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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