Recipes for Peace, Rights and Well-being (English)

Recipes

Peace, Rights & for

Well-being Prepared in International Geneva

This publication is a product of the International Geneva Perception Change Project. The content of this publication has been produced by partners and supporters of the International Geneva Perception Change Project. This is not an official publication of the United Nations. / Cette publication est rĂŠalisĂŠe dans le cadre du Projet de Concept and Design: Carolina Rodriguez Compiled and edited: Carolina Rodriguez, Jana Bauerova, Esther Cappelli et Hanna Leskinen

March 2015

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Contents Contents

Foreword 2 Geneva Conventions 4 Welfare and human rights in the City of Geneva: the right balance of flavours for an exceptional quality of life - City of Geneva 8 International Geneva: a unique platform in the world - Swiss Confederation and Republic and State of Geneva 12 A link to the world - Fondation for Geneva 16 United Nations Delegates Restaurant, Palais des Nations, United Nations Office at Geneva

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Fera tartar, tomato mirror with vodka, caramelized popcorn perfumed with star anise

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A rack of lamb from Vessy in cocoa bean crust, chocolate-coffee sauce, preserved white eggplant and a garden of assorted vegetables

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Shortbread biscuit, raspberry jelly, pistachio cream and violet-scented marshmallows

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Cooking up peace: Geneva Peace Talks - Interpeace, Geneva Peacebuilding Platform and United Nations Office at Geneva 36 Forests for Food: Recipe for Sustainable Eating Habits - UNECE/FAO Forestry and Timber Section 38 Digital development cuisine: kitchen tips for gourmet chefs making broadband policy fragrant chutney - International Telecommunications Union (ITU) 40 iii

Chef Dominique Gauthier - Hôtel Beau Rivage, Genève 44 Autumn vegetables served in petals of ‘Musquee de Provence’ squash with olive oil & truffle shavings 46 Scallops from Erquy, Jerusalem artichoke mousseline with a dash of pistachio oil & Alba white truffle 48 A crispy caramel-nut pie with praline-nut ice-cream

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Ethical fashion recipe - International Trade Centre (ITC) 54 Millefeuille of standards - International Organization for Standardization (ISO)

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Maritime Labour Convention, 2006 - International Labour Organization (ILO)

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Chef Saverio Sbaragli - Four Seasons Hotel des Bergues Geneva

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Lobster risotto 66 Veal Chop Milanese style & potato variation

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Bergues’ Tiramisu 70 Scientific discoveries - CERN 72

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Recipe for a fairer more secure world - The Kofi Annan Foundation

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Satellite Derived Mapping - United Nations Institute for Training and Research (UNITAR)

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Chef Salvatore Marcello - Grand Hotel Kempinski Geneva 80 Burrata pugliese stracciatella: roots & carasau bread

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Squash ravioli: 36-month Parmigiano 84 Reggiano & butter sauce 84 Zeppole: Neapolitan fritters, light custard & candied Amarena cherries

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Recipe for a Geneva Environment Network (GEN) - United Nations Environment Programme (UNEP) 88 Putting Social and Solidarity Economy on the UN menu - United Nations Research Institute for Social Development (UNRISD) 90 International Civil Defence - International Civil Defence Organisation (ICDO)

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Béatrice Tollman, Owner - Hotel d’Angleterre, Geneva 98 Bea’s Eggs Royale 100 Shrimp Stroganoff 102 Bea’s Cheesecake 104 “Books for Blind”- Marrakesh Treaty Adoption - World Intellectual Property Organization (WIPO) 108 Committee on the Human Rights of Parliamentarians - Inter-Parliamentary Union (IPU)

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TV channels & public radio : How to create your journalism school - European Broadcasting Union (EBU) 112 v

Chef Jérôme Manifacier - L’Hôtel de la Paix, Genève 114 Scallops of Dieppe with cauliflower tabouleh & crab

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Fillet of John Dory & preserved white radish with saffron pistils of Taliouine

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Around the world in a Granny Smith

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From Science To Action: Healthy Food for a Safer Tomorrow - Secretariats of the Basel, Rotterdam and Stockholm Conventions 122 A nutritious meal against hunger - Food and Agriculture Organization of the United Nations (FAO) 124 Resilience Pie for Disaster Risk Reduction - United Nations Office for Disaster Risk Reduction (UNISDR) 126 Capacity buffet à la Diplo: A la carte just-in-time snacks or full-course dinners - Diplo Foundation 128 Chef Gianluca Re Fraschini - InterContinental Hotel, Geneva

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Red tuna tartar, vegetable pickles & red sweet pepper coulis

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Pici pasta & beef cheek stew 136 Date soufflé, tangerine marmalade & a shot of cognac

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138

Universal Periodic Review - Human Rights Council 140 Global Health Diplomacy - Graduate Institute of International and development studies (IHEID) 142 Mixed Weather Casserole - World Meteorological Organization (WMO)

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Chef Philippe Bourrel, Restaurant Le Jardin , Sébastien Quazzola, Pastry chef, Le Richemond, Geneva 148 Glacé of peas, fresh goat cheese & crunchy vegetables

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Cod fillet cooked at low temperature, millefeuilles chard, shellfish & hazelbrown butters

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Log cake: Milk chocolate mousse and Gruyère cream, salted butter caramel, soft hazelnut biscuit & Toblerone shortbread crisp 154 UNDP-Global Fund Partnership - United Nations Development Programme Office in Geneva Domestic Workers Convention

- International Labour Organization (ILO )

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“Prosperity for All” Cake - United Nations Conference on Trade and Development (UNCTAD)

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Chef Prashant Chipkar, Restaurant Rasoi by Vineet, Mandarin Oriental, Geneva

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Broccoli tikki (Paneer, dosa, broccoli) 170 Masaledar lamb chops 172 Blackberry Kulfi & Gulab Jamun 174

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Amsterdam Initiative against Malnutrition (AIM) Global Alliance for Improved Nutrition (GAIN ) 176 A successful recipe for understanding migration - International Organization for Migration (IOM) 178 ICT4Peace tasty gravy sauce - ICT4Peace Foundation

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Executive Chef Philippe Durandeau, La Réserve Genève Hotel and Spa

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Frog legs of Vallorbe on a bed of fresh herbs & sweet garlic cream

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Poached Mediterranean sea bass filet, crispy bok choy & wild shellfish sauce

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Dacquoise feuillantine au chocolat 190 Air Connectivity: A Force For Good - International Air Transport Association (IATA)

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UNECE Standards for Agricultural Produce - United Nations Economic Commission for Europe (UNECE) 194 Aid for Trade - World Trade Organization (WTO) 196

- Mövenpick Hotel & Casino Geneva

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Sea Scallops carpaccio, celeriac, alpine lovache, arabica foam & candied lemon peel

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Marinated cod back, vegetables pickles & wakame seaweed

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Red fruits sphere on a rose flavoured panna cotta bed

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Executive Chef Julien Krauss

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Essential Blue Ragu - UN-Water 208 Life-saving standards for health - World Health Organization (WHO)

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The Women’s Situation Room for Peaceful Elections and its Triple M Factor seasoning - Femmes Africa Solidarité (FAS) 214 Chef Adriano Venturini, Deputy head chef Davide Esercito & Pastry chef Pierrick Simon, Swissôtel Métropole 216 Scallops, red kuri squash cream, ginger & truffle pearls

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Tagliatelle with porcini mushrooms, potato velouté & black truffle

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Biscuit Joconde 222 A Caux Summer Conference: A cross-cutting recipe for change - CAUX-Initiatives of Change Foundation 224 Improved sanitation for all through the Global Sanitation Fund - The Water Supply and Sanitation Collaborative Council (WSSCC) 226 Perception Change Smørrebrød with marmalade - United Nations Office at Geneva (UNOG)

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Well-being

Rights

Peace 1

Foreword Dear readers, colleagues and friends, The book before you is a new and unusual illustration of the ingenuity and determination of International Geneva to make the world a place with more peace, rights, and well-being. The book shares the secret to many successful recipes that have been imagined, tried and improved in this city and that have changed the world.

Many lessons learned are to be found in these pages.

Yet, there are many more stories of impact that arise from the work of international Geneva. I encourage you to learn about them, share them and give them your own twist. Expertise and knowledge become genuinely valuable when shared.

The recipes may well incite you to cook up something new using your own ingredients or give a fresh touch to that favorite recipe of yours. I hope you feel inspired to come up with a recipe of your own.

There is one caveat: many of the ingredients in these recipes are only found in Geneva so it may be difficult to prepare some of these recipes in other

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places. The unique expertise that is concentrated in this city is a key ingredient for recipes for a better future. However, taking a fresh approach to cook up something nourishing and palatable using existing ingredients is replicable all around the world.

Food for thought does not calm a grumbling stomach, so we hope you literally cook up a wonderful meal with the recipes contributed to this collection by some of Geneva’s most celebrated chefs.

I hope this cookbook pleases your palate as well as your mind.

Bon appĂŠtit!

Michael Møller Acting Director-General United Nations Office at Geneva

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Geneva Conventions Ingredients •

A sizeable sample of challenges related to armed conflict, such as: regulating the conduct of hostilities, ensuring safe access to health care, distinguishing military from civilians, ensuring basic rights for persons deprived of liberty, transfer the military functions to private actors and civilians

•

A pinch of of universal values and rights, namely the principle of humanity and respect for human dignity, right to life, right to healthcare

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1 visionary citizen - Henry Dunant

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A bunch of committed individuals to follow his vision, bring it to life and assist in turning it into international law

•

Favourable, neutral environment (Switzerland)

•

1 unique organisation : the International Committee of the Red Cross

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4 Nobel peace prizes

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1 article of the United Nations charter

•

196 states

•

Additional ingredients may include emblems of protection

The Geneva Conventions are the cornerstone of International Humanitarian Law. 4

Directions 1. Pick an ordinary citizen, he may rise to the occasion by circumstances, but it must be one with vision, commitment to humanitarian principles and readiness for social action.

2. The challenges linked to armed conflict and tragedy of war and the indignation over human suffering are needed as a catalyst. In order to minizise the brutality of war and prevent suffering , use a full dose of universal values and rights.

3. Let this mix rise in favourable, sheltered and neutral environment (in the original recipe Switzerland) to turn into treaties.

4. Keep adding committed humanitarian professionals and citizens and cook up a permanent humanitarian organisation dedicated to helping victims of armed conflict and violence, who would serve as the guardian of the conventions: the International Committee of the Red Cross.

5. Periodically revise the treaties. Add four Geneva Conventions (1949).

6. Decorate with Nobel Peace Prizes in desirable intervals.1 7. To complete this highly complex recipe, incorporate 196 states to ratify the 1949 Geneva Conventions.

8. Modify and add ingredients as needed according to the changing nature of warfare. Sprinkle Additional Protocols, in this case three: relating to the Protection of Victims of International and non-International Armed Conflicts (1977) and relating to the Adoption of an Additional Distinctive Emblem (2005).

Henri Dunant became a co-recipient of the first Nobel Peace Prize in 1901 and the ICRC was awarded the Nobel Peace Prize on three occasions (in 1917, 1944 and 1963).

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Signature of the first Geneva Convention in the Alabama hall of the city hall (22 August 1864).

Painting of the French painter Charles Armand-Dumaresq.

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Photothèque CICR (DR) å

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Welfare and human rights in the City of Geneva: the right balance of flavours for an exceptional quality of life City of Geneva

Ingredients • A grand slice of history, with more than 6 centuries of trade, human and intellectual exchanges, and a tradition of hospitality that dates back at least 465 years. (Following the Reformation led by Calvin in 1536, French and Italian followers of the Reform movement sought refuge in Geneva after 1550. Over the centuries, they were followed by many other refugees and political exiles); • A territory of 15.93 square kilometres located in the very heart of Europe, near the Alps and the Jura Mountains and on the shore of the lake that bears the same name; • A water jet 140 metres high;

• A large basket of greenery consisting of 40,000 trees and about 310 hectares of welcoming parks and green spaces that favour biodiversity and offer peace and quiet;

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• A community police department at the service of citizens; • A tasty cauldron (preferably the original Marmite of the Escalade) of high quality infrastructures and urban developments;

• A bouquet of festivals and events throughout the year; • An extraordinary bundle of rich cultural and sporting offerings, open to all;

• 184 ounces of various nationalities, including 48% of residents other than Swiss nationality; • Five tablespoons of sweet-and-strongflavoured political values (equality, solidarity, openness, diversity, and accountability).

Regularly ranked at the top in studies on the quality of life, the City of Geneva pursues a proactive policy aimed to strengthen social bonds, citizen participation and diversity.

By maintaining a delicate balance between the various ingredients, the City of Geneva offers all the advantages of a major metropolis, but without the drawbacks.

Recipe 1. Starting with the grand slice of history, gently stir in the various nationalities. All of these are important for the right consistency of the mix!

2. Sprinkle the territory with welcoming parks and green spaces, taking care to spread them evenly.

Then soften up everything by drawing from the water jet.

3. Add the mix of the various nationalities and warm them until a harmonious mix is obtained.

4. Arrange the bundle of cultural and sports offerings together with the bouquet of festivals and events and then mix them all in the cauldron of high quality infrastructures and urban developments. Cook and let them stand for a short while so that they are evenly distributed throughout the year.

5. Pour in the harmonious mix of people, making sure the offerings are open to all.

6. Season with a community police department at the service of the population.

7. Finally, unite the whole preparation with the five tablespoons of sweet-and-strong-flavoured political values and let it all simmer until the desired consistency is obtained.

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It has been repeatedly demonstrated that this recipe is beneficial to the health and comfort of the population, in particular by promoting solidarity, diversity and friendliness.

Apparently, if followed correctly, in a spirit of mutual respect and openness, this recipe is conducive to the achievement of human rights.

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Peace - Paix

International Geneva: a unique platform in the world Swiss Confederation and Republic and State of Geneva

Ingredients • Basic seasoning of a stable, neutral environment (Switzerland)

• A generous dose of openness to the world (Geneva)

• At least 150 years of experience in hospitality and international cooperation

• One large cup of strong, unwavering support from the Swiss and Geneva authorities

• 476,006 teaspoons of a multicultural, highly qualified, polyglot population

• 1 large scented bouquet of top-class conference facilities

• 3 pinches of reception facilities serving the international community

• Nearly 100 international organisations,

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programmes, funds, institutes and other entities

• • • •

173 countries represented by a permanent mission Over 250 NGOs More than 400 accredited journalists 2 litres of internationally renowned academic institutions

• 16 Nobel Prizes • More than 3,000 heads of state, ministers and other dignitaries visiting every year

• A limitless number of global challenges to meet

Directions 1. Take a stable, neutral environment (Switzerland) and add it over a low flame to a generous dose of openness to the world (Geneva).

2. Little by little, add 150 years of history and leave to simmer until you obtain a homogeneous mix. Don’t forget to set up the International Committee of the Red Cross (ICRC) in 1863, the choice of Geneva as the seat of the League of Nations in 1920, the establishment of the European headquarters of the United Nations in Geneva in 1945, the creation of CERN in 1954, the WTO’s establishment in Geneva in 1995, the presence of GAVI Alliance, the arrival of the Global Fund and other health sector actors in Geneva in the 2000s, the creation of the United Nations Human Rights Council in 2006, the discovery of the Higgs boson in 2012 and the negotiations on Iran’s nuclear programme in 2013.

3. Sprinkle with the large cup of strong, unwavering support from the Swiss and Geneva authorities.

Mix this in, taking care that it does not evaporate, and don’t forget the allocation of land, interest-free loans, privileges and immunities, security, the funding of academic institutions and support given to the permanent missions of the least developed countries (LDAs) and NGOs. Leave to cool, but not too much.

4. Season with the 476,006 teaspoons of a multicultural, highly qualified, polyglot population, the scented bouquet of top-class conference facilities and the 3 pinches of reception facilities serving the international community. Above all, remember the help in finding a home or school and the assistance offered regarding integration and networking.

5. Leave to cool until you obtain optimal conditions.

6. In another receptacle, mix together the international organisations, NGOs, countries and academic institutions. Leave to marinate, then add the 16 Nobel Prizes, the heads of state and journalists. The mix is right if the ingredients bind and work together efficiently.

7. Finally, choose a series of global challenges to meet, then mix everything until you get synergies, visionary ideas, peace agreements and lives saved around the world.

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Peace - Paix 14 ©Lutz - Strates - Vu

Decisions crucial to the lives of thousands of people are taken in Geneva every day. No other city plays host to as many international organisations, NGOs, diplomatic representations or academic institutions of international renown.

Switzerland and Geneva offer ideal conditions for diplomats, experts, activists and scientists to meet and find solutions to the ever more complex challenges facing our world.

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A link to the world Fondation for Geneva

Ingredients • A private Geneva organization • A visionary and creative private banker, supported by a group of dedicated friends • One ton of polyglot and highly committed Genevans • A team of successful and motivated professionals • A lot of encouragement of UNOG, the Swiss Confederation, the Republic and State of Geneva and the City of Geneva • A good dose of institutional partners and a dozen of multinational companies and patrons feeling concerned by the reputation of Geneva and Switzerland

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Photo: The Image Gate

Photo: Fondation pour Genève

Diplomatic Club and International Circle activities

Directions 1. Entrust in 1998 to the private banker Ivan Pictet the Foundation for Geneva, a private State-approved organization created in 1976 by local personalities with the aim to contribute to the renown of Geneva in Switzerland and abroad.

7. Monitor the new paradigms of International Geneva and study its potential for Switzerland, in particular for the Geneva Lake Region. Extract analysis and sort out recommendations for decision makers through the Observatory booklets. Repeat constantly the message.

2. Invite a group of friends to join the Board, hire a hard-working Secretary General, Tatjana Darany and mobilize one ton of citizens of Geneva (in particular women).

8. Through the Diplomatic Club of Geneva chaired

by Luzius Wasescha, encourage mutual better understanding and relations between the governmental, academic and private sectors of International Geneva. Foster also the development of new synergies between Club’s members and Swiss opinion leaders and experts.

3. Gather them at the Palais des Nations, associate a good dose of partners, a team of professionals and a lot of encouragement. Bring to a boil by promoting that it is all together and on a daily basis that we will keep Geneva as a top international city. Cook for 2 hours and drain the numerous ideas and suggestions.

4. Become a model by developing what are today the programs of activities of the Foundation for Geneva (take care of a good distribution of responsibilities and tasks among the Board members).

5. Create a group of 20 volunteers, the Newcomer Network chaired by Diane Zoelly, to help the CAGI make of Geneva an international city among the most welcoming.

6. Let Françoise Demole, Daisy Pictet, Christiane Steck and their friends take care of the welcome of spouses of diplomats and other expats. Led by 60 volunteers, the International Circle chaired by Florence Notter facilitates relationships between the local and international communities.

9. Allow the local population to fully take advantage of the tremendous know-how of International community living in Geneva through public conferences, open door days and other events.

10. Regularly initiate public awareness campaigns to promote Geneva as one of the leading global soft governance centres and get rid of the clichés and misconceptions on International Geneva. In 2015 the Foundation will be on a road show to share the merits of International Geneva with the rest of Switzerland.

11. Convince every year a dozen multinational companies and mentors that it’s worth to support the Foundation for Geneva.

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The winner of the Prize of the Foundation for Geneva in 2014 is the Chef Didier Burkhalter. He substantially improved the recipe by adding a touch of Swiss honey!

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19 Photo: Fondation pour Genève

Executive Chef Philippe Migot, Chef Antonio Pais Pastry Chefs Bernard Barbier & Laurent Gaultier

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Photo: Carolina Rodriguez

United Nations Delegates Restaurant, Palais des Nations, United Nations Office at Geneva

Seasonal Menu Autumn -Winter Starter Fera tartar, tomato mirror with vodka, caramelized popcorn perfumed with star anise ************************************ Main course A rack of lamb from Vessy in cocoa bean crust, chocolate-coffee sauce, preserved white eggplant and a garden of assorted vegetables ************************************ Dessert

Photo: Carolina Rodriguez

Shortbread biscuit, raspberry jelly, pistachio cream and violet-scented marshmallows

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Photo: Vincent Lagueux

Fera tartar, tomato mirror with vodka, caramelized popcorn perfumed with star anise

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Fera tartar, tomato mirror with vodka, caramelized popcorn perfumed with star anise For 4 persons

Tomato mirror

Tartar sauce Ingredients

Ingredients

60 g fromage blanc or quark

•

300 g tomatoes

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20 g lemon juice

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300 ml water

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20 g olive oil

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5 gelatine leaves

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10 g capers

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40 ml vodka

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10 g fresh dill

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Fine salt

•

Espelette chilli pepper

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Grated lime zest

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Salt and freshly grounded pepper

Directions Soak the gelatine leaves in 50 ml cold water.

