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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