{"id":1656,"date":"2023-06-12T07:14:17","date_gmt":"2023-06-12T07:14:17","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1656"},"modified":"2026-04-16T19:10:24","modified_gmt":"2026-04-16T19:10:24","slug":"recettes-en-allemand","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recettes-en-allemand","title":{"rendered":"Recettes en Allemand"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1656\" class=\"elementor elementor-1656\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5c8985d elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"5c8985d\" 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-92d3fb8\" data-id=\"92d3fb8\" 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-34f40ff elementor-widget elementor-widget-heading\" data-id=\"34f40ff\" 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\">Die Rezepten<\/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-ae66219 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"ae66219\" 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-825d1af\" data-id=\"825d1af\" 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-181ac26 elementor-widget elementor-widget-image\" data-id=\"181ac26\" 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\">Kalbsfilet 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-89c5ec2\" data-id=\"89c5ec2\" 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-131c6d0 elementor-widget elementor-widget-image\" data-id=\"131c6d0\" 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-3571e15\" data-id=\"3571e15\" 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-e2f29d8 elementor-widget elementor-widget-image\" data-id=\"e2f29d8\" 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-8d55a0b\" data-id=\"8d55a0b\" 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-33f738b elementor-widget elementor-widget-image\" data-id=\"33f738b\" 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-7807718\" data-id=\"7807718\" 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-15c0b2b elementor-widget elementor-widget-image\" data-id=\"15c0b2b\" 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 mit L\u00f6wenzahn<\/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-0c8d07e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0c8d07e\" 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-94c3430\" data-id=\"94c3430\" 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-b3125a5 elementor-widget elementor-widget-text-editor\" data-id=\"b3125a5\" 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;\">Finden Sie hier die Amuse-Bouche \/ Fingerfood von unseren Kr\u00e4uterwanderungen<\/span><\/strong><\/p><p><span style=\"color: #000000;\">Vorspeisen<\/span><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/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\/recette-gelee-de-poule-a-la-benoite-urbaine-pesto-de-capucine\"><span style=\"color: #0000ff;\">H\u00fchners\u00fclze mit Nelkenwurz, Kapuzinerkressepesto und Huflattigknospen in Oliven\u00f6l<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-rouleau-de-saumon-et-cabillaud-remoulade-a-lail-des-ours\"><span style=\"color: #0000ff;\">Kabeljau-Lachs-Rolle, B\u00e4rlauch-Remoulade-Sauce und Fenchel-Orangen-Salat<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-tranches-de-noix-de-veau-a-lalliaire\">Kalbstranche mit Mediterranem Getreide-Salat und Knoblauchsrauke<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-soupe-de-carotte-au-gingembre-et-crevette-marinee\"><span style=\"color: #0000ff;\">Karottensuppe mit Ingwer, gesch\u00e4umtem Karottengr\u00fcn und Garnelen mariniert mit Oregano und Curry<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-oeuf-brouille-et-emulsion-a-lhuile-darmoise\">R\u00fchrei mit roter Paprikasauce und Beifu\u00df\u00f6l-Emulsion<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-gambas-marinee-a-lorigan-et-au-curry\">In Oregano und Curry marinierte Garnelen, Bulgursalat mit Schafgarbe und Orangen-Safran-Mayonnaise<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-rouleau-de-saumon-a-lail-des-ours-petasite-sauce-soja\"><span style=\"color: #0000ff;\">Lachsrolle mit B\u00e4rlauch und Pestwurz in Sojaso\u00dfe<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\">Fisch<\/span><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-eglantine-farcie-au-sebaste-et-tagliatelles-de-courgette\"><span style=\"color: #0000ff;\">Hagebutte mit Rotbarsch gef\u00fcllt, Zucchini-Tagliatelle und Risoni mit Oregano<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-mousseline-de-cabillaud-et-degopode\"><span style=\"color: #0000ff;\">Kabeljau-Giersch-Mousseline mit Bockshornklee-Sauce und Taubnesselspinat<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/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\/recette-filet-de-limande-et-creme-dortie-au-gingembre\"><span style=\"color: #0000ff;\">Maischolle, Brennneseel-Ingwer-Creme und Safranschaum<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-filet-de-limande-et-sauce-aux-fleurs-de-sureau-noir\"><span style=\"color: #0000ff;\">Maischollenfilet mit