Blanch the tomatoes, peel them, and blend the tomato flesh with 250 ml water. Briefly heat up the gelatine leaves with the water to melt them. Add them to the tomato juice, mix all together and then pass through a strainer. Add the vodka and salt. Pour the preparation into the bottom of the soup plates and leave to set at least two hours in the refrigerator.

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Directions Chop the capers and dill. Mix them with fromage blanc, lemon juice, olive oil and lime zest. Season with a touch of Espelette pepper, salt and pepper to taste.

Fera tartar

Caramelized popcorn perfumed with anise

Ingredients

Ingredients

• 400 g of fera filet

• 40 g popping corn grains

• Tartar sauce (up)

• 5 cl sunflower or grape seed oil • 50 g sugar

Equipment

• ½ tsp of powdered star anise

• 4 half sphere baking tin

Directions Directions • Cut the filet of fera in small cubes. Season with the tartar sauce and place in a half sphere baking tin. Place in fridge.

• Pour the oil in a saucepan, add the corn with the

sugar and anise. Put on medium-high heat, cover and let the popcorn puff.

Place the tellins in a deep dish. Pour the very hot veloute then place the tepid cubes of foie gras and the milk foam.

Garnish with shiso and chervil leaves. Enjoy the tasting!

Finishing touches & Presentation Presentation Ingredients

4 deep plates

• Young salad leaves • 4 sprigs of fresh dill

Directions

• Golden leaf

Take the plates with tomato jelly out of fridge. Place in the centre of the tomato mirror a half sphere of fera tartar. Decorate with young salad leaves, fresh dill and popcorn. Finish with a gold leaf on the half sphere of tartar.

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A rack of lamb from Vessy in cocoa bean crust, chocolate-coffee sauce, preserved white eggplant and a garden of assorted vegetables For 4 persons

Cocoa bean crust

A rack of lamb

Ingredients

Ingredients

• 30 g of almond paste

• 1 kg of rack of lamb from Vessy

• 30 g softened butter

• 30 g butter

• 30 g fresh white bread

• 5 cl olive oil

• 30 g cocoa bean nibs (roasted, crushed cocoa beans)

• Salt and freshly grounded pepper

Preparation Mix the almond paste, the white bread and the cocoa bean nibs. Incorporate the softened butter until you obtain a smooth paste. Roll out the dough to a thickness of 3 mm between 2 sheets of parchment paper and refrigerate.

• Fresh thyme

Preparation Preheat the oven on 170°C. Prepare and cut the lamb for 4 persons. Reserve the trimmings to prepare the sauce later.

In a skillet or a casserole over high heat, melt the butter and heat with oil, and then add the lamb and thyme. When the lamb has nicely browned, place in a baking dish with thyme. Bake for 30 to 40 minutes at 170°C. Then remove the lamb from the oven and leave to rest for about 10 minutes.

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Chocolate-coffee sauce Ingredients • Lamb trimmings • 50 g shallots • 10 g coffee beans • 10 cl olive oil • 50 g honey • 25 cl red wine • 10 cl espresso • 20 g dark chocolate

Preparation Chop the shallots and crush the coffee beans. Heat the oil in a skillet or a casserole, brown the lamb trimmings, and add the chopped shallot and crushed coffee beans. Leave to roast for 10 minutes. Deglaze with honey and red wine. On medium heat, let the mixture reduce to a half, then add the espresso coffee. Away from heat, melt the chocolate and incorporate into the mixture.

Preserved white eggplant and a garden of assorted vegetables Ingredients 1 white eggplant 20 cl olive oil 1 vanilla pod 4 tips of green asparagus 4 tips of white radish (Daikon) 4 spring carrots 1 young celery

Preparation Preheat the oven on 140°C. Cut the eggplant into 4 slices of approximately 1 cm thickness.

Cut the vanilla pod lengthwise and separate the vanilla grains using a blunt knife. Heat the olive oil in a skillet, add the vanilla seeds as well as the vanilla pod emptied of its grains, and the slices of eggplant. Fry for 10 minutes in the pan, then place in the oven and bake at 140°C for 15 minutes.

Peel and cut the carrots, radish tips, green asparagus and young celery.

Poach each of the vegetables individually: cook them in a large quantity of salty water, and then immediately immerse them in ice-cold water. This technique allows to retain the maximum of the flavour of vegetables and preserve their colour.

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Presentation

Preparation

Dishes

Pre-heat the oven on grill.

4 plates

Cut the cocoa bean crust the size of the lamb squares. Cover each piece of lamb with the cocoa beans crust, and then roast a few minutes in the oven.

1 sauce boat

Ingredients • Cocoa bean crust • Rack of lamb • Vegetables • 30 g butter • Chocolate-coffee sauce • Sprigs of chervil or flat parsley leaves • Salt and freshly grounded pepper

In a skillet on high heat, melt the butter and stir the vegetables in it in order to glaze and coat them.

Season them.

Warm up the chocolate-coffee sauce.

Arrange on each plate an eggplant slice, and place the square of lamb on one side and the glazed vegetables on the other side. Add a dash of sauce, and decorate with a sprig of chervil or Persil. Serve the rest of the sauce in a sauce boat.

Enjoy!

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Photo: Vincent Lagueux

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Shortbread biscuit, raspberry jelly, pistachio cream and violet-scented marshmallows For 4 persons

Violet marshmallows Ingredients • 200 g sugar • 80 g water

• 40 g glucose syrup • 3 egg whites

• 4 gelatine leaves

• Violet flavour extract • Violet food colouring

Preparation (on the eve of the serving) Soak the gelatine leaves in cold water. Combine the sugar, water and glucose in a saucepan and cook this syrup at 130°C until you attain the “ball consistence” (the syrup should form small balls when you let it drip down on a plate).

In the meantime, beat the egg whites and pour the hot syrup over whites. Whisk again to incorporate the syrup, adding the colouring as well as a few drops of the violet food flavor.

Squeeze out the water from the gelatine and incorporate the gelatine into the still warm mixture.

Spread the still warm marshmallow in a dish to reach up to 1 cm height. Leave to cool for one night.

When solid, cut the marshmallow into small cubes.

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Raspberry jelly

Shortbread biscuit

Ingredients • 200 g raspberry pulp

Ingredients

• 40 g sugar

• 70 g softened butter

• 2 gelatine leaves

• 60 g sugar

Preparation

• 2 egg yolks

Soak the gelatine leaves in cold water. Heat 100 g of the raspberry pulp with sugar, squeeze out the water from the gelatine and incorporate it into the raspberries. Away from heat, add the rest of the raspberry pulp and mix well.

Cover a tray with a transparent film and pour in the fruit mixture; it should reach up to 1 cm height.

Refrigerate for at least 2 hours.

When completely cooled off, cut the jelly into rectangles of 3 by 12 cm.

• 140 g flour

• 2 g fine salt

• 6 g baking powder

Preparation Mix together the softened butter, egg yolks, sugar and salt. Sift in the flour, add the baking powder, and mix quickly. Roll out to about 5 mm thickness between 2 sheets of parchment paper and set aside to cool for at least for 1 hour.

Preheat the oven on 170°C. Cut the shortbread paste in rectangles of 3 by 12 cm. Bake at 170°C for 20 minutes and set aside to cool in room temperature.

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Photo: Vincent Lagueux

Pistachio cream

Presentation

Ingredients

Dishes

• 60 g mascarpone

4 plates

• 40 g sugar

Finishing ingredients

• 20 g pistachio paste

• 20 g crushed pistachios

• 120 g whipping cream • 1 package of vanilla sugar

• 8 fresh raspberries

Material

Place the shortbread biscuit on a plate and cover it with a raspberry jelly rectangle. Using the pastry bag, top up with the pistachio cream. Decorate with violet flavoured marshmallow dice and crushed pistachios. Arrange halved fresh raspberries on top.

A pastry bag

Preparation Using the electric whisk, whip up a cream from the cold mascarpone and cream. Incorporate sugar and pistachio cream. The consistency of the cream you obtain should be firm. Scoop in a pastry bag and refrigerate.

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If you like, this dessert can be accompanied with a raspberry coulis.

Enjoy!

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Photo: Vincent Lagueux

Peace - Paix

UN Photo: Jean-Marc FerrĂŠ

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Peace - Paix

Cooking up peace: Geneva Peace Talks Interpeace, Geneva Peacebuilding Platform and United Nations Office at Geneva

Ingredients

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1 vision for expanding the space for dialogue on peace

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3 organizations that are committed to highlighting peacebuilding on the world stage: the United Nations Office at Geneva, Interpeace and the Geneva Peacebuilding Platform

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1 global venue that has a reputation for encouraging peaceful dialogue: the Palais des Nations at Geneva

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10 dedicated speakers who bring their personal stories of peace and practical solutions to conflict

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2 animated moderators who can spice up the event between speakers

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1 heaping batch of 700 individuals interested in peacebuilding and conflict resolution

Eman Mohammed, Photojournalist from Palestine

UN Photo / Jean-Marc Ferré

Directions 1. Pick a fresh and committed team that will serve as healthy facilitators for the Geneva Peace Talks.

2. Gather 8 to 14 passionate and diverse speakers from all corners of the globe.

3. Accompany and prepare the gath¬ered ingredients for a minimum of three weeks.

4. Let the mix of speakers marinate in Geneva for a day to absorb the city’s essence of peace.

5. Chop the Geneva Peace Talks programme into portions and insert the speakers into their designated slots.

6. Throughout the process, continue to add determined individuals who spread the word and encourage reg¬istration for the Geneva Peace Talks.

7. Mix all of the ingredients at the Palais des Nations and allow the mixture to bake for 2-3 hours.

8. Sprinkle a live webcast on top so anyone can view the event from around the world.

9. Drizzle with enthusiasm from the anticipatory guests and viewers.

10. Garnish with an eager crowd and turn on the bright lights. The Geneva Peace Talks are now ready to serve!

11. Continue to improve the recipe gradually so that next year’s Geneva Peace Talks are even more enticing.

12. Store the Peace Talks in a cool, dry place. They can be enjoyed again at any time in portions by watching the talks of individual speakers on the website.

The vision of the Peace Talks is to expand the space for dialogue about building peace and resolving conflict. The Peace Talks is an event series that aims to contribute to the discussion around peace. Through individual Peace Talks, speakers from different sectors and industries share their personal stories, ideas and practical solutions to resolve conflict.

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Well-being - Bien-etre 38

Forests for Food: Recipe for Sustainable Eating Habits UNECE/FAO Forestry and Timber Section

Ingredients •

An informed cook: YOU

•

Local products from the forests near you, certified and sustainable

•

1 pair of glasses or good eyes to read well the list of ingredients in the processed food you are buying

•

1 bowl of awareness of the multiple forest values

•

1 very large spoon of love for the forest

•

A large pot of creativity

Directions

1. Choose your forest food carefully. Buy food from the local market or store and read all information on the forest food you are purchasing. Ask questions, if not clear.

2. Pick the ingredients you like the most, best in season!

3. Think of the forests that gave you those products, and the water forests have purified for you to wash and cook your meal.

4. Wash the forest products, smell them and try them. That’s the pure taste of the forest.

5. Assemble according to your own recipe--that’s where your creativity comes into play!

6. Enjoy your food. Be proud of your choices. You have enjoyed some healthy food from the forest while supporting its conservation and sustainable use!

8. If you want to learn more on how to keep forests healthy and forest products sustainable, learn about our work at: http://www.unece.org/ forests/welcome.html

Forests provide food to us all; from game, mushrooms, berries and truffles, to seeds and nuts, to more gourmet ingredients and spices, to clean water and other beverages from trees and fruits. Forest foods are usually healthy and, if harvested wisely by the local communities they support, are important products of the sustainable management of forests.

Our eating habits, however, very often do not equally promote sustainability. For instance, many of the products we eat on a daily basis contain ingredients, such as palm oil or soybeans, which in some cases may be produced on a massive and unsustainable scale and contribute to deforestation.

This recipe invites you to eat more local products from sustainably managed forests and less products that come from unsustainably managed forests and/or contribute to deforestation.

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Well-being - Bien-etre 40

Digital development cuisine: kitchen tips for gourmet chefs making broadband policy fragrant chutney.

International Telecommunications Union (ITU)

Ingredients •

A few kilograms of broadband infrastructure: wired, wireless and satellite -Alternatively, a few kilograms of fresh regulatory and universal service objectives, digital agenda or information society goals

•

Big dose of broadband-enabled applications and services

•

Cup of technology neutral measures

•

Big dose of national consensus with a cross-sectoral view

•

A good handful of human capacity to ensure successful deployment and update the use of infrastructure

•

A bag and a half of detailed and measurable goals

•

A handful of high-level strategic direction and detail orientation

•

Condiments: a teaspoon of related legislations to ensure that e-government systems all work together.

“The economic growth must be sustainable, inclusive, innovative, and carried out in partnership with stakeholders from Government, industry and academia. The countries should enhance the National Broadband planning process so ICTs and broadband can catalyze socio-economic development.” - H.E. President Paul Kagame, on behalf of the ITU/ UNESCO Broadband Commission for Digital Development, 2014 (The Broadband Commission for Digital Development1 addresses this Open Letter to the Delegates attending the ITU Plenipotentiary Conference 2014, Busan, Rep. of Korea).

Directions

1. First of all, set up your kitchen equipment. Slice up the needs for infrastructure, economy, digital literacy, and prepare special focus areas. Your broadband policy chutney is based on thorough market, legal, regulatory and costbenefits analysis.

2. Prepare all major ingredients according to needs of your country and ICT sector. One size fits all doesn’t work for gourmets!

3. As a base, stuff the pot with a big dose of national consensus with cross-sectoral coordination.

4. Blend main ingredients: broadband infrastructure and broadband-enabled applications and services. Stir slowly and add condiments. At this stage, consult with other cooks involved on the taste and quality.

5. At the end, sprinkle with measureable goals to allow evaluation of progress with consideration of supporting the supply and demand sides development (human skills, literacy, schools and small and medium enterprises (SMEs).

Tips for serving:

Fun facts:

• Broadband policy chutney should be served as an accompaniment to other appetizers such as national development plans and other sector policies like: health, education, finance etc.

• Broadband strategy chutney’s date of expiry is about 5 years. However it is advised to regularly check and examine its quality, recommended every 3 years according to the current circumstances in a fastchanging ICT industry. Just watch out that it doesn’t disappear from the jar as it is a highly consumable delight!

• The advantage of slow food approach is the development of a mild and balanced taste. It should be prepared in an inclusive and wide ranging consultation, based on consensus with a broad range of stakeholders including private sector/industry (big companies and SMEs), government and individuals. This delicious broadband policy chutney should also assign a coordinating agency responsible for implementing the plan.

• The chutney may take different formulas like legislation, policy framework, strategy and/or regulations and vary in emphasis on different main ingredients (e.g. IT, Information Society, ICT, Digital Agenda, or Broadband).

Nevertheless all these delights share a common delicious ingredient: the vital role of broadband in underpinning national competitiveness.

• The broadband policy chutney makes a lovely gift. It can be shared with other countries as a best practice blueprint.

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Well-being - Bien-etre 42

The Information and Communication Technologies (ICTs), and especially broadband networks and services, are vital for countries' economic growth by enabling the digital economy development and empowering societies around the world.

Spurring broadband adoption through policy action can accelerate the spread of benefits from high-speed connectivity. As shown by the strong recent growth in the number of countries with National Broadband Plans with 142 which adopted the relevant policy by 2014, a growing number of countries now recognize the importance of policy leadership.

43

Chef Dominique Gauthier Hôtel Beau Rivage, Genève

44 Photo: Hôtel Beau Rivage

Menu Starter Autumn vegetables served in petals of ‘Musquee de Provence’ squash with olive oil & truffle shavings

************************************ Main course Scallops from Erquy, Jerusalem artichoke mousseline with a dash of pistachio oil & Alba white truffle

************************************ Dessert A crispy caramel-nut pie with praline-nut ice-cream

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Autumn vegetables served in petals of ‘Musquee de Provence’ squash with olive oil & truffle shavings For 1 person

Ingredients • 100 g ‘Musquee de Provence’ squash 30 g parsnip

• 3 cl olive oil

• 30 g sweet potato • 30 g of salsify

• mustard leaf, leaf of beetroot and spinach shoots

• 30 g pumpkin

• Guérande salt

• 30 g horseradish

• 10 g butter

• 30 g yellow carrot

• 5 cl cream

• 2 g truffle breakings

• 30 g of rutabaga

Preparation

46

Mousseline

Cutting the vegetables

Presentation

Make a smooth squash mousseline with chopped squash and foaming butter. Cook gently in a heavy-based pan in order to evaporate the water from the squash and season. Add cream halfway, reduce and mix with a pat of butter.

Slice the vegetables into strips, steam for 1 and a half minute and season with salt, pepper and olive oil.

Place the vegetable cylinders and strips on a bed of squash mousseline, add the salad leaves, olive oil and truffle breaking and Guérande salt.

Photo: HĂ´tel Beau Rivage

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Scallops from Erquy, Jerusalem artichoke mousseline with a dash of pistachio oil & Alba white truffle For 4 persons

Ingredients • 2,4 kg scallops

100 g butter

• 2 cl olive oil

• 20 g flour

• 300 g Jerusalem artichokes

• 20 g pistachio puree

• 10 cl cream

• 10 g Japanese breadcrumbs PANKO

• 10 cl milk

• 10 cl fish stock

• 2 cl pistachio oil

• 10 cl chicken broth

Preparation Open the shells and take out the scallops, rinse in cold water and drain.

Jerusalem artichoke mousseline Peel the artichoke and cook ¾ of it in salted water with the milk.

Drain after cooking till soft and makethe water from the pulp evaporate in a saucepan over low heat. Then mix with a knob of butter and a tablespoon of pistachio oil. Adjust seasoning.Garnish Dice the artichoke and sautée with a pat of butter till crispy.

Sauce Heat the fish stock and chicken broth and reduce by half. Whip with butter and pistachio oil, add a tablespoon of Jerusalem artichoke mousseline, stir and season to taste.

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Pistachio crumble Mix 20g flour, 20g butter, 20g 10g pistachio paste and the panko breadcrumbs and bake in the oven at 160 ° for 8 to 10 minutes.

Cooking and presentation

This dish can also be served with Alba white truffle.

Photo: Hôtel Beau Rivage

Cook the scallops without shell in the oven at 250 ° with salt and olive oil for 3 minutes. Serve with the mousseline, sauce, garnish, crumble and a few drops of pistachio oil.

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A crispy caramel-nut pie with praline-nut ice-cream For 12 persons

Ingredients Sweet dough

Chocolate ganache

Cream of Gruyère topping

• 300 g softened butter

• 112 g liquid cream

• 150 g liquid cream

• 190 g icing sugar

• 2 egg yolks

• 150 g cream of Gruyère

• 60 g almond powder

• 20 g sugar

• ¼ vanilla pod

• 2 pinches of salt

• 70 g milk chocolate

• 2 big eggs

• 65 g dark chocolate

• 500 g flour

• 50 g chopped nuts

Nut frangipane • 140 g butter

Milk chocolate cream topping

• 140 g sugar

• 160 g liquid cream

• 70 g almond powder

• 100 g milk chocolate

• 70 g nut powder

• 1 little gelatine sheet

• 14 g powdered cream • 3 eggs

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Caramel thin biscuits • 1 Carambar sweet for each

Preparation The sweet dough

Chocolate ganache

Cream of Gruyère topping

Put the softened butter in the mixer, add icing sugar, almond powder and salt. Once you have an even mixture, add gradually 1 egg, flour and the second egg.

Melt the chocolate in water bath.

Slowly heat up the crème with the sugar and pour in 2 batches on the melted chocolate. When the liquid is homogenous, add the yolks and mix with a hand mixer.

Put all the ingredients in an electric mixer and whip up.

Keep refrigerated for 24 hours.

Roll out the dough (to 3,5 mm), line a pie plate and prick the base with a fork. Fill with the nut frangipane and bake approximately 20 minutes at 180 degrees.

Let cool and refrigerate.

Nut frangipane Soften the butter and incorporate the ingredients one by one.

Pour the ganache over the cold pie, sprinkle with chopped nuts and place back to the fridge.

Milk chocolate whipped cream Soften the gelatine sheet by putting into cold water. Heat the cream to the boil, remove from fire, incorporate the softened gelatine, pour over the chopped milk chocolate.

Keep refrigerated for 24 hours.

Then, at the moment of preparation, put the cream in an electric mixer, and whip up slowly until it starts to have the consistence of a whipped cream.

Caramel thin biscuits Lay out the Carambar sweets on a baking paper on a baking tray, put in the oven for about 5 minutes at 180 degrees. Take out from the oven and let cool so they harden.

