Filtrer les recettes

Rack of veal with coffee sauce - Pentecost

Lamb shank in herb crust, springtime vegetables – Easter

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

Middle Eastern smoothie

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

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

White bean blondies with raspberries

Asian-style marinated pork skewers

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

Avocado and strawberry salad

Mussels in white wine

Cream cheese with green peas and basil

Chilled pea soup with ricotta and flat croutons

Chicken supreme – by Marwan Soueid

Crepe batter – Candlemas

Date and hazelnut lollies

Love pear with chocolate – Valentine’s Day / Dessert

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

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

Zero waste springtime vegetable soup

Seed and nut mix

Tteokguk or Korean beef and rice soup

Traditional ceviche – by Cecilia Zapata

Syrniki – World Cup 2018 – Russia

Vegetarian Bolognese sauce

Green apple smoothie

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

Hot chocolate with chestnut chips

Strawberry and basil sorbet

Chef’s perch fillets – byJulien Gallard

Evil potion – Halloween

Milanese biscuits– Christmas recipes

Baked apples with pink praline almonds

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

Lamb’s lettuce salad with apple, walnut and cranberries

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

Salmon, cream of dill and crumble

Stuffed mushrooms

Flavoured water raspberry and lime

Vampire teeth – Halloween

Lake Geneva fera ceviche

Oil-free salad dressing

Flavoured water pear and cinnamon

Chicken skewers marinated in barbecue sauce

Frangipane king’s cake – Epiphany

Smoked salmon rösti

Buckwheat pancakes

Strawberry and balsamic vinegar smoothie

Flamed Tart (Tarte flambée) - World Environment Day

Flavoured water orange, lemon and ginger

Aubergine hamburgers

Ossobucco alla Milanaise

Revisited Caesar salad

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

Rosé champagne granita – Christmas recipes

Spicy carrot and apple soup

Banana lollies with speculoos

Chocolate cookies

Yule log with mascarpone and citrus fruits - Dessert

Seared apricots and creamy Burrata

Cod loin fillet in puff pasytr – April Fools’ Day

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

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

Crème brûlée with "Carambar"

Veal and apple stew

Navarin of veal with spring vegetables

Quinoa, beet and sweet potato salad

Quinoa, avocado and dried apricots salad

Coffee baba – Valentine’s Day / Dessert

Melon salad with basil and red berries

Mujadara Safra – by Marwan Soueid

Nage de gambas with champagne and spices of the Arabian Nights

Wontons – Chinese New Year

El sandwich cubano

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

Pasta salad with roasted chicken and young baby vegetables

Buckwheat pancakes stuffed with ricotta and leeks

Veal tajine with almonds and saffron – Pentecost

Colourful springtime vegetable tart

Marbled eggs with smoked salmon – our chefs’ recipes

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

Hobbang or red bean dumplings

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

Chicken keema paratha

Flavoured water strawberries and basil

Parsnip and white fava bean soup

Small lake geneva perch «like anchovies»

Cinnamon stars – Christmas recipes

Chicken or beef Teppanyaki

Rack of venison with sweet potato and pear rösti

Red berry shortcake

Carnival fritters – Mardis Gras

Lake Geneva poke bowl

Colourful salad

Spiced prawns – Valentine’s Day / Starter

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

Pumpkin and Parmesan cheesecake

Gingerbread Man – Christmas recipes

Tomatoes stuffed with smoked trout and cream cheese

Spanish omelette with chorizo

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

Baked onions with crunchy vegetables

Rhubarb and fruit panna cotta

Paris style herb butter

TOBLERONE mousse – by Hélène

Homemade falafels – by Marwan Soueid

Tomato, basil, onion and pepper smoothie

Cyclops' eyes – Halloween

Spaghetti with squid

Beef ribs with barbecue sauce

Red lentil and carrot purée

Courgette and ginger soup

Chicken fillets with sweet-and-sour sauce and quinoa

Beetroot smoothie

Tibs – Addis - Abeba

Watermelon and strawberry smoothie

Witch fingers – Halloween

Kimbap or large Korean rice and vegetable makis

Chilled crab and apple salad

Rich pumpkin cakes with chestnut foam

Detox smoothie – After the holidays

Apricot tarte tatin

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

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Bisa-style Easter dove brioche – by Lionel Dufournet