Holunderbl\u00fctensauce und Robinienbl\u00fctengem\u00fcse<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-sebaste-sauce-a-la-rose-et-puree-de-chardons\"><span style=\"color: #0000ff;\">Rotbarsch mit Rosesauce, Distelp\u00fcree und M\u00f6hren-Tagliatelle mit Nigella<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\">Fleisch<\/span><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-cuisse-de-canard-confite-sauce-a-la-mure-et-panais\"><span style=\"color: #0000ff;\">Confitierte Entenkeule mit Brombeersauce, Pastinaken-Tagliatelle und Steinpilzen<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/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\/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\/recette-chevreuil-confit-au-mahonia\">Geschmortes Reh mit Mahoniasauce, Amaranth und Pomme Dauphine<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-poitrine-de-poularde-sauce-a-la-reglisse-sauvage\"><span style=\"color: #0000ff;\">Poulardenbrust mit Waldlakritzsauce, gr\u00fcne Spargel mit Spitzwegerich<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\"><span style=\"color: #0000ff;\">Rehr\u00fccken und Fichtenspitzenpesto, Meldespinat und Kartoffelflan mit Schnittlauch<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\">Vegetarisch<\/span><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-espuma-de-pomme-de-terre\"><span style=\"color: #0000ff;\">Kartoffelschaum<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-polenta-au-curcuma-et-a-lortie\"><span style=\"color: #0000ff;\">Polenta mit Kurkuma und Brennnesseln, 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\/recette-mousse-de-semoule-a-la-fleur-de-sureau-et-cerises-au-thym\">Grie\u00dfmousse mit Holunderbl\u00fcten und Thymian-Kirsche<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-mousse-aux-fleurs-de-sureau-et-gelee-aux-baies\">Holunderbl\u00fctenmousse mit Holunderbeerengelee<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-creme-brulee-a-la-reine-des-pres\">M\u00e4des\u00fc\u00df Cr\u00e8me Br\u00fbl\u00e9e und marinierte Erdbeeren mit Zitronen-Melisse<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-terrine-aux-pousses-depicea-et-biscuit-au-cacao\"><span style=\"color: #0000ff;\">Terrine von Fichtenspitzen-Mousse in Kakao-Biskuit, Himbeer und Fichtenspitzen in Schokolade<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/gateau-a-lasperule-odorante-et-compote-fraise-renouee-du-japon\"><span style=\"color: #0000ff;\">Waldmeisterkuchen mit Erdbeeren-Japanischem Kn\u00f6terich-Kompott<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-mousse-a-lasperule-et-gelee-de-violette\"><span style=\"color: #0000ff;\">Waldmeister-Mousse und Veilchengelee, Himbeer- und Japanischer Staudenkn\u00f6terich-Kompot<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-mousse-au-chocolat-blanc-et-gelee-a-la-violette-odorante\"><span style=\"color: #0000ff;\">Wei\u00dfe Schokoladenmousse mit Veilchengelee<\/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-e021d9e elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"e021d9e\" 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-cb27a25\" data-id=\"cb27a25\" 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-9feef36 elementor-widget elementor-widget-text-editor\" data-id=\"9feef36\" 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;\">Vorspeisen<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-dorade-au-gaillet-vrai\">Dorade royale mit Labkrautvinaigrette<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-mini-muffins-aux-olives-rouges-et-renouee-du-japon\">Herzhafte mini-Muffins mit &#8220;roten Oliven&#8221; und Kn\u00f6terich<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/carpaccio-de-saint-jacques-a-la-poule-grasse\"><span style=\"color: #0000ff;\">Jakobsmuschelcarpaccio und -tatar mit Fetthenne<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-saumon-et-creme-a-la-sauge-des-pres\"><span style=\"color: #0000ff;\">Lachs mit Wiesensalbeischmand auf R\u00f6sti<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-maquereau-a-larmoise-et-au-liseron\">Makrele mit Winde und Beifu\u00df<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/gateau-darroche\"><span style=\"color: #0000ff;\">Meldenkuchen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-de-terrine-de-foie-gras-aux-orties\">Stopfleber-Terrine mit Brennnesseln<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-huitres-tiedes-au-calament-a-grandes-fleur\">Warme Austern mit gro\u00dfbl\u00fctiger Bergminze<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-tartare-de-loup-de-mer-a-lonagre\"><span style=\"color: #0000ff;\">Wolfsbarschtatar mit Nachtkerze<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Suppen<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-soupe-dautrefois-au-lamier-tachete\">Die Suppe aus den fr\u00fcheren Zeiten mit gefleckten Taubnessel<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-gaspacho-glace-au-chenopode-blanc\">Eisgek\u00fchlte G\u00e4nsefu\u00df-Gazpacho<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-gaspacho-a-la-mache-sauvage\"><span