Filtrer les recettes

Hotteok or sweet Korean pancakes


Vegetarian Bolognese sauce


Rhubarb smoothie


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Chicken fillets with sweet-and-sour sauce and quinoa


Baked apples with pink praline almonds


Chocolate-passionfruit lava cake – Dessert


Buckwheat pancakes


Curry mayonnaise for fish and shellfish


Chilled zucchini courgette soup with a rocket and mint pesto


Small lake geneva perch «like anchovies»


Tomatoes stuffed with smoked trout and cream cheese


Cinnamon stars – Christmas recipes


Colourful springtime vegetable tart


Tiramisu – Valentine’s Day / Dessert


Tomato, basil, onion and pepper smoothie


Middle Eastern smoothie


Chicken Green Curry


Lamb shank in herb crust, springtime vegetables – Easter


White bean blondies with raspberries


Stuffed mushrooms


Lake Geneva fera ceviche


Rosé champagne granita – Christmas recipes


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


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Hobbang or red bean dumplings


Hot Chai Chocolate – Christmas recipes


Carnival fritters – Mardis Gras


Crab and grapefruit salad


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


El sandwich cubano


Chilled crab and apple salad


Zero waste springtime vegetable soup


Veal tajine with almonds and saffron – Pentecost


Flavoured water apple and cinnamon


Red lentil and carrot purée


Syrniki – World Cup 2018 – Russia


Panna cotta with red berry coulis


TOBLERONE mousse – by Hélène


Ossobucco alla Milanaise


chicken or beef fajitas


Corn flake breaded tofu sticks


Golden angel wings – Mardi Gras


Bright red gazpacho –Valentine’s Day / Starter


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


Vampire teeth – Halloween


Choco-courgette cake


Chicken skewers marinated in barbecue sauce


Waffles – Mardi gras


Rhubarb and fruit panna cotta


Fruits and coconut milk sushi


Apple and cinnamon smoothie


Gravlax salmon with pumpkin seed oil – Mother’s Day


Avocado and strawberry salad


Tteokguk or Korean beef and rice soup


Traditional ceviche – by Cecilia Zapata


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


Spaghetti with squid


Pasta salad with roasted chicken and young baby vegetables


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


Flavoured water raspberry and lime


Seared mixed vegetables


Apricot tarte tatin


Chocolate lava cake


Strawberry and balsamic vinegar smoothie


Veal and apple stew


Coffee baba – Valentine’s Day / Dessert


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


Roasted mandarines


Garden red cabbage salad


Sauce for grilled fish


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


Melon salad with basil and red berries


Spiced panna cotta with stewed pears


Mujadara Safra – by Marwan Soueid


Wontons – Chinese New Year


Fennel, apple and ginger smoothie


Crepe batter – Candlemas


Witch fingers – Halloween


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Homemade falafels – by Marwan Soueid


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


Chicken supreme – by Marwan Soueid


Lake Geneva poke bowl


Chef’s perch fillets – byJulien Gallard


Apple, pear and plum smoothie


Flavoured water lemon, melon and cucumber


Buckwheat pancakes stuffed with ricotta and leeks


Frangipane king’s cake – Epiphany


Flavoured water lemon and thyme


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


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


Spanish omelette with chorizo


Revisited Malakoffs


Rack of veal with coffee sauce - Pentecost


Flavoured water orange, lemon and ginger


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


Chia seeds pudding with almonds


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


A summer salad dressing


Flavoured water orange, verbena and lemon


Korean kimchi soup with pork, tofu and noodles


Kings’ brioche– Epiphany


Chicken and jams colombo


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Pumpkin and Parmesan cheesecake


Quinoa salad with avocados and cherry tomatoes


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


Chimichurri Sauce


Cyclops' eyes – Halloween


Morello cherry clafoutis – Ascension


Rhubarb and pistachio crumble tart – Mother’s Day


Colourful salad


Passionfruit pavlova with candied tangerines


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


Spicy carrot and apple soup


Beef ribs with barbecue sauce


Red berry shortcake


Pumpkin chai coffee


Homemade chocolate spread


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


Chocolate cookies


Revisited vegetarian couscous


Marguerite-style cardoons au gratin – by Pierre Boehm


Yule log with mascarpone and citrus fruits - Dessert


Tibs – Addis - Abeba


Salmon and asparagus


Sauce vierge for white meats and fish


Flavoured water strawberries and basil


Breakfast bowls


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Banana lollies with speculoos


