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Red berry shortcake


Rosé champagne granita – Christmas recipes


Flavoured water orange, verbena and lemon


Puff pastry apple roses with almond and pistachio


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


Cinnamon stars – Christmas recipes


Cod loin fillet in puff pasytr – April Fools’ Day


Express royal couscous


Tomatoes stuffed with smoked trout and cream cheese


Traditional ceviche – by Cecilia Zapata


Flavoured water lemon and thyme


Golden angel wings – Mardi Gras


Oil-free salad dressing


Frangipane king’s cake – Epiphany


Chicken keema paratha


Milanese biscuits– Christmas recipes


Chocolate lava cake


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


Chia seeds pudding with almonds


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


Crayfish and winter vegetables au gratin


Choco-courgette cake


TOBLERONE mousse – by Hélène


Revisited Malakoffs


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


Rolled veal roast with apples - Pentecost


Apple, pear and plum smoothie


Smoked salmon rösti


Cyclops' eyes – Halloween


Revisited Caesar salad


chicken or beef fajitas


Chef’s perch fillets – byJulien Gallard


Chocolate soufflé tart


Red lentil and carrot purée


Salmon gravlax – Starter


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


Rhubarb and pistachio crumble tart – Mother’s Day


Veal and apple stew


Lamb shank in herb crust, springtime vegetables – Easter


Rhubarb smoothie


Beetroot smoothie


Morello cherry clafoutis – Ascension


Strawberry soup flavoured with citronella and speculoos and cookie crumble


Seared mixed vegetables


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


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


Apricot tarte tatin


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


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


Chilled pea soup with ricotta and flat croutons


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


Flavoured water raspberry and lime


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.


Parsnip and white fava bean soup


Pumpkin and Parmesan cheesecake


Tiramisu – Valentine’s Day / Dessert


Panna cotta with red berry coulis


Kimbap or large Korean rice and vegetable makis


Marbled eggs with smoked salmon – our chefs’ recipes


Baked onions with crunchy vegetables


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


Flamed Tart (Tarte flambée) - World Environment Day


Flavoured water pear and cinnamon


Scottish smoked salmon fillet in potato crust – by Tony Guilloux


Vampire teeth – Halloween


Coffee baba – Valentine’s Day / Dessert


Strawberry and basil sorbet


Scallops in sealed shells – Main dish


Korean kimchi soup with pork, tofu and noodles


Crumble of old-fashioned vegetables


Crepe batter – Candlemas


Spinach and red kuri salad


Mummies – Halloween


Tteokguk or Korean beef and rice soup


Courgette and ginger soup


Seed and nut mix


Cressin bagnarde – by Gérard Michellod


Vanilla cupcakes


Spanish omelette with chorizo


Citrus salad with honey


Revisited vegetarian couscous


Lake Geneva poke bowl


Chimichurri Sauce


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


Lentil dahl and tofu skewers


Chilled zucchini courgette soup with a rocket and mint pesto


Detox smoothie – After the holidays


Italian-marinated beef skewers


Flavoured water strawberries and basil


Mushroom cappuccino with crispy bacon – by Morgan Mafioly


Strawberry and balsamic vinegar smoothie


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


Beef ribs with barbecue sauce


El sandwich cubano


Asparagus and cabbage salad


Mediterranean-style bouillabaisse


Sauce vierge for white meats and fish


Bright red gazpacho –Valentine’s Day / Starter


Colourful springtime vegetable tart


Terrine of Gruyère, bacon and artichoke - by Ludovic Givre


Scallops with cuchaule crumble – by Hélène Jung


Breakfast bowls


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


Salmon, cream of dill and crumble


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


Ossobucco alla Milanaise


Melon salad with basil and red berries


Kings’ brioche– Epiphany


Vegetarian Bolognese sauce


Green apple smoothie


Gogumattang or fried sweet potatoes with honey


Buckwheat pancakes


Salmon and asparagus


Middle Eastern smoothie


Quinoa, beet and sweet potato salad


Crème brûlée with "Carambar"


