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Pumpkin chai coffee

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

Chocolate cookies

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

Quinoa, avocado and dried apricots salad

Strawberry and balsamic vinegar smoothie

chicken or beef fajitas

Cream cheese with green peas and basil

Red berry shortcake

Tea-flavoured crème brûlée

Frangipane with Toblerone

Flavoured water strawberries and basil

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

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

Wontons – Chinese New Year

Red lentil and carrot purée

Red seaweed and coconut panna cotta with red berries

Chocolate-passionfruit lava cake – Dessert

Beef ribs with barbecue sauce

Detox smoothie – After the holidays

Curry mayonnaise for fish and shellfish

Seared aubergine with summer fruits

Foie gras crème brûlée

Lake Geneva fera ceviche

Vegetarian Bolognese sauce

Revisited tartiflette

Pasta salad with roasted chicken and young baby vegetables

Marguerite-style cardoons au gratin – by Pierre Boehm

Crepe batter – Candlemas

Revisited Malakoffs

Passionfruit pavlova with candied tangerines

Ham and vegetable muffins

Gravlax salmon with pumpkin seed oil – Mother’s Day

Artichoke and dried tomato risotto

Fried white asparagus, Parmesan coating and wild garlic coulis

Courgette and ginger soup

Salmon and asparagus

Scallops with cuchaule crumble – by Hélène Jung

Cyclops' eyes – Halloween

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

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

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

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

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Flavoured water raspberry and lime

Date and hazelnut lollies

Melon salad with basil and red berries

Smoked salmon rösti

Fruits and coconut milk sushi

Chilled zucchini courgette soup with a rocket and mint pesto

Baked apples with pink praline almonds

Lamb’s lettuce salad with apple, walnut and cranberries

Revisited Caesar salad

Spinach and celery smoothie

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

Roasted mandarines

Carnival fritters – Mardis Gras

Fennel, apple and ginger smoothie

Chimichurri Sauce

Golden angel wings – Mardi Gras

Milanese biscuits– Christmas recipes

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

Rhubarb and fruit panna cotta

Chicken or beef Teppanyaki

Chia seeds pudding with almonds

Evil potion – Halloween

Ossobucco alla Milanaise

Bisa-style Easter dove brioche – by Lionel Dufournet

Rolled veal roast with apples - Pentecost

Buckwheat pancakes stuffed with ricotta and leeks

Cornettes au gratin

Tiramisu – Valentine’s Day / Dessert

Tomatoes stuffed with smoked trout and cream cheese

Seared apricots and creamy Burrata

Raspberry mousse cake

Parsnip and white fava bean soup

Chocolate soufflé tart

Breakfast bowls

Seafood paëlla

Cod loin fillet in puff pasytr – April Fools’ Day

Banana lollies with speculoos

Hot chocolate with chestnut chips

Homemade falafels – by Marwan Soueid

Cressin bagnarde – by Gérard Michellod

Oil-free salad dressing

Bright red gazpacho –Valentine’s Day / Starter

Chicken supreme – by Marwan Soueid

A delicious drink to enjoy in summer

Veal and apple stew

Chestnut crème brûlée

Tteokguk or Korean beef and rice soup

Gingerbread Man – Christmas recipes

Veal tajine with almonds and saffron – Pentecost

Hobbang or red bean dumplings

Spaghetti with squid

TOBLERONE mousse – by Hélène

Kings’ brioche– Epiphany

Mediterranean-style bouillabaisse

Ginger chicken, coconut milk and fresh coriander

Spiced prawns – Valentine’s Day / Starter

Colourful springtime vegetable tart

Cailler signature Christmas pralines – by Géraldine Maras

Chicken skewers marinated in barbecue sauce

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

Chocolate lava cake

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

Asian-style marinated pork skewers

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

Avocado and strawberry salad

Flavoured water pear and cinnamon

Seed and nut mix

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

Chilled crab and apple salad

Chicken and jams colombo

Morello cherry clafoutis – Ascension

Sausage in brioche bread

Chef’s perch fillets – byJulien Gallard

Sauce vierge for white meats and fish

Hot Chai Chocolate – Christmas recipes

Nage de gambas with champagne and spices of the Arabian Nights

Citrus salad with honey

Mitterand ice cream soufflé

Gugelhupf – Ascension

Gogumattang or fried sweet potatoes with honey

Seared mixed vegetables

Apricot tarte tatin

Scallops in sealed shells – Main dish

Small lake geneva perch «like anchovies»

