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Fried white asparagus, Parmesan coating and wild garlic coulis


Seared apricots and creamy Burrata


Flavoured water orange, lemon and ginger


Zero waste springtime vegetable soup


Revisited tartiflette


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


Flavoured water apple and cinnamon


Stuffed mushrooms


Frangipane with Toblerone


Tiramisu – Valentine’s Day / Dessert


Beetroot smoothie


Gugelhupf – Ascension


Flavoured water pear and cinnamon


A summer salad dressing


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


Breaded tofu sticks with almonds and beet ketchup


Middle Eastern smoothie


Boar terrine with green peppercorns – by Antonio Calo


Milanese biscuits– Christmas recipes


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


Spiced prawns – Valentine’s Day / Starter


Chestnut crème brûlée


Rhubarb and fruit panna cotta


Vanilla cupcakes


Tomatoes stuffed with smoked trout and cream cheese


Buckwheat pancakes stuffed with ricotta and leeks


Express royal couscous


Rosé champagne granita – Christmas recipes


Beetroot, apple and red cabbage smoothie


El sandwich cubano


Veal tajine with almonds and saffron – Pentecost


Gingerbread Man – Christmas recipes


Curry mayonnaise for fish and shellfish


Chicken and jams colombo


Spicy carrot and apple soup


Grilled fera fillet over green asparagus, creamy lemon sauce


Roasted mandarines


Salmon and asparagus


Chicken supreme – by Marwan Soueid


Red seaweed and coconut panna cotta with red berries


Fennel, apple and ginger smoothie


Asian-style marinated pork skewers


Hobbang or red bean dumplings


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


Carnival fritters – Mardis Gras


Rich pumpkin cakes with chestnut foam


Chef’s perch fillets – byJulien Gallard


Salmon, cream of dill and crumble


Oil-free salad dressing


Syrniki – World Cup 2018 – Russia


Small lake geneva perch «like anchovies»


Rolled veal roast with apples - Pentecost


Kings’ brioche– Epiphany


Tomato, basil, onion and pepper smoothie


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


Foie gras crème brûlée


Sausage in brioche bread


Crumble of old-fashioned vegetables


Veal and apple stew


Parsnip and white fava bean soup


Marguerite-style cardoons au gratin – by Pierre Boehm


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.


Witch fingers – Halloween


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


Waffles – Mardi gras


Tea-flavoured crème brûlée


Revisited Malakoffs


Detox smoothie – After the holidays


Mummies – Halloween


TOBLERONE mousse – by Hélène


Chocolate cookies


Artichoke and dried tomato risotto


Flavoured water strawberries and basil


Crepe batter – Candlemas


Chicken keema paratha


Italian-marinated beef skewers


Nage de gambas with champagne and spices of the Arabian Nights


Cressin bagnarde – by Gérard Michellod


Seared mixed vegetables


Lake Geneva poke bowl


Apple, pear and plum smoothie


Quinoa, avocado and dried apricots salad


Cream cheese with green peas and basil


Spiced panna cotta with stewed pears


Seafood paëlla


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


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


Lamb shank in herb crust, springtime vegetables – Easter


Paris style herb butter


Chimichurri Sauce


White bean blondies with raspberries


Crab and grapefruit salad


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


Seared teriyaki aubergines


Golden angel wings – Mardi Gras


Kimbap or large Korean rice and vegetable makis


Garden red cabbage salad


Bisa-style Easter dove brioche – by Lionel Dufournet


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.


Crème brûlée with "Carambar"


