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Pumpkin chai coffee


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


Chocolate cookies


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


Quinoa, avocado and dried apricots salad


Strawberry and balsamic vinegar smoothie


chicken or beef fajitas


Cream cheese with green peas and basil


Red berry shortcake


Tea-flavoured crème brûlée


Frangipane with Toblerone


Flavoured water strawberries and basil


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


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


Wontons – Chinese New Year


Red lentil and carrot purée


Red seaweed and coconut panna cotta with red berries


Chocolate-passionfruit lava cake – Dessert


Beef ribs with barbecue sauce


Detox smoothie – After the holidays


Curry mayonnaise for fish and shellfish


Seared aubergine with summer fruits


Foie gras crème brûlée


Lake Geneva fera ceviche


Vegetarian Bolognese sauce


Revisited tartiflette


Pasta salad with roasted chicken and young baby vegetables


Marguerite-style cardoons au gratin – by Pierre Boehm


Crepe batter – Candlemas


Revisited Malakoffs


Passionfruit pavlova with candied tangerines


Ham and vegetable muffins


Gravlax salmon with pumpkin seed oil – Mother’s Day


Artichoke and dried tomato risotto


Fried white asparagus, Parmesan coating and wild garlic coulis


Courgette and ginger soup


Salmon and asparagus


Scallops with cuchaule crumble – by Hélène Jung


Cyclops' eyes – Halloween


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


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


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


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


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Flavoured water raspberry and lime


Date and hazelnut lollies


Melon salad with basil and red berries


Smoked salmon rösti


Fruits and coconut milk sushi


Chilled zucchini courgette soup with a rocket and mint pesto


Baked apples with pink praline almonds


Lamb’s lettuce salad with apple, walnut and cranberries


Revisited Caesar salad


Spinach and celery smoothie


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


Roasted mandarines


Carnival fritters – Mardis Gras


Fennel, apple and ginger smoothie


Chimichurri Sauce


Golden angel wings – Mardi Gras


Milanese biscuits– Christmas recipes


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


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


Rhubarb and fruit panna cotta


Chicken or beef Teppanyaki


Chia seeds pudding with almonds


Evil potion – Halloween


Ossobucco alla Milanaise


Bisa-style Easter dove brioche – by Lionel Dufournet


Rolled veal roast with apples - Pentecost


Buckwheat pancakes stuffed with ricotta and leeks


Cornettes au gratin


Tiramisu – Valentine’s Day / Dessert


Tomatoes stuffed with smoked trout and cream cheese


Seared apricots and creamy Burrata


Raspberry mousse cake


Parsnip and white fava bean soup


Chocolate soufflé tart


Breakfast bowls


Seafood paëlla


Cod loin fillet in puff pasytr – April Fools’ Day


Banana lollies with speculoos


Hot chocolate with chestnut chips


Homemade falafels – by Marwan Soueid


Cressin bagnarde – by Gérard Michellod


Oil-free salad dressing


Bright red gazpacho –Valentine’s Day / Starter


Chicken supreme – by Marwan Soueid


A delicious drink to enjoy in summer


Veal and apple stew


Chestnut crème brûlée


Tteokguk or Korean beef and rice soup


Gingerbread Man – Christmas recipes


Veal tajine with almonds and saffron – Pentecost


Hobbang or red bean dumplings


Spaghetti with squid


TOBLERONE mousse – by Hélène


Kings’ brioche– Epiphany


Mediterranean-style bouillabaisse


Ginger chicken, coconut milk and fresh coriander


Spiced prawns – Valentine’s Day / Starter


Colourful springtime vegetable tart


Cailler signature Christmas pralines – by Géraldine Maras


Chicken skewers marinated in barbecue sauce


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


Chocolate lava cake


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


Asian-style marinated pork skewers


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


Avocado and strawberry salad


Flavoured water pear and cinnamon


Seed and nut mix


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


Chilled crab and apple salad


Chicken and jams colombo


Morello cherry clafoutis – Ascension


Sausage in brioche bread


Chef’s perch fillets – byJulien Gallard


Sauce vierge for white meats and fish


Hot Chai Chocolate – Christmas recipes


Nage de gambas with champagne and spices of the Arabian Nights


Citrus salad with honey


Mitterand ice cream soufflé


Gugelhupf – Ascension


Gogumattang or fried sweet potatoes with honey


Seared mixed vegetables


Apricot tarte tatin


Scallops in sealed shells – Main dish


Small lake geneva perch «like anchovies»


