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Chicken or beef Teppanyaki


Nage de gambas with champagne and spices of the Arabian Nights


Boar terrine with green peppercorns – by Antonio Calo


Spinach and red kuri salad


Mujadara Safra – by Marwan Soueid


Zero waste springtime vegetable soup


Chestnut crème brûlée


Hotteok or sweet Korean pancakes


Pasta salad with roasted chicken and young baby vegetables


Raspberry mousse cake


Chef’s perch fillets – byJulien Gallard


Express royal couscous


Flavoured water orange, verbena and lemon


Revisited Caesar salad


A summer salad dressing


Yule log with mascarpone and citrus fruits - Dessert


Curry mayonnaise for fish and shellfish


Flamed Tart (Tarte flambée) - World Environment Day


Lentil dahl and tofu skewers


Spiced prawns – Valentine’s Day / Starter


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


Green apple smoothie


Spaghetti with squid


Melon, passionfruit, blueberry and blackberry smoothie


Spinach and celery smoothie


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Passionfruit pavlova with candied tangerines


Flavoured water raspberry and lime


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


Asparagus and cabbage salad


Veal tajine with almonds and saffron – Pentecost


Banana lollies with speculoos


Scallops with cuchaule crumble – by Hélène Jung


Brussels sprouts salad with hazelnuts and dates


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


Parsnip and white fava bean soup


Vanilla cupcakes


Salmon gravlax – Starter


Middle Eastern smoothie


Small lake geneva perch «like anchovies»


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


Fennel, apple and ginger smoothie


Flavoured water lemon and thyme


Pumpkin and Parmesan cheesecake


Tea-flavoured crème brûlée


Seared teriyaki aubergines


Artichoke and dried tomato risotto


White bean blondies with raspberries


Frangipane king’s cake – Epiphany


Seed and nut mix


Aubergine hamburgers


Panna cotta, centre cut salmon fillet, and diced vegetables


Chimichurri Sauce


Buckwheat pancakes stuffed with ricotta and leeks


Gingerbread Man – Christmas recipes


Apple and cinnamon smoothie


Quinoa, beet and sweet potato salad


Watermelon and strawberry smoothie


Veal and apple stew


Apple, pear and plum smoothie


Detox smoothie – After the holidays


Lamb shank in herb crust, springtime vegetables – Easter


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


Flavoured water pear and cinnamon


Tteokguk or Korean beef and rice soup


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


TOBLERONE mousse – by Hélène


Morello cherry clafoutis – Ascension


Italian-marinated beef skewers


Chocolate soufflé tart


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


Tiramisu – Valentine’s Day / Dessert


Date and hazelnut lollies


Avocado and strawberry salad


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


Baked onions with crunchy vegetables


Ossobucco alla Milanaise


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


Corn flake breaded tofu sticks


Spiced panna cotta with stewed pears


Red seaweed and coconut panna cotta with red berries


Gogumattang or fried sweet potatoes with honey


Salmon and asparagus


Chilled zucchini courgette soup with a rocket and mint pesto


Puff pastry apple roses with almond and pistachio


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


Marbled eggs with smoked salmon – our chefs’ recipes


Citrus salad with honey


Asian-style fera tartare – by Julien Gallard


Beetroot smoothie


Wontons – Chinese New Year


Navarin of veal with spring vegetables


Breakfast bowls


Chia seeds pudding with almonds


Seared mixed vegetables


Grilled fera fillet over green asparagus, creamy lemon sauce


A delicious drink to enjoy in summer


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


Spicy carrot and apple soup


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.


