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Paella with seafood

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

Coffee baba – Valentine’s Day / Dessert

Mujadara Safra – by Marwan Soueid

Strawberry and basil sorbet

Hot Chai Chocolate – Christmas recipes

Chicken Green Curry

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

Ginger chicken, coconut milk and fresh coriander

Rosé champagne granita – Christmas recipes

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

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

Vegetarian Bolognese sauce

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

Flavoured water pear and cinnamon

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Banana lollies with speculoos

Chicken and jams colombo

Rhubarb and pistachio crumble tart – Mother’s Day

Nage de gambas with champagne and spices of the Arabian Nights

Baked onions with crunchy vegetables

Choco-courgette cake

Yule log with mascarpone and citrus fruits - Dessert

Crumble of old-fashioned vegetables

Lentil dahl and tofu skewers

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.

Lake Geneva fera ceviche

Quinoa, beet and sweet potato salad

Panna cotta, centre cut salmon fillet, and diced vegetables

Carnival fritters – Mardis Gras

Evil potion – Halloween

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

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

Breaded tofu sticks with almonds and beet ketchup

Crepe batter – Candlemas

Pumpkin chai coffee

Cyclops' eyes – Halloween

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

Stuffed mushrooms

Cressin bagnarde – by Gérard Michellod

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

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

Virgin sauce for white meat and fish

Seared mixed vegetables

Colourful salad

Traditional ceviche – by Cecilia Zapata

Mitterand ice cream soufflé

Corn flake breaded tofu sticks

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

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.

Chilled crab and apple salad

Chocolate-passionfruit lava cake – Dessert

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

Cailler signature Christmas pralines – by Géraldine Maras

Rhubarb and fruit panna cotta

Frangipane king’s cake – Epiphany

Smoked salmon rösti

Seared apricots and creamy Burrata

Revisited Malakoffs

Flavoured water lemon, melon and cucumber

Milanese biscuits– Christmas recipes

Revisited tartiflette

Passionfruit pavlova with candied tangerines

Cod loin fillet in puff pasytr – April Fools’ Day

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

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

Zero waste springtime vegetable soup

Boar terrine with green peppercorns – by Antonio Calo

Fried white asparagus, Parmesan coating and wild garlic coulis

Flavoured water orange, verbena and lemon

Beef ribs with barbecue sauce

Golden angel wings – Mardi Gras

Roasted mandarines

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

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

Italian-marinated beef skewers

Scallops in sealed shells – Main dish

El sandwich cubano

Love pear with chocolate – Valentine’s Day / Dessert

Rack of venison with sweet potato and pear rösti

Spaghetti with squid

Chicken keema paratha

Chef’s perch fillets – byJulien Gallard

Colourful springtime vegetable tart

Rich pumpkin cakes with chestnut foam

Bisa-style Easter dove brioche – by Lionel Dufournet

Seared aubergine with summer fruits

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

Asian-style marinated pork skewers

Herb butter (Beurre Maître d?Hôtel)

Asian-style fera tartare – by Julien Gallard

Chicken skewers marinated in barbecue sauce

Hot chocolate with chestnut chips

Waffles – Mardi gras

Rolled veal roast with apples - Pentecost

Rack of veal with coffee sauce - Pentecost

Syrniki – World Cup 2018 – Russia

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

Bacalhau(cod brandade)

Tiramisu – Valentine’s Day / Dessert

Crayfish and winter vegetables au gratin

Chicken fillets with sweet-and-sour sauce and quinoa

Morello cherry clafoutis – Ascension

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

Salmon gravlax – Starter

Buckwheat pancakes

Cornettes au gratin

Detox smoothie – After the holidays

Tibs – Addis - Abeba

Veal tajine with almonds and saffron – Pentecost

Revisited Caesar salad

Flavoured water apple and cinnamon

Lake Geneva poke bowl

Date and hazelnut lollies

Chicken or beef Teppanyaki

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

Witch fingers – Halloween

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Marbled eggs with smoked salmon – our chefs’ recipes

Pumpkin and Parmesan cheesecake

Spanish omelette with chorizo

Small lake geneva perch «like anchovies»

Foie gras crème brûlée

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

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

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

Chestnut crème brûlée

Lamb shank in herb crust, springtime vegetables – Easter

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

Navarin of veal with spring vegetables

Puff pastry apple roses with almond and pistachio

Flavoured water raspberry and lime

Breakfast bowls

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

Gingerbread Man – Christmas recipes

Sausage in brioche breadsimple and easy

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

Flavoured water orange, lemon and ginger

chicken or beef fajitas

Chocolate soufflé tart

Spiced prawns – Valentine’s Day / Starter

Chicken supreme – by Marwan Soueid

Gravlax salmon with pumpkin seed oil – Mother’s Day

Homemade falafels – by Marwan Soueid

Flamed Tart (Tarte flambée) - World Environment Day

Green apple smoothie

TOBLERONE mousse – by Hélène

Frangipane with Toblerone

Kings’ brioche– Epiphany

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

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Seared teriyaki aubergines

Express royal couscous

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

Vanilla cupcakes

Marguerite-style cardoons au gratin – by Pierre Boehm

Gugelhupf – Ascension

Baked apples with pink praline almonds

Cinnamon stars – Christmas recipes

Homemade chocolate spread

Chocolate cookies

Ossobucco alla Milanaise

Seed and nut mixture for salads, soups and yoghurt

Flavoured water lemon and thyme

Vampire teeth – Halloween

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

Veal and apple stew

Mummies – Halloween

Flavoured water strawberries and basil

Oil-free salad dressing

Ham and vegetable muffins

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

Aubergine hamburgers

Wontons – Chinese New Year

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

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

Scallops with cuchaule crumble – by Hélène Jung

Bright red gazpacho –Valentine’s Day / Starter

Chilled pea soup with ricotta and flat croutons

Chimichurri Sauce

Classic bortsch – World Cup 2018 – Russia