Filtrer les recettes

Ossobucco alla Milanaise


Spinach and red kuri salad


Chilled zucchini courgette soup with a rocket and mint pesto


Korean kimchi soup with pork, tofu and noodles


Fruits and coconut milk sushi


Chicken supreme – by Marwan Soueid


Tomato, basil, onion and pepper smoothie


Hotteok or sweet Korean pancakes


Hot Chai Chocolate – Christmas recipes


Veal and apple stew


Foie gras crème brûlée


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


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


Fennel, apple and ginger smoothie


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


Homemade falafels – by Marwan Soueid


Chilled pea soup with ricotta and flat croutons


Cyclops' eyes – Halloween


A delicious drink to enjoy in summer


Veal tajine with almonds and saffron – Pentecost


Love pear with chocolate – Valentine’s Day / Dessert


Red lentil and carrot purée


Middle Eastern smoothie


Korean-style fermented cabbage banchan


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


El sandwich cubano


Pumpkin chai coffee


Smoked salmon rösti


Cornettes au gratin


Express royal couscous


Buckwheat pancakes stuffed with ricotta and leeks


Traditional ceviche – by Cecilia Zapata


Flavoured water pear and cinnamon


Seared mixed vegetables


White bean blondies with raspberries


Flamed Tart (Tarte flambée) - World Environment Day


Gugelhupf – Ascension


Tteokguk or Korean beef and rice soup


Chicken and jams colombo


Chimichurri Sauce


Paris style herb butter


Banana lollies with speculoos


Boar terrine with green peppercorns – by Antonio Calo


Seared apricots and creamy Burrata


Wontons – Chinese New Year


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


Homemade chocolate spread


Seared teriyaki aubergines


Salmon and asparagus


Rolled veal roast with apples - Pentecost


Breakfast bowls


Rack of venison with sweet potato and pear rösti


Spiced panna cotta with stewed pears


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


Morello cherry clafoutis – Ascension


Quinoa, beet and sweet potato salad


Beetroot, apple and red cabbage smoothie


Yule log with mascarpone and citrus fruits - Dessert


Rosé champagne granita – Christmas recipes


Revisited vegetarian couscous


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


Pumpkin and Parmesan cheesecake


Classic bortsch – World Cup 2018 – Russia


Baked apples with pink praline almonds


chicken or beef fajitas


Mediterranean-style bouillabaisse


Flavoured water apple and cinnamon


Roasted mandarines


Crumble of old-fashioned vegetables


Flavoured water raspberry and lime


Apricot tarte tatin


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


Chocolate-passionfruit lava cake – Dessert


Carnival fritters – Mardis Gras


Chicken Green Curry


Pasta salad with roasted chicken and young baby vegetables


Apple, pear and plum smoothie


Mujadara Safra – by Marwan Soueid


Frangipane with Toblerone


Flavoured water lemon, melon and cucumber


Gravlax salmon with pumpkin seed oil – Mother’s Day


Choco-courgette cake


Cressin bagnarde – by Gérard Michellod


Brussels sprouts salad with hazelnuts and dates


Chicken fillets with sweet-and-sour sauce and quinoa


Scallops with cuchaule crumble – by Hélène Jung


Panna cotta with red berry coulis


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Coffee baba – Valentine’s Day / Dessert


Lamb shank in herb crust, springtime vegetables – Easter


Chocolate lava cake


Rhubarb and pistachio crumble tart – Mother’s Day


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Lentil dahl and tofu skewers


Lake Geneva poke bowl


Corn flake breaded tofu sticks


Gingerbread Man – Christmas recipes


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.


