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Bisa-style Easter dove brioche – by Lionel Dufournet


Apricot tarte tatin


Chocolate-passionfruit lava cake – Dessert


Bright red gazpacho –Valentine’s Day / Starter


Lake Geneva fera ceviche


Melon salad with basil and red berries


Seared aubergine with summer fruits


Morello cherry clafoutis – Ascension


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


White bean blondies with raspberries


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


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


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


Watermelon and strawberry smoothie


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


Kimbap or large Korean rice and vegetable makis


Beef ribs with barbecue sauce


Green apple 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.


Asparagus and cabbage salad


Middle Eastern smoothie


Chef’s perch fillets – byJulien Gallard


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


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


Passionfruit pavlova with candied tangerines


Hobbang or red bean dumplings


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Chicken or beef Teppanyaki


Revisited tartiflette


Chicken fillets with sweet-and-sour sauce and quinoa


Cressin bagnarde – by Gérard Michellod


Seared mixed vegetables


Zero waste springtime vegetable soup


TOBLERONE mousse – by Hélène


A summer salad dressing


Asian-style fera tartare – by Julien Gallard


Revisited vegetarian couscous


Vanilla cupcakes


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


Small lake geneva perch «like anchovies»


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


Chocolate soufflé tart


Tea-flavoured crème brûlée


Hot chocolate with chestnut chips


Pumpkin and Parmesan cheesecake


Ham and vegetable muffins


Spiced panna cotta with stewed pears


Flavoured water pear and cinnamon


Flavoured water orange, verbena and lemon


Chia seeds pudding with almonds


Chicken supreme – by Marwan Soueid


Strawberry and basil sorbet


Crumble of old-fashioned vegetables


Grilled fera fillet over green asparagus, creamy lemon sauce


Flavoured water lemon and thyme


Beetroot, apple and red cabbage smoothie


Evil potion – Halloween


Frangipane king’s cake – Epiphany


Corn flake breaded tofu sticks


Roasted mandarines


Lamb’s lettuce salad with apple, walnut and cranberries


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


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


Flavoured water apple and cinnamon


Chicken keema paratha


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


Flavoured water raspberry and lime


Rosé champagne granita – Christmas recipes


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


Coffee baba – Valentine’s Day / Dessert


Smoked salmon rösti


Korean kimchi soup with pork, tofu and noodles


Waffles – Mardi gras


Tomatoes stuffed with smoked trout and cream cheese


Crayfish and winter vegetables au gratin


Cyclops' eyes – Halloween


Wontons – Chinese New Year


Spiced prawns – Valentine’s Day / Starter


Rhubarb and fruit panna cotta


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


Chestnut crème brûlée


Vegetarian Bolognese sauce


Lake Geneva poke bowl


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


Cinnamon stars – Christmas recipes


Garden red cabbage salad


Quinoa, beet and sweet potato salad


Navarin of veal with spring vegetables


Crepe batter – Candlemas


Mummies – Halloween


Cream cheese with green peas and basil


Baked onions with crunchy vegetables


Spaghetti with squid


Marbled eggs with smoked salmon – our chefs’ recipes


chicken or beef fajitas


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


Fried white asparagus, Parmesan coating and wild garlic coulis


Courgette and ginger soup


Revisited Caesar salad


El sandwich cubano


Stuffed mushrooms


Puff pastry apple roses with almond and pistachio


Chocolate cookies


Boar terrine with green peppercorns – by Antonio Calo


Syrniki – World Cup 2018 – Russia


Kings’ brioche– Epiphany


Spicy carrot and apple soup


Breaded tofu sticks with almonds and beet ketchup


Beetroot smoothie


Sauce for grilled fish


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


Salmon gravlax – Starter


Revisited Malakoffs


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


Pumpkin chai coffee


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


Chilled zucchini courgette soup with a rocket and mint pesto


Colourful salad


Flavoured water lemon, melon and cucumber


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


Oil-free salad dressing


Salmon, cream of dill and crumble


Traditional ceviche – by Cecilia Zapata


Chicken skewers marinated in barbecue sauce


Sauce vierge for white meats and fish


Chilled pea soup with ricotta and flat croutons


Italian-marinated beef skewers


Golden angel wings – Mardi Gras


Asian-style marinated pork skewers


Marguerite-style cardoons au gratin – by Pierre Boehm


Red berry shortcake


Hot Chai Chocolate – Christmas recipes


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Gravlax salmon with pumpkin seed oil – Mother’s Day


