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Chimichurri Sauce


Flavoured water orange, lemon and ginger


TOBLERONE mousse – by Hélène


Flavoured water pear and cinnamon


Homemade chocolate spread


Nage de gambas with champagne and spices of the Arabian Nights


Rich pumpkin cakes with chestnut foam


Veal and apple stew


Strawberry and balsamic vinegar smoothie


Beef ribs with barbecue sauce


Strawberry and basil sorbet


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


Chilled zucchini courgette soup with a rocket and mint pesto


Courgette and ginger soup


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Melon, passionfruit, blueberry and blackberry smoothie


Middle Eastern smoothie


Lake Geneva fera ceviche


Flavoured water apple and cinnamon


Spicy carrot and apple soup


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


Marbled eggs with smoked salmon – our chefs’ recipes


Kimbap or large Korean rice and vegetable makis


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Chicken and jams colombo


Tea-flavoured crème brûlée


Mussels in white wine


Revisited Caesar salad


Corn flake breaded tofu sticks


Syrniki – World Cup 2018 – Russia


Chocolate soufflé tart


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


Curry mayonnaise for fish and shellfish


Passionfruit pavlova with candied tangerines


Cailler signature Christmas pralines – by Géraldine Maras


Crème brûlée with "Carambar"


Fennel, apple and ginger smoothie


Scallops with cuchaule crumble – by Hélène Jung


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Express royal couscous


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


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


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


Gingerbread Man – Christmas recipes


Flavoured water strawberries and basil


Hot chocolate with chestnut chips


Green apple smoothie


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


Colourful salad


Chilled pea soup with ricotta and flat croutons


Red berry shortcake


Revisited Malakoffs


Tomatoes stuffed with smoked trout and cream cheese


Rack of venison with sweet potato and pear rösti


Rosé champagne granita – Christmas recipes


Smoked salmon rösti


Chilled crab and apple salad


Evil potion – Halloween


Italian-marinated beef skewers


Baked apples with pink praline almonds


Apple and cinnamon smoothie


Flavoured water orange, verbena and lemon


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


Seed and nut mix


Salmon, cream of dill and crumble


Flavoured water raspberry and lime


Scallops in sealed shells – Main dish


Fruits and coconut milk sushi


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


Crumble of old-fashioned vegetables


Mitterand ice cream soufflé


Tiramisu – Valentine’s Day / Dessert


Revisited tartiflette


Salmon and asparagus


Vegetarian Bolognese sauce


Chicken fillets with sweet-and-sour sauce and quinoa


Roasted mandarines


Veal tajine with almonds and saffron – Pentecost


Tteokguk or Korean beef and rice soup


Seared aubergine with summer fruits


Garden red cabbage salad


Spaghetti with squid


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Asparagus and cabbage salad


Apricot tarte tatin


Golden angel wings – Mardi Gras


Lamb’s lettuce salad with apple, walnut and cranberries


Tibs – Addis - Abeba


Aubergine hamburgers


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


Watermelon and strawberry smoothie


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


Oil-free salad dressing


Mediterranean-style bouillabaisse


Flavoured water lemon and thyme


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


Traditional ceviche – by Cecilia Zapata


Boar terrine with green peppercorns – by Antonio Calo


Crab and grapefruit salad


Parsnip and white fava bean soup


chicken or beef fajitas


Chicken Green Curry


Rhubarb smoothie


Ossobucco alla Milanaise


Panna cotta with red berry coulis


Panna cotta, centre cut salmon fillet, and diced vegetables


Flavoured water lemon, melon and cucumber


Love pear with chocolate – Valentine’s Day / Dessert


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


Navarin of veal with spring vegetables


Lamb shank in herb crust, springtime vegetables – Easter


Baked onions with crunchy vegetables


Classic bortsch – World Cup 2018 – Russia


Chef’s perch fillets – byJulien Gallard


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


Cod loin fillet in puff pasytr – April Fools’ Day


Ginger chicken, coconut milk and fresh coriander


Gogumattang or fried sweet potatoes with honey


Chocolate-passionfruit lava cake – Dessert


