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Evil potion – Halloween

Lake Geneva poke bowl

Rich pumpkin cakes with chestnut foam

Marguerite-style cardoons au gratin – by Pierre Boehm

Vampire teeth – Halloween

A summer salad dressing

Seafood paëlla

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

Mussels in white wine

Bisa-style Easter dove brioche – by Lionel Dufournet

Ossobucco alla Milanaise

Strawberry and basil sorbet

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

Witch fingers – Halloween

Veal tajine with almonds and saffron – Pentecost

Navarin of veal with spring vegetables

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

Stuffed mushrooms

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

Breakfast bowls

Spiced panna cotta with stewed pears

Strawberry and balsamic vinegar smoothie

Grilled fera fillet over green asparagus, creamy lemon sauce

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

Lake Geneva fera ceviche

Seared apricots and creamy Burrata

Chilled crab and apple salad

Waffles – Mardi gras

Oil-free salad dressing

Chocolate cookies

Rosé champagne granita – Christmas recipes

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

Pasta salad with roasted chicken and young baby vegetables

Ginger chicken, coconut milk and fresh coriander

Coffee baba – Valentine’s Day / Dessert

Lamb’s lettuce salad with apple, walnut and cranberries

Chicken keema paratha

Chilled zucchini courgette soup with a rocket and mint pesto

Quinoa, avocado and dried apricots salad

Revisited vegetarian couscous

Seared aubergine with summer fruits

Red berry shortcake

Apple, pear and plum smoothie

Date and hazelnut lollies

Spiced prawns – Valentine’s Day / Starter

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

Paris style herb butter

Mediterranean-style bouillabaisse

Gugelhupf – Ascension

Boar terrine with green peppercorns – by Antonio Calo

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

Fried white asparagus, Parmesan coating and wild garlic coulis

Hotteok or sweet Korean pancakes

Green apple smoothie

Flavoured water lemon, melon and cucumber

Fennel, apple and ginger smoothie

Corn flake breaded tofu sticks

Chef’s perch fillets – byJulien Gallard

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

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

Sausage in brioche bread

Italian-marinated beef skewers

Yule log with mascarpone and citrus fruits - Dessert

Strawberry soup flavoured with citronella and speculoos and cookie crumble

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

Cream cheese with green peas and basil

Syrniki – World Cup 2018 – Russia

Chilled pea soup with ricotta and flat croutons

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.

Asian-style marinated pork skewers

Flavoured water apple and cinnamon

Flavoured water orange, verbena and lemon

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

Detox smoothie – After the holidays

Ham and vegetable muffins

Frangipane king’s cake – Epiphany

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

Wontons – Chinese New Year

Smoked salmon rösti

Chocolate lava cake

Curry mayonnaise for fish and shellfish

Gingerbread Man – Christmas recipes

Beef ribs with barbecue sauce

Vanilla cupcakes

Foie gras crème brûlée

Spicy carrot and apple soup

Scallops in sealed shells – Main dish

Chicken and jams colombo

Sauce vierge for white meats and fish

Red seaweed and coconut panna cotta with red berries

Seed and nut mix

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.

Artichoke and dried tomato risotto

Revisited Caesar salad

Spinach and celery smoothie

Panna cotta with red berry coulis

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

Parsnip and white fava bean soup

Puff pastry apple roses with almond and pistachio

Tiramisu – Valentine’s Day / Dessert

Baked onions with crunchy vegetables

Golden angel wings – Mardi Gras

Flavoured water lemon and thyme

Love pear with chocolate – Valentine’s Day / Dessert

Chocolate-passionfruit lava cake – Dessert

Rack of venison with sweet potato and pear rösti

Buckwheat pancakes stuffed with ricotta and leeks

Crème brûlée with "Carambar"

Panna cotta, centre cut salmon fillet, and diced vegetables

Banana lollies with speculoos

Kimbap or large Korean rice and vegetable makis

Chicken supreme – by Marwan Soueid

Classic bortsch – World Cup 2018 – Russia

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Hot chocolate with chestnut chips

