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Pasta salad with roasted chicken and young baby vegetables

Marbled eggs with smoked salmon – our chefs’ recipes

Lamb shank in herb crust, springtime vegetables – Easter

Oil-free salad dressing

Kings’ brioche– Epiphany

Rack of venison with sweet potato and pear rösti

Flavoured water lemon and thyme

Love pear with chocolate – Valentine’s Day / Dessert

A delicious drink to enjoy in summer

Smoked salmon rösti

Marguerite-style cardoons au gratin – by Pierre Boehm

Flavoured water orange, lemon and ginger

Red berry shortcake

Asian-style marinated pork skewers

Wontons – Chinese New Year

Tomatoes stuffed with smoked trout and cream cheese

Banana lollies with speculoos

Hobbang or red bean dumplings

Navarin of veal with spring vegetables

Tea-flavoured crème brûlée

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

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

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

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

Spinach and celery smoothie

Hot chocolate with chestnut chips

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Melon, passionfruit, blueberry and blackberry smoothie

Fruits and coconut milk sushi

Colourful springtime vegetable tart

Asparagus and cabbage salad

Crumble of old-fashioned vegetables

Kimbap or large Korean rice and vegetable makis

Rhubarb and fruit panna cotta

Ham and vegetable muffins

Gugelhupf – Ascension

Tiramisu – Valentine’s Day / Dessert

Spinach and red kuri salad

Syrniki – World Cup 2018 – Russia

Golden angel wings – Mardi Gras

Flavoured water strawberries and basil

Traditional ceviche – by Cecilia Zapata

Frangipane with Toblerone

Chocolate-passionfruit lava cake – Dessert

Scallops with cuchaule crumble – by Hélène Jung

Morello cherry clafoutis – Ascension

Small lake geneva perch «like anchovies»

Veal tajine with almonds and saffron – Pentecost

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

Panna cotta with red berry coulis

Chilled pea soup with ricotta and flat croutons

Cinnamon stars – Christmas recipes

Crepe batter – Candlemas

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

Rich pumpkin cakes with chestnut foam

Seared apricots and creamy Burrata

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

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

Witch fingers – Halloween

Rhubarb smoothie

Brussels sprouts salad with hazelnuts and dates

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Italian-marinated beef skewers

TOBLERONE mousse – by Hélène

Breaded tofu sticks with almonds and beet ketchup

Corn flake breaded tofu sticks

Apple and cinnamon smoothie

Detox smoothie – After the holidays

Cream cheese with green peas and basil

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

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

Stuffed mushrooms

Parsnip and white fava bean soup

Beetroot, apple and red cabbage smoothie

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

Chicken fillets with sweet-and-sour sauce and quinoa

Sausage in brioche bread

Fried white asparagus, Parmesan coating and wild garlic coulis

Choco-courgette cake

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

Vampire teeth – Halloween

Gogumattang or fried sweet potatoes with honey

Paris style herb butter

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

Quinoa salad with avocados and cherry tomatoes

Waffles – Mardi gras

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

Rack of veal with coffee sauce - Pentecost

Mitterand ice cream soufflé

Evil potion – Halloween

Crab and grapefruit salad

Baked onions with crunchy vegetables

Salmon and asparagus

Courgette and ginger soup

Mummies – Halloween

Raspberry mousse cake

Red seaweed and coconut panna cotta with red berries

Passionfruit pavlova with candied tangerines

Spiced panna cotta with stewed pears

Beef ribs with barbecue sauce

Middle Eastern smoothie

Veal and apple stew

Hotteok or sweet Korean pancakes

Strawberry and balsamic vinegar smoothie

Revisited Caesar salad

Hot Chai Chocolate – Christmas recipes

Vanilla cupcakes

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.

