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Asian-style marinated pork skewers


Salmon, cream of dill and crumble


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


Express royal couscous


Ossobucco alla Milanaise


Chocolate-passionfruit lava cake – Dessert


Hot chocolate with chestnut chips


Gogumattang or fried sweet potatoes with honey


Chocolate cookies


Salmon gravlax – Starter


Sauce vierge for white meats and fish


Spinach and celery smoothie


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Mujadara Safra – by Marwan Soueid


Tiramisu – Valentine’s Day / Dessert


Chicken and jams colombo


Bisa-style Easter dove brioche – by Lionel Dufournet


Chilled crab and apple salad


Beetroot smoothie


Banana lollies with speculoos


Raspberry mousse cake


Passionfruit pavlova with candied tangerines


Spiced panna cotta with stewed pears


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Chicken skewers marinated in barbecue sauce


Grilled fera fillet over green asparagus, creamy lemon sauce


Colourful springtime vegetable tart


Mummies – Halloween


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


Waffles – Mardi gras


Chicken fillets with sweet-and-sour sauce and quinoa


Korean-style fermented cabbage banchan


Lentil dahl and tofu skewers


Sausage in brioche bread


Seared mixed vegetables


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


Flavoured water lemon, melon and cucumber


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.


Lake Geneva poke bowl


Bright red gazpacho –Valentine’s Day / Starter


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


Veal and apple stew


Choco-courgette cake


Melon salad with basil and red berries


Flavoured water orange, lemon and ginger


Homemade falafels – by Marwan Soueid


Strawberry and basil sorbet


Crème brûlée with "Carambar"


Crepe batter – Candlemas


Oil-free salad dressing


Revisited tartiflette


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Brussels sprouts salad with hazelnuts and dates


Frangipane with Toblerone


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


Seared aubergine with summer fruits


Seared teriyaki aubergines


Mussels in white wine


Golden angel wings – Mardi Gras


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


White bean blondies with raspberries


Buckwheat pancakes stuffed with ricotta and leeks


Revisited Malakoffs


Vegetarian Bolognese sauce


TOBLERONE mousse – by Hélène


Spiced prawns – Valentine’s Day / Starter


Apple, pear and plum smoothie


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Tea-flavoured crème brûlée


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


A delicious drink to enjoy in summer


Spaghetti with squid


Kimbap or large Korean rice and vegetable makis


Red seaweed and coconut panna cotta with red berries


Aubergine hamburgers


Baked onions with crunchy vegetables


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


Cornettes au gratin


Puff pastry apple roses with almond and pistachio


Sauce for grilled fish


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


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


Witch fingers – Halloween


Crayfish and winter vegetables au gratin


Cressin bagnarde – by Gérard Michellod


Garden red cabbage salad


Stuffed mushrooms


Fruits and coconut milk sushi


Hotteok or sweet Korean pancakes


Quinoa, avocado and dried apricots salad


Zero waste springtime vegetable soup


Date and hazelnut lollies


Cod loin fillet in puff pasytr – April Fools’ Day


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


Rack of venison with sweet potato and pear rösti


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


Korean kimchi soup with pork, tofu and noodles


Carnival fritters – Mardis Gras


Mediterranean-style bouillabaisse


Lake Geneva fera ceviche


Melon, passionfruit, blueberry and blackberry smoothie


Revisited Caesar salad


Buckwheat pancakes


Seafood paëlla


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


Rhubarb and fruit panna cotta


Small lake geneva perch «like anchovies»