Lentil dahl and tofu skewers


Asparagus and cabbage salad


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


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Flavoured water orange, verbena and lemon


Vanilla cupcakes


El sandwich cubano


Beetroot smoothie


Beetroot, apple and red cabbage smoothie


Buckwheat pancakes


Rack of venison with sweet potato and pear rösti


Crayfish and winter vegetables au gratin


Asian-style fera tartare – by Julien Gallard


Spanish omelette with chorizo


Italian-marinated beef skewers


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


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.


Hotteok or sweet Korean pancakes


Strawberry and basil sorbet


Classic bortsch – World Cup 2018 – Russia


Homemade chocolate spread


Crumble of old-fashioned vegetables


Lamb shank in herb crust, springtime vegetables – Easter


Spiced panna cotta with stewed pears


Watermelon and strawberry smoothie


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


Boar terrine with green peppercorns – by Antonio Calo


Aubergine hamburgers


Baked onions with crunchy vegetables


Paris style herb butter


Apple, pear and plum smoothie


Flamed Tart (Tarte flambée) - World Environment Day


Syrniki – World Cup 2018 – Russia


Salmon gravlax – Starter


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


Seared teriyaki aubergines


Colourful salad


Mujadara Safra – by Marwan Soueid


Apple and cinnamon smoothie


Mussels in white wine


Coffee baba – Valentine’s Day / Dessert


Crab and grapefruit salad


White bean blondies with raspberries


A summer salad dressing


Green apple smoothie


Korean kimchi soup with pork, tofu and noodles


Express royal couscous


Revisited vegetarian couscous


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


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


Love pear with chocolate – Valentine’s Day / Dessert


Flavoured water lemon and thyme


Rosé champagne granita – Christmas recipes


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


Quinoa, beet and sweet potato salad


Rhubarb and pistachio crumble tart – Mother’s Day


Panna cotta with red berry coulis


Quinoa salad with avocados and cherry tomatoes


Melon, passionfruit, blueberry and blackberry smoothie


Vampire teeth – Halloween


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


Chicken Green Curry


Marbled eggs with smoked salmon – our chefs’ recipes


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


Tibs – Addis - Abeba


Kimbap or large Korean rice and vegetable makis


Chicken fillets with sweet-and-sour sauce and quinoa


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


Rack of veal with coffee sauce - Pentecost


Breaded tofu sticks with almonds and beet ketchup


Flavoured water lemon, melon and cucumber


Garden red cabbage salad


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.


Stuffed mushrooms


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


Salmon, cream of dill and crumble


Flavoured water apple and cinnamon


Spicy carrot and apple soup


Panna cotta, centre cut salmon fillet, and diced vegetables


Flavoured water orange, lemon and ginger


Chicken keema paratha


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


Spinach and red kuri salad


Korean-style fermented cabbage banchan


Navarin of veal with spring vegetables


Middle Eastern smoothie


Mummies – Halloween


Brussels sprouts salad with hazelnuts and dates


Pumpkin and Parmesan cheesecake


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Frangipane king’s cake – Epiphany


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


Waffles – Mardi gras


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


Crème brûlée with "Carambar"


Lake Geneva poke bowl


Yule log with mascarpone and citrus fruits - Dessert


Cinnamon stars – Christmas recipes


Traditional ceviche – by Cecilia Zapata


Chilled pea soup with ricotta and flat croutons


Grilled fera fillet over green asparagus, creamy lemon sauce


Rhubarb smoothie


Sauce for grilled fish


Tomato, basil, onion and pepper smoothie


Choco-courgette cake


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


Zero waste springtime vegetable soup


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Corn flake breaded tofu sticks


Witch fingers – Halloween


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


Puff pastry apple roses with almond and pistachio


Rich pumpkin cakes with chestnut foam