Classic bortsch – World Cup 2018 – Russia


Breakfast bowls


Scallops with cuchaule crumble – by Hélène Jung


Strawberry and balsamic vinegar smoothie


Salmon and asparagus


Artichoke and dried tomato risotto


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


Chicken Green Curry


Spanish omelette with chorizo


Rack of veal with coffee sauce - Pentecost


Veal and apple stew


Tteokguk or Korean beef and rice soup


Melon, passionfruit, blueberry and blackberry smoothie


Red seaweed and coconut panna cotta with red berries


Hotteok or sweet Korean pancakes


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


Carnival fritters – Mardis Gras


Baked apples with pink praline almonds


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


Buckwheat pancakes


Cod loin fillet in puff pasytr – April Fools’ Day


Rolled veal roast with apples - Pentecost


Rhubarb smoothie


Ossobucco alla Milanaise


Chimichurri Sauce


Homemade falafels – by Marwan Soueid


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.


Mediterranean-style bouillabaisse


Flavoured water orange, lemon and ginger


Apple, pear and plum smoothie


Citrus salad with honey


Witch fingers – Halloween


Rhubarb and pistachio crumble tart – Mother’s Day


Chicken and jams colombo


Flavoured water strawberries and basil


Seafood paëlla


Ginger chicken, coconut milk and fresh coriander


Colourful springtime vegetable tart


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


Parsnip and white fava bean soup


Milanese biscuits– Christmas recipes


Avocado and strawberry salad


Mujadara Safra – by Marwan Soueid


Pasta salad with roasted chicken and young baby vegetables


Gogumattang or fried sweet potatoes with honey


Veal tajine with almonds and saffron – Pentecost


Chilled crab and apple salad


Rack of venison with sweet potato and pear rösti


A delicious drink to enjoy in summer


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


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


Quinoa, avocado and dried apricots salad


Quinoa salad with avocados and cherry tomatoes


Date and hazelnut lollies


Curry mayonnaise for fish and shellfish


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


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


Love pear with chocolate – Valentine’s Day / Dessert


Buckwheat pancakes stuffed with ricotta and leeks


Gugelhupf – Ascension


Chocolate lava cake


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


Panna cotta with red berry coulis


Spinach and celery smoothie


Spinach and red kuri salad


Aubergine hamburgers


Gingerbread Man – Christmas recipes


Tiramisu – Valentine’s Day / Dessert


Cailler signature Christmas pralines – by Géraldine Maras


Scallops in sealed shells – Main dish


Seared teriyaki aubergines


Flamed Tart (Tarte flambée) - World Environment Day


Choco-courgette cake


Panna cotta, centre cut salmon fillet, and diced vegetables


Mussels in white wine


Foie gras crème brûlée


Lentil dahl and tofu skewers


Tibs – Addis - Abeba


Frangipane with Toblerone


Banana lollies with speculoos


Paris style herb butter


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


Crab and grapefruit salad


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


Detox smoothie – After the holidays


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


Fruits and coconut milk sushi


Nage de gambas with champagne and spices of the Arabian Nights


Seared apricots and creamy Burrata


Vampire teeth – Halloween


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Tomato, basil, onion and pepper smoothie


Fennel, apple and ginger smoothie


Korean-style fermented cabbage banchan


Sausage in brioche bread


Apple and cinnamon smoothie


Raspberry mousse cake


Seed and nut mix


Crème brûlée with "Carambar"


Rich pumpkin cakes with chestnut foam


Mitterand ice cream soufflé


Red lentil and carrot purée


Express royal couscous


Lamb shank in herb crust, springtime vegetables – Easter


Cornettes au gratin


Brussels sprouts salad with hazelnuts and dates


Yule log with mascarpone and citrus fruits - Dessert


Homemade chocolate spread