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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