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


Hobbang or red bean dumplings


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


Waffles – Mardi gras


Rhubarb and fruit panna cotta


Grilled fera fillet over green asparagus, creamy lemon sauce


Milanese biscuits– Christmas recipes


Wontons – Chinese New Year


Buckwheat pancakes


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


Buckwheat pancakes stuffed with ricotta and leeks


Chicken supreme – by Marwan Soueid


Beetroot, apple and red cabbage smoothie


Spiced panna cotta with stewed pears


El sandwich cubano


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


Seafood paëlla


Red lentil and carrot purée


Mujadara Safra – by Marwan Soueid


Vanilla cupcakes


Pumpkin chai coffee


Cinnamon stars – Christmas recipes


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


Gravlax salmon with pumpkin seed oil – Mother’s Day


Spanish omelette with chorizo


Seared teriyaki aubergines


Sausage in brioche bread


Breakfast bowls


Crepe batter – Candlemas


Vampire teeth – Halloween


Crayfish and winter vegetables au gratin


Chocolate cookies


Pumpkin and Parmesan cheesecake


Chocolate lava cake


Bisa-style Easter dove brioche – by Lionel Dufournet


Cyclops' eyes – Halloween


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


Small lake geneva perch «like anchovies»


Cornettes au gratin


Frangipane king’s cake – Epiphany


Colourful springtime vegetable tart


Beetroot smoothie


Rhubarb and pistachio crumble tart – Mother’s Day


Avocado and strawberry salad


Cream cheese with green peas and basil


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


Seared mixed vegetables


Salmon gravlax – Starter


Red seaweed and coconut panna cotta with red berries


Spinach and red kuri salad


A summer salad dressing


Marguerite-style cardoons au gratin – by Pierre Boehm


Paris style herb butter


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


Korean kimchi soup with pork, tofu and noodles


Rolled veal roast with apples - Pentecost


Ham and vegetable muffins


Seared apricots and creamy Burrata


Tomato, basil, onion and pepper smoothie


Foie gras crème brûlée


Chicken or beef Teppanyaki


Quinoa salad with avocados and cherry tomatoes


Sauce vierge for white meats and fish


Artichoke and dried tomato risotto


Pasta salad with roasted chicken and young baby vegetables


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


Quinoa, avocado and dried apricots salad


Lentil dahl and tofu skewers


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


Hotteok or sweet Korean pancakes


Mummies – Halloween


Asian-style fera tartare – by Julien Gallard


A delicious drink to enjoy in summer


Brussels sprouts salad with hazelnuts and dates


Coffee baba – Valentine’s Day / Dessert


Hot Chai Chocolate – Christmas recipes


Bright red gazpacho –Valentine’s Day / Starter


White bean blondies with raspberries


Raspberry mousse cake


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


Korean-style fermented cabbage banchan


Gugelhupf – Ascension


Chestnut crème brûlée


Detox smoothie – After the holidays


Breaded tofu sticks with almonds and beet ketchup


Revisited vegetarian couscous


Spinach and celery smoothie


Rack of veal with coffee sauce - Pentecost


Witch fingers – Halloween


Melon salad with basil and red berries


Chicken keema paratha


Lake Geneva poke bowl


Yule log with mascarpone and citrus fruits - Dessert


Apple, pear and plum 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.


Morello cherry clafoutis – Ascension


Sauce for grilled fish


Cressin bagnarde – by Gérard Michellod


Chicken skewers marinated in barbecue sauce


Fried white asparagus, Parmesan coating and wild garlic coulis


Flamed Tart (Tarte flambée) - World Environment Day


Stuffed mushrooms


Kings’ brioche– Epiphany


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


Choco-courgette cake


Zero waste springtime vegetable soup


Citrus salad with honey


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


Homemade falafels – by Marwan Soueid


Banana lollies with speculoos


Asian-style marinated pork skewers


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


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


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.


Carnival fritters – Mardis Gras


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Date and hazelnut lollies


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


Spiced prawns – Valentine’s Day / Starter


Chia seeds pudding with almonds


Quinoa, beet and sweet potato salad


Puff pastry apple roses with almond and pistachio


Frangipane with Toblerone