Santorin
Moussaka

Lisbonne
Bacalhau

Milan
Ossobucco alla Milanaise

Munich
Bretzel

Venice
Spaghetti with squid

London
Fish and Chips

Paris
Paris style herb butter

Barcelona
Seafood paëlla

Europe
Salmon, cream of dill and crumble

Saint-Malo
Buckwheat pancakes

Europe
Mussels in white wine

Lyon
Sausage in brioche bread

Europe
Pizza dough

Europe
Mediterranean-style bouillabaisse

Europe
Bircher

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Flamed Tart (Tarte flambée) - World Environment Day

New York
Hamburgers

Montreal
Pecan pie

Miami
El sandwich cubano

Mexico
chicken or beef fajitas

Saint-lucy
Chicken and jams colombo

Buenos Aires
Chimichurri Sauce

Havana
Cod accras

Rio de Janeiro
Feijoada

South America
Octopus salad

Marrakech
Express royal couscous

Tibs – Addis - Abeba

Bangkok
Chicken Green Curry

Singapour
Nasi Goreng

Tokyo
Chicken or beef Teppanyaki

Beyrouth
Kefta

Shanghai
Cantonese rice

Mumbai
Chicken keema paratha

Asia
Bibimbap

ASIA
Korean-style fermented cabbage banchan

Asia
Tteokguk or Korean beef and rice soup

Asia
Korean kimchi soup with pork, tofu and noodles

Asia
Kimbap or large Korean rice and vegetable makis

Asia
Hotteok or sweet Korean pancakes

Asia
Gogumattang or fried sweet potatoes with honey

Asia
Hobbang or red bean dumplings

Asia
Egg rolls

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

Classic bortsch – World Cup 2018 – Russia

Syrniki – World Cup 2018 – Russia

Crab and grapefruit salad

Balance
A delicious drink to enjoy in summer

Balance
Pasta salad with roasted chicken and young baby vegetables

Balance
Buckwheat pancakes stuffed with ricotta and leeks

Balance
Chia seeds pudding with almonds

Balance
Salmon and asparagus

Balance
Chilled zucchini courgette soup with a rocket and mint pesto

Balance
Artichoke and dried tomato risotto

Balance
Tomatoes stuffed with smoked trout and cream cheese

Balance
Chia seed flan

Balance
Revisited vegetarian couscous

Balance
Grilled fera fillet over green asparagus, creamy lemon sauce

Balance
Cream cheese with green peas and basil

Apple's week
Chilled crab and apple salad

Vegetarian
Asparagus and cabbage salad

Vegetarian
Brussels sprouts salad with hazelnuts and dates

Vegetarian
Garden red cabbage salad

Vegetarian
Spinach and red kuri salad

Vegetarian
Avocado and strawberry salad

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

Vegetarian
Quinoa salad with avocados and cherry tomatoes

Vegetarian
Spicy carrot and apple soup

Vegetarian
Courgette and ginger soup

Vegetarian
Parsnip and white fava bean soup

Vegetarian
Quinoa, avocado and dried apricots salad

Vegetarian
Polenta pizza

Vegetarian
Red lentil and carrot purée

Vegetarian
Mexican salad

Lentil dahl and tofu skewers

Baked onions with crunchy vegetables

Breaded tofu sticks with almonds and beet ketchup

Cereal bars

Breakfast bowls

Seed and nut mix

Quinoa, beet and sweet potato salad

Chilled pea soup with ricotta and flat croutons

Small lake geneva perch «like anchovies»