Cod loin fillet in puff pasytr – April Fools’ Day


TOBLERONE mousse – by Hélène


A summer salad dressing


Tomatoes stuffed with smoked trout and cream cheese


Parsnip and white fava bean soup


Hot chocolate with chestnut chips


Spicy carrot and apple soup


Rack of veal with coffee sauce - Pentecost


Tibs – Addis - Abeba


Flavoured water orange, verbena and lemon


Citrus salad with honey


Quinoa, avocado and dried apricots salad


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


Flavoured water orange, lemon and ginger


Cream cheese with green peas and basil


Spaghetti with squid


Vegetarian Bolognese sauce


Chestnut crème brûlée


Asparagus and cabbage salad


Aubergine hamburgers


Crayfish and winter vegetables au gratin


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


Chilled crab and apple salad


Artichoke and dried tomato risotto


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


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


Beetroot smoothie


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


Revisited tartiflette


Small lake geneva perch «like anchovies»


Baked onions with crunchy vegetables


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


Puff pastry apple roses with almond and pistachio


Avocado and strawberry salad


Colourful salad


Green apple smoothie


Kimbap or large Korean rice and vegetable makis


Red berry shortcake


Salmon, cream of dill and crumble


Spanish omelette with chorizo


Stuffed mushrooms


Strawberry and basil sorbet


Scallops in sealed shells – Main dish


Rhubarb and fruit panna cotta


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


Rhubarb smoothie


Apple and cinnamon 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.


Spinach and celery smoothie


Grilled fera fillet over green asparagus, creamy lemon sauce


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Salmon gravlax – Starter


Colourful springtime vegetable tart


Sauce vierge for white meats and fish


Vampire teeth – Halloween


Lamb’s lettuce salad with apple, walnut and cranberries


Asian-style fera tartare – by Julien Gallard


Revisited Caesar salad


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


Seafood paëlla


Kings’ brioche– Epiphany


Crepe batter – Candlemas


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


Chicken keema paratha


Beef ribs with barbecue sauce


Fried white asparagus, Parmesan coating and wild garlic coulis


Spiced prawns – Valentine’s Day / Starter


Chef’s perch fillets – byJulien Gallard


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


Witch fingers – Halloween


Sauce for grilled fish


Tea-flavoured crème brûlée


Revisited Malakoffs


Cinnamon stars – Christmas recipes


Watermelon and strawberry smoothie


Bisa-style Easter dove brioche – by Lionel Dufournet


Navarin of veal with spring vegetables


Buckwheat pancakes


Strawberry and balsamic vinegar smoothie


Seared aubergine with summer fruits


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


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


Frangipane king’s cake – Epiphany


Melon salad with basil and red berries


Waffles – Mardi gras


Breaded tofu sticks with almonds and beet ketchup


Date and hazelnut lollies


Garden red cabbage salad


Marbled eggs with smoked salmon – our chefs’ recipes


Italian-marinated beef skewers


Lake Geneva fera ceviche


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


Mussels in white wine


Gogumattang or fried sweet potatoes with honey


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


Quinoa salad with avocados and cherry tomatoes


Asian-style marinated pork skewers


Milanese biscuits– Christmas recipes


Hobbang or red bean dumplings


Chocolate soufflé tart


Melon, passionfruit, blueberry and blackberry smoothie


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


Golden angel wings – Mardi Gras


Raspberry mousse cake


Curry mayonnaise for fish and shellfish


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


Chicken skewers marinated in barbecue sauce


Syrniki – World Cup 2018 – Russia


Bright red gazpacho –Valentine’s Day / Starter


Panna cotta, centre cut salmon fillet, and diced vegetables


Detox smoothie – After the holidays


Mitterand ice cream soufflé


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


Ginger chicken, coconut milk and fresh coriander


Red seaweed and coconut panna cotta with red berries


Nage de gambas with champagne and spices of the Arabian Nights


Passionfruit pavlova with candied tangerines


Chia seeds pudding with almonds


Vanilla cupcakes


Flavoured water lemon and thyme


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Courgette and ginger soup


Ham and vegetable muffins


Flavoured water strawberries and basil


Tiramisu – Valentine’s Day / Dessert


Rich pumpkin cakes with chestnut foam


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


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


Oil-free salad dressing


Evil potion – Halloween


Cailler signature Christmas pralines – by Géraldine Maras


Seed and nut mix


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


Zero waste springtime vegetable soup


Chocolate cookies


Crab and grapefruit salad


Marguerite-style cardoons au gratin – by Pierre Boehm


Sausage in brioche bread


Chicken or beef Teppanyaki


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


Crème brûlée with "Carambar"


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


Mummies – Halloween


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