Filtrer les recettes

Vampire teeth – Halloween


Tomato, basil, onion and pepper smoothie


Apple, pear and plum smoothie


Gugelhupf – Ascension


Mummies – Halloween


Cream cheese with green peas and basil


Mediterranean-style bouillabaisse


Lake Geneva poke bowl


Ossobucco alla Milanaise


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


Curry mayonnaise for fish and shellfish


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


Asparagus and cabbage salad


Chicken Green Curry


Quinoa, beet and sweet potato salad


Green apple smoothie


Golden angel wings – Mardi Gras


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


Fruits and coconut milk sushi


Fennel, apple and ginger smoothie


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


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


Puff pastry apple roses with almond and pistachio


Melon salad with basil and red berries


Sauce for grilled fish


Waffles – Mardi gras


Nage de gambas with champagne and spices of the Arabian Nights


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


Seared teriyaki aubergines


Chocolate lava cake


Marguerite-style cardoons au gratin – by Pierre Boehm


Spaghetti with squid


Cornettes au gratin


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


Pumpkin and Parmesan cheesecake


Citrus salad with honey


Apple and cinnamon 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.


Chia seeds pudding with almonds


Lake Geneva fera ceviche


Rosé champagne granita – Christmas recipes


Veal tajine with almonds and saffron – Pentecost


Mujadara Safra – by Marwan Soueid


Passionfruit pavlova with candied tangerines


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


Middle Eastern smoothie


Spanish omelette with chorizo


Flavoured water lemon and thyme


Aubergine hamburgers


Korean-style fermented cabbage banchan


Buckwheat pancakes


Chilled zucchini courgette soup with a rocket and mint pesto


Colourful springtime vegetable tart


Kings’ brioche– Epiphany


Chestnut crème brûlée


Gravlax salmon with pumpkin seed oil – Mother’s Day


Beetroot, apple and red cabbage smoothie


Strawberry and basil sorbet


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


Watermelon and strawberry smoothie


Lamb’s lettuce salad with apple, walnut and cranberries


Korean kimchi soup with pork, tofu and noodles


White bean blondies with raspberries


Chicken skewers marinated in barbecue sauce


Stuffed mushrooms


Scallops with cuchaule crumble – by Hélène Jung


Red berry shortcake


Carnival fritters – Mardis Gras


Cailler signature Christmas pralines – by Géraldine Maras


Buckwheat pancakes stuffed with ricotta and leeks


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


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


Kimbap or large Korean rice and vegetable makis


El sandwich cubano


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Wontons – Chinese New Year


Foie gras crème brûlée


Milanese biscuits– Christmas recipes


Bright red gazpacho –Valentine’s Day / Starter


Red lentil and carrot purée


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Date and hazelnut lollies


Seared apricots and creamy Burrata


Crumble of old-fashioned vegetables


Breakfast bowls


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.


Small lake geneva perch «like anchovies»


Ham and vegetable muffins


Lentil dahl and tofu skewers


Salmon and asparagus


Rhubarb smoothie


Rich pumpkin cakes with chestnut foam


Parsnip and white fava bean soup


A delicious drink to enjoy in summer


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


Spinach and celery smoothie


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


Flavoured water orange, verbena and lemon


Flamed Tart (Tarte flambée) - World Environment Day


Panna cotta with red berry coulis


Veal and apple stew


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


Evil potion – Halloween


Beetroot smoothie


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


Boar terrine with green peppercorns – by Antonio Calo


Marbled eggs with smoked salmon – our chefs’ recipes


Crème brûlée with "Carambar"


