Filtrer les recettes

Chia seeds pudding with almonds


Chef’s perch fillets – byJulien Gallard


Flavoured water orange, lemon and ginger


Panna cotta with red berry coulis


Baked apples with pink praline almonds


Lake Geneva poke bowl


Veal tajine with almonds and saffron – Pentecost


Crepe batter – Candlemas


Foie gras crème brûlée


Mussels in white wine


Rosé champagne granita – Christmas recipes


Chicken and jams colombo


Crumble of old-fashioned vegetables


Vanilla cupcakes


Chicken skewers marinated in barbecue sauce


Flavoured water apple and cinnamon


Coffee baba – Valentine’s Day / Dessert


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


chicken or beef fajitas


Raspberry mousse cake


Flavoured water orange, verbena and lemon


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


Asparagus and cabbage salad


Seared teriyaki aubergines


Buckwheat pancakes stuffed with ricotta and leeks


Banana lollies with speculoos


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


Artichoke and dried tomato risotto


Spiced panna cotta with stewed pears


Middle Eastern smoothie


Apple, pear and plum smoothie


Flavoured water pear and cinnamon


Milanese biscuits– Christmas recipes


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


Chicken supreme – by Marwan Soueid


Watermelon and strawberry smoothie


Seared mixed vegetables


Crème brûlée with "Carambar"


Red berry shortcake


TOBLERONE mousse – by Hélène


Mitterand ice cream soufflé


Stuffed mushrooms


Pumpkin and Parmesan cheesecake


Spinach and red kuri salad


Scallops with cuchaule crumble – by Hélène Jung


Express royal couscous


Chestnut crème brûlée


Cailler signature Christmas pralines – by Géraldine Maras


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


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


Korean kimchi soup with pork, tofu and noodles


Tomato, basil, onion and pepper smoothie


Rhubarb smoothie


Smoked salmon rösti


Chilled crab and apple salad


Fried white asparagus, Parmesan coating and wild garlic coulis


Apricot tarte tatin


Chilled zucchini courgette soup with a rocket and mint pesto


Korean-style fermented cabbage banchan


Carnival fritters – Mardis Gras


Quinoa salad with avocados and cherry tomatoes


Melon, passionfruit, blueberry and blackberry smoothie


Waffles – Mardi gras


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Nage de gambas with champagne and spices of the Arabian Nights


Zero waste springtime vegetable soup


Spaghetti with squid


Spiced prawns – Valentine’s Day / Starter


Scallops in sealed shells – Main dish


Gingerbread Man – Christmas recipes


Citrus salad with honey


Avocado and strawberry salad


Salmon, cream of dill and crumble


Revisited tartiflette


Paris style herb butter


Rhubarb and fruit panna cotta


Frangipane with Toblerone


Lamb’s lettuce salad with apple, walnut and cranberries


Melon salad with basil and red berries


Revisited Malakoffs


Hot Chai Chocolate – Christmas recipes


Seed and nut mix


Quinoa, beet and sweet potato salad


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


Cod loin fillet in puff pasytr – April Fools’ Day


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


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


Mummies – Halloween


Marbled eggs with smoked salmon – our chefs’ recipes


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


Breaded tofu sticks with almonds and beet ketchup


Gravlax salmon with pumpkin seed oil – Mother’s Day


Evil potion – Halloween


Seared aubergine with summer fruits


Seared apricots and creamy Burrata


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Cinnamon stars – Christmas recipes


Buckwheat pancakes


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


Tibs – Addis - Abeba


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


Baked onions with crunchy vegetables


Parsnip and white fava bean soup


Chicken Green Curry


Gogumattang or fried sweet potatoes with honey


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


Ossobucco alla Milanaise


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.