Lentil dahl and tofu skewers

Asparagus and cabbage salad

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

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Flavoured water orange, verbena and lemon

Vanilla cupcakes

El sandwich cubano

Beetroot smoothie

Beetroot, apple and red cabbage smoothie

Buckwheat pancakes

Rack of venison with sweet potato and pear rösti

Crayfish and winter vegetables au gratin

Asian-style fera tartare – by Julien Gallard

Spanish omelette with chorizo

Italian-marinated beef skewers

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

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.

Hotteok or sweet Korean pancakes

Strawberry and basil sorbet

Classic bortsch – World Cup 2018 – Russia

Homemade chocolate spread

Crumble of old-fashioned vegetables

Lamb shank in herb crust, springtime vegetables – Easter

Spiced panna cotta with stewed pears

Watermelon and strawberry smoothie

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

Boar terrine with green peppercorns – by Antonio Calo

Aubergine hamburgers

Baked onions with crunchy vegetables

Paris style herb butter

Apple, pear and plum smoothie

Flamed Tart (Tarte flambée) - World Environment Day

Syrniki – World Cup 2018 – Russia

Salmon gravlax – Starter

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

Seared teriyaki aubergines

Colourful salad

Mujadara Safra – by Marwan Soueid

Apple and cinnamon smoothie

Mussels in white wine

Coffee baba – Valentine’s Day / Dessert

Crab and grapefruit salad

White bean blondies with raspberries

A summer salad dressing

Green apple smoothie

Korean kimchi soup with pork, tofu and noodles

Express royal couscous

Revisited vegetarian couscous

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

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

Love pear with chocolate – Valentine’s Day / Dessert

Flavoured water lemon and thyme

Rosé champagne granita – Christmas recipes

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

Quinoa, beet and sweet potato salad

Rhubarb and pistachio crumble tart – Mother’s Day

Panna cotta with red berry coulis

Quinoa salad with avocados and cherry tomatoes

Melon, passionfruit, blueberry and blackberry smoothie

Vampire teeth – Halloween

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

Chicken Green Curry

Marbled eggs with smoked salmon – our chefs’ recipes

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

Tibs – Addis - Abeba

Kimbap or large Korean rice and vegetable makis

Chicken fillets with sweet-and-sour sauce and quinoa

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

Rack of veal with coffee sauce - Pentecost

Breaded tofu sticks with almonds and beet ketchup

Flavoured water lemon, melon and cucumber

Garden red cabbage salad

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.

Stuffed mushrooms

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

Salmon, cream of dill and crumble

Flavoured water apple and cinnamon

Spicy carrot and apple soup

Panna cotta, centre cut salmon fillet, and diced vegetables

Flavoured water orange, lemon and ginger

Chicken keema paratha

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

Spinach and red kuri salad

Korean-style fermented cabbage banchan

Navarin of veal with spring vegetables

Middle Eastern smoothie

Mummies – Halloween

Brussels sprouts salad with hazelnuts and dates

Pumpkin and Parmesan cheesecake

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Frangipane king’s cake – Epiphany

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

Waffles – Mardi gras

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

Crème brûlée with "Carambar"

Lake Geneva poke bowl

Yule log with mascarpone and citrus fruits - Dessert

Cinnamon stars – Christmas recipes

Traditional ceviche – by Cecilia Zapata

Chilled pea soup with ricotta and flat croutons

Grilled fera fillet over green asparagus, creamy lemon sauce

Rhubarb smoothie

Sauce for grilled fish

Tomato, basil, onion and pepper smoothie

Choco-courgette cake

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

Zero waste springtime vegetable soup

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Corn flake breaded tofu sticks

Witch fingers – Halloween

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

Puff pastry apple roses with almond and pistachio

Rich pumpkin cakes with chestnut foam