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Fennel, apple and ginger smoothie

chicken or beef fajitas

Gugelhupf – Ascension

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

Fruits and coconut milk sushi

Revisited Malakoffs

Foie gras crème brûlée

Chocolate lava cake

Raspberry mousse cake

Waffles – Mardi gras

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

Tibs – Addis - Abeba

Vampire teeth – Halloween

Flavoured water strawberries and basil

Salmon and asparagus

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

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

Spaghetti with squid

Rack of venison with sweet potato and pear rösti

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

Seared aubergine with summer fruits

Spanish omelette with chorizo

Chef’s perch fillets – byJulien Gallard

Lake Geneva fera ceviche

Red berry shortcake

Cailler signature Christmas pralines – by Géraldine Maras

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

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

Tteokguk or Korean beef and rice soup

Flavoured water lemon, melon and cucumber

Spiced prawns – Valentine’s Day / Starter

Rosé champagne granita – Christmas recipes

Kimbap or large Korean rice and vegetable makis

Apricot tarte tatin

Spinach and celery smoothie

Red seaweed and coconut panna cotta with red berries

Pumpkin chai coffee

Cressin bagnarde – by Gérard Michellod

Marbled eggs with smoked salmon – our chefs’ recipes

Tiramisu – Valentine’s Day / Dessert

Choco-courgette cake

Carnival fritters – Mardis Gras

Buckwheat pancakes stuffed with ricotta and leeks

Homemade chocolate spread

Tomatoes stuffed with smoked trout and cream cheese

Asian-style marinated pork skewers

Navarin of veal with spring vegetables

Breaded tofu sticks with almonds and beet ketchup

Middle Eastern smoothie

Marguerite-style cardoons au gratin – by Pierre Boehm

Seared teriyaki aubergines

Green apple smoothie

Passionfruit pavlova with candied tangerines

Melon, passionfruit, blueberry and blackberry smoothie

Morello cherry clafoutis – Ascension

Aubergine hamburgers

Classic bortsch – World Cup 2018 – Russia

Chimichurri Sauce

Witch fingers – Halloween

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

Strawberry and balsamic vinegar smoothie

Breakfast bowls

Hotteok or sweet Korean pancakes

Apple and cinnamon smoothie

Flavoured water orange, lemon and ginger

El sandwich cubano

Strawberry and basil sorbet

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

Mummies – Halloween

Love pear with chocolate – Valentine’s Day / Dessert

Pumpkin and Parmesan cheesecake

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

Spinach and red kuri salad

A delicious drink to enjoy in summer

Boar terrine with green peppercorns – by Antonio Calo

Revisited tartiflette

Chicken fillets with sweet-and-sour sauce and quinoa

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

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.

Colourful salad

Detox smoothie – After the holidays

Hobbang or red bean dumplings

Oil-free salad dressing

Buckwheat pancakes

Stuffed mushrooms

Rack of veal with coffee sauce - Pentecost

Beef ribs with barbecue sauce

Syrniki – World Cup 2018 – Russia

Tea-flavoured crème brûlée

Strawberry soup flavoured with citronella and speculoos and cookie crumble

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

Chilled pea soup with ricotta and flat croutons

Beetroot smoothie

Grilled fera fillet over green asparagus, creamy lemon sauce

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Date and hazelnut lollies

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

Flavoured water apple and cinnamon

Cyclops' eyes – Halloween

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

Ossobucco alla Milanaise

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

Asparagus and cabbage salad

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

Cream cheese with green peas and basil

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

Tomato, basil, onion and pepper smoothie

Pasta salad with roasted chicken and young baby vegetables

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.