Cornettes au gratin

Grilled fera fillet over green asparagus, creamy lemon sauce

Gingerbread Man – Christmas recipes

Yule log with mascarpone and citrus fruits - Dessert

Nage de gambas with champagne and spices of the Arabian Nights

Seared aubergine with summer fruits

Lake Geneva poke bowl

A summer salad dressing

Mujadara Safra – by Marwan Soueid

Bisa-style Easter dove brioche – by Lionel Dufournet

Flavoured water pear and cinnamon

Avocado and strawberry salad

Foie gras crème brûlée

Date and hazelnut lollies

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Apricot tarte tatin

Flavoured water apple and cinnamon

Strawberry and basil sorbet

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

Spanish omelette with chorizo

Salmon, cream of dill and crumble

Chicken skewers marinated in barbecue sauce

Chicken keema paratha

Flavoured water orange, verbena and lemon

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

Tibs – Addis - Abeba

Chocolate lava cake

Revisited tartiflette

Mussels in white wine

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

Pumpkin chai coffee

Garden red cabbage salad

Rosé champagne granita – Christmas recipes

Puff pastry apple roses with almond and pistachio

Chimichurri Sauce

Fennel, apple and ginger smoothie

Seared mixed vegetables

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.

Cailler signature Christmas pralines – by Géraldine Maras

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

Breakfast bowls

Chia seeds pudding with almonds

Frangipane king’s cake – Epiphany

Artichoke and dried tomato risotto

Chocolate cookies

Colourful salad

Gravlax salmon with pumpkin seed oil – Mother’s Day

Korean kimchi soup with pork, tofu and noodles

Chef’s perch fillets – byJulien Gallard

chicken or beef fajitas

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Classic bortsch – World Cup 2018 – Russia

Homemade chocolate spread

Buckwheat pancakes

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

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

Lake Geneva fera ceviche

Korean-style fermented cabbage banchan

Tomato, basil, onion and pepper smoothie

Spaghetti with squid

Roasted mandarines

Homemade falafels – by Marwan Soueid

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

Revisited vegetarian couscous

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

Flamed Tart (Tarte flambée) - World Environment Day

White bean blondies with raspberries

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

Buckwheat pancakes stuffed with ricotta and leeks

Apple, pear and plum smoothie

Pumpkin and Parmesan cheesecake

Vegetarian Bolognese sauce

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

Chestnut crème brûlée

Spiced prawns – Valentine’s Day / Starter

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

Coffee baba – Valentine’s Day / Dessert

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

Chocolate soufflé tart

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Chicken and jams colombo

Ossobucco alla Milanaise

Milanese biscuits– Christmas recipes

Cyclops' eyes – Halloween

Baked apples with pink praline almonds

Lentil dahl and tofu skewers

Crème brûlée with "Carambar"

Aubergine hamburgers

Scallops in sealed shells – Main dish

Quinoa, avocado and dried apricots salad

Cod loin fillet in puff pasytr – April Fools’ Day

Lamb’s lettuce salad with apple, walnut and cranberries

Beetroot smoothie

Revisited Malakoffs

Curry mayonnaise for fish and shellfish

Flavoured water raspberry and lime

Bright red gazpacho –Valentine’s Day / Starter

Cressin bagnarde – by Gérard Michellod

Salmon gravlax – Starter

Panna cotta, centre cut salmon fillet, and diced vegetables

Chicken Green Curry

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

Rhubarb and pistachio crumble tart – Mother’s Day

Sauce vierge for white meats and fish

Mediterranean-style bouillabaisse

Asian-style fera tartare – by Julien Gallard

Carnival fritters – Mardis Gras

Seafood paëlla

Chilled zucchini courgette soup with a rocket and mint pesto

Chilled crab and apple salad

Seared teriyaki aubergines

Red lentil and carrot purée

Watermelon and strawberry smoothie

Crayfish and winter vegetables au gratin

Zero waste springtime vegetable soup

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

Sauce for grilled fish

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

Express royal couscous

Spicy carrot and apple soup

Boar terrine with green peppercorns – by Antonio Calo

Ginger chicken, coconut milk and fresh coriander

Chicken or beef Teppanyaki

Flavoured water lemon, melon and cucumber

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

Rolled veal roast with apples - Pentecost

Seed and nut mix

Melon salad with basil and red berries

Chicken supreme – by Marwan Soueid

Quinoa, beet and sweet potato salad

Green apple smoothie

Citrus salad with honey

Tteokguk or Korean beef and rice soup

El sandwich cubano