Beetroot smoothie

Revisited tartiflette

Beetroot, apple and red cabbage smoothie

Nage de gambas with champagne and spices of the Arabian Nights

Baked apples with pink praline almonds

Homemade falafels – by Marwan Soueid

Chicken Green Curry

Small lake geneva perch «like anchovies»

Tibs – Addis - Abeba

Zero waste springtime vegetable soup

Gogumattang or fried sweet potatoes with honey

Chicken or beef Teppanyaki

Crepe batter – Candlemas

Asian-style fera tartare – by Julien Gallard

Bright red gazpacho –Valentine’s Day / Starter

Vegetarian Bolognese sauce

A delicious drink to enjoy in summer

Traditional ceviche – by Cecilia Zapata

Cyclops' eyes – Halloween

Pumpkin and Parmesan cheesecake

Quinoa salad with avocados and cherry tomatoes

Apple and cinnamon smoothie

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

TOBLERONE mousse – by Hélène

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

Veal and apple stew

Lentil dahl and tofu skewers

Asparagus and cabbage salad

Buckwheat pancakes

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

El sandwich cubano

Marbled eggs with smoked salmon – our chefs’ recipes

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

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

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

Korean-style fermented cabbage banchan

Tomatoes stuffed with smoked trout and cream cheese

Garden red cabbage salad

Breaded tofu sticks with almonds and beet ketchup

Hot Chai Chocolate – Christmas recipes

Rolled veal roast with apples - Pentecost

Mitterand ice cream soufflé

Flavoured water pear and cinnamon

Hobbang or red bean dumplings

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

Passionfruit pavlova with candied tangerines

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

Cod loin fillet in puff pasytr – April Fools’ Day

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

Lamb shank in herb crust, springtime vegetables – Easter

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

Brussels sprouts salad with hazelnuts and dates

Seared teriyaki aubergines

Seared mixed vegetables

Spanish omelette with chorizo

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Raspberry mousse cake

Cornettes au gratin

Rack of veal with coffee sauce - Pentecost

Salmon, cream of dill and crumble

Tea-flavoured crème brûlée

Crayfish and winter vegetables au gratin

Fruits and coconut milk sushi

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

Apricot tarte tatin

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

Red lentil and carrot purée

Mujadara Safra – by Marwan Soueid

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

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

Frangipane with Toblerone

Melon, passionfruit, blueberry and blackberry smoothie

Avocado and strawberry salad

Tteokguk or Korean beef and rice soup

Colourful springtime vegetable tart

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

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

Melon salad with basil and red berries

Sauce for grilled fish

Courgette and ginger soup

Flamed Tart (Tarte flambée) - World Environment Day

Tomato, basil, onion and pepper smoothie

Carnival fritters – Mardis Gras

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Rhubarb and fruit panna cotta

Flavoured water orange, lemon and ginger

Chestnut crème brûlée

Flavoured water raspberry and lime

Homemade chocolate spread

White bean blondies with raspberries

Salmon and asparagus

Spinach and red kuri salad

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

Roasted mandarines

Chimichurri Sauce

Mummies – Halloween

Watermelon and strawberry smoothie

Cinnamon stars – Christmas recipes

Crumble of old-fashioned vegetables

Morello cherry clafoutis – Ascension

Flavoured water strawberries and basil

Rhubarb smoothie

Cressin bagnarde – by Gérard Michellod

Gravlax salmon with pumpkin seed oil – Mother’s Day

Citrus salad with honey

Crab and grapefruit salad

Choco-courgette cake

Aubergine hamburgers

Cailler signature Christmas pralines – by Géraldine Maras

Middle Eastern smoothie

Chia seeds pudding with almonds

Express royal couscous

Milanese biscuits– Christmas recipes

Revisited Malakoffs

Rhubarb and pistachio crumble tart – Mother’s Day

Spaghetti with squid

Chocolate soufflé tart

Colourful salad

Pumpkin chai coffee

Kings’ brioche– Epiphany

Quinoa, beet and sweet potato salad

Korean kimchi soup with pork, tofu and noodles

Chicken fillets with sweet-and-sour sauce and quinoa

Scallops with cuchaule crumble – by Hélène Jung

Chicken skewers marinated in barbecue sauce

Salmon gravlax – Starter

chicken or beef fajitas