Presentation Take the pie out of the fridge, garnish with rosettes of whipped cream with the two cream toppings, using a pastry bag. Sprinkle with roughly chopped nuts. Decorate with the pieces of the caramel sheets.

To accompany the pie, we recommend ice-cream with walnut, vanilla or rum-raisin flavours.

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A crispy caramel-nut pie with praline-nut ice-cream

52

53 Photo: HĂ´tel Beau Rivage

Rights - Droits

Ethical fashion recipe International Trade Centre (ITC)

54

Ingredients

Material required

•

35% market access

•

Large pot

•

15% product-development capacities

•

Wooden spoon

•

30% investment in people

•

Qualified chef and kitchen staff

•

20% consumer involvement though good communication

Stella McCartney production in Kenya

Photo: ITC Ethical Fashion Initiative

Directions 1. Pour all the ingredients into one large pot.

2. Place the pot on the stove and cook at medium heat, allowing the mixture to simmer for six months.

3. Give the mixture a good stir every two weeks, and keep an eye on its progress using an advanced cookingperformance monitoring and evaluation system.

4. Cook with fresh, local and organic ingredients, rather than ingredients that have been chemically treated or have long been sitting on kitchen shelves. Market access requires deep knowledge of customers’ requirements, supported by research and hard data. Investing in people means learning about their lives and acquiring a better understanding of their needs and aspirations. Product development involves the creation of a useful and commercially viable product. Communication with consumers is crucial to encourage uptake of products.

5. Achieving the right balance of these ingredients, topped off with the proper seasoning, requires careful attention to detail.

A flavourful, well-cooked dish can only be achieved through teamwork, involving an experienced chef, skilled sous-chefs, a knowledgeable sommelier and hardworking kitchen staff – all working together to serve a dish that customers will come back for.

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Rights - Droits 56

Photo: ITC Ethical Fashion Initiative

Vivienne Westwood production in Kenya Production Vivienne Westwood au Kenya

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Well-being - Bien-etre

Millefeuille of standards

International Organization for Standardization (ISO)

Ingredients (for 7 billion people) • 165 national member bodies • 160,000 experts representing a wide variety of subjects • 3,489 technical committees • 1,430 annual meetings in 42 countries • 138 staff members based at the Central Secretariat in Geneva, Switzerland

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Alexane Rosa

Directions 1. Pick a thousands fields of activity, freshly harvested and quartered by experts.

2. Gather experts from all corners of the globe and dispatch them to different technical committees.

3. Slice the technical committees into subcommittees and working groups and leave experts to simmer gently.

4. Add yeast and set aside for experts’ ideas to rise and mature.

7. Add a pinch of salt and bake in a hot oven.

5. Add spice and a touch of Central Secretariat coordination to the ISO standards-making process.

8. Remove from oven and cool.

Stack up the thousand annually produced standards to form a millefeuilles pastry.

6. Collect the juicy comments of consumer, industry and government representatives and pass them through the standards grinder.

9. Sprinkle with icing sugar and serve with a smile.

ISO is an independent, non-governmental organization made up of members from the national standards bodies of 165 countries.

ISO International Standards affect every area of our daily lives and cover almost all industry sectors – from technologies to food safety, and agriculture to healthcare. ISO International Standards ensure that products and services are safe, reliable and of good quality. They impact each and every one of us, everywhere – for the safety, health and well-being of citizens worldwide.

59

Rights - Droits

Maritime Labour Convention, 2006 International Labour Organization (ILO)

Ingredients

60

•

1.5 million seafarers

•

A very large helping of committed shipowners

•

A double helping of concerned Governments

•

Base seasoning consisting of 80 years of tripartite cooperation developing international standards

•

Heaps of sea salt

•

Litres of trained maritime inspectors

•

More than 60 ratifying countries responsible for more than 80 per cent of world’s fleet

•

At least 5 years of intensive international tripartite consultation and 6 years of global promotion

•

A healthy craving for the development of a long-term solution to improve the living and working conditions of the world’s seafarers and create a level playing field for shipowners

Directions 1. Pour ingredients for MLC into a large soup pot.

2. Sauté at low heat the raw ingredients including – minimum standards for recruitment and placement services, seafarers’ employment agreements, wages, annual leave, repatriation, hours of work and rest, accommodation and recreational facilities on ships, food and catering, health protection, medical care, occupational safety and health and social security protection.

3. Once thickened, add a cup of effective compliance and enforcement with ship inspections and certification and detentions.

4. Blend in ratifications of 65 countries representing more than 80 per cent of the world’s fleet.

7. Keep adding the experiences and flavours of seafarer, ship-owner and government efforts and serve this nourishing broth daily on board ships.

5. Simmer and season to taste.

6. Serve as a milestone for the maritime sector -- requiring certification of seafarers’ working and living conditions.

Photo: Marcel Crozet, Bulgarian ship, 2008, ©ILO

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The ILO’s Maritime Labour Convention, 2006 came into force on 20 August 2013.

To date, more than 60 ILO Member States, representing more than 80 per cent of the world’s global shipping tonnage, have ratified the Convention.

62

Photo: Marcel Crozet, navire chinois, 2008, ŠOIT

Photo: Marcel Crozet, Chinese ship, 2008, ŠILO

63

Chef Saverio Sbaragli

64

Photo: Four Seasons Hotel des Bergues Geneva

Four Seasons Hotel des Bergues Geneva

Menu Starter Lobster risotto ************************************

Main course Veal Chop Milanese style & potato variation ************************************ Dessert Bergues’ Tiramisu

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Lobster risotto For 4 persons

• 320 g Acquerello rice (or risotto rice)

• 4 lobsters

• 120 g butter

• 16 g chopped parsley

• 40 g chopped Onion

• 3 g Espelette chilli powder

• 10 cl white wine

• 10 g salt

• 200 g lobster bisque

• 10 g balsamic white vinegar

• 600 g scampi stock

• 50 g Extra Virgin olive oil

• 120 g tomato cubes

Preparation 1. Cook the lobster in a “court bouillon” for 6 minutes and keep cold. Take off the shell from the tale and the clip.

2. Blanch the tomatoes, take off the skin and the seeds, and then dice them.

3. In a medium-size pot, put 20 gr of butter and the chopped onion, let it melt.

4. Add the rice and toast it for a couple of minutes, then add the white wine and dry reduce.

5. Start the risotto cooking whit the scampi stock and at half time (about 8-9 minutes) add the lobster bisque.

Keep on adding the scampi stock as the rice cooks.

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6. After about 12 minutes, add the tomatoes diced and the lobster’s tale cut in small dice.

7. Once the rice is cooked turn off the heat and let it rest for about 5 minutes.

8. At this time add the olive oil, the espelette chilli powder, the chopped parsley, the salt, the balsamic vinegar and all the butter. Then mix everything with a spoon.

9. Warm it again for 2 minutes and serve with the sautéed lobster clip on top.

10. Total time of cooking: 20 minutes.

Photo: Four Seasons Hotel des Bergues Geneva

Ingredients

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Photo: Four Seasons Hotel des Bergues Geneva

Veal Chop Milanese style & potato variation For 4 persons

Ingredients Veal chops

Gnocchis

• 4 veal chops of 260 g each

• 300 g Agria potatoes

• 300 g bread crumbs

• 5 egg yolks

• 5 eggs

• 30 g Parmesan

• Salt and pepper • 350 g clarified butter • 400 g butter • 5 leaves of sage • 150 g Girole mushrooms • 300 g Agria potatoes • 5 g chives • 3 g thyme

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• 20 g potato starch

Preparation Veal Chop

Crushed potatoes

Gnocchi

1. Clean the bone of the veal chop, Tie up, salt and pepper.

Cook potatoes in salty water. Crush while hot. Reheat with fresh butter, chives and sea salt.

Cook potatoes in salty water. Pass mill. Add all the other ingredients.

Make a little ball of 25 grams.

2. Beat eggs. Dip the veal chop and coat with breadcrumbs.

3. Pan fry one side of the veal chop slowly with clarified butter for 5-6 minutes.

4. Add the sage and fresh butter to get a foamy butter and turn to cook the other side.

5. At 90 % of the cooking, remove from the pan and let it stand for 10 minutes.

6. Before serving, put it in the oven for 3 minutes and grill for 2 minutes.

Saffron potatoes

Cook it in boiled water. Cool. Pan cook before serving.

Cut potatoes like a disc. Cook in water with salt and saffron.

Soft potatoes Make a cylinder of 3 cm length and 3 cm diameter. Cook in clarified butter with thyme and rosemary.

7. Gravy on the side.

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Bergues’ Tiramisu For 4 persons

Ingredients Biscuit

• 20 cl milk • Premix of 150 g icing sugar + 150 g almond • • • •

powder 40 g melted butter 4 egg whites 20 g sugar 15 g flour

Coffee punch • • • • •

100 g water 100 g syrup 4 g Nescafé 140 g espresso coffee 60 g Amaretto

Tiramisu cream • • • • •

2 egg yolks 55 g sugar 180 g mascarpone 1.6 g leaves of gelatine 240 g liquid cream

70 Photo: Four Seasons Hotel des Bergues Geneva

neva

Preparation Almond biscuit

Coffee punch

Assembly

1. Consecutively, stir in almond

1. Mix ingredients consecutively.

1. Soak the almond biscuit with

powder, icing sugar and eggs in a mixer, and beat together.

2. Melt the butter.

2. Let the mixture cool.

3. Beat the egg whites with sugar

Tiramisu cream

4. Gently stir in the egg whites in

2. Soak the gelatine in cold water

until stiff peaks form.

the mixture, add melted butter and 15 g flour.

5. Pour the dough on a silicone sheet.

6. Bake in the oven in a very

hot temperature (220°) for 8 minutes.

1. Beat the egg yolks and sugar. (for approx. 15 minutes)

3. Beat the cream.

the coffee punch, using a pastry brush.

2. Spread the tiramisu cream evenly on the biscuit.

3. Place in cold and slice according to the photo.

4. To finish, decorate the biscuit with tiramisu cream using a pastry bag.

4. Melt the gelatine in a microwave 5. Sprinkle with cocoa powder. oven or in a water bath.

5. Mix it with the egg yolks.

6. Gently stir in the mascarpone and whipped cream.

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Well-being - Bien-etre 72

Scientific discoveries CERN

Ingredients

Utensils

•

21 Member states

• A cooker accelerator 27 kilometres in

•

Grey matter from 10,000 scientists

•

A good handful of curiosity

•

The creativity of 100 nationalities

• 100,000 computers

•

Inspiration from generations of great scientists and European founders

Preparation time: 60 years

•

3 milligrams of hydrogen

•

120 tons of helium

•

110,000 litres of vacuum

circumference

• Four cameras more than 15 metres high

Cooking time: less than 1 millisecond, but repeated billions and billons of times

Scientific discoveries at CERN require the involvement of many scientists who cook together despite their differences of culture, politics or religion.

The laboratory builds bridges between nations by speaking the universal language of science.

Directions 1. Gather your thousands of scientists in a Laboratory and promote exchanges between them. Great ideas to advance frontiers of science should rapidly emerge.

6. Filter the result with your thousands of computers and marinate the filtered mixture with the brainpower of your thousands of physicists.

2. Build a series of sophisticated machines and a network of computing facilities that spans the globe.

7. You will obtain a succulent discovery and a lot of interesting results that will push forward the knowledge of humankind. This dish promises exciting new flavours, sometimes completely unexpected.

3. Stir a pinch of tiny protons in your accelerator and circulate them until the mixture reaches roughly the speed of light. Then bring them carefully into collision in the centre of your detectors: it will reach a temperature 100 000 times hotter than the centre of the Sun. 4. You obtain a bunch of new particles, some of which only existed at the beginning of the Universe.

8. As a side dish, why not serve a new technology, obtained during the first phase of the recipe (see point 2)? Some side dishes - such as the World Wide Web, new medical-imaging technologies or new cancer therapy - will improve everyday life.

5. Switch your big detectors on. Don’t hang about! This is an instant preparation. Repeat billions and billions of times.

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CERN’s Large Hadron Collider (LHC), the world’s most powerful particle accelerator.

Photo: Maximilien Brice

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75

Rights - Droits

Recipe for a fairer more secure world The Kofi Annan Foundation

To be prepared and administered in cases of acute threats to sustainable development, human rights and peace such as Ebola, drugs, food insecurity or flawed elections.

Ingredients • Preconceptions on food security, drugs, health crises such as Ebola, climate change, conflicts and elections • A big dose of convening power, particularly of Heads of State, experts and business leaders • Another big dose of influencing power • A bag and half of shaping the debate • An ounce of the right timing • Several kilograms of experience in dealing with international crises

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Kofi Annan, chair of the Kofi Annan Foundation Photo: Kofi Annan Foundation

Directions 1. Slice up current preconceptions on drugs, Ebola, food insecurity, climate change, elections or other emerging threats to development, human rights and peace.

2. Mix together civil society, scientists and carefully expose them to Heads of State.

3. Add all your convening and influencing power and let the whole thing simmer for a while.

These little delights are delicious and very efficient in tackling threats to heathy societies at their roots.

They strengthen the 3 pillars of peace and security, sustainable development and human rights and the rule of law. They need to be consumed in various parts of the world, depending on how acute the threat to a fair and secure society is. Recently these delightful appetizers alleviated the threat of drugs in West Africa, deepened democracy and supported the response to Ebola.

4. Stir up the essence with all your experience in dealing with such crises.

5. Present the outcome as nice little bite-size shaped sweets.

6. Serve it to your guests with your ounce of right timing, whether Heads of State, civil society gourmets, or big business leaders.

“There can be no long-term security without development, and there can be no long-term development without security. And no society can long remain prosperous without the rule of law and respect for human rights.�

- Kofi Annan 77

Well-being - Bien-etre 78

Satellite Derived Mapping

United Nations Institute for Training and Research (UNITAR)

Ingredients • 4 layers of fine commercial satellite imagery • 2 kg of GIS software • 30 seasoned experts and analysts and 1 ripe quality reviewer • Humanitarian crisis • Cluster leads • 1 large partnership with CERN • Internet • 1 splash of Twitter

A fine emulsion of high-resolution imagery from space and expert analysis from humans brought to you by the UNITAR Operational Satellite Applications Programme UNOSAT based at CERN. This recipe accompanies decision making in any humanitarian crisis and completes all human rights inquiries and expert panels. Also a perfect finishing touch to illustrate donor and project reports. Ask for our take-away service, any day of the year, any hour of the day.

Homs (as of 21 April 2014)

Ale

Deir Ez Zor (as of 13 May 2014)

Ar

Directions Stir a crisis on high heat until it is Friday past 7 PM then call UNOSAT emergency number while you prepare a situation report. Reserve the situation report until confirmed. Procure the imagery from vendors and incorporate in-field real-time photos using the GIS software that you had warmed up in the CERN servers room. Distribute the analysis tasks evenly making sure the layers don’t mix and the quality reviewer is well soaked in caffeine.

Image copyright DigitalGlobe. Analysis UNITAR/UNOSAT.

Once the mix is ready, share the first layer of geographic information with the humanitarian team in the field and send the others to the humanitarian clusters for feedback. Mix contributions to an even paste and let simmer for a few hours. Add geo-referenced images to taste, the splash of Twitter and serve immediately.

This map illustrates satellite-detected areas of damage and destruction in the Syrian cities of Homs, Aleppo, Hama, Deir Ez Zor, Ar Raqqa, and Daraa. Using satellite imagery from 2014, 2013, 2011, and 2010.

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80

Grand Hotel Kempinski Geneva

Photo: Whitebalance

Chef Salvatore Marcello

Menu Starter Burrata pugliese stracciatella: roots & carasau bread ************************************ Main course Squash ravioli: 36-month Parmigiano Reggiano & butter sauce ************************************ Dessert Zeppole: Neapolitan fritters, light custard & candied Amarena cherries

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Burrata pugliese stracciatella: roots & carasau bread For 4 persons

Ingredients • 500 g of Stracciatella de burrata des Pouilles

• 1 beetroot • 1 Chioggia beetroot • 1 parsnip • 1 Salsify

• 8 carrots

• Fleur de Sel Trapani

• 1 yellow carrots

• Black pepper

• 1 purple carrot

• 4 Swiss chard leaves

• 1 carrot top

• Carasau bread

• 12 beetroot leaves • 12 red radish strips

Preparation 1. Wash and cook the beetroots in the oven at 200 °C for about 20 minutes (the cooking time depends on the size). Peel the beetroots and cut them into nice pieces.

2. Peel, cut and steam the rest of the vegetables. Cool them down in iced water and dry them.

3. Heat the beetroots and season them with unrefined salt, pepper and extra virgin olive oil.

4. Bleach the Swiss chard leaf and cool with ice water, then dry.

5. Season the stracciatella burrata with sea salt, pepper and extra virgin olive oil.

6. Spread out a plastic film, place a swiss chard leaf with the seasoned stracciatela​in the middle​. Wrap ​it up ​into a small ball. Remove plastic​and ​​season w ​ ith olive oil on top​.​ 7. Warm and season the Carasau bread.

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Photo: Whitebalance

8. Arrange on the plate using the picture to inspire yourself!

Photo: Whitebalance

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Squash ravioli: 36-month Parmigiano Reggiano & butter sauce For 4 persons

Ingredients Dough

Stuffing

Emulsified butter sauce

• 0.45 kg flour

• 1.3 kg butternut squash

• 0.3 kg butter

• 0.05 kg wheat semolina

• 0,05 kg ricotta

• 0.1 kg water

• 2 egg yolks

• 0,014 kg Parmesan cheese

• 0.05 kg salt

• 5 whole eggs

0,004 kg salt

• Pepper

• 0.01kg pepper

To serve • 36-month Parmigiano Reggiano

Preparation make a well in the centre and add the eggs. Knead the dough until it becomes compact. Cover the dough with a cellophane film and leave it to rest for at least 1 hour in the refrigerator.

2. Cut the butternut squash lengthwise into 2 pieces.

Cut several incisions in it and add salt. Wrap the butternut squash in aluminium foil and bake it in the oven at 160 °C for an hour.

3. Gather the butternut squash pulp, let it cool down and drain it using a dishcloth.

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4. Mix all the ingredients for the stuffing.

5. Roll out the dough in very thin layers. Using a

cookie cutter, make half-moon shaped ravioli and stuff them.

6. To make the butter sauce, heat some water, add a

pinch of salt and cold butter. Emulsify the water and butter using a whisk until the mixture becomes homogeneous and add pepper.

7. Cook the ravioli in water.

8. Place the parmesan first, then the ravioli, sprinkle some more parmesan and finish with emulsified butter sauce on top.

Photo: Whitebalance

1. Put the flour and the wheat semolina in a bowl,

Photo: Whitebalance

85

Zeppole: Neapolitan fritters, light custard & candied Amarena cherries For 8 persons

Ingredients

86

Choux pastry

Light cream

Red fruit coulis

• 125 g water

• ½ l milk

• 125g fresh raspberries

• 125 g milk

• 1 vanilla pod

• 125 g fresh strawberries

• 100 g butter

• 120 g egg yolk

• 125 g sugar

• 200 g flour

• 100 g sugar

• 50 g water

• 4 eggs

• 50 g maize flour

• 5 g salt

• 50 g butter

• 5 g sugar

• 200 g crème fraîche

Decoration • 4 Amarena cherries

Photo: Whitebalance

Preparation Choux pastry

Light cream

1. Boil water with sugar, milk and butter.

1. Boil the milk, add the egg yolk, sugar and maize

2. Once boiling, add flour and whisk until the mixture becomes smooth and homogeneous. You should be able to detach it easily from the edges. Once you have created a ball with the dough, cook it over a low heat to dry it.

3. Put the dough in a salad bowl. Add an egg, whisk

energetically so that the egg is completely integrated with the dough. Repeat the operation with each egg.

4. Once the dough is soft, put it in a piping bag. Place some baking paper on a baking tray. Shape the choux by slightly pressing on the piping bag, make sure the tip of the bag always touches the paper.

Once the choux is formed, pull quickly to break the flow and create a nice tip. Be careful to leave enough space between the choux so that they don’t stick to each other when baking.

5. Cook the choux for 5 minutes in the oven at 200 °C, then fry them in hot oil.

flour already mixed together.

2. Cook the mixture over a low heat until it becomes

thick (around 5 minutes) remove the mixture from heat and add the butter, leave it to cool down in the fridge.

3. Whip the crème fraîche into Chantilly and slowly add it to the light cream.

Red fruit coulis 1. Slowly stew strawberries and raspberries with water and sugar. Mix everything and refrigerate.

Decoration 1. Decorate using the picture for inspiration, add the Amarena cherries on the top.

