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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