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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