6. Leave them on a tray to cool down, pat with kitchen paper to remove the excess oil.

87

Well-being - Bien-etre 88

Recipe for a Geneva Environment Network (GEN) United Nations Environment Programme (UNEP)

Ingredients •

1 pastry base to support the whole cake: Switzerland

•

1 welcoming international city and region: Geneva

•

6 or more major global environmental issues: Chemicals and Water, Green Economy, Water, Human Rights, Disasters and Risks, Climate Change

•

1 institutional recipient: the United Nations Environment Program

•

1 big bowl of environment and sustainable development actors (~100) : UN, International Organizations, NGOs, Foundations, local authorities and academic institutions. All count

•

1 tablespoon of dedicated staff

The mission of the Geneva Environment Network (GEN) is to promote cooperation between the various actors of the International Geneva working on environmental issues. By organising various meetings, conferences, workshops, briefings and debates, GEN gives the opportunity to its members to share information, create synergies and work together for a more efficient global environmental governance.

Directions 1. Prepare a pastry base to support your cake (Switzerland) and add a generous layer of international and open city and region (Geneva).

2. In a bowl, mix your main ingredients: the 100 actors of the International Geneva working with environmental-related issues.

3. Chop all the main topics coordinated from Geneva: Chemicals and Waste, Green Economy, Water, Human Rights, Disasters and Risks. Stir then add Climate Change. This should form a thick dough of environmental and sustainable issues. Add this to your mixture.

5. Bring it to the oven and allow it to bake until your glaze sticks to the cake, thus forming the necessary conditions for the creation of the Geneva Environment Network and its Geneva Green Guide.

6. When the cake is baked, take it out of the oven while still piping hot and sprinkle immediately and homogenously with a tablespoon of dedicated staff.

Allow it to melt and sink into the cake, thus linking all the ingredients into a tasty synergizing network.

7. Serve it hot with a dash of briefings, meetings, conferences or debates to bring the best out of this network.

4. Pour your mixture over the pastry base. Using a pastry brush, glaze the cake with a blend of the United Nations Environment Program and the Swiss Federal Office for the Environment.

89

Putting Social and Solidarity Economy on the UN menu United Nations Research Institute for Social Development (UNRISD)

Ingredients

90

•

1 grassroots approach that the UN needs to be aware of

•

1 UN Research Institute for Social Development

•

Institutional partners (at least International Labour Organization and the United Nations NonGovernmental Liaison Service to start with, but have more ready to include later)

•

70 original papers by researchers from around the world

•

300 conference participants from the UN, national governments, civil society and academia

•

1 idea for a UN Inter-Agency Task Force on Social and Solidarity Economy (SSE)

Directions 1. Using the UN Research Institute, analyse current trends. Pare away business-as-usual policies and identify a grassroots approach which holds the promise of more inclusive, sustainable development: Social and Solidarity Economy (SSE).

2. Take the global convening power of the UN Research Institute and mobilize cutting-edge scholarship on SSE. 3. Prepare 35 of the most juicy, insightful contributions and carve out a space for an international conference.

4. Mix together 300 participants from the UN, national governments, civil society and academia at the international conference. Fold in two UN partners, ILO and UNNGLS, as well as the City of Geneva and NGO support. Set in Geneva, where innovation and creativity can be sourced locally.

5. Infuse the conference with the idea of an Inter-Agency Task Force on SSE and leave to mull for 2 days.

Can store for up to three months 6. Once the initial members of the Task Force reach agreement, source new members and hold a founding meeting in Geneva.

7. Combine the 19 Task Force members in equal proportions and bring to the boil at regular meetings in Geneva.

10. Serve at the first meeting of the International Leading Group on Social and Solidarity Economy during the 69th Session of the General Assembly.

11. Repeat steps as necessary, adding new ingredients to taste, and serve generously at ongoing UN discussions about inclusive and sustainable development and the post-2015 Sustainable Development Goals.

8. Add plenty of internationally significant civil society observers to bind in the connection with the original movement.

9. Prepare a Task Force website and garnish generously with information, knowledge and ideas.

Include a Position Paper for serving purposes.

91

Social and Solidarity Economy (SSE): Organizations and enterprises with explicit social and often environmental objectives based on cooperation, solidarity, ethics and democratic selfmanagement e.g. cooperatives and other forms of social enterprise, self-help groups, associations of informal economy workers, solidarity finance schemes. UNRISD and its partners are putting SSE on the UN menu.

92 Photo:

93 Photo: UNIRSD

Well-being - Bien-etre 94

International Civil Defence International Civil Defence Organisation (ICDO)

Ingredients • 53 Member States • 19 Observer States, plus 21 Affiliated Members • Several dozen training courses for rescuers and civil defence professionals • 1 warehouse for emergency supplies • Shipments of search and rescue equipment, as required • A selection of fine Awareness and Preparedness Campaigns • Fresh initiatives • Large amounts of commitment

This recipe by the International Civil Defence Organisation serves to promote the creation and growth of national services for the protection and rescue of civilian populations, property and the environment.

Other main ingredients include: supporting the establishment of new civil defence agencies, especially in developing countries; professional training of civil defence personnel; provision of timely information for increasing preparedness; and the fostering of international civil protection networks.

Directions 1. Take the requests received from Member States for specialized guidance and assistance, and separate them by type and priority.

2. Whip up strategies for the protection of their populations and property from disasters, using the best-available implements, procedures and expertise.

3. Blend in equipment and know-how from Affiliated Members and Strategic Partners.

4. Fill requests for urgent assistance by sending search and rescue equipment from the Organisation’s emergency supply warehouse.

5. Increase the measure of disaster-preparedness by organizing specialized training, seasoned with fresh initiatives.

6. Add one or more Safety Awareness Campaigns.

7. Serve promptly, with large amounts of commitment.

Tip: Accompany with special events, such as the World Civil Defence Day and the World Championship of Rescuers

95

International Integrated Safety and Security Exhibition, Moscow, 2013

96 Photo: ICDO.

97

Béatrice Tollman, Owner

98

Photo: Hotel d’Angleterre

Hotel d’Angleterre, Geneva

Photo: Hotel d’Angleterre

Menu Starter Bea’s Eggs Royale ************************************ Main Course Shrimp Stroganoff

************************************ Dessert Bea’s Cheesecake

Recipes from Madam Beatrice Tollman’s Cookbook “A life in Food”

99

Bea’s Eggs Royale For 1 person

Ingredients • 3 eggs • 50 ml double cream 15 g butter

• 25 g potted shrimps • 25 g smoked salmon cut into strips • 10 g caviar • 2 slices of brown bread • Rock salt

100

Photo: Hotel d’Angleterre

Preparation 1. Carefully slice off the tops of the eggs with either

a serrated-edge knife or a small pair of pointed scissors. Pour the eggs into a bowl, whisk and then add the cream and mix. Melt the butter in a sauté pan over medium heat, then add the egg mixture.

Whisk constantly until lightly scrambled; the secret here to achieving a very small, moist curdle is to constantly whisk the eggs with a small rubbercoated whisk to ensure the cooked eggs have the consistency of cottage cheese. Turn off the heat just as the eggs look almost cooked, to ensure they don’t dry out. Season to taste with salt – though none is needed for the egg with the smoked salmon topping.

2. Clean the eggshells. Pour rock salt into three pules

on the plate. Place the eggshells on the rock salt and press lightly – easy now – so they stand up, or place three individual eggcups on the platter.

3. Carefully spoon the scrambled egg back into the

shells. Wipe the outer shells with a wet towel as needed. Then add a dollop of caviar to the top of one egg, smoked salmon strips to the second and the potted shrimps to the last.

4. Toast the bread and cut each slice into three

fingers. Arrange these on a separate plate and serve immediately.

101

Shrimp Stroganoff For 8 persons

Ingredients

Preparation

• 680 g shelled and deveined shrimps

1. Sauté the shrimps in a large skillet until lightly

• 50 g butter • 1/4 cup minced onion • 230 g mushrooms, quartered • 1 tbsp. plain flour • 1 tbsp. brandy • 1 tsp Worcestershire sauce • Juice of 1 lemon • 3/4 cup sour cream • 3/4 cup double cream

102

browned, then remove from the pan and keep warm. Add the onion and sauté until softened, then add the mushrooms and cook until browned.

2. Sprinkle flour over the mushrooms and cook

for two minutes. Reduce the heat to moderately low and add the brandy, Worcestershire sauce and lemon juice. Add the shrimps, sour cream and double cream. Season and cook the mixture, stirring for two to three minutes until the shrimps are heated through, but do not boil.

3. Serve with rice.

103 Photo: Hotel d’Angleterre

Bea’s Cheesecake For 12 persons

Ingredients Filling

Topping

• 1.35 kg Philadelphia cream cheese / 1,35 kg de

• 450 ml sour cream

• 6 eggs, separated (room temperature) /6 œufs dont

• 50 g sugar / 50g de sucre

• 350 g granulated sugar

Crust

fromage frais Philadelphia

les jaunes et les blancs ont été séparés (à température ambiante) 350 g de sucre semoule

• 1 vanilla bean, split and seeds scraped out / 1 gousse de vanille fendue et grattée

• 250 g finely ground graham cracker or Digestive

biscuit crumbs / 250g de biscuits Graham crackers (ou de biscuits Petit Lu), écrasés en chapelure

• 1 tablespoon vanilla extract 1 cuillère à soupe

• 130 g white sugar

• A pinch of kosher salt

• 170 g butter, melted

• A 20 cm spring mould

• 2 g ground cinnamon (optional) 2g de cannelle en

d’extrait de vanille

Une pincée de sel Kasher Un moule à manqué à fond amovible de 20 cm

104

450 ml de crème aigre

130g de sucre blanc 170g de beurre fondu poudre (optionnel)

Preparation 1. For the crust, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until well blended. Press

the mixture into the mould to ensure a thin, consistent layer and bake at 190ËšC for 7 minutes. Leave to cool, then chill for an hour.

2. Whip the cream cheese and half the sugar. Add the egg yolks, vanilla seeds, vanilla extract, salt and sour cream, and whip thoroughly, scarping the bowl.

3. Whip the egg whites with the rest of the sugar. Fold the whites into the cheese mixture and very gently pour

into the prepared pan. Wrap the bottom of the mould pan and place in a water bath. Bake in the oven for an hour at 180ËšC, then turn off the heat and allow to remain in the oven for another hour. Remove, cool on a rack, and then refrigerate for twelve hours.

4. To finish, pre-heat the oven to 100ËšC. Mix the sour cream and sugar for the topping, top the chilled cheesecake, and bake for 20 minutes. Finally chill for 24 hours before serving.

105

106 Photo: Hotel d’Angleterre

107

World Intellectual Property Organization (WIPO)

The Marrakesh Treaty is being ratified by nations around the world. The treaty will take effect after 20 ratifications or accessions are presented to WIPO. India was the first to do so on June 24, 2014.

Ingredients • Definable community with specific, identifiable needs that can be addressed by a new treaty in a multilateral forum • Strong will from WIPO member states, beneficiary communities and other interested parties

• Engaged country, Kingdom of Morocco, to host Diplomatic Conference for final treaty negotiations, June 17 - 28, 2013 • Some 600 delegates from around the world eager to engage in nearly two weeks of at-times charged negotiations • Many late nights • Stevie Wonder

Photo: WIPO 2013 / Berrod

Well-being - Bien-etre 108

“Books for Blind”- Marrakesh Treaty Adoption

Directions

Music legend Stevie Wonder congratulates negotiators on a job well done

1. Take hundreds of millions of people with visual impairments worldwide, living primarily in developing regions, who lack access to printed matter specifically adapted to their needs, such as Braille or large-print books.

2. Add emerging consensus among stakeholders that the problem is real and can be addressed with a multinational instrument that eases production and transfer across national boundaries of specialized printed matter.

3. Stir in years of discussions leading to an agreement to hold the Diplomatic Conference where final negotiations would occur for the “Marrakesh Treaty to Facilitate Access to Published Works for Persons Who Are Blind, Visually Impaired or Otherwise Print Disabled”.

4. Add hundreds of treaty negotiators from WIPO’s 188 member states meeting in Marrakesh day and night as they hammer out the final details of the “Books for Blind” treaty.

5. Sprinkle on a promise by Stevie Wonder to fly to Marrakesh and play for the delegates if the new treaty is approved - Signed, Sealed, Delivered, I’m Yours - and ensure Stevie’s eventual performance is evenly spread throughout.

6. Frost with the signatures of dozens of countries signaling their intention to take measures to conform with the new treaty.

109 Photo: WIPO 2013

Rights - Droits

Committee on the Human Rights of Parliamentarians Inter-Parliamentary Union (IPU)

If MPs cannot speak freely and do their job safely or without fear, intimidation or hindrance, they cannot ensure parliament does its job of protecting the human rights and political freedoms of society as a whole. Without human rights there is no democracy. Every year MPs globally are intimidated, attacked, arbitrarily arrested and detained, tortured, killed, or lose their parliamentary mandate on politically motivated charges. A coup d’état in Chile in 1973 triggered the establishment of IPU’s Committee on the Human Rights of Parliamentarians. Its objective is to seek redress and justice for MPs who have suffered abuses.

110

Ingredients

Directions

• Men and women MPs, some who risk their lives to express their beliefs or denounce abuses of power

1. Blend all the MPs, the courage, IPU and its Member parliaments, and the coup d’état together.

• 1 global parliamentary organization and its Member national parliaments • 1 coup d’état where MPs have suffered severe human rights abuses to shock the world-wide parliamentary community into action • At least 1 or more ongoing violations of MPs’ human rights across the world • Several heaped spoons of courage • A jug of long-term political commitment to protect MPs at risk and defend democracy

2. Leave the mix to rest, rise and take a more solid form until you have the foundation for the Committee of the Human Rights of Parliamentarians with a structure, working methods and rules.

3. Put into a pan and slowly add one or more on-going violations of MPs human rights across the world.

4. Pour in the jug of political commitment to protect MPs and defend democracy. Be careful not to burn yourself as the cases may splatter. If need be, temper the flame and cover the mix.

• Lashings of perseverance

5. Throw in the bouquet garni of human rights partners and State authorities and flavour with advice, information and cooperation.

• Bouquet garni of human rights partners and State authorities

6. Add the lashings of perseverance and brace yourself for a case to take longer to resolve than thought.

• A dose of pragmatism

7. Let simmer and keep a close eye on principles if you are uncertain at any time.

8. Stir regularly and spoon in the pragmatism to get the wanted result – an MP out of jail, false charges are dropped, an MP reinstated to parliamentary duties or the bringing to justice of those behind an MP’s murder.

“IPU played a fundamental role in the pursuit of justice in my father´s case, Senator Manuel Cepeda, who was assassinated in 1994, and it has also been there for me at all times regarding my own security situation.”

9. Serve accompanied by immense gratitude by one or more MPs and their families for getting their life back or seeing justice done, and enjoy the sweet taste of defending democracy for everyone.

Colombian MP Iván Cepeda 111

Rights - Droits

TV channels & public radio : How to create your journalism school

European Broadcasting Union (EBU)

Ingredients (serves 20 persons)

112

•

10 experienced journalists, of a very good vintage, from your channel (at least 40 years of age)

•

1 training manager

•

2 educators : a journalist and an instructor (select grands crus for a better result)

•

25 bottles of water

•

A meeting room

•

To your taste, and according to the culture : several litres of mint tea, vodka or coffee

•

If you have access to a room with electricity: video projector. Otherwise: around 30 kilograms of photocopied documents

•

Or, for a premium version, 10 USBs

•

A generous amount of good humour, to make sure you get a well-blended sauce

For a Radio or Television channel, developing its journalism school helps to bring about productive transformation, capitalizing on its talents. The most experienced journalists in their own field (editorial values, interview techniques or new topics such as social media) teach their art to often younger colleagues: the knowledge sharing within the organization allows the channel to efficiently and intelligently develop and integrate new knowledge. Eurovision Academy @EBUAcademy

Directions 1. Slowly bring the educators and 10 journalists to the boil in a meeting room.

2. Keep the educators hydrated , especially if the temperature of the room exceeds 35 degrees.

3. According to your taste and culture, cover everything in several litres of mint tea, coffee or vodka. If you choose the recipe with a vodka base, leave to rest for an extra day.

4. Leave it to cool for a few months, then repeat the process with the educators and journalists. At this stage, roast the 10 journalists until they caramelize, but do not overcook them.

5. After roasting, press each journalist so that (s)he produces his/her own journalism course on a given subject.

Do not hesitate to repeat the process several times until you achieve results.

6. Gather each course and ask then to add a handful of exercises and role plays, and present everything skilfully to create a complete menu, while avoiding indigestion.

7. Select the guests with care and serve everything accompanied by a good training manager. This menu is well adapted for a young audience.

113

Chef Jérôme Manifacier L’Hôtel de la Paix, Genève

114 Photo: Hotel de la Paix

Menu Well-being

This sophisticated dish delights the senses and exalts the mind, and, more importantly, the quality and freshness of its products makes the body healthy and fit.

Starter Scallops of Dieppe with cauliflower tabouleh & crab ************************************ Peace / Paix In the culinary arts, there is no conflict, everything is harmony ...

Here is the union of earth and sea, the alliance of origins that provides the flavour.

Main course Fillet of John Dory & preserved white radish with saffron pistils of Taliouine ************************************ Rights / Droits We are lucky to have no borders and an universal right : combination of world flavours by bringing together the five continents on a plate.

Dessert / Dessert Around the world in a Granny Smith

115

Scallops of Dieppe with cauliflower tabouleh & crab For 4 persons

Ingredients

Preparation

• 8 nice scallops with shells

Tabouleh

• 60 g cauliflower • 20 g broccoli / • 40 g of mayonnaise / • 60 g of shellfish sauce / 60 g de sauce crustacé • 60 g of crab meat / 60 g de chair de tourteau

Take the heads of cauliflower and broccoli and grate them, blanch half and keep the rest raw. Mix the cooked cauliflower and broccoli with mayonnaise and add the raw grated broccoli and cauliflower in the tabouleh to obtain a smooth texture, finish with a little shellfish sauce. Season with salt and Espelette chilli pepper. Fill a round bottomless frame with the mixture and keep refrigerated.

Scallops Cut the scallops in thin slices and marinate in hazelnut oil, sea salt and paprika.

Finishing and plate presentation Layer the tabouleh and the seasoned crab meat and finish with the marinated scallops. Lift the frame and arrange directly in the shell.

116 Photo:

117 Photo: Hotel de la Paix

Fillet of John Dory & preserved white radish with saffron pistils of Taliouine For 4 persons

Ingredients • A John Dory fish of 1.2 kg

• 200 g sausage meat

• Cream

• 2 white radish

• 3 pcs of pequillos (chili

• 100 g spinach baby leaves

• 1/2 celery root peeled and

• Chopped chives

• Saffron from Taliouine

washed

• 8 select squids / 8 supions triés

• Chardonnay white wine sauce

(Morocco)

• Poultry stock

118 Photo: Hotel de la Paix

Preparation 1. Clean the fillets of John Dory and cut them into strips, keep them in a cool place.

2. To start the mash, cut the celery into cubes and

sautĂŠ in butter, covering up by the poultry stock.

Towards the end of the cooking, dip lightly with cream, stir and season.

3. Cut the white radish into strips and cook with

saffron with a little bit of poultry stock, roll them towards the end. Season with Espelette chilli pepper, with a few drops of olive oil.

Plate presentation 1. Arrange the radish, the squid and rosettes of the mash celery.

2. Add the John Dory fillets with a few spinach shoots and a rosette of the saffron emulsion.

3. You can also garnish with saffron pistils to freshen it up.

4. Mix the sausage meat with the pequillos and the chives. Season and add a part of the squid to the filling and stuff the other squid rings.

5. Roast in the oven for a few minutes.

6. White wine sauce : Sweat the shallots with butter,

deglaze with the Chardonnay, add salt and cream

7. Heat the sauce and add the saffron pistils after

letting them infuse for 20 minutes. Mix the sauce and keep it warm.

8. To finish the fillets of Saint-Pierre, brown them on a frying pan skin side down.

119

Around the world in a Granny Smith Pascal Fourdrinier - pastry chef / chef pâtissier For 8 persons

“We are lucky to have no borders and an universal right: combination of world flavours by bringing together the five continents on a plate.”

Ingredients • 1 L centrifuged Granny Smith apple juice from Australia

• Lemongrass sticks from the Caribbean

• Cardamom seeds from Malabar, India

• Sorrel baby leaves from the Alps • Vanilla from Madagascar

120 Photo: Hotel de la Paix

Preparation Centrifuged Granny Smith apple juice

Siphoned apple emulsion

Place apples in the juicer to make 1 L of juice. Bring the juice, 30 seeds of cardamom and 4 lemongrass sticks to the boil. Let it infuse for 12 hours in the fridge, strain. The juice will serve as a base for the following compositions.