Chocolate cookies


Yule log with mascarpone and citrus fruits - Dessert


Zero waste springtime vegetable soup


Witch fingers – Halloween


Avocado and strawberry salad


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


Evil potion – Halloween


Spicy carrot and apple soup


A delicious drink to enjoy in summer


Passionfruit pavlova with candied tangerines


Panna cotta, centre cut salmon fillet, and diced vegetables


Cailler signature Christmas pralines – by Géraldine Maras


Syrniki – World Cup 2018 – Russia


Lake Geneva fera ceviche


Spinach and celery smoothie


Flavoured water apple and cinnamon


Red seaweed and coconut panna cotta with red berries


Baked apples with pink praline almonds


Breaded tofu sticks with almonds and beet ketchup


White bean blondies with raspberries


Seared teriyaki aubergines


Tea-flavoured crème brûlée


Watermelon and strawberry smoothie


Chestnut crème brûlée


Chicken and jams colombo


Frangipane with Toblerone


Marguerite-style cardoons au gratin – by Pierre Boehm


Spaghetti with squid


Fried white asparagus, Parmesan coating and wild garlic coulis


Beetroot, apple and red cabbage smoothie


Lamb’s lettuce salad with apple, walnut and cranberries


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


Paris style herb butter


Brussels sprouts salad with hazelnuts and dates


Revisited tartiflette


Corn flake breaded tofu sticks


Mujadara Safra – by Marwan Soueid


Seafood paëlla


Flavoured water lemon, melon and cucumber


Tibs – Addis - Abeba


Chicken fillets with sweet-and-sour sauce and quinoa


Curry mayonnaise for fish and shellfish


Mitterand ice cream soufflé


Mussels in white wine


Sauce for grilled fish


Carnival fritters – Mardis Gras


Crab and grapefruit salad


A summer salad dressing


Homemade chocolate spread


Chocolate-passionfruit lava cake – Dessert


Buckwheat pancakes stuffed with ricotta and leeks


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


Sausage in brioche bread


Pumpkin chai coffee


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


Seared apricots and creamy Burrata


Burbot fillets, citrus quinoa, and raw and cooked cauliflower


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


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


Fruits and coconut milk sushi


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


Rich pumpkin cakes with chestnut foam


Veal tajine with almonds and saffron – Pentecost


Cornettes au gratin


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


Hot chocolate with chestnut chips


Hobbang or red bean dumplings


Rhubarb and fruit panna cotta


Rack of veal with coffee sauce - Pentecost


Chicken or beef Teppanyaki


Wontons – Chinese New Year


Apple and cinnamon smoothie


Foie gras crème brûlée


Cream cheese with green peas and basil


Pasta salad with roasted chicken and young baby vegetables


Quinoa salad with avocados and cherry tomatoes


Gugelhupf – Ascension


Ginger chicken, coconut milk and fresh coriander


Artichoke and dried tomato risotto


Roasted mandarines


Spiced prawns – Valentine’s Day / Starter


Stuffed mushrooms


Melon, passionfruit, blueberry and blackberry smoothie


Small lake geneva perch «like anchovies»


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


Chicken skewers marinated in barbecue sauce


Fennel, apple and ginger 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.


Classic bortsch – World Cup 2018 – Russia


Spiced panna cotta with stewed pears


Colourful salad


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


Nage de gambas with champagne and spices of the Arabian Nights


Banana lollies with speculoos


Seared aubergine with summer fruits


Hot Chai Chocolate – Christmas recipes


Chicken Green Curry


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


Chilled crab and apple salad


Flavoured water orange, lemon and ginger


Ham and vegetable muffins


Bisa-style Easter dove brioche – by Lionel Dufournet


Tomato, basil, onion and pepper smoothie


Waffles – Mardi gras


Homemade falafels – by Marwan Soueid


Asian-style fera tartare – by Julien Gallard


Date and hazelnut lollies


Raspberry mousse cake


Garden red cabbage salad


Korean-style fermented cabbage banchan


Love pear with chocolate – Valentine’s Day / Dessert


Boar terrine with green peppercorns – by Antonio Calo


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


Hotteok or sweet Korean pancakes


Grilled fera fillet over green asparagus, creamy lemon sauce


Aubergine hamburgers


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


Rack of venison with sweet potato and pear rösti


Chicken supreme – by Marwan Soueid


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


Asian-style marinated pork skewers


Quinoa, avocado and dried apricots salad


Navarin of veal with spring vegetables


Gingerbread Man – Christmas recipes


Gravlax salmon with pumpkin seed oil – Mother’s Day


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