Chocolate soufflé tart

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

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

Revisited tartiflette

Homemade chocolate spread

Strawberry and basil sorbet

Frozen yoghurt

Spanish omelette with chorizo

Revisited Caesar salad

Foie gras crème brûlée

Panna cotta, centre cut salmon fillet, and diced vegetables

Colourful springtime vegetable tart

Chicken fillets with sweet-and-sour sauce and quinoa

Banana lollies with speculoos

Date and hazelnut lollies

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Lake Geneva fera ceviche

Colourful salad

Beef ribs with barbecue sauce

Rich pumpkin cakes with chestnut foam

Vanilla cupcakes

Vegetarian Bolognese sauce

Pumpkin and Parmesan cheesecake

Hot chocolate with chestnut chips

Pumpkin chai coffee

Rack of venison with sweet potato and pear rösti

Crayfish and winter vegetables au gratin

Spice bread

Rhubarb and fruit panna cotta

Corn flake breaded tofu sticks

Aubergine hamburgers

Choco-courgette cake

Ham and vegetable muffins

Roasted mandarines

Fried white asparagus, Parmesan coating and wild garlic coulis

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Energy balls

Revisited Malakoffs

Chicken skewers marinated in barbecue sauce

Asian-style marinated pork skewers

Italian-marinated beef skewers

Seared mixed vegetables

Seared teriyaki aubergines

Seared aubergine with summer fruits

Seared apricots and creamy Burrata

Stuffed mushrooms

Chestnut crème brûlée

Poke bowl

Crumble of old-fashioned vegetables

Crepe batter

Frangipane with Toblerone

Wontons – Chinese New Year

Detox smoothie – After the holidays

Zero waste springtime vegetable soup

Chocolate cookies

Cornettes au gratin

Sautéed rice

Smoked salmon rösti

Fried bananas

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

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

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

Traditional ceviche – by Cecilia Zapata

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

Boar terrine with green peppercorns – by Antonio Calo

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

Mujadara Safra – by Marwan Soueid

Chicken supreme – by Marwan Soueid

Homemade falafels – by Marwan Soueid

Chef’s perch fillets – byJulien Gallard

Asian-style fera tartare – by Julien Gallard

Lake Geneva poke bowl

Umami stock

Scallops with cuchaule crumble – by Hélène Jung

Cailler signature Christmas pralines – by Géraldine Maras

Mitterand ice cream soufflé

Marguerite-style cardoons au gratin – by Pierre Boehm

Bisa-style Easter dove brioche – by Lionel Dufournet

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

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

Marbled eggs with smoked salmon – our chefs’ recipes

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

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

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

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

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

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

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

Cressin bagnarde – by Gérard Michellod

Desserts
Apricot tarte tatin

Desserts
Brownies

Desserts
Spiced panna cotta with stewed pears

Desserts
Crème brûlée with "Carambar"

Desserts
Fruits and coconut milk sushi

Desserts
White bean blondies with raspberries

Desserts
Red berry shortcake

Desserts
Panna cotta with red berry coulis

Desserts
Tea-flavoured crème brûlée

Desserts
Tarte tatin

Desserts
Lemon tart

Desserts
Raspberry mousse cake

Desserts
Apricot sorbet

Desserts
Melon salad with basil and red berries

Desserts
Citrus salad with honey

Desserts
TOBLERONE mousse – by Hélène

Desserts
Chocolate lava cake

Desserts
Red seaweed and coconut panna cotta with red berries

Apple's week
Baked apples with pink praline almonds

Sauces
Meat marinade

Sauces
Fish marinade

Sauces
Barbecue sauce

Sauces
A summer salad dressing

Sauces
Sauce for grilled fish

Sauces
Curry mayonnaise for fish and shellfish

Oil-free salad dressing

Sauce vierge for white meats and fish

Drinks
Beetroot, apple and red cabbage smoothie

Drinks
Fennel, apple and ginger smoothie

Drinks
Strawberry and balsamic vinegar smoothie

Drinks
Middle Eastern smoothie

Drinks
Apple and cinnamon smoothie

Drinks
Melon, passionfruit, blueberry and blackberry smoothie

Drinks
Apple, pear and plum smoothie

Drinks
Grape smoothie

Drinks
Tomato, basil, onion and pepper smoothie

Drinks
Rhubarb smoothie

Drinks
Spinach and celery smoothie

Drinks
Beetroot smoothie

Drinks
Watermelon and strawberry smoothie

Drinks
Kale Smoothie

Drinks
Flavoured water pear and cinnamon

Drinks
Flavoured water lemon and thyme

Drinks
Flavoured water apple and cinnamon

Drinks
Flavoured water orange, lemon and ginger

Drinks
Flavoured water raspberry and lime

Drinks
Flavoured water orange, verbena and lemon

Drinks
Flavoured water strawberries and basil

Drinks
Flavoured water lemon, melon and cucumber

Apple's week
Green apple smoothie

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.

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

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.

Golden angel wings – Mardi Gras

Frangipane king’s cake – Epiphany

Veal tajine with almonds and saffron – Pentecost

Gugelhupf – Ascension

Rhubarb and pistachio crumble tart – Mother’s Day

Cod loin fillet in puff pasytr – April Fools’ Day

Lamb shank in herb crust, springtime vegetables – Easter

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

Rolled veal roast with apples - Pentecost

Crepe batter – Candlemas

Navarin of veal with spring vegetables

Apple's week
Veal and apple stew

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

Kings’ brioche– Epiphany

Waffles – Mardi gras

Gravlax salmon with pumpkin seed oil – Mother’s Day

Rack of veal with coffee sauce - Pentecost

Morello cherry clafoutis – Ascension

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

Cyclops' eyes – Halloween

Vampire teeth – Halloween

Witch fingers – Halloween

Mummies – Halloween

Evil potion – Halloween

Carnival fritters – Mardis Gras

Gingerbread Man – Christmas recipes

Hot Chai Chocolate – Christmas recipes

Milanese biscuits– Christmas recipes

Rosé champagne granita – Christmas recipes

Cinnamon stars – Christmas recipes

Passionfruit pavlova with candied tangerines

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

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

Yule log with mascarpone and citrus fruits - Dessert

Scallops in sealed shells – Main dish

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

Salmon gravlax – Starter

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

Chocolate-passionfruit lava cake – Dessert

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

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

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

Bright red gazpacho –Valentine’s Day / Starter

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

Love pear with chocolate – Valentine’s Day / Dessert

Nage de gambas with champagne and spices of the Arabian Nights

Ginger chicken, coconut milk and fresh coriander

Puff pastry apple roses with almond and pistachio

Spiced prawns – Valentine’s Day / Starter

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

Coffee baba – Valentine’s Day / Dessert

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

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

Tiramisu – Valentine’s Day / Dessert