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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