Breaded tofu sticks with almonds and beet ketchup


Colourful salad


Pumpkin chai coffee


Raspberry mousse cake


Flavoured water apple and cinnamon


Corn flake breaded tofu sticks


TOBLERONE mousse – by Hélène


Chocolate-passionfruit lava cake – Dessert


Artichoke and dried tomato risotto


Chicken fillets with sweet-and-sour sauce and quinoa


Bisa-style Easter dove brioche – by Lionel Dufournet


Chimichurri Sauce


Gingerbread Man – Christmas recipes


Scallops in sealed shells – Main dish


Navarin of veal with spring vegetables


Rack of venison with sweet potato and pear rösti


Crab and grapefruit salad


Apricot tarte tatin


Traditional ceviche – by Cecilia Zapata


Baked onions with crunchy vegetables


Grilled fera fillet over green asparagus, creamy lemon sauce


Revisited tartiflette


Chocolate soufflé tart


Salmon gravlax – Starter


Cyclops' eyes – Halloween


chicken or beef fajitas


Melon, passionfruit, blueberry and blackberry smoothie


Crepe batter – Candlemas


Tteokguk or Korean beef and rice soup


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


Rhubarb and pistachio crumble tart – Mother’s Day


Classic bortsch – World Cup 2018 – Russia


Hobbang or red bean dumplings


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


Asian-style marinated pork skewers


Chocolate cookies


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


Chicken or beef Teppanyaki


Spiced panna cotta with stewed pears


Brussels sprouts salad with hazelnuts and dates


Flavoured water raspberry and lime


Flavoured water strawberries and basil


Detox smoothie – After the holidays


Seed and nut mix


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


Vegetarian Bolognese sauce


Salmon, cream of dill and crumble


Chilled crab and apple salad


Zero waste springtime vegetable soup


Seared aubergine with summer fruits


Sauce vierge for white meats and fish


Banana lollies with speculoos


Cod loin fillet in puff pasytr – April Fools’ Day


Tibs – Addis - Abeba


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


Sausage in brioche bread


Ginger chicken, coconut milk and fresh coriander


Lamb shank in herb crust, springtime vegetables – Easter


Homemade falafels – by Marwan Soueid


Rolled veal roast with apples - Pentecost


Seared mixed vegetables


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


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Avocado and strawberry salad


Italian-marinated beef skewers


Strawberry and balsamic vinegar smoothie


Paris style herb butter


Mitterand ice cream soufflé


Spicy carrot and apple soup


Flavoured water orange, lemon and ginger


Mussels in white wine


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


Revisited Malakoffs


Flavoured water pear and cinnamon


Tomatoes stuffed with smoked trout and cream cheese


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


Homemade chocolate spread


Hot Chai Chocolate – Christmas recipes


Morello cherry clafoutis – Ascension


Roasted mandarines


Quinoa, avocado and dried apricots salad


Seafood paëlla


Love pear with chocolate – Valentine’s Day / Dessert


Oil-free salad dressing


Rhubarb and fruit panna cotta


Chicken and jams colombo


Crayfish and winter vegetables au gratin


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


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


Asian-style fera tartare – by Julien Gallard


Beef ribs with barbecue sauce


Chicken supreme – by Marwan Soueid


Frangipane with Toblerone


Frangipane king’s cake – Epiphany


Coffee baba – Valentine’s Day / Dessert


Rack of veal with coffee sauce - Pentecost


Spiced prawns – Valentine’s Day / Starter


Fried white asparagus, Parmesan coating and wild garlic coulis


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


Gogumattang or fried sweet potatoes with honey


Cinnamon stars – Christmas recipes


Chef’s perch fillets – byJulien Gallard


Garden red cabbage salad


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


Quinoa salad with avocados and cherry tomatoes


Vanilla cupcakes


Revisited Caesar salad


Revisited vegetarian couscous


Cressin bagnarde – by Gérard Michellod


Tiramisu – Valentine’s Day / Dessert


A summer salad dressing


Hotteok or sweet Korean pancakes


Chilled pea soup with ricotta and flat croutons


Panna cotta, centre cut salmon fillet, and diced vegetables


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


Yule log with mascarpone and citrus fruits - Dessert


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


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


Chicken keema paratha


Smoked salmon rösti


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


Witch fingers – Halloween


Spinach and red kuri salad


Flavoured water lemon, melon and cucumber


Hot chocolate with chestnut chips


Pasta salad with roasted chicken and young baby vegetables


Baked apples with pink praline almonds


Express royal couscous


Tea-flavoured crème brûlée


Red seaweed and coconut panna cotta with red berries


Syrniki – World Cup 2018 – Russia


Courgette and ginger soup


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


Choco-courgette cake