Chicken keema paratha


Chilled zucchini courgette soup with a rocket and mint pesto


Flavoured water pear and cinnamon


Red lentil and carrot purée


Revisited vegetarian couscous


Flavoured water lemon and thyme


Citrus salad with honey


Lamb’s lettuce salad with apple, walnut and cranberries


Ginger chicken, coconut milk and fresh coriander


Chia seeds pudding with almonds


Flavoured water raspberry and lime


Quinoa, beet and sweet potato salad


El sandwich cubano


Morello cherry clafoutis – Ascension


Vanilla cupcakes


Boar terrine with green peppercorns – by Antonio Calo


A summer salad dressing


Seed and nut mix


Scallops in sealed shells – Main dish


Flavoured water orange, verbena and lemon


Red berry shortcake


Watermelon and strawberry smoothie


Scallops with cuchaule crumble – by Hélène Jung


Cailler signature Christmas pralines – by Géraldine Maras


Flavoured water strawberries and basil


Detox smoothie – After the holidays


Marguerite-style cardoons au gratin – by Pierre Boehm


Green apple smoothie


Cream cheese with green peas and basil


Tomato, basil, onion and pepper smoothie


Flavoured water apple and cinnamon


Marbled eggs with smoked salmon – our chefs’ recipes


Hobbang or red bean dumplings


Beetroot, apple and red cabbage smoothie


Curry mayonnaise for fish and shellfish


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


Rhubarb smoothie


Yule log with mascarpone and citrus fruits - Dessert


Ham and vegetable muffins


Rosé champagne granita – Christmas recipes


Beef ribs with barbecue sauce


Nage de gambas with champagne and spices of the Arabian Nights


Love pear with chocolate – Valentine’s Day / Dessert


Milanese biscuits– Christmas recipes


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


Parsnip and white fava bean soup


Panna cotta, centre cut salmon fillet, and diced vegetables


Homemade chocolate spread


Chimichurri Sauce


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


Spinach and red kuri salad


Pumpkin chai coffee


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


Vampire teeth – Halloween


Chicken Green Curry


Chocolate lava cake


Mitterand ice cream soufflé


Flamed Tart (Tarte flambée) - World Environment Day


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


Paris style herb butter


Traditional ceviche – by Cecilia Zapata


Kings’ brioche– Epiphany


Middle Eastern smoothie


Chicken or beef Teppanyaki


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


Strawberry and balsamic vinegar smoothie


Tibs – Addis - Abeba


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


chicken or beef fajitas


Roasted mandarines


Gugelhupf – Ascension


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


Smoked salmon rösti


Hot Chai Chocolate – Christmas recipes


Chestnut crème brûlée


Seared apricots and creamy Burrata


Frangipane king’s cake – Epiphany


Baked apples with pink praline almonds


Gingerbread Man – Christmas recipes


Avocado and strawberry salad


Rack of veal with coffee sauce - Pentecost


Salmon and asparagus


Breaded tofu sticks with almonds and beet ketchup


Rolled veal roast with apples - Pentecost


Rhubarb and pistachio crumble tart – Mother’s Day


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


Chilled pea soup with ricotta and flat croutons


Cyclops' eyes – Halloween


Wontons – Chinese New Year


Coffee baba – Valentine’s Day / Dessert


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


Corn flake breaded tofu sticks


Quinoa salad with avocados and cherry tomatoes


Classic bortsch – World Cup 2018 – Russia


Foie gras crème brûlée


Asian-style fera tartare – by Julien Gallard


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


Fried white asparagus, Parmesan coating and wild garlic coulis


Gravlax salmon with pumpkin seed oil – Mother’s Day


Lamb shank in herb crust, springtime vegetables – Easter


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


Apricot tarte tatin


Asparagus and cabbage salad


Apple and cinnamon smoothie


Spanish omelette with chorizo


Colourful salad


Breakfast bowls


Panna cotta with red berry coulis


Tomatoes stuffed with smoked trout and cream cheese


Fennel, apple and ginger smoothie


Crumble of old-fashioned vegetables


Artichoke and dried tomato risotto


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


Chicken supreme – by Marwan Soueid


Pumpkin and Parmesan cheesecake


Tteokguk or Korean beef and rice soup


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


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


Crab and grapefruit salad


Rich pumpkin cakes with chestnut foam


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.


Navarin of veal with spring vegetables


Pasta salad with roasted chicken and young baby vegetables


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


Italian-marinated beef skewers


Evil potion – Halloween


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


Chef’s perch fillets – byJulien Gallard


Courgette and ginger soup


Chocolate soufflé tart


Veal tajine with almonds and saffron – Pentecost


Spicy carrot and apple soup


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


Syrniki – World Cup 2018 – Russia


Cinnamon stars – Christmas recipes