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Italian-marinated beef skewers

Tomatoes stuffed with smoked trout and cream cheese

Chicken skewers marinated in barbecue sauce

Rack of veal with coffee sauce - Pentecost

Sausage in brioche bread

Witch fingers – Halloween

Spanish omelette with chorizo

Asian-style fera tartare – by Julien Gallard

Lamb shank in herb crust, springtime vegetables – Easter

A summer salad dressing

Banana lollies with speculoos

Red seaweed and coconut panna cotta with red berries

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

chicken or beef fajitas

Hot Chai Chocolate – Christmas recipes

Frangipane king’s cake – Epiphany

White bean blondies with raspberries

Salmon gravlax – Starter

Revisited Malakoffs

Waffles – Mardi gras

Pasta salad with roasted chicken and young baby vegetables

El sandwich cubano

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Milanese biscuits– Christmas recipes

Flavoured water strawberries and basil

Quinoa, beet and sweet potato salad

Chia seeds pudding with almonds

Chestnut crème brûlée

Veal tajine with almonds and saffron – Pentecost

Evil potion – Halloween

Chicken fillets with sweet-and-sour sauce and quinoa

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.

Hot chocolate with chestnut chips

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

Scallops with cuchaule crumble – by Hélène Jung

Love pear with chocolate – Valentine’s Day / Dessert

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

Seared aubergine with summer fruits

Korean-style fermented cabbage banchan

Pumpkin chai coffee

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

Chimichurri Sauce

Carnival fritters – Mardis Gras

Quinoa salad with avocados and cherry tomatoes

Rosé champagne granita – Christmas recipes

Coffee baba – Valentine’s Day / Dessert

Brussels sprouts salad with hazelnuts and dates

Paris style herb butter

Apple, pear and plum smoothie

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

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

Tomato, basil, onion and pepper smoothie

Smoked salmon rösti

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Middle Eastern smoothie

Crayfish and winter vegetables au gratin

Seared teriyaki aubergines

Choco-courgette cake

Frangipane with Toblerone

Red berry shortcake

Chocolate cookies

Golden angel wings – Mardi Gras

Grilled fera fillet over green asparagus, creamy lemon sauce

Fennel, apple and ginger smoothie

Salmon, cream of dill and crumble

Fried white asparagus, Parmesan coating and wild garlic coulis

Chocolate soufflé tart

Strawberry and balsamic vinegar smoothie

Chilled crab and apple salad

Vegetarian Bolognese sauce

Revisited vegetarian couscous

Flavoured water apple and cinnamon

Flavoured water lemon and thyme

Chicken supreme – by Marwan Soueid

Buckwheat pancakes

Rack of venison with sweet potato and pear rösti

Seared mixed vegetables

Baked apples with pink praline almonds

Seared apricots and creamy Burrata

Mediterranean-style bouillabaisse

Wontons – Chinese New Year

Roasted mandarines

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

Spaghetti with squid

Chilled pea soup with ricotta and flat croutons

Kimbap or large Korean rice and vegetable makis

Panna cotta, centre cut salmon fillet, and diced vegetables

Ham and vegetable muffins

Spicy carrot and apple soup

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

Marbled eggs with smoked salmon – our chefs’ recipes

Chilled zucchini courgette soup with a rocket and mint pesto

Melon salad with basil and red berries

Veal and apple stew

Melon, passionfruit, blueberry and blackberry smoothie

Homemade chocolate spread

Curry mayonnaise for fish and shellfish

Rolled veal roast with apples - Pentecost

Spinach and celery smoothie

Corn flake breaded tofu sticks

Flavoured water lemon, melon and cucumber

Sauce for grilled fish

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

Bisa-style Easter dove brioche – by Lionel Dufournet

Flavoured water pear and cinnamon

Breaded tofu sticks with almonds and beet ketchup

Pumpkin and Parmesan cheesecake

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

Mitterand ice cream soufflé

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.

