{"id":89,"date":"2022-11-18T09:25:41","date_gmt":"2022-11-18T09:25:41","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=89"},"modified":"2026-04-16T19:05:03","modified_gmt":"2026-04-16T19:05:03","slug":"recettes","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recettes","title":{"rendered":"Rezepte auf franz\u00f6sisch"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"89\" class=\"elementor elementor-89\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f2462a1 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"f2462a1\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a713d46\" data-id=\"a713d46\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-20fbbce elementor-widget elementor-widget-heading\" data-id=\"20fbbce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Les recettes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3ac40f8 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"3ac40f8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-20 elementor-top-column elementor-element elementor-element-50d9755\" data-id=\"50d9755\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0c1b56c elementor-widget elementor-widget-image\" data-id=\"0c1b56c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Aildesoursrecette.jpg?fit=200%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-712\" alt=\"Cuisine la nature - Recette de veau \u00e0 l&#039;ail des ours\" srcset=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Aildesoursrecette.jpg?w=333&amp;ssl=1 333w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Aildesoursrecette.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Kalb mit B\u00e4rlauch<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-20 elementor-top-column elementor-element elementor-element-4db9202\" data-id=\"4db9202\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ac5c4dd elementor-widget elementor-widget-image\" data-id=\"ac5c4dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Gailletvrairecette.jpg?fit=200%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-716\" alt=\"Cuisine la nature - Recette de dorade au gaillet vrai\" srcset=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Gailletvrairecette.jpg?w=333&amp;ssl=1 333w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Gailletvrairecette.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Dorade mit echtem Labkraut<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-20 elementor-top-column elementor-element elementor-element-aae42a9\" data-id=\"aae42a9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fc2243f elementor-widget elementor-widget-image\" data-id=\"fc2243f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Oseillerecette.jpg?fit=200%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-717\" alt=\"Cuisine la nature - Recette de Gambas \u00e0 l&#039;oseille\" srcset=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Oseillerecette.jpg?w=333&amp;ssl=1 333w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Oseillerecette.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Gambas mit Sauerampfer<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-20 elementor-top-column elementor-element elementor-element-a98755f\" data-id=\"a98755f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1d3e1a9 elementor-widget elementor-widget-image\" data-id=\"1d3e1a9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Pavotrecette.jpg?fit=200%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-718\" alt=\"Cuisine la nature - Recette de dessert au pavot\" srcset=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Pavotrecette.jpg?w=333&amp;ssl=1 333w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Pavotrecette.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Dessert mit Mohn<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-20 elementor-top-column elementor-element elementor-element-d84c2ad\" data-id=\"d84c2ad\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3026ffe elementor-widget elementor-widget-image\" data-id=\"3026ffe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Pissenlitrecette.jpg?fit=200%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-719\" alt=\"Cuisine la nature - Recette de Loup de mer au pissenlit\" srcset=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Pissenlitrecette.jpg?w=333&amp;ssl=1 333w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2023\/01\/Pissenlitrecette.