Heat 475 ml of apple juice with 2 g of Agar and then add 50 g sugar, 7 g gelatine and 25 ml apple balsamic vinegar aged in barrels. Leave to set and siphon.

Sherbet

Infuse a lemongrass baton with 200 ml of centrifuged apple juice, then strain and bring to 90 °C, adding 1 g of Agar and 1 sheet of gelatine.

Bring 850 ml of water to the boil and mix with 450 g caster sugar, 8 g of stabilizer and 225 g atomized glucose powder, leave for 12 hours.

Infuse the juice with 30 cardamom seeds and 6 lemongrass sticks and leave to mature for 12 hours. Put

Jelly

Allow jelly to set.

Vinaigrette for sorrel shoots

in ice cream maker.

Reduce the apple juice until the consistency of a syrup, add the balsamic vinegar and apple vinegar to taste.

Shortbread

Presentation

Mix in the following order; 225 g butter, 100 g sugar, 320 g flour, 2.5 g of crushed sea salt. Scrape the vanilla pods halves and add the seeds. Bake for around 10

Cut a strip of apple 4 cm by 19 cm and place it in a circle. Set in the centre in successive layers the shortbread, panna cotta, sherbet and apple siphon and top up with an apple spaghetti rolled in a spiral. Place the sorrel shoots glossed with vinaigrette and serve.

minutes at 160 °C.

Panna cotta Boil 250 ml whipping cream with 60 g sugar and 2 vanilla beans, leave to infuse for 30 minutes, strain. Stir in 2 sheets of gelatine and 250 ml of cream. Refrigerate until the panna cotta is set.

121

Well-being - Bien-etre 122

From Science To Action: Healthy Food for a Safer Tomorrow Secretariats of the Basel, Rotterdam and Stockholm Conventions

Ingredients

Garnishing:

•

1 cup of recycled Vacherin cheese from Basel

•

•

1 cup of fair-traded Edamer cheese from Rotterdam

•

1 cup of POPS-free Vasterbotten cheese from Stockholm

To serve with:

•

A few gloves of pesticide-free Bold Lorz garlic from Rome

•

2 bottles of Dawa from Gigiri (Nairobi) in Africa

•

•

Half a bottle of pollution-free dry white wine from Geneva – Fendant (do not use if pregnant or breastfeeding)

Sliced organic whole wheat bread from Western European and Others Group (WEOG)

•

1 teaspoon of freshly grinded Szechuan pepper from Asia

•

1 ounce of chopped non-hazardous Boletus mushrooms from Central and Eastern Europe

•

1 teaspoon of heavy metal-free Salt from the Salar de Uyuni in Latin America

1 teaspoon of desiccated coconut flakes from the Small Island Developing States (SIDS)

Directions 1. Take a cast-iron large-sized pot with an enameled interior, to maximize the delicious flavors in a non-toxic and sound environment.

2. Rub the pot with pesticide-free garlic from Rome to coat the pot. Note that garlic is a much more environmentally friendly alternative than fluorinated non-stick coatings!

3. Add the pollution-free dry white wine from Geneva and bring just to a simmer over moderate heat. Control the temperature to avoid the unintentional formation of chemicals that would compromise the flavor.

4. Gradually add the three types of cheeses to the pot making sure that all are applied in an equal manner.

Respecting synergies among the three cheeses will prevent one or two of them from balling up prematurely. You want to add additional cheese(s) in future? No problem at all, just make sure that synergies are adhered to.

5. Add the ingredients from Asia (pepper), Latin America (salt) and Central and Eastern Europe (chopped mushrooms) and keep over medium heat until hot, but not boiling.

6. Add a Small Islands finesse by decorating the dish with coconut flakes from the SIDS. 7. Cut the bread from WEOG and sit back, and enjoy, ideally with all Parties sitting around large table sharing the joint pleasures of a truly environmentally managed and chemically sound meal. To maximize the culinary pleasures make sure to invite all United Nations organizations, Non-Governmental Organizations (NGOs), and industries to share the experience as well. The more the merrier.

8. Best served with Dawa, meaning medicine in Swahili, from Africa. This drink has the ability to cure everything, particularly if there are some disputes among the guests who gets the best parts from the pot!

123

Well-being - Bien-etre

A nutritious meal against hunger Food and Agriculture Organization of the United Nations (FAO)

Ingredients •

1 “Zero Hunger Challenge”

•

2,000 field projects and programmes

•

194 Member Nations, 2 associate members and 1 member organization, the EU

•

5 Regional Offices

•

1 Annual Committee on World Food Security

•

100 g of codes of conduct

•

100 g of voluntary guidelines

•

1 bouquet garni of governments, civil society, private sector and academia (tied with a string)

•

1 cup of public awareness

•

1 resilience stock (made from prevention, preparedness and early warning systems)

124

FAO/Marco Longari

Members of the cooperative funded by FAO TeleFood project stewing the sliced green tomatoes.

FAO/Marco Longari

Directions 1. Cut up the “Zero Hunger Challenge� and place it in a large roasting pan. Melt in 2000 field offices, 194 member states, 2 associate members, 1 member organization, the EU, and 5 regional offices. Turn the heat to medium low and simmer until pledges against hunger are thickened and translated into policy and programme implementation.

2. Marinate with a squirt of public awareness. To increase flavour, add a bouquet garni of governments, civil society, private sector and academia.

3. Stir gently to smooth knowledge building and investment in agriculture. Sprinkle with codes of conduct and voluntary guidelines. Cover annually with a Committee on World Food Security.

4. Pour off poverty, inequality, food waste, unsustainable diets, resource inefficient agricultural techniques and inadequate trade policies.

5. Season to taste with periodic reviews of food and nutrition security policies. Mix well and cook until the right to adequate food is realised.

6. To prevent sticking, bring to a full boil survival strategies of those affected by emergency situations until food aid dependency is reduced. Don’t forget to add a resilience stock.

125

Resilience Pie for Disaster Risk Reduction United Nations Office for Disaster Risk Reduction (UNISDR)

Economic development and population growth over the last two hundred years have led to some tweaking of the recipe based on eating humble pie after several recurring disaster events in the form of major extensive floods, storms, droughts, heat waves, volcanic eruptions and devastating earthquakes, requiring a new look at our diet.

Recipe Resilience Pie is global fusion cuisine at its finest. It is best prepared by equal numbers of male and female chefs. Grandparents should be consulted to ensure no secret ingredients have been overlooked. The kitchen should be built on safe land to the highest standard while remaining child-friendly and accessible to chefs living with disabilities. Health and safety regulations should be posted in accessible formats. Smoke alarms should be installed to ensure early warnings to all kitchen staff. Roles and responsibilities should be clear in the event of an evacuation. Avoid using kitchen equipment which depends on the combustion of fossil fuels for energy supply.

Resilience Pie should draw as much as possible on regional ingredients and local culinary capacity to create a savoury and substantial dish that feeds the global family. Feel free to cook as much you want, any leftovers will always be tasty. The pie is low-calorie, risk-free and full of the best kind of ingredients for long life! It’s a dish that works wonders for the well-being of pupils and patients in safe schools and hospitals. And it’s ideal for serving at large gatherings such as environmental and climate summits.

Resilience pie should always be on the menu for International Day for Disaster Reduction, October 13.

The dish draws on indigenous knowledge, borrowing from customs and practices associated with the preindustrial era when greenhouse gas emissions were zero, forests flourished, urbanization was non-existent, the air was fresh, sea-levels were stable and oceans were pristine.

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Photo

Directions 1. Download a copy of the Hyogo Framework for

7. Season well with large amounts of environmental

2. Attend Resilience Master Chef Classes at the World

8. Turn carbon emissions down to zero (start now).

Action cook book (www.unisdr.org).

Conference in Sendai, Japan, March 2015.

3. Get started with a well-prepared base of risk maps.

4. Count your losses - establish a disaster loss data base.

5. Invest wisely in land use, urban planning and critical infrastructure.

6. Add a really big helping of poverty reduction.

protection.

9. Expand your kitchen with private sector investment.

10. Always have an updated business continuity plan.

11. Convince, and connect with, potential diners.

12. Allocate an adequate budget for ingredients.

13. Join the Making Cities Resilient Campaign.

14. If at first you don’t succeed, just start again.

The thick mangrove areas in San Francisco on the Camotes Islands in the Philippines protect the islands from tidal waves, strong winds and storm surges. Here children from the Teguis Children’s Association for Active Participation plant mangrove saplings.

127 Photo: Sandra Gätke/Plan International

Rights - Droits

Capacity buffet à la Diplo: A la carte just-in-time snacks or full-course dinners Diplo Foundation

Not for the faint-hearted. Have the courage to try unusual combinations of ingredients, making the best use of those available in the pantry.

Ingredients • A visionary chef, with the ability to see the big menu and blend tastes and flavours • Internet and diplomacy enthusiasts - any number will do, but the more you have and the greater their diversity, the better the dish will be • Well-designed online courses, which build on the beauty of comfort foods and add diversity and spice, wrapped in an accessible, interactive, online learning platform and served by experienced staff ready to recommend the best, depending on the patron’s taste • An extended alumni network that spans the world ensuring a multiplicity of exotic and unique flavours to suit all palates • Stylish visual presentation connecting intelligent multimedia skills and clever illustrations • Latest technical appliances and top-quality implements • Two cups of humour seasoned with a dash of political savvy • A huge helping of generosity, patience, and willingness to share

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Directions 1. Choose the finest, most cost-effective ingredients; if any are missing, seek out alternatives

2. Invite a network of creative chefs whose broad experiences offer new perspectives and ideas, creating a masterpiece by juxtapositioning materials, ideas, and expertise

3. Place your Internet and diplomacy enthusiasts in a large bowl

4. Take a large improvisation spoon and mix firmly and carefully

5. Let the ideas marinate for a few days, checking occasionally and seasoning to taste

7. Cook slowly at low temperature if time allows;

for an equally tender pot, cook to perfection in a pressure-cooker

8. Present your dish in style, respecting the rules of diplomatic protocol

9. Share with the wider community - there is always enough to go around

10. Solicit their opinions - feedback is important for continuous improvement

11. The dish can be stored in a cool place and enjoyed

in small portions over several months or longer - it never spoils

6. Add the necessary skills and tools, choosing only those that will complement the flavour

DiploFoundation (Diplo) is an independent non-profit organisation established in 2002 by the governments of Malta and Switzerland. Diplo’s main mission is to increase the capacity of small and developing states to engage effectively and efficiently in global policy processes, negotiations, and diplomacy. In 2014, Diplo began operating the Geneva Internet Platform, an initiative of the Swiss authorities.

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Chef Gianluca Re Fraschini InterContinental Hotel, Geneva

132 Photo: InternContinental Hotel, Geneva

Menu Starter Red tuna tartar, vegetable pickles & red sweet pepper coulis ************************************ Main course Pici pasta & beef cheek stew ************************************ Dessert Date soufflĂŠ, tangerine marmalade & a shot of cognac

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Red tuna tartar, vegetable pickles & red sweet pepper coulis For 4 persons

Ingredients Tuna

Coulis

Pickles

Broth

• 340 g of red tuna

• 200 g of red sweet

• 60 g of cauliflower

• 0.3 l of red vinegar

• 60 g of yellow carrots

• 0.1 l of sherry vinegar

• 60 g of pink radish

• 0.4 l of vegetable broth

• 60 g of leeks

• 10 g of coriander

• Olive oil • Finely-cut shallot • Salt, pepper, Espelette chilli powder

pepper

• 100 g of onion • 1 garlic clove • 1 thyme spring • Salt and pepper

• 60 g of sheep’s foot mushroom

seeds

• 1 bay leaf • 3 thyme sprigs

Preparation

Presentation

1. Dice the tuna. Season with olive oil, salt, pepper,

Using a 4 cm round cookie cutter (about 5 cm high), place tuna in the middle of the plate and arrange vegetables all around. Add 4 to 5 points of red sweet pepper coulis and decorate with young salad sprouts.

chili pepper, shallot and mix.

2. Dice vegetable in 1 to 2 cm pieces and cook them

separately in the broth. Bring to boil then put it in olive oil with garlic clove. Let cool.

3. For the coulis: sweat onions with garlic and thyme, add 0.5 l of broth, salt and pepper. Cook during 10 minutes covered. Mix and pour through conical strainer.

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Photo: InternContinental Hotel, Geneva

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Pici pasta & beef cheek stew For 4 persons

Ingredients

Preparation

• 500 g of pici pasta

Pan the beef cheek and add onions and garlic. Make it slightly coloured and wet with red wine. Reduce then add 3l of vegetable broth and bay thyme. Cover and cook over low heat for 3 hours. Decant and reduce the sauce, pour it through conical strainer.

• 300 g of beef cheek • 60 g of onion • 1 garlic clove • Bay thyme • 25 cl of red wine • 60 g of Squacquerone cheese • 120 g of pecorino • 70 g of roquette leaves

Cook pasta pici for 6 minutes and glaze them with the cooking beef cheek sauce. Incorporate the crumbled cheek, add a Squacquerone scoop (15 g) on top as well as grated pecorino (30 g). Decorate with roquette leaves and caramelized red onions.

• 50 g of red onion

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Photo:

137 Photo: InternContinental Hotel, Geneva

Date soufflé, tangerine marmalade & a shot of cognac For 4 persons

Ingredients

Preparation

• 400 g of date paste

1. For the marmalade: cook peeled tangerines with 25 g

• 150 g of flour • 150 g of egg white • 150 g of egg yolk • 125 g of tangerine • 75 g of sugar • 50 g of butter • 2 g of pectin • 150 ml of milk • 15 ml of cognac

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of sugar and 2 g of pectin during 15 minutes. Let cool.

2. For the custard cream: boil the milk and pour it into sugar, egg yolk and bleached flour mix. Bring this preparation to the boil, cook during 1 minute, then remove from the heat and let cool.

3. Mix the custard cream with the date paste. Beat the egg whites with 10 g of sugar until stiff and add it carefully to the preparation.

4. Grease a soufflé mould and keep it in the fridge. Then mix the preparation with the egg whites just before baking it 11 minutes at 180 °C.

5. Serve quickly, accompanied by a shot of cognac.

c

139 Photo: InternContinental Hotel, Geneva

Rights - Droits

Universal Periodic Review Human Rights Council

Ingredients •

193 United Nations Member States under peer review

•

1 kg national report

•

0.5 kg compilation of United Nations information

•

0.5 kg summary of other stakeholders’ information, including civil society

•

1 delegation of the State under review to present its human rights situation

•

A bouquet of 3 Human Rights Council members per State under review (also called troikas)

•

1 report with recommendations to the State under review

•

A dose of side events

•

A mixed bag of human rights advocates, civil society organizations (CSOs) and national human rights institutions (NHRIs)

The Universal Periodic Review “has great potential to promote and protect human rights in the darkest corners of the world.”

–Ban Ki-moon, UN Secretary-General

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Directions 1. Prepare the Human Rights and Alliance of Civilizations Room, grease with updated reports and lace with Member State representatives.

2. Let each State under review chop up finely its national report. Accompany each with a bouquettroika.

3. Marinate in human rights expertise, add assessments regarding the human rights situation in the country and stir until nicely melted.

4. Blend human rights challenges in the State under review, draw up a list of speakers and put over low fire. Set the State under review aside. Wait for declaration to form. Ensure it’s nice and full with actions and measures taken to improve the human rights situation.

5. Carefully add a bag of human rights advocates, CSOs and NHRIs, previously spiked with deadlines to submit written contributions. Let infuse for a few hours. Take out.

6. Keep simmering, until the report with recommendations is adopted. Sprinkle with side events and declarations.

7. Set aside and keep cooling. UPR outcomes should be served at the Human Rights Council accompanied by half day discussions and panels on current human rights topics, including concrete actions and plans to protect and promote human rights.

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Well-being - Bien-etre 142

Global Health Diplomacy Graduate Institute of International and development studies (IHEID)

Ingredients •

1 punnet of past international negotiations impacting health

•

1 bushel of health practitioners from around the globe

•

1 bunch of on-going international negotiations impacting health

•

1 ounce of private sector actors

•

1 seasoned head chef, based at the Graduate Institute’s Global Health Programme

•

1 pinch of diverse NGO representatives

•

½ dozen motivated hands

•

1 handful of politicians

•

2 cups of diplomats

•

2 scoops of academics from different disciplines

Global Health Diplomacy refers to the multi-level and multi-actor negotiation processes that shape and manage the global policy environment for health in health and non-health fora. It relates in particular to health issues and determinants that cross national boundaries, are global in nature and require global agreements to address them. It brings together the disciplines of public health, international affairs, management, law and economics.

- Professor Ilona Kickbusch

Directions 1. Survey the smorgasbord of negotiations being bartered in the international policy-making market place, carefully selecting the ingredients you will need.

2. Chop past and on-going negotiations into fine pieces, enhancing the aromas of interactions between government delegates and the dynamics of the negotiations.

3. Set the oven temperature to a date that is suitable for mixing all actors together.

4. Take ½ dozen motivated hands, and combine the politicians, academics, NGO and private sector representatives, diplomats and health practitioners, bringing out the flavours, voices and experiences of each.

5. Stir this with the chopped components of negotiations to create a well-blended programme.

6. Mix on high for 2 minutes to blend theory, practice, and policy.

7. Bake until all actors have thoroughly exchanged their viewpoints with one another to create a perfect fusion dish.

8. Add a little juicy visit to WHO on the top to taste the international atmosphere of a negotiation venue.

9. Serve the dish hot and fresh so that the flavour of each ingredient is infused resulting in improved population health and increased health equity.

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Participants in a negotiation simulation at the Global Health Diplomacy flagship course.

144 Photo: Global Health Programme / S. Deshapriya

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Well-being - Bien-etre 146

Mixed Weather Casserole World Meteorological Organization (WMO)

Ingredients • 10,000 weather stations

• A supercomputer food processor

• 3,000 aircraft

• Two large bags of meteorologists and weather

• Hundreds of ships and buoys • A bouquet of weather balloons • A covering layer of satellites

presenters

• A huge dollop of international good will and cooperation

Weather balloon Photo: WMO

“A five-day weather forecast today is as reliable as a two-day forecast 20 years ago.�

Michel Jarraud, WMO Secretary-General

Directions 1. Combine the weather observations from the weather stations, aircraft, ships and buoys around the world. Lightly fold in the upper air and balloon observations until you have a consistent mixture.

2. Bind together with satellites, being careful not to underestimate their strength.

3. Process the mixture through supercomputers.

4. Cook well to seal in the flavour of international cooperation and scientific know-how.

5. Whilst still hot and fresh, distribute bulk batches of the mixed weather casserole among meteorologists.

6. Portion up into the size of convenient ready meals to be delivered by TV weather presenters in the comfort of your own home or on your smartphone.

7. Season to taste and accompany with a selection of advisories on air pollution, ultra-violet rays, heat, storms or hurricanes, depending on taste.

Enjoy with a ray of sunshine and the breath of a breeze under a fluffy white cloud. Wash down with a droplet of rain. Savour your environment and protect it for the sake of your children.

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Chef Philippe Bourrel restaurant Le Jardin

Sébastien Quazzola Pastry chef

©JessHoffman

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©JessHoffman

Le Richemond, Geneva

Menu Starter Well-being with fresh and seasonal products, healthy Glacé of peas, fresh goat cheese & crunchy vegetables ************************************ Main course Rights with the fish exclusively from sustainable fishing Cod fillet cooked at low temperature, millefeuilles chard, shellfish & hazelbrown butter ************************************ Dessert

©JessHoffman

Peace with the festive log cake, synonym of sharing and communion among people Log cake revisited by Sébastien Quazzola: Milk chocolate mousse, and Gruyère cream, salted butter caramel, soft hazelnut biscuit & Toblerone shortbread crisp.

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Glacé of peas, fresh goat cheese & crunchy vegetables For 1 person

Ingredients • 20 g goat cheese • 95 g glacé of peas • 5 thin slices of turnip with tops • 5 thin slices of radish with tops • 3 shoots of purple shiso • 1 carrot with top, cut lengthwise • 3 thin slices of a mini beet • 1 teaspoon of peas • a bit of pesto and olive oil • Croutons • 3 shoots of Stellaria Media

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©JessHoffman

• Mint, salt, pepper

Preparation Glacé of peas

Goat mixture

Presentation

1. Boil a large pot of salted water.

• 300 g Philadelphia

2. Shell the peas and boil them

• 200g Bûche de chèvre, a

In a deep plate, draw a line with the goat cheese, add the gazpacho and place the vegetables in a harmonious way. Add the croutons, the salad leaves and garnish with the pesto and olive oil.

for 5 min. Let them cool for 5 minutes.

3. Keep aside a small amount for garnish.

4. Put the remainder in a food

processor with some mint (15 g per kilo)

5. Mix all and thin out with a little

soft-ripened goat cheese

• 60 g olive oil • Salt and pepper Put all the ingredients in a mixer, season to taste, and put in a pastry bag. Keep in a cool place

frozen vegetable broth.