Bright red gazpacho –Valentine’s Day / Starter

Beetroot smoothie

Chocolate lava cake

Kings’ brioche– Epiphany

Flavoured water orange, verbena and lemon

Detox smoothie – After the holidays

Cream cheese with green peas and basil

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

Artichoke and dried tomato risotto

TOBLERONE mousse – by Hélène

Crab and grapefruit salad

Chicken keema paratha

Tteokguk or Korean beef and rice soup

Asian-style marinated pork skewers

Chocolate-passionfruit lava cake – Dessert

Traditional ceviche – by Cecilia Zapata

Seafood paëlla

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Nage de gambas with champagne and spices of the Arabian Nights

Oil-free salad dressing

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

Cod loin fillet in puff pasytr – April Fools’ Day

Cyclops' eyes – Halloween

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

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

Avocado and strawberry salad

Navarin of veal with spring vegetables

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

Cornettes au gratin

Classic bortsch – World Cup 2018 – Russia

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

Beef ribs with barbecue sauce

Korean kimchi soup with pork, tofu and noodles

Buckwheat pancakes stuffed with ricotta and leeks

Lake Geneva poke bowl

Garden red cabbage salad

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

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

Red lentil and carrot purée

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

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

Mussels in white wine

Crepe batter – Candlemas

Rhubarb and pistachio crumble tart – Mother’s Day

Scallops in sealed shells – Main dish

Gingerbread Man – Christmas recipes

Apricot tarte tatin

Baked onions with crunchy vegetables

Flavoured water raspberry and lime

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

Rich pumpkin cakes with chestnut foam

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

Revisited Caesar salad

Breakfast bowls

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

Vampire teeth – Halloween

Chicken and jams colombo

Stuffed mushrooms

Foie gras crème brûlée

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Tibs – Addis - Abeba

Passionfruit pavlova with candied tangerines

Lentil dahl and tofu skewers

Aubergine hamburgers

Crème brûlée with "Carambar"

Courgette and ginger soup

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Lamb’s lettuce salad with apple, walnut and cranberries

Syrniki – World Cup 2018 – Russia

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

Parsnip and white fava bean soup

Apple and cinnamon smoothie

Chicken Green Curry

Ginger chicken, coconut milk and fresh coriander

Fruits and coconut milk sushi

Small lake geneva perch «like anchovies»

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

Cailler signature Christmas pralines – by Géraldine Maras

Gravlax salmon with pumpkin seed oil – Mother’s Day

Crumble of old-fashioned vegetables

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

Hobbang or red bean dumplings

A delicious drink to enjoy in summer

Tea-flavoured crème brûlée

Flamed Tart (Tarte flambée) - World Environment Day

Tiramisu – Valentine’s Day / Dessert

Flavoured water orange, lemon and ginger

Puff pastry apple roses with almond and pistachio

Yule log with mascarpone and citrus fruits - Dessert

Colourful springtime vegetable tart

Hotteok or sweet Korean pancakes

Asparagus and cabbage salad

Salmon and asparagus

Chicken or beef Teppanyaki

Watermelon and strawberry smoothie

Seed and nut mix

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

Strawberry and basil sorbet

Citrus salad with honey

Date and hazelnut lollies

Marguerite-style cardoons au gratin – by Pierre Boehm

Revisited tartiflette

Mummies – Halloween

Panna cotta with red berry coulis

Gogumattang or fried sweet potatoes with honey

Rhubarb and fruit panna cotta

Rhubarb smoothie

Ossobucco alla Milanaise

Lake Geneva fera ceviche

Quinoa, avocado and dried apricots salad

Mujadara Safra – by Marwan Soueid

Spinach and red kuri salad

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

Colourful salad

Zero waste springtime vegetable soup

Green apple smoothie

Spiced prawns – Valentine’s Day / Starter

Cressin bagnarde – by Gérard Michellod

Homemade falafels – by Marwan Soueid

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

Sauce vierge for white meats and fish

Morello cherry clafoutis – Ascension

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

Raspberry mousse cake

Express royal couscous

Vanilla cupcakes

Chef’s perch fillets – byJulien Gallard

Boar terrine with green peppercorns – by Antonio Calo

Gugelhupf – Ascension

Spiced panna cotta with stewed pears

Cinnamon stars – Christmas recipes

Beetroot, apple and red cabbage smoothie