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Chocolate lava cake

Chicken and jams colombo

Mummies – Halloween

Rhubarb smoothie

Green apple smoothie

Colourful springtime vegetable tart

Seed and nut mix

Seared mixed vegetables

Seared apricots and creamy Burrata

Asian-style fera tartare – by Julien Gallard

Crepe batter – Candlemas

Panna cotta, centre cut salmon fillet, and diced vegetables

Tomatoes stuffed with smoked trout and cream cheese

Hotteok or sweet Korean pancakes

Paris style herb butter

Lamb’s lettuce salad with apple, walnut and cranberries

Chicken keema paratha

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

Melon salad with basil and red berries

Vanilla cupcakes

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

TOBLERONE mousse – by Hélène

Beetroot, apple and red cabbage smoothie

Chef’s perch fillets – byJulien Gallard

Hobbang or red bean dumplings

Tiramisu – Valentine’s Day / Dessert

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

Chocolate-passionfruit lava cake – Dessert

Chicken supreme – by Marwan Soueid

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.

El sandwich cubano

Marguerite-style cardoons au gratin – by Pierre Boehm

Salmon and asparagus

Apple, pear and plum smoothie

Kimbap or large Korean rice and vegetable makis

Apple and cinnamon smoothie

Vegetarian Bolognese sauce

Brussels sprouts salad with hazelnuts and dates

Classic bortsch – World Cup 2018 – Russia

Corn flake breaded tofu sticks

Choco-courgette cake

Cyclops' eyes – Halloween

Foie gras crème brûlée

Revisited Caesar salad

Avocado and strawberry salad

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

Spinach and red kuri salad

Spanish omelette with chorizo

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

Ossobucco alla Milanaise

Ham and vegetable muffins

Tibs – Addis - Abeba

Melon, passionfruit, blueberry and blackberry smoothie

Flavoured water apple and cinnamon

Beef ribs with barbecue sauce

Sauce for grilled fish

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

Mediterranean-style bouillabaisse

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

Strawberry and basil sorbet

Pumpkin and Parmesan cheesecake

Detox smoothie – After the holidays

A delicious drink to enjoy in summer

Date and hazelnut lollies

Vampire teeth – Halloween

Panna cotta with red berry coulis

Aubergine hamburgers

Lake Geneva fera ceviche

Flamed Tart (Tarte flambée) - World Environment Day

Golden angel wings – Mardi Gras

Grilled fera fillet over green asparagus, creamy lemon sauce

Crème brûlée with "Carambar"

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

Chimichurri Sauce

Cressin bagnarde – by Gérard Michellod

Rosé champagne granita – Christmas recipes

Buckwheat pancakes

Bright red gazpacho –Valentine’s Day / Starter

Coffee baba – Valentine’s Day / Dessert

Asian-style marinated pork skewers

Veal tajine with almonds and saffron – Pentecost

Lentil dahl and tofu skewers

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

Rhubarb and pistachio crumble tart – Mother’s Day

Strawberry and balsamic vinegar smoothie

Stuffed mushrooms

Chicken skewers marinated in barbecue sauce

Chocolate cookies

Love pear with chocolate – Valentine’s Day / Dessert

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

Marbled eggs with smoked salmon – our chefs’ recipes

Spicy carrot and apple soup

Express royal couscous

Evil potion – Halloween

Spiced prawns – Valentine’s Day / Starter

Gogumattang or fried sweet potatoes with honey

Smoked salmon rösti

Morello cherry clafoutis – Ascension

Mujadara Safra – by Marwan Soueid

Baked apples with pink praline almonds

Revisited Malakoffs

Rich pumpkin cakes with chestnut foam

Small lake geneva perch «like anchovies»