6. Add olive oil while constantly mixing

7. Pass through a muslin strainer

©JessHoffman

and keep on ice in a cool place.

Vegetables Wash all vegetables and peel only the carrots and the beets. Set aside the tops of all vegetables. Slice them thinly and place them in a harmonious way in the goat cheese.

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Cod fillet cooked at low temperature, millefeuilles chard, shellfish & hazelbrown butters For 4 persons

Ingredients • 700 g cod

• spinach leaves • 1 plant of Swiss chard • Piedmont hazelnuts • 200 g mussels

• 500 g vegetable broth • 200 g clams • ¼ liter of white wine • lemon juice • 200 g butter • salt, pepper and Espelette pepper • 1 white onion

152 ©JessHoffman

Preparation Cod

Shellfish

1. Cut the cod fillet into 4 portions of 160g each.

1. Chop the onion

Smooth out the sides to give it a cylindrical shape.

Chards 1. Separate the white and the green part of the chards.

2. Peel-off the white ones and put them in the water with lemon juice.

3. Heat a drizzle of olive oil in a saucepan. Add the chards, salt, the roast gently and leave to sweat.

4. Add the lemon juice, then moisten halfway with vegetable broth.

5. Once cooked, let them to cool and then cut

rectangles out of the cooked white parts and of the uncooked green ones.

6. Build up the millefeuilles.

2. Dans un rondo, faire suer sans coloration l’oignon.

3. In a frying pan, roast the onion without trowing it.

4. Add the washed shellfish. Cover and leave to roast for 1-2 minutes over medium heat and add Âź litre of white wine.

5. Cover and cook for 1-2 minutes. Stop when the shells are open.

6. Drain the juice using a colander and save the juice.

Peel the shells.

Hazelbrown butter 1. In a casserole, melt the butter and cook it until it attains a hazelnut colour.

2. Add a splash of lemon juice and a squeeze of shellfish juice.

3. Add the peeled shellfish and place aside.

Cooking and presentation 1. Cook the fish, heat the garnish and the juice with the prepared shellfish.

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Log cake: Milk chocolate mousse and Gruyère cream, salted butter caramel, soft hazelnut biscuit & Toblerone shortbread crisp For 4 persons

Ingredients Chocolate Mousse

Creamy gruyere

• 70 g milk

• 70 g milk

• 70 g chocolate

• 50 g egg

• 50 g butter

• 140 g cream

• 50 g sugar

• 75 g hazelnut powder

• 12 g gelatin

• 70 g egg white

• 90 g Gruyère cream

• 70 g egg yolk

• 40 g caramel chips

• 30 g sugar

• 50 g egg yolk • 50 g sugar • 6 g gelatin

Hazelnut biscuits

• 30 g flour

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Preparation

Preparation

Make the custard with milk, egg yolk and sugar. Add the gelatine, then pour over the chocolate.

Whip the cream and then stir it in carefully. Store in a cool place. then incorporate the Gruyère cream and the caramel chips. Set aside.

Make the custard with milk, egg yolk and sugar. Add the gelatine, then incorporate the Gruyère cream and the caramel chips. Set aside.

Preparation Whisk the egg whites with half of sugar to form peaks. In the mixer, mix the melted butter, the hazelnut powder, the egg yolk and the remaining sugar and flour. Stir in the egg whites and then roll out the dough on a plate. Bake for 7 minutes at 210 ° C.

Toblerone shortbread crisp

Plating up the log cake

• 150 g Toblerone

Build up the bûche following the model below, place the bûche in the freezer for 24 hours before removing the mould.

• 80 g clarified butter • 120 g flour • 50 g icing sugar

Cover the bûche with a thin layer of chocolate and cacao butter, or sugar-coat with chocolate and garnish.

50 g butter

• 20 g egg yolk

Preparation Make a sweet dough with butter, flour, icing sugar and egg yolk. Roll out the dough, making sure it is 1 cm thick and bake at 210 °C for 12 minutes.

Allow to cool after baking then mix and stir in the crushed Toblerone and clarified butter.

Chocolate Mousse / Mousse chocolat Gruyère cream /Crémeux gruyère caramel Hazelnut biscuits / Biscuit noisette Toblerone shortbread crisp / Sablé croquant au Toblerone

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156 ©JessHoffman

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Well-being - Bien-etre 158

UNDP-Global Fund Partnership United Nations Development Programme Office in Geneva

UNDP partners with the Global Fund to Fight AIDS, Tuberculosis and Malaria (Global Fund) – based in Geneva – to support programmes that prevent, treat and care for people affected by these diseases in countries facing exceptionally difficult circumstances.

Ingredients •

A health fund and a critical mass of health organizations and experts in Geneva

•

15 dedicated UNDP staff supporting hundreds of colleagues in 30 country offices

•

33 million insecticide-treated bed nets

•

Provision of safe and effective anti-retroviral medicines for 1.4 million people

•

A worldwide network of suppliers and local delivery partners

•

A healthy dose of flexibility, long-distance calls and last-minute meetings

Preparation 1. Mix $ 12 billion from generous donors via the Global Fund periodic replenishment with UNDP’s unique long-term country presence.

2. Add bed-nets, ARV medicines and other related health products.

Blend with spices and marinate with existing local capacity.

3. Pause and reflect that for millions of persons in countries facing conflict, crisis or low state capacity,

accessing life-saving treatments is not as straightforward as in Switzerland.

4. Pour on procurement support; deliver diagnostics, medicines and community services; stir in capacity development until health systems are rebuilt.

5. Season with risk management and monitoring support.

6. Gently bring human rights and gender equality to the mix. Remove stigma and whip up with innovation and social media.

7. Bring to boil with prevention efforts until the disease burden decreases and development outcomes improve.

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Nigel Coulson /UNDP

Since the beginning of the UNDP-Global Fund partnership, more than 80 million people have been reached by HIV prevention services, 600 million condoms have been distributed, 21 million people received HIV counselling and testing, and 2.1 million cases of sexually transmitted infections have been treated and 70 million cases of malaria have been cured through UNDP-supported grants.

Nigel Coulson /UNDP

Explaining malaria medications to a patient, Zambia, October 2014.

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Rights - Droits

Domestic Workers Convention 189

(and accompanying sauce, Recommendation 201)

International Labour Organization (ILO )

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53 million domestic workers worldwide--83 per cent women

•

Over 100 ILO Member States

•

1 ILO Governing Body

•

2 International Labour Conferences (ILC)

•

A hefty amount of proposals, reports and conclusions

•

Over 8,000 delegates, including governments, employers and workers, spread over 2 ILCs

•

1 Preamble

•

27 Convention Articles

•

An appetite for understanding that domestic workers should enjoy the same rights as all other workers

The Domestic Workers Convention, 2011 (No. 189) and Recommendation (No. 201) is an historic set of standards with the true potential for creating positive change in the everyday lives of domestic workers around the world. Standards deal with protection of human rights and rights at work, including terms and conditions of employment, working time, safety and health and social security.

Gavane S, India, 2010 ©OIT

•

Gavane S, India, 2010 ©ILO

Ingredients

Directions 1. Pre-heat the ILO Governing Body (GB) room in Geneva.

2. Debate the deplorable working conditions, labour exploitation and human rights abuses domestic workers face. Blend in well and wait for decision to set standards to rise.

3. Transfer GB decision to agenda of 2010 International Labour Conference (ILC).

4. Distribute evenly to 185 member States a global map on the state of law and practice concerning domestic workers, then collect member States’ comments.

5. Thoroughly stir above ingredients into discussions at 2010 ILC. 6. Deep-fry conclusions by the Domestic Workers Committee and let cool.

7. Dice conclusions into a revised version of the proposed Convention and Recommendation. Knead contents until consistent. Freeze until 2011 ILC. 8. Thaw Convention to room temperature and serve equal portions to ILO delegates at June 2011 ILC. 8. Get an overwhelming majority of delegates to taste and adopt Domestic Workers Convention (No. 189) and Recommendation (No. 201).

Gavane S, India, 2010 ŠOIT

10. Savour a set of international standards aimed at improving working conditions of tens of millions of domestic workers.

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Rights - Droits 164

Photo: C189, Marcel Crozet, 2011, ©ILO C189, Marcel Crozet, 2011, ©OIT

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Well-being - Bien-etre 166

“Prosperity for All” Cake

United Nations Conference on Trade and Development (UNCTAD)

Ingredients •

194 member States

•

500 dedicated staff from all over the world, mainly based in Geneva and also New York

•

220 civil society organisations working on trade, investment and economic development

•

A handful of partnerships with UN agencies, academia, business and the media

•

Three heaped spoons of intergovernmental meetings, commissions and workshops

•

Generous cups of funding for technical cooperation projects on areas such as debt management and customs data

•

Double cream for Least Developed Countries and Africa

•

A pragmatic spice mix of innovative thinking and programmes like TrainforTrade, Compal, Asycuda

The “Prosperity for All” cake is sought after all around the world, and the original recipe has been improved over 50 years by the United Nations Conference on Trade and Development (UNCTAD), to help digest global development challenges. UNCTAD helps developing countries to harness trade, investment, finance and technology for economic development. This cake has three layers, one for each of the three pillars of UNCTAD’s work: think, debate, deliver. It develops its full taste only when eaten together!

Directions First layer: Think 1. Fill a large bowl with ideas, data and analyses from UNCTAD researchers, policymakers and partners.

2. Mix well, until the spices develop their full flavour.

3. Bake in the oven. The first layer is ready when you can read UNCTAD’s innovative research in publications such as the Trade and Development Report and the World Investment Report.

Second layer: Debate 4. Pour 194 member States into a bowl. Add ideas from UNCTAD, country experts and partners.

5. At regular intervals, stir in the intergovernmental meetings, workshops, and commissions, until the mixture binds together. Bake in the oven, ideally at a moderate temperature.

Third layer: Deliver 6. For the top layer, whip together practical solutions for developing countries with generous cups of funding for technical cooperation projects. Refrigerate until set.

Three layer cake 7. Sandwich the layers together with a rich butter cream. Add double cream for Least Developed Countries and Africa.

The “Prosperity For All” cake is an all-time classic!

Best served as part of a special menu prepared by the United Nations for the Post-2015 Development Agenda For similar recipes, visit www.unctad.org 167

Chef Prashant Chipkar Restaurant Rasoi by Vineet Mandarin Oriental, Geneva

168 Photo: Mandarin Oriental, Geneva

Menu Starter Broccoli tikki (Paneer, dosa, broccoli) ************************************ Main course Masaledar lamb chops ************************************

Dessert Blackberry Kulfi & Gulab Jamun

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Broccoli tikki (Paneer, dosa, broccoli) For 4 persons

Ingredients

Preparation

• 500 g Boiled broccoli

Crust

• 150 g Boiled potato • 100 g Grated paneer • 3 g garam masala powder • 5 g Green chilli chopped • 25 g Coriander leaves chopped • 10 g Chopped ginger • 3 g Roasted cumin powder • Salt to taste / Du sel selon votre goût

• Bread crumbs • Black sesame crumbs • Flour • Water

Method 1. Grate the broccoli and mix with all ingredients to make a mix.

2. Then make a ball of 40 g each.

3. Then crust with a batter, white sesame seeds and bread

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Photo: Mandarin Oriental, Geneva

crumbs.

Photo: Mandarin Oriental, Geneva

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Masaledar lamb chops For 4 persons

Ingredients (marinade) • 1 teaspoon ginger and garlic paste • 2 teaspoon rosemary, finely chopped • 1 teaspoon coriander roots, finely chopped • 1 teaspoon ginger, finely chopped • ½ teaspoon green chilli, finely chopped • ½ teaspoon garlic, finely chopped

Preparation of the marinade 1. Combine the ginger, garlic, green chilli, coriander

roots, rosemary, chilli powder, ginger garlic paste, garam masala, cumin powder, roasted gram flour and oil. Cream the mixture well to induce flavours.

2. Whisk the Greek yoghurt and lemon juice to make the marinade. Reserve the marinade cold.

• ¼ teaspoon red chilli powder • ¼ teaspoon garam masala • ¼ teaspoon roasted cumin powder • 1 teaspoon roasted gram flour • 1 teaspoon vegetable oil • 2 tablespoon Greek yoghurt

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Photo: Mandarin Oriental, Geneva

• 1 teaspoon lime juice

Photo: Mandarin Oriental, Geneva

Ingredients (Lamb chops) • 1 tablespoon ginger garlic paste • Salt to taste • 1 teaspoon lemon juice • 12 lamb chops, flattened by a meat hammer, each weighing 60g

Preparation 1. Mix ginger garlic paste, salt and lemon juice, apply it to the lamb chops and leave the lamb chops in this first marinade for 6 – 7 hours.

2. Pat the lamb chops dry and apply the marinade prepared earlier.

3. Allow the lamb chops to marinate in the second marinade for at least 6 – 7 hours.

4. Sear the lamb chops in a hot Tandoor, basting regularly with clarified unsalted butter.

5. Serve the lamb chops medium done, hot.

6. Cover the bone of the lamb chop with an aluminum paper if required.

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Blackberry Kulfi & Gulab Jamun 48 portions

Ingredients Blackberry kulfi

Preparation

• 2000 ml milk

1. Boil milk and cream and reduce to half.

• 2000 ml kitchen cream, 35% • 250 g refined sugar • 450 g blackberry puree • 100 g honey, cook the mango cubes in honey if they are raw

• 500 g whipped cream • Gold leaf to garnish

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Add sugar and let cool until it reaches body temperature. Add the blackberry puree.

2. Cool the mixture to room temperature, honey and fold the whipped cream.

3. Pour mixture in kulfi moulds and freeze it.

4. Take the kulfi out of the moulds and place it on the almond sponge. Garnish it with gold leaf and chocolate swirl.

Ingredients Gulab Jamun

Preparation 1. Mix the gulab jamun mix with milk and

• 1000 g refined sugar, make a sugar syrup with 2 L of water and a gram of saffron powder, boil it well to make it a single string consistency sugar syrup 1000 g de sucre raffiné, faites un sirop de sucre avec 2 litres d’eau et un gramme de poudre de safran, portez à ébullition pour en faire du sirop de sucre de la consistance d’un fil.

knead into balls, fill them if desired with chopped nut and dry fruits and fry them in the preheated ghee, add the deep fried gulab jamuns to the hot sugar syrup. Allow the sugar syrup to cool.

2. Reserve the gulab jamun and serve warm.

• 2 Gulab jamun mix packets

2 paquets de mélanges de Gulab jamun

• 210 ml milk / 210 ml de lait • Ghee for frying / Du beurre ghee pour la friture

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Well-being - Bien-etre 176

Amsterdam Initiative against Malnutrition (AIM) Global Alliance for Improved Nutrition (GAIN )

Ingredients •

7 founding partners

•

A few pinches of sparkles

•

22 committed partners from the North and the South

•

9 running projects

•

4 receiving countries

•

4 enthusiastic employees in a can of GAIN Secretariat

•

2 Partner Meetings per year

•

A mixed bag of 4 stakeholders: Dutch government, non-governmental organizations (NGOs) businesses and knowledge institutes

Worldwide there are about 2 billion people suffering from the severe consequences of malnutrition. The Amsterdam Initiative against Malnutrition (AIM), launched in 2009 to address this global problem, designs innovative social business ideas and sustainable solutions to tackle malnutrition. It currently manages a portfolio of 9 pilot projects. At present AIM brings 29 partners together, from both the North and the South, representing governments, the business sector, NGOs, and research or knowledge centres. The AIM projects are being implemented in Kenya, Tanzania, Ethiopia, South Africa and Bangladesh.

Preparation 1. Put the 7 founding partners in a pot and stir slowly while they exchange views and ideas on how to tackle malnutrition with innovative ideas and a marketbased approach.

2. Add a GAIN Secretariat to make it creamy and intensify the flavor. Let the mix simmer; add a pinch of sparkle to make the partners inspired and enthusiastic.

3. Gently add 22 other partners in the pot, to spice the mix while continuing to stir.

4. Let the mix simmer until it bubbles. Meanwhile, put the PublicPrivate Partnership facility in a pot with 9 innovative project ideas that target the entire food value chain. Choose a consumercentered option, to be implemented in 4 receiving countries, and let them bake.

5. When the 9 projects are approved and funded, carefully cover them with the partners’ cream and start soon after with the inception phase.

6. Decorate it with communication and learning activities. Add small flags of the countries involved on top.

8. Store in the fridge part of the dish to be consumed and replicated during the Partner Meetings.

177 Photo: Global Alliance for Improved Nutrition /(GAIN)

Rights - Droits

A successful recipe for understanding migration International Organization for Migration (IOM)

Ingredients Serves 2.5 million international migrants

• 5kg of language and cultural orientation • A full cup of compassion and common sense • A mix of migration policy to be implemented in a coherent, comprehensive and balanced manner • 10 kilos of public awareness • 1 dollop of diverse skills • 1 kg of fight against trafficking and smuggling • 1 litre of remittances • 1 litre of taxes and payments to social security schemes of host countries • A heaping spoonful of respect for migrants rights • A measure of decent jobs • 15kg of legal migration opportunities

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Directions 1. Mix language and cultural orientation together with compassion and common sense.

2. Gradually add public awareness and whisk cautiously to make sure ingredients blend properly.

3. Take 1kg of the fight against trafficking and smuggling, whip to a soft batter and pour into the bowl covering the entire base.

4. Carefully add a layer of respect, decent jobs and remove any traces of xenophobia.

5. Combine with migration policy and legal migration opportunities reached through regional dialogue 6. Sprinkle with generous amounts of respect and place in the oven.

7. Mix diverse skills, remittances, taxes and social security schemes payments to create a well-blended sauce.

8. Remove from oven while still warm and generously drizzle with sauce, and serve along with cold crackdown on human smuggling and trafficking.

This recipe can help 2.5 million international migrants succeed in their new environment.  

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Rights - Droits 180

Photo: IOM

181

Peace - Paix

ICT4Peace tasty gravy sauce ICT4Peace Foundation

Ingredients •

A former United Nations Secretary General

•

A former Swiss diplomat, responsible for the first part of the World Summit on Information Society (WSIS 1) in Geneva

•

A Swiss government contribution to WSIS 2 in the form of a ground-breaking study on ICT and peacebuilding efforts

•

A large organisation, the United Nations (UN), spread over many countries and having to fathom ICTs as a new tool to face crisis situations

Directions 1. Go to the food market and shop for: academics who studied ICT use in crisis management situations and grassroots organisations with constructive use of ICT in earthquake or election contexts, such as Ushaidi in Kenya.

2. Ask commission experts to produce publications on cyber disarmament and confidence building measures in cyberspace.

3. Let your new knowledge rest in a hot place, then share it.

4. Organise annual meetings to shake up habits and bring some spices into daily routines.

5. Let the UN information technology department taste it.

6. Shake hands and meet people; eating is a social activity.

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If you like to lick your fingers not to lose any of the midday meal sauce, this is a recipe for you. ICT4Peace Foundation is a tasty binding gravy which promotes negotiations between governments to brew cybersecurity and a peaceful cyberspace and likes adding a drop (or more) of civil society and the private sector in the mix. It also feeds interested organisations with case studies on successful use of information and communication technologies (ICTs) in humanitarian or conflict-related crisis management situations, humanitarian assistance and peace building contexts.

« Modern technologies must not replace the old ways, on the contrary. Information technologies enable to bring humanitarian aid in a more targeted and efficient way. » Daniel Stauffacher, ICT4Peace founder

Tips for serving: • Civil society likes simple IT tools that help it monitor its rulers, in peace time and in time of crisis. Help large servings.

• The humanitarian community loves efficiency-increasing IT processes and platforms. Serve generously.

• Diplomats the world over are very fond of sweets made of creative approaches to a relatively new question: the exercise of sovereignty over the cyberspace and its regulation. Pass the tray around, with the decency suited to this party.

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Executive Chef Philippe Durandeau La Réserve Genève Hotel and Spa 184 Photo: La Reserve

Menu Starter Frog legs of Vallorbe on a bed of fresh herbs & sweet garlic cream ************************************ Main Course Poached Mediterranean sea bass filet, crispy bok choy & wild shellfish sauce ************************************ Dessert Dacquoise feuillantine au chocolat

185

Frog legs of Vallorbe on a bed of fresh herbs & sweet garlic cream For 8 persons

Ingredients

Preparation

• 1.9 kg fresh frogs

1. Take the frogs, cut them in half and form a jambonnette

• 50 g flour • 400 g fresh garlic • 1 l cream 35% • 500 g fresh parsley • 150 g butter • 3 cl olive oil • 2 fresh eggs • 200 g leek, white part only • 0.5 l poultry stock • 4 spoons chopped parsley

(roll them) of each thigh, then set aside.

