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Traditional ceviche – by Cecilia Zapata

Crayfish and winter vegetables au gratin

Tea-flavoured crème brûlée

Artichoke and dried tomato risotto

Spiced panna cotta with stewed pears

Chicken supreme – by Marwan Soueid

Pumpkin chai coffee

Tomatoes stuffed with smoked trout and cream cheese

Curry mayonnaise for fish and shellfish

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

Raspberry mousse cake

Small lake geneva perch «like anchovies»

Hobbang or red bean dumplings

Chocolate lava cake

Tteokguk or Korean beef and rice soup

chicken or beef fajitas

Italian-marinated beef skewers

Carnival fritters – Mardis Gras

Quinoa, avocado and dried apricots salad

Fruits and coconut milk sushi

Flavoured water apple and cinnamon

Yule log with mascarpone and citrus fruits - Dessert

Breaded tofu sticks with almonds and beet ketchup

Seared mixed vegetables

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

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

White bean blondies with raspberries

Quinoa, beet and sweet potato salad

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

Scallops in sealed shells – Main dish

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

Strawberry and balsamic vinegar 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.

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

Melon, passionfruit, blueberry and blackberry smoothie

El sandwich cubano

Chicken fillets with sweet-and-sour sauce and quinoa

Frangipane king’s cake – Epiphany

Hot chocolate with chestnut chips

Cornettes au gratin

Marbled eggs with smoked salmon – our chefs’ recipes

Ossobucco alla Milanaise

Ham and vegetable muffins

Waffles – Mardi gras

Sauce for grilled fish

Hot Chai Chocolate – Christmas recipes

Bright red gazpacho –Valentine’s Day / Starter

Baked apples with pink praline almonds

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

Detox smoothie – After the holidays

Veal and apple stew

Evil potion – Halloween

Flavoured water pear and cinnamon

Brussels sprouts salad with hazelnuts and dates

Cressin bagnarde – by Gérard Michellod

Crème brûlée with "Carambar"

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

Watermelon and strawberry smoothie

Banana lollies with speculoos

Chocolate-passionfruit lava cake – Dessert

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

Syrniki – World Cup 2018 – Russia

Cyclops' eyes – Halloween

Frangipane with Toblerone

Quinoa salad with avocados and cherry tomatoes

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

Pasta salad with roasted chicken and young baby vegetables

Vegetarian Bolognese sauce

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

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

Mussels in white wine

Seared apricots and creamy Burrata

Green apple smoothie

Courgette and ginger soup

Beetroot smoothie

Gingerbread Man – Christmas recipes

Coffee baba – Valentine’s Day / Dessert

Express royal couscous

Chicken Green Curry

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Lake Geneva fera ceviche

TOBLERONE mousse – by Hélène

Chestnut crème brûlée

Rhubarb smoothie

Avocado and strawberry salad

Seed and nut mix

Tomato, basil, onion and pepper smoothie

Nage de gambas with champagne and spices of the Arabian Nights

Revisited Caesar salad

Homemade chocolate spread

Garden red cabbage salad

Revisited Malakoffs

Chef’s perch fillets – byJulien Gallard

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Flamed Tart (Tarte flambée) - World Environment Day