Crab and grapefruit salad


Golden angel wings – Mardi Gras


Navarin of veal with spring vegetables


Oil-free salad dressing


Grilled fera fillet over green asparagus, creamy lemon sauce


Bisa-style Easter dove brioche – by Lionel Dufournet


Vegetarian Bolognese sauce


Passionfruit pavlova with candied tangerines


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


Hotteok or sweet Korean pancakes


Crayfish and winter vegetables au gratin


Red seaweed and coconut panna cotta with red berries


Pumpkin chai coffee


Spanish omelette with chorizo


Mujadara Safra – by Marwan Soueid


Brussels sprouts salad with hazelnuts and dates


Love pear with chocolate – Valentine’s Day / Dessert


Rack of veal with coffee sauce - Pentecost


Homemade chocolate spread


Flavoured water raspberry and lime


Asian-style fera tartare – by Julien Gallard


Chocolate lava cake


Hobbang or red bean dumplings


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


Veal and apple stew


Flavoured water lemon, melon and cucumber


Strawberry and balsamic vinegar smoothie


Rolled veal roast with apples - Pentecost


White bean blondies with raspberries


Chilled pea soup with ricotta and flat croutons


Lake Geneva fera ceviche


Cornettes au gratin


Salmon and asparagus


Fennel, apple and ginger smoothie


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


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


Yule log with mascarpone and citrus fruits - Dessert


Kimbap or large Korean rice and vegetable makis


Colourful springtime vegetable tart


Strawberry and basil sorbet


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.


Beetroot smoothie


Mediterranean-style bouillabaisse


Beetroot, apple and red cabbage smoothie


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


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


Lentil dahl and tofu skewers


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


El sandwich cubano


Ginger chicken, coconut milk and fresh coriander


Choco-courgette cake


Chocolate-passionfruit lava cake – Dessert


Beef ribs with barbecue sauce


Panna cotta, centre cut salmon fillet, and diced vegetables


Spinach and celery smoothie


Pasta salad with roasted chicken and young baby vegetables


Cyclops' eyes – Halloween


Cream cheese with green peas and basil


Asian-style marinated pork skewers


Sauce for grilled fish


Green apple smoothie


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


Chicken fillets with sweet-and-sour sauce and quinoa


Rich pumpkin cakes with chestnut foam


Curry mayonnaise for fish and shellfish


Morello cherry clafoutis – Ascension


Lamb shank in herb crust, springtime vegetables – Easter


Chicken keema paratha


Hot chocolate with chestnut chips


Ham and vegetable muffins


Homemade falafels – by Marwan Soueid


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Courgette and ginger soup


Boar terrine with green peppercorns – by Antonio Calo


Sausage in brioche bread


Marguerite-style cardoons au gratin – by Pierre Boehm


Seafood paëlla


Flavoured water strawberries and basil


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


Spicy carrot and apple soup


Aubergine hamburgers


Tteokguk or Korean beef and rice soup


Colourful salad


Rhubarb and pistachio crumble tart – Mother’s Day


Breakfast bowls


Vampire teeth – Halloween


Traditional ceviche – by Cecilia Zapata


Garden red cabbage salad


Apple and cinnamon smoothie


Gugelhupf – Ascension


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


Frangipane king’s cake – Epiphany


Sauce vierge for white meats and fish


Revisited Caesar salad


Corn flake breaded tofu sticks


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


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Bright red gazpacho –Valentine’s Day / Starter


A delicious drink to enjoy in summer


Tiramisu – Valentine’s Day / Dessert


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Detox smoothie – After the holidays


Cressin bagnarde – by Gérard Michellod


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


Red lentil and carrot purée


Classic bortsch – World Cup 2018 – Russia


Kings’ brioche– Epiphany


Quinoa, avocado and dried apricots salad


Small lake geneva perch «like anchovies»


Revisited vegetarian couscous


Witch fingers – Halloween


Italian-marinated beef skewers


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


Chocolate soufflé tart


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


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


Fruits and coconut milk sushi


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


Date and hazelnut lollies


Flamed Tart (Tarte flambée) - World Environment Day


Tea-flavoured crème brûlée


Syrniki – World Cup 2018 – Russia


Flavoured water lemon and thyme


Chicken or beef Teppanyaki


Chocolate cookies


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


A summer salad dressing


Tomatoes stuffed with smoked trout and cream cheese


Roasted mandarines


Rack of venison with sweet potato and pear rösti


Wontons – Chinese New Year


Chimichurri Sauce


Salmon gravlax – Starter


Puff pastry apple roses with almond and pistachio