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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