Revisited vegetarian couscous

Asian-style fera tartare – by Julien Gallard

Foie gras crème brûlée

Rich pumpkin cakes with chestnut foam

Panna cotta with red berry coulis

A summer salad dressing

Asparagus and cabbage salad

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

Fennel, apple and ginger smoothie

Spaghetti with squid

Citrus salad with honey

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

Colourful springtime vegetable tart

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

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Mitterand ice cream soufflé

Love pear with chocolate – Valentine’s Day / Dessert

Puff pastry apple roses with almond and pistachio

Seafood paëlla

Gogumattang or fried sweet potatoes with honey

Spanish omelette with chorizo

Aubergine hamburgers

Spinach and red kuri salad

Breakfast bowls

Middle Eastern smoothie

Morello cherry clafoutis – Ascension

Paris style herb butter

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

Rhubarb and pistachio crumble tart – Mother’s Day

Navarin of veal with spring vegetables

Roasted mandarines

Tibs – Addis - Abeba

Revisited tartiflette

Panna cotta, centre cut salmon fillet, and diced vegetables

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

Cream cheese with green peas and basil

Gravlax salmon with pumpkin seed oil – Mother’s Day

Kings’ brioche– Epiphany

Apple, pear and plum smoothie

Chilled zucchini courgette soup with a rocket and mint pesto

Strawberry and basil sorbet

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

Lamb shank in herb crust, springtime vegetables – Easter

Kimbap or large Korean rice and vegetable makis

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

Crumble of old-fashioned vegetables

Seared aubergine with summer fruits

Cinnamon stars – Christmas recipes

Salmon, cream of dill and crumble

Passionfruit pavlova with candied tangerines

Spinach and celery smoothie

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

Rolled veal roast with apples - Pentecost

Mediterranean-style bouillabaisse

Grilled fera fillet over green asparagus, creamy lemon sauce

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

Rack of venison with sweet potato and pear rösti

Buckwheat pancakes stuffed with ricotta and leeks

Crab and grapefruit salad

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

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

Salmon and asparagus

Korean-style fermented cabbage banchan

Flavoured water lemon and thyme

Chilled pea soup with ricotta and flat croutons

Tiramisu – Valentine’s Day / Dessert

Parsnip and white fava bean soup

Corn flake breaded tofu sticks

Veal tajine with almonds and saffron – Pentecost

Cailler signature Christmas pralines – by Géraldine Maras

Asian-style marinated pork skewers

Chocolate cookies

Flavoured water orange, verbena and lemon

Chimichurri Sauce

Lamb’s lettuce salad with apple, walnut and cranberries

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

Melon salad with basil and red berries

Seared teriyaki aubergines

Chicken keema paratha

Chicken skewers marinated in barbecue sauce

Homemade falafels – by Marwan Soueid

Lake Geneva poke bowl

Beetroot, apple and red cabbage smoothie

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

Vampire teeth – Halloween

Fried white asparagus, Parmesan coating and wild garlic coulis

Classic bortsch – World Cup 2018 – Russia

Witch fingers – Halloween

Chocolate soufflé tart

Salmon gravlax – Starter

Red berry shortcake

Cod loin fillet in puff pasytr – April Fools’ Day

Spiced prawns – Valentine’s Day / Starter

Bisa-style Easter dove brioche – by Lionel Dufournet

A delicious drink to enjoy in summer

Boar terrine with green peppercorns – by Antonio Calo

Golden angel wings – Mardi Gras

Spicy carrot and apple soup

Chilled crab and apple salad

Stuffed mushrooms

Ginger chicken, coconut milk and fresh coriander

Flavoured water orange, lemon and ginger

Chicken or beef Teppanyaki

Colourful salad

Choco-courgette cake

Apricot tarte tatin

Gugelhupf – Ascension

Flavoured water raspberry and lime

Milanese biscuits– Christmas recipes

Rack of veal with coffee sauce - Pentecost

Hotteok or sweet Korean pancakes

Mujadara Safra – by Marwan Soueid

Scallops with cuchaule crumble – by Hélène Jung

Zero waste springtime vegetable soup

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Oil-free salad dressing

Chia seeds pudding with almonds

Apple and cinnamon smoothie

Sauce vierge for white meats and fish

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

Chicken and jams colombo

Lentil dahl and tofu skewers

Rhubarb and fruit panna cotta

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

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

Smoked salmon rösti

Korean kimchi soup with pork, tofu and noodles

Wontons – Chinese New Year

Crepe batter – Candlemas

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

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

Pumpkin and Parmesan cheesecake

Flavoured water strawberries and basil

Red lentil and carrot purée

Flavoured water lemon, melon and cucumber

Date and hazelnut lollies

Buckwheat pancakes

Baked onions with crunchy vegetables

Sausage in brioche bread

Red seaweed and coconut panna cotta with red berries

Beef ribs with barbecue 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.

Marguerite-style cardoons au gratin – by Pierre Boehm

Mummies – Halloween

Rosé champagne granita – Christmas recipes

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

Vanilla cupcakes