Pumpkin and Parmesan cheesecake


Strawberry and balsamic vinegar smoothie


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


Strawberry and basil sorbet


Rhubarb and pistachio crumble tart – Mother’s Day


Quinoa, beet and sweet potato salad


Mujadara Safra – by Marwan Soueid


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


Melon salad with basil and red berries


Brussels sprouts salad with hazelnuts and dates


Chilled crab and apple salad


Frangipane king’s cake – Epiphany


chicken or beef fajitas


Apricot tarte tatin


Puff pastry apple roses with almond and pistachio


Melon, passionfruit, blueberry and blackberry smoothie


Chia seeds pudding with almonds


Smoked salmon rösti


Tibs – Addis - Abeba


Coffee baba – Valentine’s Day / Dessert


Buckwheat pancakes


Bright red gazpacho –Valentine’s Day / Starter


Hot chocolate with chestnut chips


Asparagus and cabbage salad


Raspberry mousse cake


Spanish omelette with chorizo


Baked apples with pink praline almonds


Morello cherry clafoutis – Ascension


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


Spaghetti with squid


Seed and nut mix


Apple and cinnamon smoothie


Gravlax salmon with pumpkin seed oil – Mother’s Day


Cod loin fillet in puff pasytr – April Fools’ Day


Chicken or beef Teppanyaki


Spinach and celery smoothie


Chilled pea soup with ricotta and flat croutons


Hotteok or sweet Korean pancakes


Colourful salad


Vegetarian Bolognese sauce


Pasta salad with roasted chicken and young baby vegetables


Cyclops' eyes – Halloween


Beef ribs with barbecue sauce


Mitterand ice cream soufflé


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Lamb’s lettuce salad with apple, walnut and cranberries


Chocolate lava cake


Marbled eggs with smoked salmon – our chefs’ recipes


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


Scallops with cuchaule crumble – by Hélène Jung


Mediterranean-style bouillabaisse


Red berry shortcake


Korean kimchi soup with pork, tofu and noodles


Breakfast bowls


Tteokguk or Korean beef and rice soup


Traditional ceviche – by Cecilia Zapata


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


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


Rhubarb smoothie


Colourful springtime vegetable tart


Scallops in sealed shells – Main dish


Salmon gravlax – Starter


Chicken skewers marinated in barbecue sauce


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Cornettes au gratin


Sauce for grilled fish


Baked onions with crunchy vegetables


Panna cotta, centre cut salmon fillet, and diced vegetables


Flamed Tart (Tarte flambée) - World Environment Day


Evil potion – Halloween


Cailler signature Christmas pralines – by Géraldine Maras


Chocolate-passionfruit lava cake – Dessert


Watermelon and strawberry smoothie


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


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


Homemade chocolate spread


Spinach and red kuri salad


Banana lollies with speculoos


Asian-style fera tartare – by Julien Gallard


Green apple smoothie


Pumpkin chai coffee


Fruits and coconut milk sushi


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


Rack of veal with coffee sauce - Pentecost


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


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


Courgette and ginger soup


Avocado and strawberry salad


Yule log with mascarpone and citrus fruits - Dessert


Ossobucco alla Milanaise


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


Ginger chicken, coconut milk and fresh coriander


Flavoured water lemon, melon and cucumber


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


Classic bortsch – World Cup 2018 – Russia


Sauce vierge for white meats and fish


Revisited Caesar salad


Homemade falafels – by Marwan Soueid


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


Corn flake breaded tofu sticks


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


Korean-style fermented cabbage banchan


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


Seared aubergine with summer fruits


Chicken fillets with sweet-and-sour sauce and quinoa


Cinnamon stars – Christmas recipes


Chilled zucchini courgette soup with a rocket and mint pesto


Red lentil and carrot purée


Lake Geneva fera ceviche


Gogumattang or fried sweet potatoes with honey


Flavoured water orange, verbena and lemon


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


Navarin of veal with spring vegetables


Passionfruit pavlova with candied tangerines


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


Crayfish and winter vegetables au gratin


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


Quinoa salad with avocados and cherry tomatoes


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Date and hazelnut lollies


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


Mussels in white wine


Ham and vegetable muffins


Aubergine hamburgers


Flavoured water lemon and thyme


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


Rack of venison with sweet potato and pear rösti


Chocolate soufflé tart


Lentil dahl and tofu skewers


Citrus salad with honey


Panna cotta with red berry coulis


Choco-courgette cake


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Revisited vegetarian couscous


Love pear with chocolate – Valentine’s Day / Dessert


A delicious drink to enjoy in summer


Vampire teeth – Halloween


Flavoured water raspberry and lime


Chicken Green Curry


Hot Chai Chocolate – Christmas recipes


Wontons – Chinese New Year


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