Our recipes of the month

Colombo de poulet et patates douces

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Terrine de gruyère, lard et artichaut

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Tajine de veau aux amandes et au safran

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Tarte flambée à la vaudoise

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All our recipes

Europe

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Santorin
Moussaka

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Lisbonne
Bacalhau

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Milan
Ossobucco alla Milanaise

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Munich
Bretzel

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Venice
Spaghetti with squid

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London
Fish and Chips

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Paris
Paris style herb butter

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Barcelona
Seafood paëlla

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Europe
Salmon, cream of dill and crumble

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Saint-Malo
Buckwheat pancakes

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Europe
Mussels in white wine

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Lyon
Sausage in brioche bread

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Europe
Pizza dough

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Europe
Mediterranean-style bouillabaisse

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Swiss

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Europe
Bircher

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Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

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Flamed Tart (Tarte flambée) - World Environment Day

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North America

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New York
Hamburgers

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Montreal
Pecan pie

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Miami
El sandwich cubano

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Mexico
chicken or beef fajitas

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Saint-lucy
Chicken and jams colombo

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Buenos Aires
Chimichurri Sauce

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Havana
Cod accras

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Rio de Janeiro
Feijoada

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South America
Octopus salad

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Africa

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Marrakech
Express royal couscous

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Tibs – Addis - Abeba

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Asia

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Bangkok
Chicken Green Curry

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Singapour
Nasi Goreng

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Tokyo
Chicken or beef Teppanyaki

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Beyrouth
Kefta

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Shanghai
Cantonese rice

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Mumbai
Chicken keema paratha

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Asia
Bibimbap

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ASIA
Korean-style fermented cabbage banchan

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Asia
Tteokguk or Korean beef and rice soup

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Asia
Korean kimchi soup with pork, tofu and noodles

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Asia
Kimbap or large Korean rice and vegetable makis

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Asia
Hotteok or sweet Korean pancakes

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Asia
Gogumattang or fried sweet potatoes with honey

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Asia
Hobbang or red bean dumplings

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Asia
Egg rolls

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

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Classic bortsch – World Cup 2018 – Russia

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Syrniki – World Cup 2018 – Russia

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Crab and grapefruit salad

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Balance
A delicious drink to enjoy in summer

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Balance
Pasta salad with roasted chicken and young baby vegetables

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Balance
Buckwheat pancakes stuffed with ricotta and leeks

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Balance
Chia seeds pudding with almonds

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Balance
Salmon and asparagus

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Balance
Chilled zucchini courgette soup with a rocket and mint pesto

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Balance
Artichoke and dried tomato risotto

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Balance
Tomatoes stuffed with smoked trout and cream cheese

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Balance
Chia seed flan

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Balance
Revisited vegetarian couscous

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Balance
Grilled fera fillet over green asparagus, creamy lemon sauce

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Balance
Cream cheese with green peas and basil

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Apple's week
Chilled crab and apple salad

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Vegetarian
Asparagus and cabbage salad

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Vegetarian
Brussels sprouts salad with hazelnuts and dates

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Vegetarian
Garden red cabbage salad

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Vegetarian
Spinach and red kuri salad

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Vegetarian
Avocado and strawberry salad

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Vegetarian
Lamb’s lettuce salad with apple, walnut and cranberries

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Vegetarian
Quinoa salad with avocados and cherry tomatoes

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Vegetarian
Spicy carrot and apple soup

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Vegetarian
Courgette and ginger soup

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Vegetarian
Parsnip and white fava bean soup

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Vegetarian
Quinoa, avocado and dried apricots salad

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Vegetarian
Polenta pizza

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Vegetarian
Red lentil and carrot purée

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Vegetarian
Mexican salad

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Lentil dahl and tofu skewers

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Baked onions with crunchy vegetables

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Breaded tofu sticks with almonds and beet ketchup

