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Panna cotta with red berry coulis


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


Gugelhupf – Ascension


Watermelon and strawberry smoothie


Rhubarb and fruit panna cotta


Traditional ceviche – by Cecilia Zapata


Ossobucco alla Milanaise


Chia seeds pudding with almonds


Mussels in white wine


A summer salad dressing


Milanese biscuits– Christmas recipes


Small lake geneva perch «like anchovies»


Grilled fera fillet over green asparagus, creamy lemon sauce


Tteokguk or Korean beef and rice soup


Salmon gravlax – Starter


Frangipane with Toblerone


Apple and cinnamon smoothie


Beef ribs with barbecue sauce


Beetroot smoothie


Rack of venison with sweet potato and pear rösti


Date and hazelnut lollies


Chimichurri Sauce


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


Mediterranean-style bouillabaisse


Bright red gazpacho –Valentine’s Day / Starter


Navarin of veal with spring vegetables


Flavoured water orange, lemon and ginger


Green apple smoothie


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


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


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


Colourful salad


Evil potion – Halloween


Avocado and strawberry salad


Chestnut crème brûlée


Fruits and coconut milk sushi


Cinnamon stars – Christmas recipes


Salmon, cream of dill and crumble


Lake Geneva poke bowl


Ginger chicken, coconut milk and fresh coriander


Melon, passionfruit, blueberry and blackberry smoothie


Garden red cabbage salad


Crab and grapefruit salad


Seared aubergine with summer fruits


Rack of veal with coffee sauce - Pentecost


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Vampire teeth – Halloween


Beetroot, apple and red cabbage smoothie


Sauce for grilled fish


Rhubarb and pistachio crumble tart – Mother’s Day


Seared apricots and creamy Burrata


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.


Revisited tartiflette


Strawberry and balsamic vinegar smoothie


Strawberry and basil sorbet


Sausage in brioche bread


Tomato, basil, onion and pepper smoothie


Vegetarian Bolognese sauce


Cornettes au gratin


Mujadara Safra – by Marwan Soueid


Seared teriyaki aubergines


Foie gras crème brûlée


Revisited Malakoffs


Corn flake breaded tofu sticks


Korean kimchi soup with pork, tofu and noodles


Homemade chocolate spread


Flavoured water apple and cinnamon


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


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


Kimbap or large Korean rice and vegetable makis


Marguerite-style cardoons au gratin – by Pierre Boehm


Chicken and jams colombo


Spinach and red kuri salad


Baked apples with pink praline almonds


Love pear with chocolate – Valentine’s Day / Dessert


Artichoke and dried tomato risotto


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


Crème brûlée with "Carambar"


Detox smoothie – After the holidays


Hot chocolate with chestnut chips


Rhubarb smoothie


chicken or beef fajitas


Smoked salmon rösti


Witch fingers – Halloween


Chicken or beef Teppanyaki


El sandwich cubano


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


Veal tajine with almonds and saffron – Pentecost


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


Passionfruit pavlova with candied tangerines


Flavoured water orange, verbena and lemon


Mummies – Halloween


Crayfish and winter vegetables au gratin


Chicken supreme – by Marwan Soueid


Yule log with mascarpone and citrus fruits - Dessert


Vanilla cupcakes


Spinach and celery smoothie


Tea-flavoured crème brûlée


Flavoured water raspberry and lime


A delicious drink to enjoy in summer


Spiced prawns – Valentine’s Day / Starter


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


Chilled crab and apple salad


Courgette and ginger soup


Kings’ brioche– Epiphany


Flavoured water strawberries and basil


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


Revisited Caesar salad


Salmon and asparagus


Chicken skewers marinated in barbecue sauce


Lamb’s lettuce salad with apple, walnut and cranberries


Choco-courgette cake


Morello cherry clafoutis – Ascension


Gingerbread Man – Christmas recipes


Cyclops' eyes – Halloween


Spicy carrot and apple soup


Boar terrine with green peppercorns – by Antonio Calo


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


Hotteok or sweet Korean pancakes


Crepe batter – Candlemas


Hot Chai Chocolate – Christmas recipes


Scallops in sealed shells – Main dish


Raspberry mousse cake


Marbled eggs with smoked salmon – our chefs’ recipes


Veal and apple stew


Cod loin fillet in puff pasytr – April Fools’ Day


Chicken fillets with sweet-and-sour sauce and quinoa


Asparagus and cabbage salad


Chilled pea soup with ricotta and flat croutons


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


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


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


Seed and nut mix


Colourful springtime vegetable tart


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Korean-style fermented cabbage banchan