Beef ribs with barbecue sauce


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


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


Revisited vegetarian couscous


Coffee baba – Valentine’s Day / Dessert


Tomatoes stuffed with smoked trout and cream cheese


Sauce vierge for white meats and fish


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


Tibs – Addis - Abeba


Hobbang or red bean dumplings


Cornettes au gratin


Flavoured water apple and cinnamon


Chicken skewers marinated in barbecue sauce


Salmon, cream of dill and crumble


Hot Chai Chocolate – Christmas recipes


Strawberry and basil sorbet


Garden red cabbage salad


Hot chocolate with chestnut chips


Vampire teeth – Halloween


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


Carnival fritters – Mardis Gras


Baked apples with pink praline almonds


Korean kimchi soup with pork, tofu and noodles


Melon salad with basil and red berries


Apricot tarte tatin


Buckwheat pancakes


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


Pumpkin chai coffee


Frangipane with Toblerone


Flavoured water orange, lemon and ginger


Flavoured water strawberries and basil


Sauce for grilled fish


Strawberry soup flavoured with citronella and speculoos and cookie crumble


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


Vegetarian Bolognese sauce


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


Chocolate lava cake


Chicken supreme – by Marwan Soueid


Crème brûlée with "Carambar"


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


Asian-style marinated pork skewers


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


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


Courgette and ginger soup


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


Crayfish and winter vegetables au gratin


Rhubarb and fruit panna cotta


Rhubarb and pistachio crumble tart – Mother’s Day


Scallops in sealed shells – Main dish


Ginger chicken, coconut milk and fresh coriander


Cod loin fillet in puff pasytr – April Fools’ Day


Red lentil and carrot purée


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


Rolled veal roast with apples - Pentecost


Chicken fillets with sweet-and-sour sauce and quinoa


chicken or beef fajitas


Korean-style fermented cabbage banchan


Roasted mandarines


Crumble of old-fashioned vegetables


Choco-courgette cake


Witch fingers – Halloween


Seared aubergine with summer fruits


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


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


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.


Cailler signature Christmas pralines – by Géraldine Maras


Waffles – Mardi gras


Mitterand ice cream soufflé


Chicken and jams colombo


Love pear with chocolate – Valentine’s Day / Dessert


Flavoured water lemon, melon and cucumber


Chicken Green Curry


Seafood paëlla


Golden angel wings – Mardi Gras


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


Chocolate-passionfruit lava cake – Dessert


Foie gras crème brûlée


Cinnamon stars – Christmas recipes


Chicken keema paratha


Crab and grapefruit salad


Lamb’s lettuce salad with apple, walnut and cranberries


Colourful springtime vegetable tart


Bisa-style Easter dove brioche – by Lionel Dufournet


Panna cotta with red berry coulis


Lake Geneva fera ceviche


Ham and vegetable muffins


Fruits and coconut milk sushi


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


Kimbap or large Korean rice and vegetable makis


Colourful salad


Stuffed mushrooms


Mummies – Halloween


Cream cheese with green peas and basil


Classic bortsch – World Cup 2018 – Russia


Cyclops' eyes – Halloween


Marguerite-style cardoons au gratin – by Pierre Boehm


Bright red gazpacho –Valentine’s Day / Starter


Crepe batter – Candlemas


Sausage in brioche bread


Beetroot, apple and red cabbage smoothie


Homemade chocolate spread


Smoked salmon rösti


Kings’ brioche– Epiphany


Gugelhupf – Ascension


Rhubarb smoothie


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


Mediterranean-style bouillabaisse


Chilled crab and apple salad


Rich pumpkin cakes with chestnut foam


Red berry shortcake


Mussels in white wine


Cressin bagnarde – by Gérard Michellod


Evil potion – Halloween


Revisited Malakoffs


Rosé champagne granita – Christmas recipes


Oil-free salad dressing


Quinoa, avocado and dried apricots salad


Revisited tartiflette


Chocolate cookies


Quinoa salad with avocados and cherry tomatoes


Lake Geneva poke bowl


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


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Paris style herb butter


Tomato, basil, onion and pepper smoothie


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


Syrniki – World Cup 2018 – Russia


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


Strawberry and balsamic vinegar smoothie


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Gravlax salmon with pumpkin seed oil – Mother’s Day


Milanese biscuits– Christmas recipes


Rack of veal with coffee sauce - Pentecost


Rack of venison with sweet potato and pear rösti


Chilled pea soup with ricotta and flat croutons


Fried white asparagus, Parmesan coating and wild garlic coulis


Breaded tofu sticks with almonds and beet ketchup


Traditional ceviche – by Cecilia Zapata


El sandwich cubano


Spanish omelette with chorizo