2. Boil salted water and dip in the fresh parsley, drain well

and put it in a blender to obtain a smooth puree. Add 200 g of liquid cream and 2 eggs, mix well and pour the mix into small molds. Cook slowly in a double boiler at 70 °C.

3. Peel the garlic and remove the germ. Chop the leek.

Place the cream, garlic and leek in a saucepan, then cook for 20 min stirring often. Mix everything and check the seasoning.

4. Take the frogs, and salt and flour them. In a frying pan, melt a little olive oil and a knob of butter. Brown the frogs slowly and add the butter. The cooking must be foaming.

5. Place the herb flans at the bottom of the dish and add

the frog legs. Sprinkle with chopped fresh parsley and pipe the sweet garlic cream all around the dish.

186

187 Photo: La Reserve

Poached Mediterranean sea bass filet, crispy bok choy & wild shellfish sauce For 8 persons

Ingredients • 8 Mediterranean sea bass filets of 160 g each or 1.280 kg in total

• 1 kg mussels • 1 kg cockles • 8 couteau de l’adriatique (razor clams) • 4 bok choy (Chinese cabbage)

• 3 cl soy sauce • 3 dl cream • 5 g springs of dill • 1 tomato • 50 g butter • 3 dl white wine

Preparation 1. Have your fishmonger cut 8 filets of Mediterranean sea bass. Remove the fishbone and set the filets aside.

2. Take the cockles, and open them like mussels in

the remaining cooking liquids from the cockles on it, cover with parchment paper, bring to a boil and cook gently for 8 min.

white wine. Shell them after cooking and set aside with a little cooking liquid.

5. Fry the finely diced bok choy in a pan, add cockles

3. Take half of the cooking juices and let it boil. Then

6. In the center of a deep plate, place a little bit of bok

add the cream and soy sauce. Cook for 15 min and strain through a cheesecloth.

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4. Take the sea bass and place it in a deep dish. Pour

and mix gently.

choy and some cockles, add the sea bass filet, froth the wild sauce and pour it around the fish. Decorate with one couteau de l’adriatique (razor clam), cockles and tomato cubes.

189 Photo: La Reserve

Dacquoise feuillantine au chocolat For 8 persons

Feuillantine

Dacquoise

Ingredients

Ingredients

• 120 g milk chocolate

• 135 g powdered hazelnuts

• 200 g praline

• 150 g icing sugar

• 100 g feuillantine (or crushed crêpes dentelles, Ed.

• 150 g egg whites • 50 g caster sugar

Preparation Melt the milk chocolate, stir in the praline and then the feuillantine. Spread thinly and keep in a cool place.

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Preparation Beat the egg whites. Then add the caster sugar, powdered hazelnuts and icing sugar. Mix well but gently with a spatula. Bake at 180 °C for 10 min.

Chocolate mousse Ingredients • 200 g dark chocolate • 280 g cocoa paste • 80 g butter • 480 g egg whites • 160 g caster sugar

Preparation Melt the chocolate and cocoa paste. Stir in the butter and finally the egg whites, and beat them well. Mix well and refrigerate.

Put a thin layer of feuillantine in a bottomless rectangle frame, then add a layer of chocolate mousse and then dacquoise. Repeat the order until the top of the frame.

191 Photo: La Reserve

Well-being - Bien-etre 192

Air Connectivity: A Force For Good International Air Transport Association (IATA)

Ingredients •

100 years of commercial air travel (1914-2014)

•

50,000 routes connected across the world

•

25,000 commercial aircraft

•

3.3 billion passengers a year

•

$2.4 trillion of economic activity supported

•

58 million jobs generated

•

IATA Sauce: 240+ members, 84% of global air traffic, $387 billion of industry funds settled and remitted, 381 airlines registered for the IATA Operational Safety Audit

Image courtesy of ATAG www.atag.org Crédit photo: ATAG www.atag.org

“Thanks to air transport, cultures and ideas blend together and create a better world.�

Tony Tyler, Director-General and CEO of the International Air Transport Association

Directions 1. Take the first commercial air flight in January 1914 and allow to grow for 100 years.

2. Develop incredible new technology from radars and jet engines to composite materials and biofuels.

3. Build amazing airport infrastructure so that every country on earth can be reached by air.

4. Create a regulatory structure that facilitates the safe development of a global industry.

5. Mix together to form a global network that sustainably connects and enriches the world.

(Healthy Option dish: aviation will cap CO2 with carbon-neutral growth from 2020, and reduce CO2 50% by 2050 compared to 2005.)

6. For the IATA sauce, stir ingredients to create an organization that drives the development of a safe, secure and profitable air transport system.

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Well-being - Bien-etre 194

UNECE Standards for Agricultural Produce United Nations Economic Commission for Europe (UNECE)

Ingredients • 12 thousand crates of fresh apples, pineapples, and apricots (n.b.: this recipe works also with mangoes, melons or peaches) • 1 committed group of experts, known as the Working Party on Agricultural Quality Standards, with its specialized section on fresh fruit • 3 of the UNECE Standards for Agricultural Produce, for each variety of fruit of this recipe (apple, pineapple, apricot) • 29 national authorities for inspection of the commercial quality of fresh fruit and vegetables • Producers, traders, importers, exporters all over the world • 10 kilos of Governments • 1 handful of international organizations • 3 pinches of flaked almonds (if you do not have almonds, you can replace them with macadamia nuts or hazelnuts, as they are all covered by UNECE Standards on Dry and Dried Produce) • A bunch of quality conscious consumers

UNECE Standards for Agricultural Produce exist not only for fruit and vegetables, but also for meat, eggs, dry produce and even cut flowers. UNECE standards cover 51 varieties of fruit and vegetables, 26 different types of dry produce and 13 sorts of meat.

Directions 1. Wash the fruit, slice thinly.

2. Combine the sliced fruit with the Working Party and stir gently.

3. Add the producers, traders, importers and exporters 4. Blend with the national authorities for inspection of the commercial quality.

5. Pour 2 tablespoons of Governments.

6. Add the international organizations and mix well 7. Sprinkle with flaked almonds.

8. Cover the mixture with a damp cloth and place in a warm room until it turns into UNECE Quality Standards.

9. Squeeze over the consumers to obtain a perfectly harmonized economy.

10. Periodically revise the Standards to make sure they still satisfy good quality for every country involved. • Agricultural Standards are essential regarding well-being; they provide a well-balanced and harmonized economy for producers, sellers, and consumers.

195

World Trade Organization (WTO)

Ingredients •

462 page menu, not including specials and menu options

•

160 diners

•

23 waiting for a table

•

One maître d’

•

One global kitchen

•

585 kitchenettes

•

Pots of assorted shapes and sizes

•

Stoves and ovens of varying power and fuel

•

Cooking times adjusted to different palates

WTO/Casagrande

Well-being - Bien-etre 196

Aid for Trade

WTO/Casagrande

Directions 1. Choose your preferred recipe for global trade integration and economic development.

2. Offer special access and vouchers to some diners.

3. Monitor the waiters to ensure no favoritism or discrimination.

4. Periodically survey customers and suppliers to verify the ingredients and check the recipe being followed.

5. Seek to expand the meal options for 49 of the 160 diners beyond the current 1.16% of the menu they can afford.

6. Encourage regional flavours and private sector chefs. Propose independent inspections of cooking premises.

7. Review biennially, and award ratings for nutritional content.

“An ounce of trade can be worth a pound of aid�

Ban Ki-Moon UN Secretary General, WTO Public Forum 2014

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Executive Chef Julien Krauss

198

Photo: Mรถvenpick Hotel

Mรถvenpick Hotel & Casino Geneva

Menu Starter Sea Scallops carpaccio, celeriac, alpine lovache, arabica foam & candied lemon peel

************************************ Main course Marinated cod back, vegetables pickles & wakame seaweed

************************************ Dessert

Photo: Mรถvenpick Hotel

Red fruits sphere on a rose flavoured panna cotta bed

199

Sea Scallops carpaccio, celeriac, alpine lovache, arabica foam & candied lemon peel For 4 persons

Ingredients • 8 Saint-Jacques

• 20 cl milk

• 200 g celeriac

• 20 g butter (unsalted)

• 8 leaves alpine lovache

• 3 cl fresh lemon juice

• 10 g candied lemon peel

• 9 cl olive oil

Photo: Mövenpick Hotel

• 15 coffee beans

200

Photo: Mövenpick Hotel

Preparation

Presentation

1. Open the shells, clean the scallops and keep them in the fridge in a clean cloth.

5. For the dressing, mix the olive oil, the lemon juice and a pinch of salt.

1. Use a pastry-cutter of 3 to 4 cm diameter and place the celeriac brunoise at the center of the plate.

2. Peel and wash the celeriac and the Alpine lovache leaves, keep them on the side.

6. Thinly slice the scallops into a regular carpaccio (4 slices per scallop)

3. Roast the coffee beans in the oven at 180 °C for 3 minutes.

Warm the milk until it boils, add the roasted coffee beans, remove the pan from the heat, cover the pan and let the coffee beans infuse for 30 minutes. When infused, filter the liquid and keep on the side.

7. Season the celeriac brunoise with the alpine lovache leaves, which have been cut into a thin julienne (thin stripes) and the lemon dressing and keep on the side.

2. Place the scallops slices (8 slices per serving) around that circle and have them slightly overlapping the previous one.

Sprinkle the scallops with a few drops of the lemon dressing and some tiny bits of candied lemon.

4. Dice the celeriac into small cubes of 0,5 cm. Cook the celeriac “brunoise” in boiling salted water for one minute. After one minute (the celeriac must remain firm), filter through a strainer and rinse with cold water in order to stop the cooking process.

3. For the Arabica foam, warm the coffee infused milk, add the butter and reach a lukewarm temperature ( +/- 40°c, if too warm the foam will not keep).

Create the foam by using a mixer and scope the foam on top of the milk. Place one scoop of foam harmoniously on each side or follow your artistic instinct.

201

Marinated cod back, vegetables pickles & wakame seaweed For 4 persons

Ingredients • 600 g cod back • 1 lemon

Vegetables pickles • 4 pcs radish • ¼ cucumber

Cod marinade / Marinade du cabillaud

• 1 carrot

• ¾ soy sauce

• 150 g marinated daïkon radish

• 1/8 olive oil

• 100 g wakame seaweed

• 1/8 sesame oil

• 100 g bean sprouts • 20 cl rice vinegar • 20 cl soy sauce • 10 g white sugar • 10 g salt

202

Photo: Mövenpick Hotel

• 200 ml water

Preparation 1. Mix the water, the salt, the sugar, the soy sauce and the rice vinegar and heat until boiling 2. Cut thin slices of cucumber, carrot, radish. Mix them with the bean sprouts in a big bowl.

3. Pour the boiling marinade on the vegetables mix. Cover the bowl and let the mix marinate for 24 hours in the fridge.

Photo: Mövenpick Hotel

4. Prepare the cod marinade by mixing the 3 ingredients.

5. Cut the cod back in 4 pieces of 150 g. Marinate the fish for 15 minutes each

Presentation 6. Cook the cod in the oven for 5 minutes at 200 °C. Finish with the “grill” function on to obtain a roasted lacquered finish.

1. Use a round pastry-cutter (810cm diameter) and place the vegetable pickles at the center of the plate. Add a spoon of Wakame seaweed on top.

2. Place the cod back on top 3. Place a quarter lemon on one side and on the other side some slices of marinated daikon radish.

4. Serve with a bowl of white jasmin rice.

203

Red fruits sphere on a rose flavoured panna cotta bed For 4 persons

Ingredients • 200 g raspberry - strawberry Mövenpick ice cream

Yuzu bavaroise • 50 g yuzu jam • 50 ml water • 1 gelatin sheet • 100 g cream (35 %) • +/- 1 g red food coloring

Panna cotta • 500 ml cream (35 %) • 3 gelatin sheets • 4 – 6 drops (as per liking) rose flavor

204

Photo: Mövenpick Hotel

• 40 g white sugar

Photo: Mรถvenpick Hotel

205

Preparation 1. Make 4 scoops of raspberry - strawberry Mรถvenpick ice cream of 50 gr each.

2. Place each scoop on a wooden skewer and keep them scoops in the freezer in order to have them well frozen and hard. Ideally the ice cream scoop should be contact free. To make sure the scoops are not touching anything you may wish to use a small paper box.

Rose flavored pannacotta 1. Place the gelatin sheets in cold water.

2. Heat up the cream until boiling, remove from heat and add the gelatin, mix gently.

3. Add the sugar and the drops of rose flavor. Mix gently.

4. Once finished place the panna cotta mix in a square flat recipient to obtain a 1 cm thick layer.

5. Place in the fridge for 2-3 hours until it reaches solid consistency.

206

Yuzu bavaroise 1. Mix the 50 g of Yuzu jam with the 50 ml of water.

2. Place the gelatin sheet in a bowl of cold water until it softens.

3. Prepare the Yuzu coulis. Heat the mix of water and Yuzu jam until boiling. Remove from heat and add the gelatin sheet. Mix gently. Add the red food coloring and mix gently. Set aside and let it cool down until it reaches room temperature.

4. Whip up the cream until it reaches the correct consistency (it must be solid enough to stay in a spoon without dripping).

5. Prepare the Yuzu bavaroise: slowly incorporate the yuzu coulis to the whipped cream with a spatula. Place the bavaroise in a bowl.

6. Take the ice cream scoops out of the freezer, using the wooden skewers, dip the ice cream scoops one by one in the bavaroise, and remove them after a few seconds. The bavaroise should form a thin layer of crust around the ice cream scoop. Put back the scoops in the freezer.

Presentation 1. Cut 8 cm x 8 cm squares in the pannacotta.

2. With a pastry-cutter (2 cm diameter) remove the center of the panna cotta square 3. Take the sphere out of the freezer, gently remove the wooden skewer and place the scoop on the panna cotta square and make sure the hole left by the skewer it if facing down.

4. Wait 5-10 minutes before serving to allow the ice cream scoop to soften.

5. You can sprinkle some ingredients such as crumble, chocolate flakes or fresh fruits.

207

Well-being - Bien-etre

Essential Blue Ragu UN-Water

The secret to this stew’s unique flavour is that it boosts each ingredient’s own natural aroma. It may be reheated as many times as desired, adding new water-related knowledge and expertise as it appears.

Ingredients •

One common vision and goal: Ensure availability and sustainable management of water and sanitation for all

•

Equal parts of knowledge and expertise in drinking water, sanitation and hygiene, climate change, governance, wastewater, pollution, water quality, disasters and resources management.

Seasoning

208

•

At least 2 successful annual meetings

•

5 thematic priority areas and 3 periodic reports

•

As many task forces as needed

•

2 global awareness-raising campaigns

•

A generous amount of inter-agency coordination and collaboration

•

Several ounces of Members’ and Partners’ commitment

•

As many tablespoons of communication as needed

•

A dash of creativity

Directions 1. Mix drinking water, sanitation and hygiene, climate change, governance, wastewater, pollution and water quality, disasters and resources management together in a large pot.

2. Add one common vision and goal and place over low heat stirring gently and continuously.

3. Sprinkle with 2 successful annual meetings and as many teleconferences and bilateral meetings as needed.

4. When well blended and tender, taste and make sure the thematic priority areas and task forces have the necessary interagency collaboration and coordination to address the issues and activities effectively.

5. Regularly stir to check the consistency against the periodic reports.

6. As the stew’s aroma arises, add two global awareness-raising campaigns to tease the appetite of the dinner guests.

7. During the preparation process, enhance with Members’ and Partners’ commitment and with the necessary communication.

8. Finish with a dash of creativity.

209

Well-being - Bien-etre 210

Life-saving standards for health World Health Organization (WHO)

Ingredients • 194 Member States • 7,500 public health experts sprinkled across the world • 6 regional offices • 154 national offices • A heaping scoop of big health challenges (and a dash of smaller ones) • A dollop of disasters, natural and human-made • As many of development partners as possible, the “all-sorts” variety • Health workers (lots of them, with the right training in the right place) • Leadership (best kept fresh and cool)

Directions 1. Mix together all ingredients in a large round board room.

2. Listen to countries; this takes time, but enriches the flavour 3. Give time for everyone to be heard.

4. Spread a goopy layer of the best possible evidence and continue to use liberally throughout.

5. Before cooking, don’t forget to add community perspective and political commitment; it will fall flat without these.

6. Blend with plenty of experience and observation, so you know exactly what needs to be done, where, to protect people’s health.

7. Convene EVERYBODY with a stake in health; stir, simmer, bring

to a rolling boil occasionally, simmer again (add Leadership to taste).

8. Throw in a generous helping of innovation and best practices (e.g. vaccines, checklists...)

9. Promote health education day and night.

10. Repeat steps 1-9.

You know it’s done when: you can see “the attainment by all people of the highest possible level of health”.

–Article 1, Chapter 1, WHO Constitution

211

212 Photo: WHO

213

Peace - Paix

The Women’s Situation Room for Peaceful Elections and its Triple M Factor seasoning

Femmes Africa Solidarité (FAS)

To be served hot before and during election times in Africa to prevent conflict to emerge.

Violence before and during election times in Africa has been disrupting even some of the most stable and peaceful countries of the continent. Discover Femmes Africa Solidarité’s recipe for peace, a recipe even men can prepare!

Ingredients

• 1 United Nations Security Council Resolution 1325 on Women, Peace and Security

religion, representing all regions of the country and even neighboring countries

• 1 vision that sustainable peace cannot happen without women

• 20 trained journalists ready to report on possible spill-overs

• A good Chef trainer and facilitator

• A big spoon of gender equality powder

• A big kitchen and a big table that can accomodate 30 trained female cooks and their working utensils

• A fistful of women’s leadership

• A network of local women’s and youth organizations committed to create and sustain peace in their country • A large group of motivated and energetic grassroots and rural women from different political affiliation, ethnic groups and

214

• 2 full pots of women’s economic and political empowerment • A spoonful of respect for women’s human rights • A bouquet of sense of citizenship, awareness about the electoral process and desire to vote • An endless bag of courage, determination and persuasion

The Triple M Factor seasoning: • Fresh bouquets of energy and commitment to Mobilize grassroots women • A spoonful of Mediation skills mixed with a sprinkle of dialogue, cooperation and understanding • A pack of Monitoring composed of trained women and journalists equipped with cell phones and computers • A good dose of widespread accountability

Preparation 1. Pre-heat the oven when electoral time comes.

2. Cautiously put the Resolution 1325, mobilized grassroots women groups and a tense, pre-electoral environment that is prone to burst into violence into a big pot. Stir while heating up but avoid bringing to boil.

3. From this mix, set aside a large group of women with good listening qualities and a good sense of justice and of the rule of law and add a spoonful of mediation skills.

Season to taste with peace caravans, visits to political parties and candidates, traditional women’s mediation mechanisms and pre-cooked messages for peace.

4. Incorporate the youth and mix gently with social media tools until you get an online forum and campaign.

5. Infuse about 60 women for two days with the Constitution, electoral code, election good practices and political parties history. Mix them with the 20 trained journalists. Once ready, add a good dose of determination, perseverance and gender equality powder, equip them with mobile phones and sprinkle evenly over the whole country.

6. Bring to the kitchen table the 30 trained cooks with their utensils (phones, computers, TV). Have them ready to receive information from the observers in the voting poles. Add statisticians, political and gender analysts, who can liaise with the main radio and TV stations to report on irregularities, and encourage citizens to vote.

7. Top off your Situation Room with a big bunch of local and international partners and supporters.

8. Let it cool off and sprinkle with some enhanced cooperation, mutual consensus and neutrality.

9. Meanwhile, in a separate pan, add all gender-based clichĂŠs and entrenched inequality you could gather.

Throw in all forms of discrimination against women and all incentive to violence left, and bring to a boil. Let it boil until they all evaporate and there is nothing left in your pan.

Your Women’s Situation Room for a conflict-free election is now ready to serve. You can savour it with no limit and replicate it all over the world - a deliciously peaceful result is guaranteed!

215

Chef Adriano Venturini Swissôtel Métropole 216

Photo: Swissôtel Métropole Genève

Deputy head chef Davide Esercito & Pastry chef Pierrick Simon

Menu Starter Scallops, red kuri squash cream, ginger & truffle pearls ************************************ Main course Tagliatelle with porcini mushrooms, potato velouté & black truffle ************************************ Dessert

Photo: Swissôtel Métropole Genève

Biscuit Joconde

217

Scallops, red kuri squash cream, ginger & truffle pearls For 4 persons

Ingredients

Preparation

• 300 g of scallops

1. Cut the red kuri squash into cubes.

• 50 g of scallions

2. Brown the onion in butter and olive oil.

• 5 g of salt

3. Put the red kuri squash cubes in, and cook them

• 2 g of pepper • 500 g of red kuri squash • 80 cl extra virgin olive oil • 20 g of ginger • 50 g of seed oil • 30 g of truffle pearls

for about 20 minutes.