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Loup de mer au pissenlit<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ee010d2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ee010d2\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-51e7e99\" data-id=\"51e7e99\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c4b77bd elementor-widget elementor-widget-text-editor\" data-id=\"c4b77bd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><strong><span style=\"color: #000000;\">Retrouvez ici les Amuse-bouche \/ Fingerfood de nos randonn\u00e9es botaniques<\/span><\/strong><\/p><p><span style=\"color: #000000;\">Entr\u00e9es<\/span><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gelee-de-poule-a-la-benoite-urbaine-pesto-de-capucine\/\"><span style=\"color: #0000ff;\">H\u00fchners\u00fclze mit Nelkenwurz, Kapuzinerkresse-Pesto und Huflattigknospen in Oliven\u00f6l<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-pate-de-canard-et-chutney-mangue-sorbier-des-oiseaux\/\">Entenpastete im Beinwellblatt mit Mango-Vogelbeer-Chutney und Gr\u00fcnkohlsalat<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-tranches-de-noix-de-veau-a-lalliaire\/\"><span style=\"color: #000000;\"><span style=\"color: #0000ff;\">Kalbstranche mit Mediterranem Getreide-Salat und Knoblauchsrauke<\/span><\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-oeuf-brouille-et-emulsion-a-lhuile-darmoise\/\">\u0152uf brouill\u00e9, sauce au poivron rouge et \u00e9mulsion \u00e0 l&#8217;huile d&#8217;armoise<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-soupe-de-carotte-au-gingembre-et-crevette-marinee\/\"><span style=\"color: #0000ff;\">Soupe de carotte au gingembre, vert de carotte mouss\u00e9 et gambas marin\u00e9e \u00e0 l&#8217;origan et au curry<\/span><\/a><\/li><li><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-gambas-marinee-a-lorigan-et-au-curry\/\">In Oregano und Curry marinierte Garnelen, Bulgursalat mit Schafgarbe und Orangen-Safran-Mayonnaise<\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-noix-de-saint-jacques-poelee-et-pesto-a-lail-des-ours\/\"><span style=\"color: #0000ff;\">Gebratene Jakobsmuschel mit B\u00e4rlauchpesto und Avocado-Mango-Salat mit Wiesenschaumkraut<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-rouleau-de-saumon-a-lail-des-ours-petasite-sauce-soja\/\"><span style=\"color: #0000ff;\">Lachsrolle mit B\u00e4rlauch und Pestwurz mit Sojaso\u00dfe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-rouleau-de-saumon-et-cabillaud-remoulade-a-lail-des-ours\/\"><span style=\"color: #0000ff;\">Kabeljau-Lachs-Rolle, B\u00e4rlauch-Remouladesauce und Fenchel-Orangen-Salat<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\">Poissons<\/span><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-cabillaud-sauce-au-cornouiller-male\/\">Kabeljau mit Kornelkirschensauce, Lauchp\u00fcree und Spaghetti von der gelben Zucchini mit wildem Oregano<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-eglantine-farcie-au-sebaste-et-tagliatelles-de-courgette\/\"><span style=\"color: #0000ff;\">\u00c9glantine farcie au s\u00e9baste, tagliatelles de courgette et risonis \u00e0 l&#8217;origan<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-filet-de-limande-et-creme-dortie-au-gingembre\/\"><span style=\"color: #0000ff;\">Filet de limande, cr\u00e8me d&#8217;ortie au gingembre et sauce mouss\u00e9e au safran<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-filet-de-limande-et-sauce-aux-fleurs-de-sureau-noir\/\"><span style=\"color: #0000ff;\">Maischollenfilet, Holunderbl\u00fctensauce und Robinienbl\u00fctengem\u00fcse<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-sebaste-sauce-a-la-rose-et-puree-de-chardons\/\"><span style=\"color: #0000ff;\">Filet de s\u00e9baste, sauce \u00e0 la rose, pur\u00e9e de chardons et tagliatelles de carottes \u00e0 la nigelle<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-mousseline-de-cabillaud-et-degopode\/\"><span style=\"color: #0000ff;\">Kabeljau-Giersch-Mousseline mit Bockshornklee-Sauce und Taubnesselspinat<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\">Viandes<\/span><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-chevreuil-confit-au-mahonia\/\">Geschmortes Reh mit Mahoniasauce, Amaranth und Pomme Dauphine<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-cuisse-de-canard-confite-sauce-a-la-mure-et-panais\/\"><span style=\"color: #0000ff;\">Confitierte Entenkeule mit Brombeersauce, Pastinakentagliatelle und Steinpilzen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\/\"><span style=\"color: #0000ff;\">Rehr\u00fccken und Fichtenspitzenpesto, Melde und Kartoffelflan mit Schnittlauch<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-feuille-de-consoude-en-cordon-bleu-et-sauce-yaourt-a-la-menthe\/\"><span style=\"color: #0000ff;\">Beinwell-Cordon bleu, Joghurt-Minz-Sauce<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-magret-de-canard-au-poivre-de-sechouan\/\"><span style=\"color: #0000ff;\">Entenbrust mit Szechuan-Pfeffer-Sauce, Kohlrabi-Spaghetti mit Gundermann und Schafgarbe im Tempuramantel<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-magret-de-canard-sauce-aux-cerises-et-thym\/\">Entenbrust mit Kirsch-Thymian-Sauce und gef\u00fcllten Beinwellbl\u00e4ttern mit Steinpilzen<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-poitrine-de-poularde-sauce-a-la-reglisse-sauvage\/\"><span style=\"color: #0000ff;\">Poulardenbrust mit Waldlakritzsauce, gr\u00fcne Spargel mit Spitzwegerich<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\">V\u00e9g\u00e9tariens<\/span><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-espuma-de-pomme-de-terre\/\"><span style=\"color: #0000ff;\">Kartoffelschaum<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-polenta-au-curcuma-et-a-lortie\/\"><span style=\"color: #0000ff;\">Polenta mit Kurkuma und Brennnessel, Tomaten-Thymian-Sauce und Oregano\u00f6l<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\">Desserts<\/span><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-creme-brulee-a-la-reine-des-pres\/\">M\u00e4des\u00fc\u00df Cr\u00e8me Br\u00fbl\u00e9e und marinierte Erdbeeren mit Zitronenmelisse<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-creme-brulee-a-la-reine-des-pres\/\">G<\/a><\/span><a href=\"https:\/\/cuisine-la-nature.com\/de\/gateau-a-lasperule-odorante-et-compote-fraise-renouee-du-japon\/\"><span style=\"color: #0000ff;\">\u00e2teau \u00e0 l&#8217;asp\u00e9rule odorante et compote de fraises et renou\u00e9e du Japon<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-mousse-a-lasperule-et-gelee-de-violette\/\"><span style=\"color: #0000ff;\">Waldmeister-Mousse und Veilchengelee,\nHimbeer- und Japanischer Staudenkn\u00f6terich-Kompot<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-mousse-au-chocolat-blanc-et-gelee-a-la-violette-odorante\/\"><span style=\"color: #0000ff;\">Wei\u00dfe Schokoladenmousse mit Veilchengelee<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-mousse-aux-fleurs-de-sureau-et-gelee-aux-baies\/\">Holunderbl\u00fctenmousse mit Holunderbeerengelee<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-mousse-de-semoule-a-la-fleur-de-sureau-et-cerises-au-thym\/\"><span style=\"color: #0000ff;\">Grie\u00dfmousse mit Holunderbl\u00fcten und Thymian-Kirschen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-terrine-aux-pousses-depicea-et-biscuit-au-cacao\/\"><span style=\"color: #0000ff;\">Terrine aux pousses d&#8217;\u00e9pic\u00e9a et biscuit au cacao, framboise et pousse d&#8217;\u00e9pic\u00e9a enrob\u00e9e de chcolat<\/span><\/a><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7f2bebf elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"7f2bebf\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-54d9c73\" data-id=\"54d9c73\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c41617d elementor-widget elementor-widget-text-editor\" data-id=\"c41617d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #000000;\">Entr\u00e9es<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/carpaccio-de-saint-jacques-a-la-poule-grasse\/\"><span style=\"color: #000000;\"><span style=\"color: #0000ff;\">Carpaccio de Saint Jacques \u00e0 la poule