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Pasta salad with roasted chicken and young baby vegetables


Cyclops' eyes – Halloween


Hot chocolate with chestnut chips


Grilled fera fillet over green asparagus, creamy lemon sauce


Golden angel wings – Mardi Gras


Lamb shank in herb crust, springtime vegetables – Easter


Apricot tarte tatin


Green apple smoothie


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


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


Spicy carrot and apple soup


Love pear with chocolate – Valentine’s Day / Dessert


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Breakfast bowls


Flamed Tart (Tarte flambée) - World Environment Day


Spiced panna cotta with stewed pears


Scallops with cuchaule crumble – by Hélène Jung


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


Flavoured water strawberries and basil


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


Parsnip and white fava bean soup


Chicken or beef Teppanyaki


Marbled eggs with smoked salmon – our chefs’ recipes


Tea-flavoured crème brûlée


Navarin of veal with spring vegetables


Detox smoothie – After the holidays


Raspberry mousse cake


Bright red gazpacho –Valentine’s Day / Starter


Panna cotta, centre cut salmon fillet, and diced vegetables


Asian-style marinated pork skewers


Chicken fillets with sweet-and-sour sauce and quinoa


Vampire teeth – Halloween


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


Frangipane with Toblerone


Mujadara Safra – by Marwan Soueid


Citrus salad with honey


Colourful springtime vegetable tart


Salmon and asparagus


Colourful salad


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


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


Seared apricots and creamy Burrata


Buckwheat pancakes stuffed with ricotta and leeks


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


Tomatoes stuffed with smoked trout and cream cheese


Veal tajine with almonds and saffron – Pentecost


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


Seared mixed vegetables


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


Puff pastry apple roses with almond and pistachio


Traditional ceviche – by Cecilia Zapata


Seafood paëlla


Rich pumpkin cakes with chestnut foam


Melon salad with basil and red berries


Chilled crab and apple salad


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


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.


Avocado and strawberry salad


Spinach and red kuri salad


Chilled zucchini courgette soup with a rocket and mint pesto


Fried white asparagus, Parmesan coating and wild garlic coulis


Strawberry and basil sorbet


Cressin bagnarde – by Gérard Michellod


Crab and grapefruit salad


Cornettes au gratin


Flavoured water apple and cinnamon


Lake Geneva poke bowl


Chocolate lava cake


Apple, pear and plum smoothie


Morello cherry clafoutis – Ascension


Flavoured water pear and cinnamon


Fennel, apple and ginger smoothie


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


Flavoured water orange, lemon and ginger


Mediterranean-style bouillabaisse


Scallops in sealed shells – Main dish


Chocolate-passionfruit lava cake – Dessert


Oil-free salad dressing


Garden red cabbage salad


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


TOBLERONE mousse – by Hélène


White bean blondies with raspberries


Rhubarb and fruit panna cotta


Pumpkin chai coffee


Asparagus and cabbage salad


Artichoke and dried tomato risotto


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


Marguerite-style cardoons au gratin – by Pierre Boehm


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Cream cheese with green peas and basil


Quinoa, avocado and dried apricots salad


Flavoured water raspberry and lime


Beetroot, apple and red cabbage smoothie


Chia seeds pudding with almonds


Chocolate cookies


Red seaweed and coconut panna cotta with red berries


Flavoured water orange, verbena and lemon


Revisited tartiflette


Homemade falafels – by Marwan Soueid


Choco-courgette cake


Korean-style fermented cabbage banchan


Crepe batter – Candlemas


Vanilla cupcakes


Rhubarb smoothie


Zero waste springtime vegetable soup


Middle Eastern smoothie


Asian-style fera tartare – by Julien Gallard


Chicken skewers marinated in barbecue sauce


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Apple and cinnamon smoothie


Spiced prawns – Valentine’s Day / Starter


Hotteok or sweet Korean pancakes


Revisited Malakoffs


Vegetarian Bolognese sauce


Lake Geneva fera ceviche


chicken or beef fajitas


Salmon gravlax – Starter


Strawberry and balsamic vinegar smoothie


Hobbang or red bean dumplings


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Date and hazelnut lollies


Baked onions with crunchy vegetables


Veal and apple stew


Rolled veal roast with apples - Pentecost


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


Crumble of old-fashioned vegetables


Brussels sprouts salad with hazelnuts and dates


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


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


Classic bortsch – World Cup 2018 – Russia


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


Mitterand ice cream soufflé


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


Flavoured water lemon, melon and cucumber


Spanish omelette with chorizo


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.