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Cereal bars

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Breakfast bowls

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Seed and nut mix

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EldoraTV

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Quinoa, beet and sweet potato salad

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Chilled pea soup with ricotta and flat croutons

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Small lake geneva perch «like anchovies»

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Chocolate soufflé tart

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

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

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Revisited tartiflette

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Homemade chocolate spread

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Strawberry and basil sorbet

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Frozen yoghurt

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Spanish omelette with chorizo

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Revisited Caesar salad

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Foie gras crème brûlée

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Panna cotta, centre cut salmon fillet, and diced vegetables

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Colourful springtime vegetable tart

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Chicken fillets with sweet-and-sour sauce and quinoa

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Banana lollies with speculoos

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Date and hazelnut lollies

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Burbot fillets, citrus quinoa, and raw and cooked cauliflower

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Lake Geneva fera ceviche

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Colourful salad

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Beef ribs with barbecue sauce

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Rich pumpkin cakes with chestnut foam

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Vanilla cupcakes

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Vegetarian Bolognese sauce

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Pumpkin and Parmesan cheesecake

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Hot chocolate with chestnut chips

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Pumpkin chai coffee

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Rack of venison with sweet potato and pear rösti

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Crayfish and winter vegetables au gratin

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Spice bread

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Rhubarb and fruit panna cotta

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Corn flake breaded tofu sticks

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Aubergine hamburgers

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Choco-courgette cake

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Ham and vegetable muffins

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Roasted mandarines

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Fried white asparagus, Parmesan coating and wild garlic coulis

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Strawberry soup flavoured with citronella and speculoos and cookie crumble

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Energy balls

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Revisited Malakoffs

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Chicken skewers marinated in barbecue sauce

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Asian-style marinated pork skewers

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Italian-marinated beef skewers

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Seared mixed vegetables

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Seared teriyaki aubergines

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Seared aubergine with summer fruits

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Seared apricots and creamy Burrata

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Stuffed mushrooms

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Chestnut crème brûlée

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Poke bowl

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Crumble of old-fashioned vegetables

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Crepe batter

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Frangipane with Toblerone

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Wontons – Chinese New Year

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Detox smoothie – After the holidays

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Zero waste

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Zero waste springtime vegetable soup

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Chocolate cookies

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Cornettes au gratin

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Sautéed rice

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Smoked salmon rösti

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Fried bananas

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Pulpe

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

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

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

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Traditional ceviche – by Cecilia Zapata

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

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Boar terrine with green peppercorns – by Antonio Calo

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

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Mujadara Safra – by Marwan Soueid

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Chicken supreme – by Marwan Soueid

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Homemade falafels – by Marwan Soueid

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Chef’s perch fillets – byJulien Gallard

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Asian-style fera tartare – by Julien Gallard

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Lake Geneva poke bowl

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Umami stock

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Scallops with cuchaule crumble – by Hélène Jung

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Cailler signature Christmas pralines – by Géraldine Maras

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Mitterand ice cream soufflé

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Marguerite-style cardoons au gratin – by Pierre Boehm

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Bisa-style Easter dove brioche – by Lionel Dufournet

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

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

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Marbled eggs with smoked salmon – our chefs’ recipes

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

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

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Scottish smoked salmon fillet in potato crust – by Tony Guilloux

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

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

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Mushroom cappuccino with crispy bacon – by Morgan Mafioly

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

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Cressin bagnarde – by Gérard Michellod

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Desserts
Apricot tarte tatin

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Desserts
Brownies

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Desserts
Spiced panna cotta with stewed pears

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Desserts
Crème brûlée with "Carambar"

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Desserts
Fruits and coconut milk sushi

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Desserts
White bean blondies with raspberries

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Desserts
Red berry shortcake

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Desserts
Panna cotta with red berry coulis

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Desserts
Tea-flavoured crème brûlée

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Desserts
Tarte tatin

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Desserts
Lemon tart

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Desserts
Raspberry mousse cake

