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Lake Geneva fera ceviche

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

Veal and apple stew

Red berry shortcake

Tibs – Addis - Abeba

Flavoured water lemon and thyme

Smoked salmon rösti

Chicken and jams colombo

Revisited Malakoffs

Cream cheese with green peas and basil

White bean blondies with raspberries

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

Quinoa salad with avocados and cherry tomatoes

Golden angel wings – Mardi Gras

Apricot tarte tatin

Flavoured water strawberries and basil

Date and hazelnut lollies

Cod loin fillet in puff pasytr – April Fools’ Day

Beef ribs with barbecue sauce

Asian-style fera tartare – by Julien Gallard

Korean-style fermented cabbage banchan

Rack of veal with coffee sauce - Pentecost

Mediterranean-style bouillabaisse

Chocolate cookies

Flavoured water orange, verbena and lemon

Vanilla cupcakes

Asparagus and cabbage salad

Quinoa, avocado and dried apricots salad

Crème brûlée with "Carambar"

Navarin of veal with spring vegetables

Hot Chai Chocolate – Christmas recipes

Sauce vierge for white meats and fish

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

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

Bisa-style Easter dove brioche – by Lionel Dufournet

Lake Geneva poke bowl

Crab and grapefruit salad

Yule log with mascarpone and citrus fruits - Dessert

Courgette and ginger soup

Spaghetti with squid

Witch fingers – Halloween

Rhubarb and fruit panna cotta

Chimichurri Sauce

Love pear with chocolate – Valentine’s Day / Dessert

Rolled veal roast with apples - Pentecost

Aubergine hamburgers

Apple, pear and plum smoothie

Marguerite-style cardoons au gratin – by Pierre Boehm

Sauce for grilled fish

Green apple smoothie

TOBLERONE mousse – by Hélène

Seared teriyaki aubergines

Melon salad with basil and red berries

Morello cherry clafoutis – Ascension

Banana lollies with speculoos

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

Choco-courgette cake

Red lentil and carrot purée

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

Syrniki – World Cup 2018 – Russia

Watermelon and strawberry smoothie

Salmon gravlax – Starter

Mitterand ice cream soufflé

Citrus salad with honey

Tomatoes stuffed with smoked trout and cream cheese

Spanish omelette with chorizo

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

Korean kimchi soup with pork, tofu and noodles

Red seaweed and coconut panna cotta with red berries

A delicious drink to enjoy in summer

Revisited vegetarian couscous

Grilled fera fillet over green asparagus, creamy lemon sauce

Flavoured water pear and cinnamon

Colourful salad

Quinoa, beet and sweet potato salad

Seared apricots and creamy Burrata

Pasta salad with roasted chicken and young baby vegetables

Oil-free salad dressing

Chia seeds pudding with almonds

Baked onions with crunchy vegetables

Spicy carrot and apple soup

Ossobucco alla Milanaise

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Apple and cinnamon smoothie

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Raspberry mousse cake

Fried white asparagus, Parmesan coating and wild garlic coulis

Chicken keema paratha

Flavoured water lemon, melon and cucumber

Chilled crab and apple salad

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

Spinach and red kuri salad

Cressin bagnarde – by Gérard Michellod

Asian-style marinated pork skewers

Roasted mandarines

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

Seed and nut mix

Crumble of old-fashioned vegetables

Chestnut crème brûlée

Chilled pea soup with ricotta and flat croutons

Scallops with cuchaule crumble – by Hélène Jung

Avocado and strawberry salad

Frangipane king’s cake – Epiphany

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

Rhubarb and pistachio crumble tart – Mother’s Day

Bright red gazpacho –Valentine’s Day / Starter

Vegetarian Bolognese sauce

Kings’ brioche– Epiphany

Cyclops' eyes – Halloween

Kimbap or large Korean rice and vegetable makis

Homemade chocolate spread

Mujadara Safra – by Marwan Soueid

Colourful springtime vegetable tart

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

Passionfruit pavlova with candied tangerines

Corn flake breaded tofu sticks

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

Spiced prawns – Valentine’s Day / Starter

Chocolate lava cake

Rack of venison with sweet potato and pear rösti

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

Lamb shank in herb crust, springtime vegetables – Easter

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

Carnival fritters – Mardis Gras

Rhubarb smoothie

Buckwheat pancakes

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Chicken or beef Teppanyaki

Chicken supreme – by Marwan Soueid

Frangipane with Toblerone

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

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.

