Filtrer les recettes

Ossobucco alla Milanaise

Spinach and red kuri salad

Chilled zucchini courgette soup with a rocket and mint pesto

Korean kimchi soup with pork, tofu and noodles

Fruits and coconut milk sushi

Chicken supreme – by Marwan Soueid

Tomato, basil, onion and pepper smoothie

Hotteok or sweet Korean pancakes

Hot Chai Chocolate – Christmas recipes

Veal and apple stew

Foie gras crème brûlée

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

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

Fennel, apple and ginger smoothie

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

Homemade falafels – by Marwan Soueid

Chilled pea soup with ricotta and flat croutons

Cyclops' eyes – Halloween

A delicious drink to enjoy in summer

Veal tajine with almonds and saffron – Pentecost

Love pear with chocolate – Valentine’s Day / Dessert

Red lentil and carrot purée

Middle Eastern smoothie

Korean-style fermented cabbage banchan

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

El sandwich cubano

Pumpkin chai coffee

Smoked salmon rösti

Cornettes au gratin

Express royal couscous

Buckwheat pancakes stuffed with ricotta and leeks

Traditional ceviche – by Cecilia Zapata

Flavoured water pear and cinnamon

Seared mixed vegetables

White bean blondies with raspberries

Flamed Tart (Tarte flambée) - World Environment Day

Gugelhupf – Ascension

Tteokguk or Korean beef and rice soup

Chicken and jams colombo

Chimichurri Sauce

Paris style herb butter

Banana lollies with speculoos

Boar terrine with green peppercorns – by Antonio Calo

Seared apricots and creamy Burrata

Wontons – Chinese New Year

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

Homemade chocolate spread

Seared teriyaki aubergines

Salmon and asparagus

Rolled veal roast with apples - Pentecost

Breakfast bowls

Rack of venison with sweet potato and pear rösti

Spiced panna cotta with stewed pears

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

Morello cherry clafoutis – Ascension

Quinoa, beet and sweet potato salad

Beetroot, apple and red cabbage smoothie

Yule log with mascarpone and citrus fruits - Dessert

Rosé champagne granita – Christmas recipes

Revisited vegetarian couscous

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

Pumpkin and Parmesan cheesecake

Classic bortsch – World Cup 2018 – Russia

Baked apples with pink praline almonds

chicken or beef fajitas

Mediterranean-style bouillabaisse

Flavoured water apple and cinnamon

Roasted mandarines

Crumble of old-fashioned vegetables

Flavoured water raspberry and lime

Apricot tarte tatin

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

Chocolate-passionfruit lava cake – Dessert

Carnival fritters – Mardis Gras

Chicken Green Curry

Pasta salad with roasted chicken and young baby vegetables

Apple, pear and plum smoothie

Mujadara Safra – by Marwan Soueid

Frangipane with Toblerone

Flavoured water lemon, melon and cucumber

Gravlax salmon with pumpkin seed oil – Mother’s Day

Choco-courgette cake

Cressin bagnarde – by Gérard Michellod

Brussels sprouts salad with hazelnuts and dates

Chicken fillets with sweet-and-sour sauce and quinoa

Scallops with cuchaule crumble – by Hélène Jung

Panna cotta with red berry coulis

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Coffee baba – Valentine’s Day / Dessert

Lamb shank in herb crust, springtime vegetables – Easter

Chocolate lava cake

Rhubarb and pistachio crumble tart – Mother’s Day

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Lentil dahl and tofu skewers

Lake Geneva poke bowl

Corn flake breaded tofu sticks

Gingerbread Man – Christmas recipes

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.