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Desserts
Apricot sorbet

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Desserts
Melon salad with basil and red berries

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Desserts
Citrus salad with honey

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Desserts
TOBLERONE mousse – by Hélène

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Desserts
Chocolate lava cake

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Desserts
Red seaweed and coconut panna cotta with red berries

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Apple's week
Baked apples with pink praline almonds

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Sauces
Meat marinade

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Sauces
Fish marinade

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Sauces
Barbecue sauce

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Sauces
A summer salad dressing

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Sauces
Sauce for grilled fish

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Sauces
Curry mayonnaise for fish and shellfish

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Oil-free salad dressing

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Sauce vierge for white meats and fish

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Drinks
Beetroot, apple and red cabbage smoothie

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Drinks
Fennel, apple and ginger smoothie

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Drinks
Strawberry and balsamic vinegar smoothie

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Drinks
Middle Eastern smoothie

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Drinks
Apple and cinnamon smoothie

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Drinks
Melon, passionfruit, blueberry and blackberry smoothie

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Drinks
Apple, pear and plum smoothie

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Drinks
Grape smoothie

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Drinks
Tomato, basil, onion and pepper smoothie

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Drinks
Rhubarb smoothie

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Drinks
Spinach and celery smoothie

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Drinks
Beetroot smoothie

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Drinks
Watermelon and strawberry smoothie

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Drinks
Kale Smoothie

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Drinks
Flavoured water pear and cinnamon

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Drinks
Flavoured water lemon and thyme

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Drinks
Flavoured water apple and cinnamon

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Drinks
Flavoured water orange, lemon and ginger

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Drinks
Flavoured water raspberry and lime

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Drinks
Flavoured water orange, verbena and lemon

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Drinks
Flavoured water strawberries and basil

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Drinks
Flavoured water lemon, melon and cucumber

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Apple's week
Green apple smoothie

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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.

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

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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.

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Golden angel wings – Mardi Gras

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Frangipane king’s cake – Epiphany

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Veal tajine with almonds and saffron – Pentecost

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Gugelhupf – Ascension

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Rhubarb and pistachio crumble tart – Mother’s Day

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Cod loin fillet in puff pasytr – April Fools’ Day

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Lamb shank in herb crust, springtime vegetables – Easter

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

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Rolled veal roast with apples - Pentecost

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Crepe batter – Candlemas

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Navarin of veal with spring vegetables

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Apple's week
Veal and apple stew

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

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Kings’ brioche– Epiphany

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Waffles – Mardi gras

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Gravlax salmon with pumpkin seed oil – Mother’s Day

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Rack of veal with coffee sauce - Pentecost

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Morello cherry clafoutis – Ascension

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

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Cyclops' eyes – Halloween

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Vampire teeth – Halloween

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Witch fingers – Halloween

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Mummies – Halloween

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Evil potion – Halloween

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Carnival fritters – Mardis Gras

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Gingerbread Man – Christmas recipes

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Hot Chai Chocolate – Christmas recipes

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Milanese biscuits– Christmas recipes

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Rosé champagne granita – Christmas recipes

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Cinnamon stars – Christmas recipes

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Passionfruit pavlova with candied tangerines

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

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

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Yule log with mascarpone and citrus fruits - Dessert

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Scallops in sealed shells – Main dish

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

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Salmon gravlax – Starter

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

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Chocolate-passionfruit lava cake – Dessert

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

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

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

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Bright red gazpacho –Valentine’s Day / Starter

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

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Love pear with chocolate – Valentine’s Day / Dessert

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Nage de gambas with champagne and spices of the Arabian Nights

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Ginger chicken, coconut milk and fresh coriander

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Puff pastry apple roses with almond and pistachio

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Spiced prawns – Valentine’s Day / Starter

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

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Coffee baba – Valentine’s Day / Dessert

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

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

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Tiramisu – Valentine’s Day / Dessert

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