Filtrer les recettes

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