Oil-free salad dressing


Hot chocolate with chestnut chips


Artichoke and dried tomato risotto


Watermelon and strawberry smoothie


Rolled veal roast with apples - Pentecost


Salmon gravlax – Starter


Lentil dahl and tofu skewers


Brussels sprouts salad with hazelnuts and dates


Korean-style fermented cabbage banchan


Asian-style fera tartare – by Julien Gallard


Mummies – Halloween


Breaded tofu sticks with almonds and beet ketchup


Cornettes au gratin


Chicken keema paratha


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


Baked onions with crunchy vegetables


Scallops with cuchaule crumble – by Hélène Jung


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


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


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


Revisited tartiflette


Spinach and celery smoothie


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


Seed and nut mix


Gingerbread Man – Christmas recipes


Rich pumpkin cakes with chestnut foam


Cailler signature Christmas pralines – by Géraldine Maras


Spinach and red kuri salad


Marbled eggs with smoked salmon – our chefs’ recipes


Quinoa, beet and sweet potato salad


Cod loin fillet in puff pasytr – April Fools’ Day


Paris style herb butter


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


Gugelhupf – Ascension


Cream cheese with green peas and basil


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.


Bisa-style Easter dove brioche – by Lionel Dufournet


Aubergine hamburgers


Italian-marinated beef skewers


Seared apricots and creamy Burrata


Evil potion – Halloween


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


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


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.


Foie gras crème brûlée


Detox smoothie – After the holidays


Grilled fera fillet over green asparagus, creamy lemon sauce


Beetroot smoothie


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


Ginger chicken, coconut milk and fresh coriander


Green apple smoothie


Smoked salmon rösti


Frangipane with Toblerone


Seared aubergine with summer fruits


Beetroot, apple and red cabbage smoothie


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


Gogumattang or fried sweet potatoes with honey


Crumble of old-fashioned vegetables


Courgette and ginger soup


Asian-style marinated pork skewers


Crayfish and winter vegetables au gratin


Classic bortsch – World Cup 2018 – Russia


Express royal couscous


Scallops in sealed shells – Main dish


Panna cotta, centre cut salmon fillet, and diced vegetables


Salmon, cream of dill and crumble


Love pear with chocolate – Valentine’s Day / Dessert


Navarin of veal with spring vegetables


Crème brûlée with "Carambar"


Spiced prawns – Valentine’s Day / Starter


Mitterand ice cream soufflé


Date and hazelnut lollies


Red seaweed and coconut panna cotta with red berries


Fried white asparagus, Parmesan coating and wild garlic coulis


Melon, passionfruit, blueberry and blackberry smoothie


Chestnut crème brûlée


Asparagus and cabbage salad


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


Boar terrine with green peppercorns – by Antonio Calo


Mediterranean-style bouillabaisse


Sausage in brioche bread


Flavoured water pear and cinnamon


Raspberry mousse cake


Strawberry and basil sorbet


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


Cressin bagnarde – by Gérard Michellod


Chilled pea soup with ricotta and flat croutons


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


Mussels in white wine


Quinoa, avocado and dried apricots salad


Nage de gambas with champagne and spices of the Arabian Nights


Flamed Tart (Tarte flambée) - World Environment Day


Lamb’s lettuce salad with apple, walnut and cranberries


Chocolate soufflé tart


Rack of venison with sweet potato and pear rösti


A delicious drink to enjoy in summer


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


Seared teriyaki aubergines


Tea-flavoured crème brûlée


Kimbap or large Korean rice and vegetable makis


Ham and vegetable muffins


Milanese biscuits– Christmas recipes


Puff pastry apple roses with almond and pistachio


Citrus salad with honey


Chicken or beef Teppanyaki


Seafood paëlla


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


Revisited Caesar salad


Parsnip and white fava bean soup


Vanilla cupcakes