Filtrer les recettes

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