Roasted mandarines

Gogumattang or fried sweet potatoes with honey

Seared aubergine with summer fruits

Chestnut crème brûlée

Puff pastry apple roses with almond and pistachio

Waffles – Mardi gras

Rolled veal roast with apples - Pentecost

Cailler signature Christmas pralines – by Géraldine Maras

Mediterranean-style bouillabaisse

Corn flake breaded tofu sticks

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

Asian-style fera tartare – by Julien Gallard

Scallops in sealed shells – Main dish

Mitterand ice cream soufflé

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

Crayfish and winter vegetables au gratin

Brussels sprouts salad with hazelnuts and dates

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

Breaded tofu sticks with almonds and beet ketchup

Classic bortsch – World Cup 2018 – Russia

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Citrus salad with honey

Gugelhupf – Ascension

Pumpkin chai coffee

Flavoured water lemon and thyme

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

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.

Scallops with cuchaule crumble – by Hélène Jung

A summer salad dressing

Crumble of old-fashioned vegetables

Rhubarb smoothie

Red seaweed and coconut panna cotta with red berries

Asparagus and cabbage salad

Chocolate lava cake

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

Curry mayonnaise for fish and shellfish

Frangipane with Toblerone

Bright red gazpacho –Valentine’s Day / Starter

Boar terrine with green peppercorns – by Antonio Calo

Ham and vegetable muffins

Gravlax salmon with pumpkin seed oil – Mother’s Day

Crab and grapefruit salad

Beetroot, apple and red cabbage smoothie

Fried white asparagus, Parmesan coating and wild garlic coulis

Hot Chai Chocolate – Christmas recipes

Revisited tartiflette

Revisited Malakoffs

Artichoke and dried tomato risotto

Lentil dahl and tofu skewers

Breakfast bowls

Chicken Green Curry

Raspberry mousse cake

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

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

Cornettes au gratin

Ginger chicken, coconut milk and fresh coriander

Tea-flavoured crème brûlée

Choco-courgette cake

Apple and cinnamon smoothie

Quinoa salad with avocados and cherry tomatoes

Vanilla cupcakes

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

Morello cherry clafoutis – Ascension

Revisited vegetarian couscous

Spinach and red kuri salad

Tiramisu – Valentine’s Day / Dessert

Italian-marinated beef skewers

Chocolate soufflé tart

Panna cotta, centre cut salmon fillet, and diced vegetables

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

Korean-style fermented cabbage banchan

Passionfruit pavlova with candied tangerines

Cressin bagnarde – by Gérard Michellod

Panna cotta with red berry coulis

Mummies – Halloween

Rhubarb and pistachio crumble tart – Mother’s Day

Chicken and jams colombo

Hotteok or sweet Korean pancakes

Sauce for grilled fish

Chilled zucchini courgette soup with a rocket and mint pesto

Korean kimchi soup with pork, tofu and noodles

Flavoured water apple and cinnamon

Chocolate-passionfruit lava cake – Dessert

Golden angel wings – Mardi Gras

Seared mixed vegetables

Garden red cabbage salad

Spinach and celery smoothie

Flavoured water lemon, melon and cucumber

Sauce vierge for white meats and fish

Spiced panna cotta with stewed pears

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Flavoured water orange, verbena and lemon

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

Foie gras crème brûlée

Grilled fera fillet over green asparagus, creamy lemon sauce

Sausage in brioche bread

Melon, passionfruit, blueberry and blackberry smoothie

Seafood paëlla

Chimichurri Sauce

Seared teriyaki aubergines

Fruits and coconut milk sushi

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

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.

Homemade chocolate spread

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Kings’ brioche– Epiphany

Apple, pear and plum smoothie

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

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

chicken or beef fajitas

A delicious drink to enjoy in summer

Marguerite-style cardoons au gratin – by Pierre Boehm

Salmon and asparagus

Express royal couscous

Salmon gravlax – Starter

Chia seeds pudding with almonds

Fennel, apple and ginger smoothie