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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