Artichoke and dried tomato risotto

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

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

Spaghetti with squid

Beetroot smoothie

Sauce vierge for white meats and fish

Red berry shortcake

Navarin of veal with spring vegetables

Cream cheese with green peas and basil

chicken or beef fajitas

Banana lollies with speculoos

Veal and apple stew

Crab and grapefruit salad

Milanese biscuits– Christmas recipes

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

White bean blondies with raspberries

Revisited vegetarian couscous

Hot Chai Chocolate – Christmas recipes

Carnival fritters – Mardis Gras

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

Rolled veal roast with apples - Pentecost

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

Tea-flavoured crème brûlée

Yule log with mascarpone and citrus fruits - Dessert

Buckwheat pancakes stuffed with ricotta and leeks

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

Flavoured water raspberry and lime

Chilled pea soup with ricotta and flat croutons

Waffles – Mardi gras

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

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

Curry mayonnaise for fish and shellfish

Chilled crab and apple salad

Traditional ceviche – by Cecilia Zapata

Puff pastry apple roses with almond and pistachio

Scallops in sealed shells – Main dish

Cinnamon stars – Christmas recipes

Seared teriyaki aubergines

Frangipane king’s cake – Epiphany

Baked onions with crunchy vegetables

Parsnip and white fava bean soup

Nage de gambas with champagne and spices of the Arabian Nights

Lamb shank in herb crust, springtime vegetables – Easter

Breakfast bowls

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

Middle Eastern smoothie

Ginger chicken, coconut milk and fresh coriander

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Flavoured water orange, verbena and lemon

Revisited tartiflette

Watermelon and strawberry smoothie

Syrniki – World Cup 2018 – Russia

Quinoa, avocado and dried apricots salad

Italian-marinated beef skewers

Chilled zucchini courgette soup with a rocket and mint pesto

Apricot tarte tatin

Courgette and ginger soup

Gingerbread Man – Christmas recipes

Crayfish and winter vegetables au gratin

Flavoured water lemon, melon and cucumber

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Korean kimchi soup with pork, tofu and noodles

Quinoa salad with avocados and cherry tomatoes

Flavoured water orange, lemon and ginger

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

Flavoured water strawberries and basil

Chocolate soufflé tart

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

Crumble of old-fashioned vegetables

Chicken fillets with sweet-and-sour sauce and quinoa

Asparagus and cabbage salad

Colourful salad

Witch fingers – Halloween

Pasta salad with roasted chicken and young baby vegetables

Spinach and celery smoothie

Wontons – Chinese New Year

Gravlax salmon with pumpkin seed oil – Mother’s Day

Korean-style fermented cabbage banchan

A summer salad dressing

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Garden red cabbage salad

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

Tteokguk or Korean beef and rice soup

Seafood paëlla

Spiced panna cotta with stewed pears

Chicken or beef Teppanyaki

Cornettes au gratin

Flavoured water pear and cinnamon

Pumpkin chai coffee

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

Homemade chocolate spread

Seared aubergine with summer fruits

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

Flavoured water lemon and thyme

Salmon, cream of dill and crumble

Citrus salad with honey

Tomato, basil, onion and pepper smoothie

Fried white asparagus, Parmesan coating and wild garlic coulis

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

Breaded tofu sticks with almonds and beet ketchup

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

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

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

Passionfruit pavlova with candied tangerines

Chestnut crème brûlée

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

Chia seeds pudding with almonds

Sausage in brioche bread

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

Oil-free salad dressing

Mussels in white wine

Scallops with cuchaule crumble – by Hélène Jung

Frangipane with Toblerone

Mitterand ice cream soufflé

Red seaweed and coconut panna cotta with red berries

Roasted mandarines

Boar terrine with green peppercorns – by Antonio Calo

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Raspberry mousse cake

Kings’ brioche– Epiphany

Fruits and coconut milk sushi

Gugelhupf – Ascension

Rack of veal with coffee sauce - Pentecost

Fennel, apple and ginger smoothie

Cod loin fillet in puff pasytr – April Fools’ Day

Rhubarb and fruit panna cotta

Homemade falafels – by Marwan Soueid

Quinoa, beet and sweet potato salad

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.

Lake Geneva poke bowl

Red lentil and carrot purée

Bisa-style Easter dove brioche – by Lionel Dufournet

Cailler signature Christmas pralines – by Géraldine Maras

Salmon gravlax – Starter

Rack of venison with sweet potato and pear rösti

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

Hot chocolate with chestnut chips

Zero waste springtime vegetable soup

Chicken Green Curry