Puff pastry apple roses with almond and pistachio


Nage de gambas with champagne and spices of the Arabian Nights


Citrus salad with honey


Express royal couscous


Lentil dahl and tofu skewers


Red berry shortcake


Pasta salad with roasted chicken and young baby vegetables


Frangipane king’s cake – Epiphany


Mitterand ice cream soufflé


TOBLERONE mousse – by Hélène


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


Quinoa salad with avocados and cherry tomatoes


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


Tibs – Addis - Abeba


Breaded tofu sticks with almonds and beet ketchup


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


Seared mixed vegetables


Buckwheat pancakes


Cressin bagnarde – by Gérard Michellod


Baked onions with crunchy vegetables


Buckwheat pancakes stuffed with ricotta and leeks


Middle Eastern smoothie


Cailler signature Christmas pralines – by Géraldine Maras


Spiced panna cotta with stewed pears


Syrniki – World Cup 2018 – Russia


Flamed Tart (Tarte flambée) - World Environment Day


Asian-style marinated pork skewers


Roasted mandarines


Breakfast bowls


Lake Geneva fera ceviche


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


Quinoa, avocado and dried apricots salad


Apple, pear and plum smoothie


Chocolate cookies


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


Flavoured water pear and cinnamon


Classic bortsch – World Cup 2018 – Russia


Tomatoes stuffed with smoked trout and cream cheese


Spaghetti with squid


Scallops with cuchaule crumble – by Hélène Jung


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


Cream cheese with green peas and basil


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Apricot tarte tatin


Wontons – Chinese New Year


Seafood paëlla


Banana lollies with speculoos


Bisa-style Easter dove brioche – by Lionel Dufournet


Spanish omelette with chorizo


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Waffles – Mardi gras


Rosé champagne granita – Christmas recipes


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


Zero waste springtime vegetable soup


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


Panna cotta, centre cut salmon fillet, and diced vegetables


Homemade falafels – by Marwan Soueid


Rich pumpkin cakes with chestnut foam


Oil-free salad dressing


Flavoured water lemon and thyme


Gravlax salmon with pumpkin seed oil – Mother’s Day


Hobbang or red bean dumplings


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


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


Red seaweed and coconut panna cotta with red berries


Flavoured water lemon, melon and cucumber


Melon salad with basil and red berries


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


Rolled veal roast with apples - Pentecost


Red lentil and carrot purée


Paris style herb butter


Chicken Green Curry


White bean blondies with raspberries


Asian-style fera tartare – by Julien Gallard


Chocolate-passionfruit lava cake – Dessert


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


Quinoa, beet and sweet potato salad


Chocolate soufflé tart


Golden angel wings – Mardi Gras


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


Chicken keema paratha


Gogumattang or fried sweet potatoes with honey


Italian-marinated beef skewers


Curry mayonnaise for fish and shellfish


Aubergine hamburgers


Brussels sprouts salad with hazelnuts and dates


Chef’s perch fillets – byJulien Gallard


Carnival fritters – Mardis Gras


Chilled zucchini courgette soup with a rocket and mint pesto


Crumble of old-fashioned vegetables


Pumpkin and Parmesan cheesecake


Fennel, apple and ginger smoothie


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


Chocolate lava cake


Stuffed mushrooms


Revisited vegetarian couscous


Parsnip and white fava bean soup


Lamb shank in herb crust, springtime vegetables – Easter


Coffee baba – Valentine’s Day / Dessert


Sauce vierge for white meats and fish


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


Tiramisu – Valentine’s Day / Dessert


Pumpkin chai coffee


Fried white asparagus, Parmesan coating and wild garlic coulis


Ham and vegetable muffins