4. Once cooking is finished, mix and sieve.

5. Fry the scallops in a very hot pan with the extra virgin olive oil, one minute on each side.

6. Pour the red kuri squash cream onto the plate.

Set down the fried scallops, and the truffle pearls.

Drizzle with ginger oil and balsamic vinegar.

• 10 g of balsamic vinegar

218

Photo: Swissôtel Métropole Genève

• 10 g of butter

Photo: Swissôtel Métropole Genève

219

Tagliatelle with porcini mushrooms, potato velouté & black truffle For 4 persons

Ingredients Sauce • 50 g extra virgin olive oil • 5 g salt • 3 g pepper • 250 g porcini mushrooms • 25 g of onion • 1 clove of garlic • 50 g butter • 100 g veal juice • 20 g of cream

Le velouté • 1 dl of milk • 100 g of cream • 150 g new potatoes • 2 g of salt • 10 g of butter • 1 egg yolk • 25 g of onions

Garnish • Parmesan • 16 g black truffle • 50 g porcini mushrooms • 2 g chives

220

Photo: Swissôtel Métropole Genève

• 400 g of tagliatelle

Photo: Swissôtel Métropole Genève

Preparation 1. Sauté onion and garlic in olive oil in a skillet.

2. Add the mushrooms, cream and veal juice. Salt and pepper.

3. Simmer for about 10 minutes.

4. Blend a part of the sauce to attain a smooth texture.

Potato velouté

Finishing touches

1. Peel the potatoes.

1. Cook the tagliatelle in salted

2. Put them in a saucepan with the butter and onion.

3. Add cream and milk, and cook.

Season with salt.

4. Add egg yolk and blend.

boiling water for 5 minutes.

2. Sauté the pasta in the sauce,

sprinkle with Parmesan cheese, add a knob of butter and a drizzle of olive oil.

3. For serving, arrange the plates with sprinkled chives, sliced mushroom and black truffle.

221

Biscuit Joconde For 15 persons

Ingredients Biscuit • 300 g softened butter • 350 g almond powder • 300 g icing sugar • 9 eggs • 2 vanilla pods Photo: Swissôtel Métropole Genève

Chocolate mousse • 350 g chocolate 74% • 100 g butter • 500 g liquid cream • 200 g caster sugar • 60 g water • 300 g eggs

Creamy tonka • 300 g cream • 80 g egg yolks • 60 g sugar • 200 g milk chocolate • 2 tonka beans 222

Whipped cream • 200 g whipped cream • Sugar at 10 % • 1 vanilla pod • Fresh raspberries • Chocolate decoration

enève

Preparation Chewy biscuit

Creamy tonka

1. Take the butter from the fridge in advance so it

1. Heat the cream and the tonka beans as if making

2. Stir in the butter, the icing sugar and the almond

2. Mix the egg yolks and the sugar, and make custard

softens.

powder. Mix well, adding the eggs, until a smooth consistence is obtained.

3. Pour in a mould and bake at 150 °C for about 25 minutes. Let cool.

tea.

(cooking at 85 °C).

3. Filter through a cheesecloth and pour on the milk

chocolate. Mix well in order to melt the chocolate.

Let cool.

4. Pour on the chocolate mousse.

Chocolate mousse 1. Melt the chocolate and the butter in a water bath.

2. Beat the liquid cream until whipped but preferably not too stiff. Store in a cool place.

3. To prepare the “pâte à bombe” make a syrup of

sugar and water cooked at 121 °C. Beat the eggs to incorporate as much air as possible, and pour the syrup without stopping to beat, until tender and smooth.

Finishing touches 1. Make whipped cream with cream, sugar and a vanilla pod.

2. Decorate the cake with whipped cream, fresh raspberries and the chocolate decoration.

4. Proceed in the mixing as follows: stir in 1/3 of the

whipped cream and 1/3 of the “pâte à bombe” of melted chocolate. Mix roughly. Then stir in the remaining 2/3 of the cream and the “pâte à bombe”.

Mix with a spatula until smooth. Pour the chocolate mousse on the cooled biscuit and store in a cool place.

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Well-being - Bien-etre 224

A Caux Summer Conference: A cross-cutting recipe for change CAUX-Initiatives of Change Foundation Served over 4-5 days

Ingredients

• 250 participants (from different sectors, countries,

and cultures, including groups in conflict with one another)

• 52 volunteers • 35 interns • 15 interpreters • 10 to 20 changemakers (may also be found under the label of “speakers”)

• few drops of inspiration

• 1 cup of personal stories • 1 kilo of approachability per person • 1 ancient palace (preferably from 1902), with 70 years history of reconciliation

• 1 dash of spectacular view over Lake Geneva • 1 good dose of personal reflection • 500g spirit of service, divided into 2 equal parts • Honest dialogue (to taste)

Preparation 1. Sprinkle your volunteers with half the spirit of service, and let them immerse them in preparations of the conference at high altitude (1000 meters) for a month or two.

2. Prepare the interns with self-reflection and leadership training, and mix them in with the prepared volunteers.

3. Season your speakers with a few drops of inspiration, a cup of personal stories, and lather them in approachability. Add in your participants and pour into an ancient palace with a profound history. Add in a dash of spectacular view over lake Geneva.

4. Whisk vigorously in a safe space so as to ensure crosspollination through trust-building and honest dialogue.

Our experience tells us that finding a healthy balance between main hall sessions and small bite size sharing groups binds the various ingredients and allows for an easy digestion.

5. Important: a key to this recipe is to infuse the bite size groups with a spirit of service by dressing them with aprons and glazing them with work tasks (dish-washing, coffee & tea service, kitchen duty, etc.) Do not worry if an intern ends up washing dishes with a government official – this only makes the dish more flavorsome.

6. Ensure you leave some space for moments of silence and a good dose of self-reflection to make the link between personal and global change.

7. You will know your dish is successful if you start tasting a desire and deeper motivation to be the change you want to see in the world.

Recommendation: Though fulfilling, this recipe will probably still leave you hungry. This can be satisfied by a side-dish of new projects and new connections that will ferment into focused action.

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Rights - Droits

Improved sanitation for all through the Global Sanitation Fund

The Water Supply and Sanitation Collaborative Council (WSSCC)

Can serve up to 2.5 billion people with programmes taken to scale.

Requires a favourable political environment, support by local governments and sufficient funding.

Cooking time approx. 15 years.

A basic dish essential for realizing human dignity, that complements all development programmes.

Ingredients

For the base

For the household latrine

• National sanitation strategy (may not be available at all branches of Ministry of Water, can sometimes be found at the Ministry of Health or Environment)

• 2 bags cement

• National sanitation coordinating mechanism • Executing agency • 1 accountant firm • A handful of local community-based organizations

For the behaviour change communications • Community mobilizer • Freshly trained sanitation masons • Freshly trained hardware store entrepreneur

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• Ceramic slab • 1 U-bend • Bricks or old tires to line the latrine and stop the latrine collapsing • Clean water supply, plastic water bottle and soap for hand-washing facility

Preparation 1. Consult local sanitation experts to assess shortfalls in the implementation of the national sanitation strategy.

Using a sieve, sift through the funding shortages and assess geographic coverage of existing programmes.

Then employ a competitive process to select an executing agency, which in turn appoints communitybased organizations in geographic areas with sanitation shortfalls. Ensure the accountant supervises throughout 2. For the behaviour change communications, have the community mobilizer visit those villages which express most desire to improve their standard of hygiene and sanitation. Then the facilitators train the village’s sanitation masons on how to construct a cheap hygienic latrine, and the local hardware store entrepreneur on stock control.

3. Next, the community mobilizer calls the village together and demonstrate the dangers of poor sanitation for all community members, especially those easily left behind such as sick or elderly people. All villagers then pledge to build one latrine per household by a set date.

4. Once the community has declared itself opendefecation free, have the community mobilizer verify all households to check they built a latrine and handwashing facility. Finally the executing agency can also double check the result.

5. Once a village has achieved open-defecation free status and every household has a latrine, invite round the friends and neighbours to enjoy the benefits of a clean environment – they’ll be making their own in no time!

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228

Photo: Katherine Anderson, WSSCC

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Peace, rights & well-being 230

Perception Change Smørrebrød with marmalade United Nations Office at Geneva (UNOG)

Ingredients • Old set of silos, aged &

smoked, along with a lump of resistance to change

• At least 2 key supporters:

Swiss Confederation and the Republic and State of Geneva

• 50+ partner organizations

• 2 series of PCP workshops

• 1 kilo of vision

• Essence of International

• 1 mixed bag of extra-strong impact on people’s lives

• Hours of creative brainstorming

• Unlimited stock of out-of-thebox thinking

Geneva

• 2 cups of media analysis

and monitoring expertise (preferably the Media Tenor variety)

• Meetings and briefings to taste • A pinch of inspiration • Healthy spice blend: passion,

curiosity, innovation, courage, ingenuity and perseverance

• “Need for change” oil

Everything that is done here, in Geneva, has a direct impact on every person on this planet, in any 24 hour period”.

Michael Møller, Acting Director-General, United Nations Office at Geneva

Directions 1. Mix 1 kilo of vision with 1

cup of media analysis and monitoring and a motivated team in the International Geneva kitchen. Let them crack questions about how to communicate the Geneva impact.

2. Boil it down to three main

pillars: peace, rights and wellbeing.

3. Stir in the Swiss government’s

and Permanent Mission’s support, as well as the regular cooperation with the Republic and State of Geneva.

4. Melt the resistance to change

and break the silos in crumbles.

Beat until smooth.

5. Sift in PCP workshops and

intersperse with meetings with potential partners and NGO briefings. Mix in the second cup of media analysis one spoonful at a time.

6. Keep gradually adding partner

organizations. Season with the spice blend. Add a few drops of the essence of International Geneva. Let rise and orchestrate outreach.

setting filter. Separate op-eds, newspaper profiles, radio and magazine interviews. Store the marmalade until it solidifies into a ‘Geneva voice’.

8. Pour the ‘Need for change’ oil

into the dough, make a series of uniquely shaped buns and place them in the oven. Once the Smørrebrød is baked, let cool.

9. Sprinkle with fresh examples of

@GenevaImpact and serve with the marmalade.

7. For the marmalade, take the

mixed bag of impact on people’s lives and soak in the out-ofthe-box thinking stock. Mash and pass through an agenda-

Enjoy a taste of what #Genevameans every day.

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About the International Geneva Perception Change Project

The International Geneva Perception Change Project was launched in January 2014 by Michael Møller, the Acting Director-General of the United Nations Office at Geneva.

The project aims at changing the perception of International Geneva by putting the spotlight on the relevance and impact of the work done by all of the UN and international organizations, NGOs and other institutions that collectively form part of international Geneva.

Through a series of targeted projects that focus on media outreach, academic research and direct personal experience, the project aims to incrementally raise awareness around the important fact that the work carried out in Geneva has a direct and daily impact on the lives of every person around the world.

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Partners & contributors International organizations CERN home.web.cern.ch

Office of the High Commissioner for Human Rights www.ohchr.org

European Broadcasting Union (EBU) www3.ebu.ch

UN-Water www.unwater.org

Food and Agriculture Organization of the United Nations (FAO) www.fao.org

UNECE/FAO Forestry and Timber Section www.unece.org/forests

International Air Transport Association (IATA) www.iata.org International Civil Defence Organisation (ICDO) www.icdo.org International Committee of the Red Cross (ICRC) www.icrc.org International Labour Organization (ILO) www.ilo.org International Organization for Migration (IOM) www.iom.int International Organization for Standardization (ISO) www.iso.org International Trade Centre (ITC) www.intracen.org

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United Nations Development Programme Office in Geneva europe.undp.org United Nations Economic Commission for Europe (UNECE) www.unece.org United Nations Institute for Training and Research (UNITAR) www.unitar.org United Nations Office at Geneva (UNOG) www.unog.ch United Nations Office for Disaster Risk Reduction (UNISDR) www.unisdr.org United Nations Research Institute for Social Development (UNRISD) www.unrisd.org

World Intellectual Property Organization (WIPO) www.wipo.int World Meteorological Organization (WMO) www.wmo.int World Trade Organization (WTO) www.wto.org

Government entities Republic and State of Geneva www.cooperationinternationalegeneve.ch Swiss Confederation www.admin.ch

Foundations, NGOs & Academia Foundation for Geneva www.fondationpourgeneve.ch Global Alliance for Improved Nutrition (GAIN) www.gainhealth.org Graduate Institute of International and Development Studies (IHEID) www.graduateinstitute.ch Interpeace www.interpeace.org The Kofi Annan Foundation www.kofiannanfoundation.org Water Supply and Sanitation Collaborative Council (WSSCC) www.wsscc.org

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Acknowledgements Two months ago this book was just an abstract idea. Today it is a reality thanks to the collective commitment and contributions from colleagues across international Geneva who believe in the Perception Change Project and who made the content, translation, production and publication of the Cookbook possible: Katherine Anderson (WSSCC), Charles Avis (Secretariat of Basel, Rotterdam and Stockholm conventions), Marie-Laure Avon (UNOG/ONUG), Frederic Ballenegger (Upwelling), Christophe Barrull (UNOG/ONUG), Melissa Begag (WTO/ OMC), Eric Benjamin (Cabinet Privé de Conseils s.a.), Christiane Berthiaume (IOM/OIM), Leonore Bimpage (Fondation pour Genève), Katie Bird (ISO), Einar Bjorgo (UNITAR - UNOSAT), Daniella Bostrom (UN-Water/ Nations Unies Eau), Michael Buch (WMO/OMM), Sandrine Burel (UNOG/ONUG), Natasha Butorac (UNOG/ONUG), Arnaud Brizay (UNECE/FAO Forestry and Timber Section/ Section conjointe CEE-ONU/FAO de la forêt et du bois), Joannah Caborn Wengler (UNRISD), Cecilia Cannon (Graduate Institute of International and Development Studies/IHEID), Marie Joséphine Cartier (ITC), Paola Ceresetti Beer (Permanent Mission of Switzerland to the United Nations Office and to the other international organisations in Geneva/Mission permanente de la Suisse auprès de l’Office des Nations Unies et des autres organisations internationales à Genève), Communications Division (WIPO/OMPI), David Chikvaidze (UNOG/ONUG), Paolo Cravero (UNECE/FAO Forestry and Timber Section/Section conjointe CEE-ONU/FAO de la forêt et du bois), Olivier Coutau (Republic and State of Geneva/République et canton de Genève), Tatjana Darany (Fondation pour Genève), Paola Deda (UNECE/FAO Forestry and Timber Section/

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Section conjointe CEE-ONU/FAO de la forêt et du bois), Anoush DerBoghossian (WTO/OMC), Nathalie Derudet (UNOG/ONUG), Cleopatra Doumbia-Henry (ILO/OIT), Leonard Doyle (IOM/OIM), Francoise Droulez (IOM/ OIM), Carla Drysdale (ILO/OIT), Bijan Farnoudi (Kofi Annan Foundation), Frédéric Frantz (Eurovision Academy, EBU/UER), Jenifer Freedman (UNRISD), Alysse Gerbault (UNOG/ONUG), James Gillies (CERN), Chris Goater (IATA), Renu Goel (UNOG/ONUG), Clement Gordon (UNOG/ONUG), Vladimir Gratchev (UNOG/ONUG), Melanie Heffinger (ICRC/CICR), Jarle Hetland (ITC), Karin Kaminker (ICDO/OIPC), Esther Sophie Kluba (WHO/ OMS), Kira Glover Kruglikova (UNOG/ONUG), Vladimir Kuvshinov (ICDO/OIPC), Alexis Laffitan (UNDP/PNUD), Vincent Lagueux (UNOG – UN restaurants/ONUG – Restaurants de l’ONU), Sarah Landelle (UNISDR), Fabien Lefrancois (UNDP/PNUD), Annabell Merklin (Interpeace), Nathalie Labourdette (Eurovision Academy, EBU/UER), Pedro Lagonegro (UNCTAD/CNUSED), Héloïse Laureau (IOM/OIM), Didier Lazzarotto (UNOG/ONUG), François Longchamp (Republic and State of Geneva/République et canton de Genève), Anthony Martin (WTO/OMC), Liliane Mauranne (UNECE/CEE-ONU), Marie-Adélaïde Matheï (UNRISD), Denis McClean (UNISDR), Moira McConnell (ILO/OIT), Jenny Mégevand (Fondation pour Genève), Nathalie Mivelaz Tirabosco (Republic and State of Geneva/ République et canton de Genève), Corinne Mommal-Vanian (UNOG/ONUG), Beatrice Montesi (GAIN), Mark Murphy (UNOG/ONUG), Sarah Noble (Interpeace), Clare Nullis (WMO/OMM), Agyedho Adwok Nyaba (IOM/OIM), Cian O’Luanaigh (CERN), Christopher Parmly (UNOG/ ONUG), Francesco Pisano (UNITAR), Alexandra Pluss Encarnacion (FAO), Aziyadé Poltier (UNDP/PNUD),

Marcia Poole (ILO/OIT), Corinne Pralavorio (CERN), Simon Ralph (IATA), Shivona Tavares-Walsh (UNOG/ ONUG), Lucas Raulet (UNOG/ONUG), Celine Reyboubet (Secretariat of Basel, Rotterdam and Stockholm conventions), Amy Rhoades (IOM/OIM), Michael Roberts (WTO/ OMC), Michelle Rockwell (ICRC/CICR), Jean Rodriguez (UNECE/CEE-ONU), Brigitte Ruby Cosgrove (UNOG/ ONUG) Adrienne Ruffieux (UNECE/CEE-ONU), Vincent Sautenet (ICRC/CICR), Joël Thomas Schaefer (WHO/OMS), Roland Schatz (MediaTenor), Markus Schmidt (UNOG/ ONUG), Tamara Slowik (UN-Water/Nations Unies Eau), Herbert Smorenburg (GAIN), Silvano Sofia (FAO), Dudley Tarlton (UNDP/PNUD), Shivona Tavares-Walsh (UNOG/ ONUG), Michaela Told (Graduate Institute of International and Development Studies/IHEID), (Manuela Tomei (ILO/ OIT), Sandrine Tranchard (ISO), David Trouba (WSSCC), Sandrine Tranchard (ISO), Rosalind Yarde (ILO/OIT), Jordi Vaque-Rabal (UNRISD), Olivier Van Damme (UNITAR - UNOSAT), Christine Vilela (UNOG/ONUG), Charlotte Warakaulle (UNOG/ONUG), Michael Williams (WMO/ OMM).

•

A special thank you to the contributing star chefs for sharing their savoir-faire as well as to the hotel managers and staff for their cooperation:

•

• • •

Philippe Migot, executive chef/chef exécutif, Delegates’ restaurant/Restaurant des délégués Pais Antonio, chef of the Delegates’ restaurant/chef du Restaurant des délégués Bernard Barbier and Laurent Gaultier, pastry chefs/chefs pâtissiers, Delegates’ restaurant/Restaurant des délégués

• • • • • • • • • • • •

• •

• • • •

Saverio Sbaragli, chef, Four Seasons Hotel des Bergues Geneva Salvatore Marcello, chef, Grand Hôtel Kempinski Dominique Gauthier, chef, Hôtel Beau-Rivage Béatrice Tollman, owner/propriétaire, Hôtel d’Angleterre Jerome Manifacier, chef, Hôtel de la Paix Pascal Fourdrinier, pastry chef/chef pâtissier, Hôtel de la Paix Gianluca Re Fraschini, chef, InterContinental Geneva Philippe Bourrel, chef of the restaurant Le Jardin/chef du restaurant Le Jardin, Le Richemond, Geneva Sebastien Quazzola, pastry chef/chef pâtissier, Le Richemond, Geneva Prashant Chipkar, chef, Mandarin Oriental Julien Krauss, chef, Movenpick Hotel & Casino Geneva Vincent Godereaux, sous-chef, Movenpick Hotel & Casino Geneva Philippe Durandeau, executive chef/chef exécutif, La Réserve Genève Hotel and Spa Adriano Venturini, chef, Swissôtel Métropole Davide Esercito, deputy head chef/sous-chef des cuisines, Swissôtel Métropole Pierrick Simon, pastry chef/chef patissier, Swissôtel Métropole Marc-Olivier Raffray, General Manager/Directeur Général, Four Seasons Hôtel des Bergues Thierry Lavalley, General Manager/Directeur Général, Grand Hôtel Kempinski Jacques Mayer, Owner/Propriétaire, Hôtel Beau-Rivage Ivan Rivier, General Manager/Directeur Général, Hôtel Beau-Rivage

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