Filtrer les recettes

Rack of veal with coffee sauce - Pentecost


Lamb shank in herb crust, springtime vegetables – Easter


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


Middle Eastern smoothie


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


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


White bean blondies with raspberries


Asian-style marinated pork skewers


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


Avocado and strawberry salad


Mussels in white wine


Cream cheese with green peas and basil


Chilled pea soup with ricotta and flat croutons


Chicken supreme – by Marwan Soueid


Crepe batter – Candlemas


Date and hazelnut lollies


Love pear with chocolate – Valentine’s Day / Dessert


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


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


Zero waste springtime vegetable soup


Seed and nut mix


Tteokguk or Korean beef and rice soup


Traditional ceviche – by Cecilia Zapata


Syrniki – World Cup 2018 – Russia


Vegetarian Bolognese sauce


Green apple smoothie


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


Hot chocolate with chestnut chips


Strawberry and basil sorbet


Chef’s perch fillets – byJulien Gallard


Evil potion – Halloween


Milanese biscuits– Christmas recipes


Baked apples with pink praline almonds


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


Lamb’s lettuce salad with apple, walnut and cranberries


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


Salmon, cream of dill and crumble


Stuffed mushrooms


Flavoured water raspberry and lime


Vampire teeth – Halloween


Lake Geneva fera ceviche


Oil-free salad dressing


Flavoured water pear and cinnamon


Chicken skewers marinated in barbecue sauce


Frangipane king’s cake – Epiphany


Smoked salmon rösti


Buckwheat pancakes


Strawberry and balsamic vinegar smoothie


Flamed Tart (Tarte flambée) - World Environment Day


Flavoured water orange, lemon and ginger


Aubergine hamburgers


Ossobucco alla Milanaise


Revisited Caesar salad


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


Rosé champagne granita – Christmas recipes


Spicy carrot and apple soup


Banana lollies with speculoos


Chocolate cookies


Yule log with mascarpone and citrus fruits - Dessert


Seared apricots and creamy Burrata


Cod loin fillet in puff pasytr – April Fools’ Day


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


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


Crème brûlée with "Carambar"


Veal and apple stew


Navarin of veal with spring vegetables


Quinoa, beet and sweet potato salad


Quinoa, avocado and dried apricots salad


Coffee baba – Valentine’s Day / Dessert


Melon salad with basil and red berries


Mujadara Safra – by Marwan Soueid


Nage de gambas with champagne and spices of the Arabian Nights


Wontons – Chinese New Year


El sandwich cubano


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


Pasta salad with roasted chicken and young baby vegetables


Buckwheat pancakes stuffed with ricotta and leeks


Veal tajine with almonds and saffron – Pentecost


Colourful springtime vegetable tart


Marbled eggs with smoked salmon – our chefs’ recipes


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


Hobbang or red bean dumplings


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


Chicken keema paratha


Flavoured water strawberries and basil


Parsnip and white fava bean soup


Small lake geneva perch «like anchovies»


Cinnamon stars – Christmas recipes


Chicken or beef Teppanyaki


Rack of venison with sweet potato and pear rösti


Red berry shortcake


Carnival fritters – Mardis Gras


Lake Geneva poke bowl


Colourful salad


Spiced prawns – Valentine’s Day / Starter


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


Pumpkin and Parmesan cheesecake


Gingerbread Man – Christmas recipes


Tomatoes stuffed with smoked trout and cream cheese


Spanish omelette with chorizo


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


Baked onions with crunchy vegetables


Rhubarb and fruit panna cotta


Paris style herb butter


TOBLERONE mousse – by Hélène


Homemade falafels – by Marwan Soueid


Tomato, basil, onion and pepper smoothie


Cyclops' eyes – Halloween


Spaghetti with squid


Beef ribs with barbecue sauce


Red lentil and carrot purée


Courgette and ginger soup


Chicken fillets with sweet-and-sour sauce and quinoa


Beetroot smoothie


Tibs – Addis - Abeba


Watermelon and strawberry smoothie


Witch fingers – Halloween


Kimbap or large Korean rice and vegetable makis


Chilled crab and apple salad


Rich pumpkin cakes with chestnut foam


Detox smoothie – After the holidays


Apricot tarte tatin


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


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Bisa-style Easter dove brioche – by Lionel Dufournet