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

Seed and nut mix

Mujadara Safra – by Marwan Soueid

Chilled zucchini courgette soup with a rocket and mint pesto

Lake Geneva poke bowl

Avocado and strawberry salad

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

Cod loin fillet in puff pasytr – April Fools’ Day

Crayfish and winter vegetables au gratin

Lamb shank in herb crust, springtime vegetables – Easter

Golden angel wings – Mardi Gras

Baked onions with crunchy vegetables

Lamb’s lettuce salad with apple, walnut and cranberries

Gogumattang or fried sweet potatoes with honey

Rhubarb smoothie

Red lentil and carrot purée

Chestnut crème brûlée

Chilled crab and apple salad

Sauce for grilled fish

Mussels in white wine

Flavoured water raspberry and lime

Roasted mandarines

Brussels sprouts salad with hazelnuts and dates

Milanese biscuits– Christmas recipes

Quinoa, beet and sweet potato salad

Chicken and jams colombo

Paris style herb butter

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

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Chocolate cookies

Hot chocolate with chestnut chips

Wontons – Chinese New Year

Flavoured water pear and cinnamon

Garden red cabbage salad

Ham and vegetable muffins

Chicken keema paratha

Crumble of old-fashioned vegetables

Lentil dahl and tofu skewers

Courgette and ginger soup

Citrus salad with honey

Frangipane with Toblerone

Quinoa salad with avocados and cherry tomatoes

Traditional ceviche – by Cecilia Zapata

Spicy carrot and apple soup

Panna cotta, centre cut salmon fillet, and diced vegetables

Revisited vegetarian couscous

Crème brûlée with "Carambar"

Veal and apple stew

TOBLERONE mousse – by Hélène

Melon salad with basil and red berries

Apple, pear and plum smoothie

Crab and grapefruit salad

Mediterranean-style bouillabaisse

Baked apples with pink praline almonds

Veal tajine with almonds and saffron – Pentecost

Small lake geneva perch «like anchovies»

Vanilla cupcakes

Ginger chicken, coconut milk and fresh coriander

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

Express royal couscous

Puff pastry apple roses with almond and pistachio

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

Beetroot, apple and red cabbage smoothie

Chocolate soufflé tart

Panna cotta with red berry coulis

Korean-style fermented cabbage banchan

Crepe batter – Candlemas

Homemade falafels – by Marwan Soueid

Sauce vierge for white meats and fish

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

Mitterand ice cream soufflé

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

White bean blondies with raspberries

Nage de gambas with champagne and spices of the Arabian Nights

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

Vegetarian Bolognese sauce

Korean kimchi soup with pork, tofu and noodles

Parsnip and white fava bean soup

Chicken Green Curry

Spiced panna cotta with stewed pears

Kings’ brioche– Epiphany

Rhubarb and fruit panna cotta

Seafood paëlla

Chicken supreme – by Marwan Soueid

Salmon, cream of dill and crumble

Watermelon and strawberry smoothie

Gingerbread Man – Christmas recipes

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

Rolled veal roast with apples - Pentecost

Scallops with cuchaule crumble – by Hélène Jung

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

Evil potion – Halloween

Gravlax salmon with pumpkin seed oil – Mother’s Day

Chicken or beef Teppanyaki

Cornettes au gratin

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

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

Corn flake breaded tofu sticks

Seared mixed vegetables

Zero waste springtime vegetable soup

A summer salad dressing

Chia seeds pudding with almonds

Hot Chai Chocolate – Christmas recipes

Frangipane king’s cake – Epiphany

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

Flavoured water orange, verbena and lemon

Coffee baba – Valentine’s Day / Dessert

Flavoured water lemon and thyme

Quinoa, avocado and dried apricots salad

Salmon gravlax – Starter

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

Rich pumpkin cakes with chestnut foam

Yule log with mascarpone and citrus fruits - Dessert

Sausage in brioche bread

Scallops in sealed shells – Main dish

Chocolate-passionfruit lava cake – Dessert

Chicken skewers marinated in barbecue sauce

Artichoke and dried tomato risotto

Cinnamon stars – Christmas recipes

Banana lollies with speculoos

Flamed Tart (Tarte flambée) - World Environment Day

Asian-style fera tartare – by Julien Gallard

Curry mayonnaise for fish and shellfish

Rhubarb and pistachio crumble tart – Mother’s Day

Seared apricots and creamy Burrata

Fried white asparagus, Parmesan coating and wild garlic coulis

Colourful springtime vegetable tart

Bisa-style Easter dove brioche – by Lionel Dufournet

Smoked salmon rösti

Italian-marinated beef skewers

Bright red gazpacho –Valentine’s Day / Starter

Revisited Caesar salad

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