grasse<\/span><\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-dorade-au-gaillet-vrai\/\">Dorade Royale mit Labkrautvinaigrette<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gambas-a-loseille\/\"><span style=\"color: #0000ff;\">Riesengarnelen mit Sauerampfer<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/gateau-darroche\/\">Meldenkuchen<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-huitres-tiedes-au-calament-a-grandes-fleur\/\">Warme Austern mit gro\u00dfbl\u00fctiger Bergminze<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-maquereau-a-larmoise-et-au-liseron\/\">Maquereau \u00e0 l&#8217;armoise et au liseron<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-mini-muffins-aux-olives-rouges-et-renouee-du-japon\/\">Herzhafte Mini-Nuffins mit \"roten Oliven\" und Kn\u00f6terich<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-saumon-et-creme-a-la-sauge-des-pres\/\">Lachs mit Wiesensalbeischmand auf R\u00f6sti<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-tartare-de-loup-de-mer-a-lonagre\/\"><span style=\"color: #0000ff;\">Wolfsbarschtatar mit Nachtkerze<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-terrine-de-foie-gras-aux-orties\/\">Stopfleber-Terrine mit Brennnesseln<\/a><\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">Soupes<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-bouillon-dechalotes-perle-a-larmoise\/\"><span style=\"color: #0000ff;\">Schalotten-Bouillon mit Beifu\u00df\u00f6l<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-creme-de-mouronnette\/\"><span style=\"color: #0000ff;\">Vogelmiere-Cr\u00e8me-Suppe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gaspacho-a-la-mache-sauvage\/\"><span style=\"color: #0000ff;\">Feldsalat-<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gaspacho-garni-de-beignets-de-cumin-des-pres\/\"><span style=\"color: #0000ff;\">Gazpacho garniert mit Wiesenk\u00fcmmel-Beignets<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-gaspacho-glace-au-chenopode-blanc\/\">Eisgek\u00fchlte G\u00e4nsefu\u00df-Gazpacho<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-soupe-dautrefois-au-lamier-tachete\/\">Die Suppe aus den fr\u00fcheren Zeiten mit gefleckten Taubnessel<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-soupe-de-chenopode-bon-henri\/\"><span style=\"color: #0000ff;\">Guter Heinrich-Suppe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-soupe-montagnarde-de-printemps\/\"><span style=\"color: #0000ff;\">Fr\u00fchlings-Bergsuppe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-soupe-aux-chataignes\/\"><span style=\"color: #0000ff;\">Soupe mousseuse aux ch\u00e2taignes marie goule, cr\u00e8me de truffes et r\u00e2p\u00e9e de ch\u00e2taignes<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Poissons<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-daurade-a-lachillee-millefeuille\/\"><span style=\"color: #0000ff;\">Dorade in Salz-Kruste mit Schafgarbe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-sebaste-au-cirse-bardane-et-rose\/\"><span style=\"color: #0000ff;\">Rotbarsch mit G\u00e4nsedistel, Klette und Rosensauce<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-loup-de-mer-de-latlantique-aux-pissenlits\/\">Atlantik-Loup-de-Mer mit L\u00f6wenzahn<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-saint-jacques-et-huile-de-berce\/\">Jakobsmuscheln mit Selleriep\u00fcree, B\u00e4renklau\u00f6l und Limettenvinaigrette<\/a><\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">Viandes<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-canard-a-la-camomille\/\"><span style=\"color: #0000ff;\">Kamille-Ente<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-dail-des-ours-veau\/\">Kalbsfilet aus Aveyron und S\u00e9gala mit B\u00e4rlauch<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-jarret-de-chevreuil-a-la-dentaire\/\"><span style=\"color: #0000ff;\">Rehhaxe mit Zahnwurz<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-veau-aux-mousserons-et-aux-gouttes-de-chicoree\/\"><span style=\"color: #0000ff;\">Kalbsfilet mit Nelken-Schwindlingen, Wegwartetropfen und R\u00fcbenmousseline<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-pigeon-aux-merises\/\"><span