Filtrer les recettes

Fried white asparagus, Parmesan coating and wild garlic coulis


Wontons – Chinese New Year


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


Strawberry and basil sorbet


Panna cotta with red berry coulis


Korean-style fermented cabbage banchan


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


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Asian-style fera tartare – by Julien Gallard


Detox smoothie – After the holidays


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


Avocado and strawberry salad


Quinoa salad with avocados and cherry tomatoes


A delicious drink to enjoy in summer


Coffee baba – Valentine’s Day / Dessert


Chicken or beef Teppanyaki


Asparagus and cabbage salad


Smoked salmon rösti


Asian-style marinated pork skewers


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


Puff pastry apple roses with almond and pistachio


Sausage in brioche bread


Raspberry mousse cake


Roasted mandarines


Yule log with mascarpone and citrus fruits - Dessert


Flavoured water orange, lemon and ginger


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


Rolled veal roast with apples - Pentecost


Breakfast bowls


Marguerite-style cardoons au gratin – by Pierre Boehm


Baked apples with pink praline almonds


Small lake geneva perch «like anchovies»


Aubergine hamburgers


Homemade chocolate spread


Spicy carrot and apple soup


Flamed Tart (Tarte flambée) - World Environment Day


El sandwich cubano


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


Chicken skewers marinated in barbecue sauce


Tomato, basil, onion and pepper smoothie


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


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.


Red lentil and carrot purée


Seared teriyaki aubergines


Mummies – Halloween


Zero waste springtime vegetable soup


Mussels in white wine


A summer salad dressing


Hotteok or sweet Korean pancakes


Quinoa, beet and sweet potato salad


Kings’ brioche– Epiphany


Bright red gazpacho –Valentine’s Day / Starter


Corn flake breaded tofu sticks


Beef ribs with barbecue sauce


Spiced prawns – Valentine’s Day / Starter


Morello cherry clafoutis – Ascension


Flavoured water raspberry and lime


Crayfish and winter vegetables au gratin


Cinnamon stars – Christmas recipes


Rosé champagne granita – Christmas recipes


Salmon, cream of dill and crumble


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


Courgette and ginger soup


Veal tajine with almonds and saffron – Pentecost


Seared apricots and creamy Burrata


Grilled fera fillet over green asparagus, creamy lemon sauce


Stuffed mushrooms


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


Chilled crab and apple salad


Love pear with chocolate – Valentine’s Day / Dessert


chicken or beef fajitas


Tea-flavoured crème brûlée


Italian-marinated beef skewers


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


Nage de gambas with champagne and spices of the Arabian Nights


Revisited Malakoffs


Parsnip and white fava bean soup


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


White bean blondies with raspberries


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Seared mixed vegetables


Hot Chai Chocolate – Christmas recipes


Middle Eastern smoothie


Classic bortsch – World Cup 2018 – Russia


Carnival fritters – Mardis Gras


Fennel, apple and ginger smoothie


Hobbang or red bean dumplings


Navarin of veal with spring vegetables


Spinach and red kuri salad


Crepe batter – Candlemas


Fruits and coconut milk sushi


Colourful springtime vegetable tart


Seed and nut mix


Gogumattang or fried sweet potatoes with honey


Chocolate soufflé tart


Cornettes au gratin


Scallops in sealed shells – Main dish


Vanilla cupcakes


Homemade falafels – by Marwan Soueid


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


Garden red cabbage salad


Tteokguk or Korean beef and rice soup


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


Pumpkin chai coffee


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


Boar terrine with green peppercorns – by Antonio Calo


Evil potion – Halloween


Rhubarb and fruit panna cotta


Chef’s perch fillets – byJulien Gallard


Veal and apple stew


Mitterand ice cream soufflé


Baked onions with crunchy vegetables


Lamb’s lettuce salad with apple, walnut and cranberries


Express royal couscous


Chicken Green Curry


Mediterranean-style bouillabaisse


Paris style herb butter


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


Artichoke and dried tomato risotto


Spiced panna cotta with stewed pears


Oil-free salad dressing


Salmon and asparagus


Chocolate cookies


Sauce for grilled fish


Chimichurri Sauce


Salmon gravlax – Starter


Revisited Caesar salad


Crab and grapefruit salad


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


Tiramisu – Valentine’s Day / Dessert


Apple and cinnamon smoothie


Chocolate lava cake


Melon, passionfruit, blueberry and blackberry smoothie


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


Vegetarian Bolognese sauce


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.