Cod loin fillet in puff pasytr – April Fools’ Day

TOBLERONE mousse – by Hélène

A summer salad dressing

Tomatoes stuffed with smoked trout and cream cheese

Parsnip and white fava bean soup

Hot chocolate with chestnut chips

Spicy carrot and apple soup

Rack of veal with coffee sauce - Pentecost

Tibs – Addis - Abeba

Flavoured water orange, verbena and lemon

Citrus salad with honey

Quinoa, avocado and dried apricots salad

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

Flavoured water orange, lemon and ginger

Cream cheese with green peas and basil

Spaghetti with squid

Vegetarian Bolognese sauce

Chestnut crème brûlée

Asparagus and cabbage salad

Aubergine hamburgers

Crayfish and winter vegetables au gratin

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

Chilled crab and apple salad

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

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

Beetroot smoothie

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

Revisited tartiflette

Small lake geneva perch «like anchovies»

Baked onions with crunchy vegetables

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

Puff pastry apple roses with almond and pistachio

Avocado and strawberry salad

Colourful salad

Green apple smoothie

Kimbap or large Korean rice and vegetable makis

Red berry shortcake

Salmon, cream of dill and crumble

Spanish omelette with chorizo

Stuffed mushrooms

Strawberry and basil sorbet

Scallops in sealed shells – Main dish

Rhubarb and fruit panna cotta

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

Rhubarb smoothie

Apple and cinnamon smoothie

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.

Spinach and celery smoothie

Grilled fera fillet over green asparagus, creamy lemon sauce

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Salmon gravlax – Starter

Colourful springtime vegetable tart

Sauce vierge for white meats and fish

Vampire teeth – Halloween

Lamb’s lettuce salad with apple, walnut and cranberries

Asian-style fera tartare – by Julien Gallard

Revisited Caesar salad

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

Seafood paëlla

Kings’ brioche– Epiphany

Crepe batter – Candlemas

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

Chicken keema paratha

Beef ribs with barbecue sauce

Fried white asparagus, Parmesan coating and wild garlic coulis

Spiced prawns – Valentine’s Day / Starter

Chef’s perch fillets – byJulien Gallard

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

Witch fingers – Halloween

Sauce for grilled fish

Tea-flavoured crème brûlée

Revisited Malakoffs

Cinnamon stars – Christmas recipes

Watermelon and strawberry smoothie

Bisa-style Easter dove brioche – by Lionel Dufournet

Navarin of veal with spring vegetables

Buckwheat pancakes

Strawberry and balsamic vinegar smoothie

Seared aubergine with summer fruits

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

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

Frangipane king’s cake – Epiphany

Melon salad with basil and red berries

Waffles – Mardi gras

Breaded tofu sticks with almonds and beet ketchup

Date and hazelnut lollies

Garden red cabbage salad

Marbled eggs with smoked salmon – our chefs’ recipes

Italian-marinated beef skewers

Lake Geneva fera ceviche

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

Mussels in white wine

Gogumattang or fried sweet potatoes with honey

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

Quinoa salad with avocados and cherry tomatoes

Asian-style marinated pork skewers

Milanese biscuits– Christmas recipes

Hobbang or red bean dumplings

Chocolate soufflé tart

Melon, passionfruit, blueberry and blackberry smoothie

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

Golden angel wings – Mardi Gras

Raspberry mousse cake

Curry mayonnaise for fish and shellfish

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

Chicken skewers marinated in barbecue sauce

Syrniki – World Cup 2018 – Russia

Bright red gazpacho –Valentine’s Day / Starter

Panna cotta, centre cut salmon fillet, and diced vegetables

Detox smoothie – After the holidays

Mitterand ice cream soufflé

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

Ginger chicken, coconut milk and fresh coriander

Red seaweed and coconut panna cotta with red berries

Nage de gambas with champagne and spices of the Arabian Nights

Passionfruit pavlova with candied tangerines

Chia seeds pudding with almonds

Vanilla cupcakes

Flavoured water lemon and thyme

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Courgette and ginger soup

Ham and vegetable muffins

Flavoured water strawberries and basil

Tiramisu – Valentine’s Day / Dessert

Rich pumpkin cakes with chestnut foam

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

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

Oil-free salad dressing

Evil potion – Halloween

Cailler signature Christmas pralines – by Géraldine Maras

Seed and nut mix

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

Zero waste springtime vegetable soup

Chocolate cookies

Crab and grapefruit salad

Marguerite-style cardoons au gratin – by Pierre Boehm

Sausage in brioche bread

Chicken or beef Teppanyaki

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

Crème brûlée with "Carambar"

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

Mummies – Halloween

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