Smoked salmon rösti


Express royal couscous


Spaghetti with squid


Mussels in white wine


Cailler signature Christmas pralines – by Géraldine Maras


Pumpkin and Parmesan cheesecake


Kimbap or large Korean rice and vegetable makis


Salmon, cream of dill and crumble


Mummies – Halloween


Korean kimchi soup with pork, tofu and noodles


Chicken Green Curry


Fruits and coconut milk sushi


Beef ribs with barbecue sauce


El sandwich cubano


Revisited Caesar salad


Chilled pea soup with ricotta and flat croutons


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


Seed and nut mix


Chicken supreme – by Marwan Soueid


Evil potion – Halloween


Spinach and celery smoothie


Syrniki – World Cup 2018 – Russia


Roasted mandarines


Revisited vegetarian couscous


Beetroot smoothie


Homemade chocolate spread


Buckwheat pancakes


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


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


Lamb’s lettuce salad with apple, walnut and cranberries


Kings’ brioche– Epiphany


Wontons – Chinese New Year


Nage de gambas with champagne and spices of the Arabian Nights


Small lake geneva perch «like anchovies»


Coffee baba – Valentine’s Day / Dessert


Frangipane king’s cake – Epiphany


Foie gras crème brûlée


Hot Chai Chocolate – Christmas recipes


A delicious drink to enjoy in summer


Boar terrine with green peppercorns – by Antonio Calo


Chicken keema paratha


Rack of veal with coffee sauce - Pentecost


Rhubarb and pistachio crumble tart – Mother’s Day


Cod loin fillet in puff pasytr – April Fools’ Day


Chicken and jams colombo


Crayfish and winter vegetables au gratin


Gravlax salmon with pumpkin seed oil – Mother’s Day


Witch fingers – Halloween


Crème brûlée with "Carambar"


Baked apples with pink praline almonds


Passionfruit pavlova with candied tangerines


Melon, passionfruit, blueberry and blackberry smoothie


Chef’s perch fillets – byJulien Gallard


Gingerbread Man – Christmas recipes


Carnival fritters – Mardis Gras


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


Yule log with mascarpone and citrus fruits - Dessert


Quinoa salad with avocados and cherry tomatoes


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


Red berry shortcake


Ham and vegetable muffins


Tibs – Addis - Abeba


Sauce for grilled fish


Gugelhupf – Ascension


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


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


Sauce vierge for white meats and fish


Chestnut crème brûlée


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


Flavoured water lemon and thyme


Bisa-style Easter dove brioche – by Lionel Dufournet


Rack of venison with sweet potato and pear rösti


Ginger chicken, coconut milk and fresh coriander


Ossobucco alla Milanaise


Paris style herb butter


A summer salad dressing


Lentil dahl and tofu skewers


Aubergine hamburgers


Sausage in brioche bread


Curry mayonnaise for fish and shellfish


Cinnamon stars – Christmas recipes


Breaded tofu sticks with almonds and beet ketchup


Red lentil and carrot purée


Stuffed mushrooms


Waffles – Mardi gras


Courgette and ginger soup


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Panna cotta with red berry coulis


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


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


Gogumattang or fried sweet potatoes with honey


Seared aubergine with summer fruits


Milanese biscuits– Christmas recipes


Chocolate soufflé tart


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


Tteokguk or Korean beef and rice soup


Tiramisu – Valentine’s Day / Dessert


Banana lollies with speculoos


Italian-marinated beef skewers


Rosé champagne granita – Christmas recipes


Quinoa, beet and sweet potato salad


Seared teriyaki aubergines


Watermelon and strawberry smoothie


Tomato, basil, onion and pepper smoothie


Chimichurri Sauce


Corn flake breaded tofu sticks