Panna cotta, centre cut salmon fillet, and diced vegetables


Spanish omelette with chorizo


Cream cheese with green peas and basil


Date and hazelnut lollies


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


Ginger chicken, coconut milk and fresh coriander


Witch fingers – Halloween


Rhubarb and pistachio crumble tart – Mother’s Day


Flavoured water apple and cinnamon


Revisited vegetarian couscous


Lake Geneva poke bowl


Waffles – Mardi gras


Seared aubergine with summer fruits


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Scallops with cuchaule crumble – by Hélène Jung


Mujadara Safra – by Marwan Soueid


Colourful salad


Flavoured water strawberries and basil


Pumpkin and Parmesan cheesecake


Beetroot, apple and red cabbage smoothie


Gugelhupf – Ascension


Cailler signature Christmas pralines – by Géraldine Maras


Ossobucco alla Milanaise


Rack of veal with coffee sauce - Pentecost


Rack of venison with sweet potato and pear rösti


Frangipane king’s cake – Epiphany


Marbled eggs with smoked salmon – our chefs’ recipes


Cyclops' eyes – Halloween


Chicken and jams colombo


Kimbap or large Korean rice and vegetable makis


Banana lollies with speculoos


Traditional ceviche – by Cecilia Zapata


Chicken fillets with sweet-and-sour sauce and quinoa


Seafood paëlla


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


Flavoured water orange, verbena and lemon


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


Breaded tofu sticks with almonds and beet ketchup


Curry mayonnaise for fish and shellfish


TOBLERONE mousse – by Hélène


Choco-courgette cake


Buckwheat pancakes stuffed with ricotta and leeks


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Brussels sprouts salad with hazelnuts and dates


Beetroot smoothie


Tomatoes stuffed with smoked trout and cream cheese


Melon salad with basil and red berries


Chicken supreme – by Marwan Soueid


Citrus salad with honey


Spinach and celery smoothie


Revisited tartiflette


Sauce vierge for white meats and fish


Korean kimchi soup with pork, tofu and noodles


Gravlax salmon with pumpkin seed oil – Mother’s Day


Pasta salad with roasted chicken and young baby vegetables


Red seaweed and coconut panna cotta with red berries


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


Hot chocolate with chestnut chips


Chestnut crème brûlée


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


Rhubarb smoothie


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


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


Vampire teeth – Halloween


Chia seeds pudding with almonds


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


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


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


Spaghetti with squid


Chilled zucchini courgette soup with a rocket and mint pesto


Flavoured water pear and cinnamon


Bisa-style Easter dove brioche – by Lionel Dufournet


Apple, pear and plum smoothie


Foie gras crème brûlée


Frangipane with Toblerone


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


Lamb shank in herb crust, springtime vegetables – Easter


Quinoa, avocado and dried apricots salad


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


Watermelon and strawberry smoothie


Golden angel wings – Mardi Gras


Gingerbread Man – Christmas recipes


Chicken keema paratha


Strawberry and balsamic vinegar smoothie


Apricot tarte tatin


Red berry shortcake


Cressin bagnarde – by Gérard Michellod


Crème brûlée with "Carambar"


Buckwheat pancakes


Rich pumpkin cakes with chestnut foam


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


Cod loin fillet in puff pasytr – April Fools’ Day


Chocolate-passionfruit lava cake – Dessert


Lake Geneva fera ceviche


Flavoured water lemon and thyme


Green apple smoothie


Flavoured water lemon, melon and cucumber


Lentil dahl and tofu skewers


Chilled pea soup with ricotta and flat croutons


Ham and vegetable muffins


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


Tibs – Addis - Abeba


Crumble of old-fashioned vegetables


Syrniki – World Cup 2018 – Russia


Milanese biscuits– Christmas recipes


Passionfruit pavlova with candied tangerines