Roasted mandarines


Gogumattang or fried sweet potatoes with honey


Seared aubergine with summer fruits


Chestnut crème brûlée


Puff pastry apple roses with almond and pistachio


Waffles – Mardi gras


Rolled veal roast with apples - Pentecost


Cailler signature Christmas pralines – by Géraldine Maras


Mediterranean-style bouillabaisse


Corn flake breaded tofu sticks


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


Asian-style fera tartare – by Julien Gallard


Scallops in sealed shells – Main dish


Mitterand ice cream soufflé


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


Crayfish and winter vegetables au gratin


Brussels sprouts salad with hazelnuts and dates


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


Breaded tofu sticks with almonds and beet ketchup


Classic bortsch – World Cup 2018 – Russia


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Citrus salad with honey


Gugelhupf – Ascension


Pumpkin chai coffee


Flavoured water lemon and thyme


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


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.


Scallops with cuchaule crumble – by Hélène Jung


A summer salad dressing


Crumble of old-fashioned vegetables


Rhubarb smoothie


Red seaweed and coconut panna cotta with red berries


Asparagus and cabbage salad


Chocolate lava cake


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


Curry mayonnaise for fish and shellfish


Frangipane with Toblerone


Bright red gazpacho –Valentine’s Day / Starter


Boar terrine with green peppercorns – by Antonio Calo


Ham and vegetable muffins


Gravlax salmon with pumpkin seed oil – Mother’s Day


Crab and grapefruit salad


Beetroot, apple and red cabbage smoothie


Fried white asparagus, Parmesan coating and wild garlic coulis


Hot Chai Chocolate – Christmas recipes


Revisited tartiflette


Revisited Malakoffs


Artichoke and dried tomato risotto


Lentil dahl and tofu skewers


Breakfast bowls


Chicken Green Curry


Raspberry mousse cake


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


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


Cornettes au gratin


Ginger chicken, coconut milk and fresh coriander


Tea-flavoured crème brûlée


Choco-courgette cake


Apple and cinnamon smoothie


Quinoa salad with avocados and cherry tomatoes


Vanilla cupcakes


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


Morello cherry clafoutis – Ascension


Revisited vegetarian couscous


Spinach and red kuri salad


Tiramisu – Valentine’s Day / Dessert


Italian-marinated beef skewers


Chocolate soufflé tart


Panna cotta, centre cut salmon fillet, and diced vegetables


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


Korean-style fermented cabbage banchan


Passionfruit pavlova with candied tangerines


Cressin bagnarde – by Gérard Michellod


Panna cotta with red berry coulis


Mummies – Halloween


Rhubarb and pistachio crumble tart – Mother’s Day


Chicken and jams colombo


Hotteok or sweet Korean pancakes


Sauce for grilled fish


Chilled zucchini courgette soup with a rocket and mint pesto


Korean kimchi soup with pork, tofu and noodles


Flavoured water apple and cinnamon


Chocolate-passionfruit lava cake – Dessert


Golden angel wings – Mardi Gras


Seared mixed vegetables


Garden red cabbage salad


Spinach and celery smoothie


Flavoured water lemon, melon and cucumber


Sauce vierge for white meats and fish


Spiced panna cotta with stewed pears


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Flavoured water orange, verbena and lemon


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


Foie gras crème brûlée


Grilled fera fillet over green asparagus, creamy lemon sauce


Sausage in brioche bread


Melon, passionfruit, blueberry and blackberry smoothie


Seafood paëlla


Chimichurri Sauce


Seared teriyaki aubergines


Fruits and coconut milk sushi


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


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.


Homemade chocolate spread


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Kings’ brioche– Epiphany


Apple, pear and plum smoothie


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


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


chicken or beef fajitas


A delicious drink to enjoy in summer


Marguerite-style cardoons au gratin – by Pierre Boehm


Salmon and asparagus


Express royal couscous


Salmon gravlax – Starter


Chia seeds pudding with almonds


Fennel, apple and ginger smoothie