style=\"color: #0000ff;\">Taube mit Vogelkirschen<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-pintade-foie-gras-mini-mais-et-stellaire\/\">Freiland-Perlhuhn mit Enten-Foie-Gras, Zuckermais und Vogelmiere<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-poitrine-de-dinde-a-la-gesse\/\">Poitrine de dinde sauce \u00e0 la gesse<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-pigeon-a-lamarante\/\"><span style=\"color: #0000ff;\">Taubenbrust-Brioche mit Tr\u00fcffel und Amaranth<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-rables-de-lapin-au-chardon-marie\/\"><span style=\"color: #0000ff;\">Kaninchenr\u00fccken mit Mariendistelrippen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-noix-de-veau-daveyron-et-du-segala-a-lalliaire\/\"><span style=\"color: #0000ff;\">Kalbsroulade aus Aveyron und S\u00e9gala mit Knoblauchsrauke<\/span><\/a><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-10b18b9\" data-id=\"10b18b9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b0c52aa elementor-widget elementor-widget-text-editor\" data-id=\"b0c52aa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #000000;\">V\u00e9g\u00e9tariens<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-dartichauts-a-lhuile-de-chardon-et-a-legopode\/\">Artischocken mit Distel\u00f6l und Giersch<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/galette-de-sarrasin-et-campanule-raiponce\/\"><span style=\"color: #0000ff;\">Buchweizencr\u00eape mit Pilzen, Aprikose und Glockenblume<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gnocchis-verts\/\"><span style=\"color: #0000ff;\">Gr\u00fcne Gnocchi<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-risotto-a-lalliaire\/\"><span style=\"color: #0000ff;\">Knoblauchsrauke-Risotto<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-risotto-a-la-benoite-urbaine\/\"><span style=\"color: #0000ff;\">Nelkenwurz-Risotto<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Accompagnements<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-blinis-a-lail-des-ours\/\"><span style=\"color: #0000ff;\">B\u00e4rlauch-Blinis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-compote-de-renouee-a-la-tomate-et-au-coriandre\/\"><span style=\"color: #0000ff;\">Japanischer Kn\u00f6terich-Kompott mit Tomaten und Koriander<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-crepes-vonnassiennes-a-la-ciboulette-sauvage\/\">Kartoffel-Cr\u00eapes mit wildem Schnittlauch<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-croquant-aux-conopodes\/\"><span style=\"color: #0000ff;\">Franz\u00f6sische Erdkastanie-Krokant<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-magret-de-canard-sauce-aux-cerises-et-thym\/\"><span style=\"color: #0000ff;\">Feuilles de consoude farcies aux c\u00e8pes<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-flan-de-bourse-a-pasteur\/\">Hirtent\u00e4schel-Flan<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\/\"><span style=\"color: #0000ff;\">Kartoffelflan mit Schnittlauch<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-galette-de-consoude-farcie\/\"><span style=\"color: #0000ff;\">Gef\u00fcllte Beinwell in Buchweizencr\u00eape-Teig<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/jus-de-bourrache-bleue-et-tiges-de-bourrache-blanche\/\"><span style=\"color: #0000ff;\">Saft aus \"blauem\" Borretsch und St\u00e4ngel aus \"weissem\" Borretsch<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-mousseline-degopode\/\">Giersch-Mousseline<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-pain-enroule-sur-une-tige-de-cerfeuil\/\"><span style=\"color: #0000ff;\">Wiesenkerbel-Stockbrot<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-poires-au-vinaigre-et-a-la-carotte-sauvage\/\"><span style=\"color: #0000ff;\">Birnen in Essig und wilde M\u00f6hre<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-tuiles-aux-faines\/\"><span style=\"color: #0000ff;\">Bucheckern-Cracker mit Selleriemousse<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-rumex-a-la-tomate-et-a-lhuile-dolive\/\"><span style=\"color: #0000ff;\">Ampfer mit Tomaten und Oliven\u00f6l<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Sauces et