Classic bortsch – World Cup 2018 – Russia

chicken or beef fajitas

Chef’s perch fillets – byJulien Gallard

Boar terrine with green peppercorns – by Antonio Calo

Stuffed mushrooms

Seafood paëlla

Chilled zucchini courgette soup with a rocket and mint pesto

Wontons – Chinese New Year

Rich pumpkin cakes with chestnut foam

Chocolate soufflé tart

Pumpkin chai coffee

Hotteok or sweet Korean pancakes

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

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

Fruits and coconut milk sushi

Homemade falafels – by Marwan Soueid

Tteokguk or Korean beef and rice soup

Buckwheat pancakes stuffed with ricotta and leeks

Zero waste springtime vegetable soup

Seared aubergine with summer fruits

Baked apples with pink praline almonds

Flavoured water raspberry and lime

Parsnip and white fava bean soup

Panna cotta with red berry coulis

Strawberry and basil sorbet

Middle Eastern smoothie

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Coffee baba – Valentine’s Day / Dessert

Flamed Tart (Tarte flambée) - World Environment Day

Rosé champagne granita – Christmas recipes

Gravlax salmon with pumpkin seed oil – Mother’s Day

Mummies – Halloween

Breakfast bowls

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

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

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

Strawberry and balsamic vinegar smoothie

Flavoured water orange, lemon and ginger

Spiced panna cotta with stewed pears

Ham and vegetable muffins

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

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Pumpkin and Parmesan cheesecake

Traditional ceviche – by Cecilia Zapata

Chicken fillets with sweet-and-sour sauce and quinoa

Breaded tofu sticks with almonds and beet ketchup

Gogumattang or fried sweet potatoes with honey

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

Fennel, apple and ginger smoothie

Nage de gambas with champagne and spices of the Arabian Nights

Spinach and celery smoothie

El sandwich cubano

Salmon, cream of dill and crumble

Curry mayonnaise for fish and shellfish

Melon, passionfruit, blueberry and blackberry smoothie

Small lake geneva perch «like anchovies»

Waffles – Mardi gras

Puff pastry apple roses with almond and pistachio

Seared mixed vegetables

Tomato, basil, onion and pepper smoothie

Evil potion – Halloween

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

Chocolate-passionfruit lava cake – Dessert

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

Chicken skewers marinated in barbecue sauce

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

Revisited Caesar salad

Sausage in brioche bread

Gugelhupf – Ascension

Express royal couscous

Cornettes au gratin

Gingerbread Man – Christmas recipes

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

Cinnamon stars – Christmas recipes

Paris style herb butter

Milanese biscuits– Christmas recipes

Lamb’s lettuce salad with apple, walnut and cranberries

Ginger chicken, coconut milk and fresh coriander

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

Salmon and asparagus

Artichoke and dried tomato risotto

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

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

Chicken Green Curry

Scallops in sealed shells – Main dish

Lentil dahl and tofu skewers

Crepe batter – Candlemas

Marbled eggs with smoked salmon – our chefs’ recipes

Detox smoothie – After the holidays

Mussels in white wine

Crayfish and winter vegetables au gratin

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

Italian-marinated beef skewers

Vampire teeth – Halloween

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.

Revisited tartiflette

Tea-flavoured crème brûlée

A summer salad dressing

Hobbang or red bean dumplings

Beetroot smoothie

Flavoured water apple and cinnamon

Garden red cabbage salad

Veal tajine with almonds and saffron – Pentecost

Tiramisu – Valentine’s Day / Dessert

Panna cotta, centre cut salmon fillet, and diced vegetables

Brussels sprouts salad with hazelnuts and dates

Foie gras crème brûlée

Cailler signature Christmas pralines – by Géraldine Maras

Beetroot, apple and red cabbage smoothie

Hot chocolate with chestnut chips