistachio crumble tart – Mother’s Day

Italian-marinated beef skewers

Pumpkin and Parmesan cheesecake

Crepe batter – Candlemas

Rolled veal roast with apples - Pentecost

Evil potion – Halloween

Smoked salmon rösti

Colourful salad

Beetroot smoothie

Chicken fillets with sweet-and-sour sauce and quinoa

Chocolate lava cake

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

Fruits and coconut milk sushi

Apricot tarte tatin

Curry mayonnaise for fish and shellfish

Rack of venison with sweet potato and pear rösti

Pasta salad with roasted chicken and young baby vegetables

Flavoured water raspberry and lime

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

Seared apricots and creamy Burrata

Revisited vegetarian couscous

Chocolate-passionfruit lava cake – Dessert

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

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

Wontons – Chinese New Year

Roasted mandarines

Spiced panna cotta with stewed pears

Classic bortsch – World Cup 2018 – Russia

Flamed Tart (Tarte flambée) - World Environment Day

Tea-flavoured crème brûlée

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Breakfast bowls

Cod loin fillet in puff pasytr – April Fools’ Day

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

Crab and grapefruit salad

Asian-style marinated pork skewers

Spinach and red kuri salad

Green apple smoothie

Detox smoothie – After the holidays

Avocado and strawberry salad

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

Crème brûlée with "Carambar"

Vanilla cupcakes

Spaghetti with squid

Seared mixed vegetables

Seafood paëlla

Zero waste springtime vegetable soup

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

Tomatoes stuffed with smoked trout and cream cheese

Tibs – Addis - Abeba

A summer salad dressing

Cornettes au gratin

Chicken Green Curry

Lentil dahl and tofu skewers

Rich pumpkin cakes with chestnut foam

Chia seeds pudding with almonds

Spanish omelette with chorizo

Vampire teeth – Halloween

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Salmon, cream of dill and crumble

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

Aubergine hamburgers

Chicken and jams colombo

Nage de gambas with champagne and spices of the Arabian Nights

Witch fingers – Halloween

Mitterand ice cream soufflé

A delicious drink to enjoy in summer

Beetroot, apple and red cabbage smoothie

Sauce vierge for white meats and fish

Ossobucco alla Milanaise

Homemade falafels – by Marwan Soueid

Baked apples with pink praline almonds

Beef ribs with barbecue sauce

Lake Geneva fera ceviche

Banana lollies with speculoos

Tiramisu – Valentine’s Day / Dessert

Carnival fritters – Mardis Gras

Quinoa, avocado and dried apricots salad

Syrniki – World Cup 2018 – Russia

Strawberry and balsamic vinegar smoothie

Melon salad with basil and red berries

Strawberry and basil sorbet

Coffee baba – Valentine’s Day / Dessert

Chicken supreme – by Marwan Soueid

Cyclops' eyes – Halloween

Lamb’s lettuce salad with apple, walnut and cranberries

Choco-courgette cake

Gravlax salmon with pumpkin seed oil – Mother’s Day

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.

Stuffed mushrooms

El sandwich cubano

Ham and vegetable muffins

Korean kimchi soup with pork, tofu and noodles

Lake Geneva poke bowl

Scallops with cuchaule crumble – by Hélène Jung

Chef’s perch fillets – byJulien Gallard

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Sauce for grilled fish

Brussels sprouts salad with hazelnuts and dates

Quinoa, beet and sweet potato salad

Frangipane with Toblerone

Buckwheat pancakes

Love pear with chocolate – Valentine’s Day / Dessert

Revisited tartiflette

Mediterranean-style bouillabaisse

Chocolate cookies

Seared teriyaki aubergines

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

Pumpkin chai coffee

Flavoured water lemon and thyme

Gingerbread Man – Christmas recipes

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

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

Chilled zucchini courgette soup with a rocket and mint pesto

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

Chocolate soufflé tart

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

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

Quinoa salad with avocados and cherry tomatoes

Lamb shank in herb crust, springtime vegetables – Easter

Bright red gazpacho –Valentine’s Day / Starter

Parsnip and white fava bean soup

Veal and apple stew

Oil-free salad dressing

Kings’ brioche– Epiphany

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

Baked onions with crunchy vegetables

Crumble of old-fashioned vegetables

Hobbang or red bean dumplings

Rack of veal with coffee sauce - Pentecost

Marbled eggs with smoked salmon – our chefs’ recipes

Tomato, basil, onion and pepper smoothie

Asian-style fera tartare – by Julien Gallard

Bisa-style Easter dove brioche – by Lionel Dufournet

Flavoured water apple and cinnamon

Seared aubergine with summer fruits

Tteokguk or Korean beef and rice soup

Kimbap or large Korean rice and vegetable makis

Small lake geneva perch «like anchovies»

Revisited Malakoffs

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

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

Flavoured water orange, lemon and ginger

Date and hazelnut lollies

Crayfish and winter vegetables au gratin

Courgette and ginger soup

Revisited Caesar salad

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

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

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

Passionfruit pavlova with candied tangerines

Breaded tofu sticks with almonds and beet ketchup

Yule log with mascarpone and citrus fruits - Dessert

Colourful springtime vegetable tart

Chicken keema paratha

Melon, passionfruit, blueberry and blackberry smoothie

Salmon gravlax – Starter

Golden angel wings – Mardi Gras

Flavoured water lemon, melon and cucumber

TOBLERONE mousse – by Hélène

Ginger chicken, coconut milk and fresh coriander

Flavoured water strawberries and basil

Asparagus and cabbage salad

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

Flavoured water pear and cinnamon

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Milanese biscuits– Christmas recipes

Rhubarb smoothie

Watermelon and strawberry smoothie

Cressin bagnarde – by Gérard Michellod

Spiced prawns – Valentine’s Day / Starter

Rosé champagne granita – Christmas recipes

Korean-style fermented cabbage banchan

Chimichurri Sauce

Chilled crab and apple salad

Mujadara Safra – by Marwan Soueid

Marguerite-style cardoons au gratin – by Pierre Boehm

Chilled pea soup with ricotta and flat croutons

Gugelhupf – Ascension

Chicken or beef Teppanyaki

Flavoured water orange, verbena and lemon

Navarin of veal with spring vegetables

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

Cream cheese with green peas and basil

Express royal couscous

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

Red lentil and carrot purée

Citrus salad with honey

Spinach and celery smoothie

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

Hot Chai Chocolate – Christmas recipes

Cinnamon stars – Christmas recipes

Fried white asparagus, Parmesan coating and wild garlic coulis

Chicken skewers marinated in barbecue sauce

Hot chocolate with chestnut chips

Traditional ceviche – by Cecilia Zapata

Corn flake breaded tofu sticks

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.

Artichoke and dried tomato risotto

Salmon and asparagus

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

Foie gras crème brûlée

Veal tajine with almonds and saffron – Pentecost

Chestnut crème brûlée

White bean blondies with raspberries

Homemade chocolate spread

Sausage in brioche bread

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

Red berry shortcake

Seed and nut mix

Vegetarian Bolognese sauce

Red seaweed and coconut panna cotta with red berries

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

Grilled fera fillet over green asparagus, creamy lemon sauce

Panna cotta, centre cut salmon fillet, and diced vegetables

Mummies – Halloween