Dips<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-maquereau-a-larmoise-et-au-liseron\/\">Caramel d&#8217;ortie<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-chutney-de-petasite-et-de-fleurs-dacacia\/\">Pestwurzchutney mit Akazienbl\u00fcten<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-chutney-de-viorne-et-de-sureau\/\">Chutney von gew\u00f6hnlicher Schneeball und roter Holunder<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-pate-de-canard-et-chutney-mangue-sorbier-des-oiseaux\/\"><span style=\"color: #0000ff;\">Mango-Vogelbeer-Chutney<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-oeuf-brouille-et-emulsion-a-lhuile-darmoise\/\"><span style=\"color: #0000ff;\">Beifu\u00df\u00f6l-Emulsion<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-moutarde-a-la-cardamine\/\">Wiesenschaumkrautsenf<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-mini-muffins-aux-olives-rouges-et-renouee-du-japon\/\">Olives rouges<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-noix-de-saint-jacques-poelee-et-pesto-a-lail-des-ours\/\"><span style=\"color: #0000ff;\">B\u00e4rlauchpesto<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\/\"><span style=\"color: #0000ff;\">Fichtenspitzenpesto<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-rouleau-de-saumon-a-lail-des-ours-petasite-sauce-soja\/\"><span style=\"color: #0000ff;\">Pestwurz mit Sojaso\u00dfe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-sorbet-a-la-renouee-du-japon\/\"><span style=\"color: #0000ff;\">Japanischer Kn\u00f6terich \"Indisch\"<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-sauce-a-lamarante\/\"><span style=\"color: #0000ff;\">Amaranth-Sauce<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-poitrine-de-poularde-sauce-a-la-reglisse-sauvage\/\"><span style=\"color: #0000ff;\">Waldlakritzsauce<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-sauce-au-cresson-sauvage-et-au-raifort\/\">Wilde Kresse und Meerrettichsauce<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-sauce-cumberland-aux-baies-de-mahonia\/\">Cumberlandsauce mit Mahonie<\/a><\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">Fromages<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-brie-truffe-et-bourgeons-de-plantain-lanceole\/\">Getr\u00fcffelter Brie mit Rettichsalat und Spitzwegerichknospen<\/a><\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">Boissons<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-cocktail-au-fenouil\/\"><span style=\"color: #0000ff;\">Fenchelbowle mit Bl\u00fcteneisw\u00fcrfeln<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-frenette\/\"><span style=\"color: #0000ff;\">Fr\u00eanette (Eschewein)<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-ratafia-aux-feuilles-de-noyer\/\"><span style=\"color: #0000ff;\">Walnussbl\u00e4tter-Ratafia<\/span><\/a><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-c8feacd\" data-id=\"c8feacd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c701637 elementor-widget elementor-widget-text-editor\" data-id=\"c701637\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #000000;\">Desserts<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-berce-du-caucase-et-pets-de-nonne\/\"><span style=\"color: #0000ff;\">Herkulesb\u00e4renklau mit Nonnenf\u00fcrzchen und Sauerkirschen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-compote-de-framboises-et-de-renouee-du-japon\/\"><span style=\"color: #0000ff;\">Himbeer-Japanische Kn\u00f6terich-Kompott<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-compote-darbousier\/\"><span style=\"color: #0000ff;\">Westlicher Erdbeerbaum-Kompott<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-crepes-aux-poires-de-roche\/\"><span style=\"color: #0000ff;\">Felsenbirnen-Cr\u00eapes<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-croquant-au-lilas\/\"><span style=\"color: #0000ff;\">Fliederkrokant<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-gateau-a-la-carotte-et-au-sorbier-des-oiseaux\/\">Karotten- und Vogelbeerkuchen<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gateau-aux-glands\/\"><span style=\"color: #0000ff;\">Eichelkuchen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-gateau-aux-bourgeons-de-peuplier\/\"><span style=\"color: #0000ff;\">Pappelknospenkuchen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gateau-aux-graines-des-pres\/\"><span style=\"color: #0000ff;\">Kuchen mit Wiesensamen und Pappelknospen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-gateau-aux-noisettes\/\"><span style=\"color: #0000ff;\">Haselnusskuchen<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-gelee-de-sureau-noir\/\">Schwarze Holunderbeeren-Gel\u00e9e<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-melon-en-gelee-de-sureau-rouge-et-myrtilles\/\">Roter-Holunder-Gelee mit Melone und Walbeeren<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/mousse-a-lasperule-odorante-et-sorbet-fraise-rhubarbe\/\">Waldmeistermousse mit Erdbeer-Rhabarber-Sorbet<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-mousse-aux-fleurs-de-prunellier\/\"><span style=\"color: #0000ff;\">Schlehenbl\u00fctenmousse in Mandelhippe<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-mousse-damandes-a-lasperule\/\">Mandelmousse mit Waldmeister<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-soupe-dangelique-aux-peches-de-vigne\/\">Weinbergpfirsische mit Engelwurzsirup<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-tartelette-aux-pommes-et-aubepine\/\">Wei\u00dfdorn-Mandel-Tartelettes mit \u00c4pfeln<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-tiramisu-aux-racines-et-fleurs-de-pissenlit\/\"><span style=\"color: #0000ff;\">L\u00f6wenzahn-Tiramisu<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Glaces &#8211; Sorbets &#8211; Parfaits<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-creme-glacee-a-la-fleur-dacacia\/\">Akazienbl\u00fcteneis<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-creme-glacee-aux-bourgeons-de-peuplier\/\"><span style=\"color: #0000ff;\">Pappelknospen-Eis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-creme-glacee-aux-fleurs-de-reine-des-pres\/\"><span style=\"color: #0000ff;\">M\u00e4des\u00fc\u00df-Eis<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-desquimau-a-la-fleur-de-sureau\/\">Holunderbl\u00fctenparfait<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-glace-a-leucalyptus\/\"><span style=\"color: #0000ff;\">Eukalyptuseis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-dessert-au-pavot\/\"><span style=\"color: #0000ff;\">Schwarzes Mohneis auf Thymian-Kirschen.Kompott<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-sorbet-a-la-berce\/\"><span style=\"color: #0000ff;\">B\u00e4renklau-Sorbet<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-sorbet-a-la-renouee-du-japon\/\"><span style=\"color: #0000ff;\">Japanischer Kn\u00f6terich-Sorbet<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-sorbet-a-la-violette\/\">Veilchen-Sorbet<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-sorbet-a-leglantine\/\"><span style=\"color: #0000ff;\">Hagebutten-Sorbet<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Mignardises<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-bonbons-de-tilleul\/\">Lindenbl\u00fcten-Bonbons<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-pralines-au-chocolat-et-aux-pousses-depicea\/\"><span style=\"color: #0000ff;\">Fichtenspitzen-Schoko-Pralinen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-truffes-au-sapin\/\"><span style=\"color: #0000ff;\">Tannenspitzen-Schoko-Tr\u00fcffel<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\"><strong>M\u00e9dicinales<\/strong><\/span><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-de-tisane-aux-4-fleurs\/\">4-Bl\u00fcten-Kr\u00e4utertee<\/a><\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Les recettes Veau \u00e0 l&#8217;ail des ours Dorade au gaillet vrai Gambas \u00e0 l&#8217;oseille Dessert au pavot Loup de mer au pissenlit Retrouvez ici les Amuse-bouche \/ Fingerfood de nos randonn\u00e9es botaniques Entr\u00e9es Gel\u00e9e de poule \u00e0 la beno\u00eete urbaine, pesto de capucine et boutons de tussilages P\u00e2t\u00e9 de canard, chutney mangue-sorbier des oiseaux, salade [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","iawp_total_views":138,"footnotes":""},"class_list":["post-89","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- 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