style=\"color: #0000ff;\">Feldsalat-Gaspacho<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-soupe-montagnarde-de-printemps\"><span style=\"color: #0000ff;\">Fr\u00fchlings-Bergsuppe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-gaspacho-garni-de-beignets-de-cumin-des-pres\"><span style=\"color: #0000ff;\">Gazpacho garniert mit Wiesenk\u00fcmmel-Beignets<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-soupe-de-chenopode-bon-henri\"><span style=\"color: #0000ff;\">Guter Heinrich-Suppe<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-soupe-aux-chataignes\"><span style=\"color: #0000ff;\">Sch\u00e4umende Maronensuppe, Tr\u00fcffelcreme und geraspelte Maronen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-creme-de-mouronnette\"><span style=\"color: #0000ff;\">Vogelmiere-Cr\u00e8me-Suppe<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Fische<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-loup-de-mer-de-latlantique-aux-pissenlits\">Atlantik-Loup-de-Mer mit L\u00f6wenzahn<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-daurade-a-lachillee-millefeuille\"><span style=\"color: #0000ff;\">Dorade in Salz-Kruste mit Schafgarbe<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-saint-jacques-et-huile-de-berce\">Jakobsmuscheln mit Selleriep\u00fcree, B\u00e4renklau\u00f6l und Limettenvinaigrette<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-sebaste-au-cirse-bardane-et-rose\"><span style=\"color: #0000ff;\">Rotbarsch mit G\u00e4nsedistel, Klette und Rosensauce<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Fleische<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/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\/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\/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\/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><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-canard-a-la-camomille\"><span style=\"color: #0000ff;\">Kamille-Ente<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-rables-de-lapin-au-chardon-marie\"><span style=\"color: #0000ff;\">Kaninchenr\u00fccken mit Mariendistelrippen<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-poitrine-de-dinde-a-la-gesse\">Putenbrust mit Wickensauce<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-de-pigeon-a-lamarante\"><span style=\"color: #0000ff;\">Taubenbrustbrioche mit Tr\u00fcffel und Amaranth<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-pigeon-aux-merises\"><span style=\"color: #0000ff;\">Taube mit Vogelkirsche<\/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-5ac2521\" data-id=\"5ac2521\" 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-bef1c0f elementor-widget elementor-widget-text-editor\" data-id=\"bef1c0f\" 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;\">Vegetarisch<\/span><\/strong><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-dartichauts-a-lhuile-de-chardon-et-a-legopode\">Artischoken mit Distel\u00f6l und Giersch<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/galette-de-sarrasin-et-campanule-raiponce\">Buchweizencr\u00eape mit Pilzen, Aprikose und Glockenblume<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-gnocchis-verts\"><span style=\"color: #0000ff;\">Gr\u00fcne Gnocchi<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-risotto-a-lalliaire\"><span style=\"color: #0000ff;\">Knoblauchsrauke-Risotto<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-risotto-a-la-benoite-urbaine\"><span style=\"color: #0000ff;\">Nelkenwurz-Risotto<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Beilagen<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-rumex-a-la-tomate-et-a-lhuile-dolive\"><span style=\"color: #0000ff;\">Ampfer mit Tomaten und Oliven\u00f6l<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-blinis-a-lail-des-ours\"><span style=\"color: #0000ff;\">B\u00e4rlauch-Blinis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-de-tuiles-aux-faines\"><span style=\"color: #0000ff;\">Bucheckern-Cr\u00e4cker mit Selleriemousse<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-croquant-aux-conopodes\"><span style=\"color: #0000ff;\">Franz\u00f6sische Erdkastanie-Krokant<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-magret-de-canard-sauce-aux-cerises-et-thym\"><span style=\"color: #0000ff;\">Gef\u00fcllte Beinwellbl\u00e4tter mit Steinpilzen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-galette-de-consoude-farcie\"><span style=\"color: #0000ff;\">Gef\u00fcllte Beinwell in Buchweizen-Cr\u00eape<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-mousseline-degopode\">Giersch-Mousseline<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-flan-de-bourse-a-pasteur\"><span style=\"color: #0000ff;\">Hirtent\u00e4schel-Flan<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-crepes-vonnassiennes-a-la-ciboulette-sauvage\">Kartoffel-Cr\u00eapes mit wildem Schnittlauch<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\"><span style=\"color: #0000ff;\">Kartoffelflan mit Schnittlauch<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/jus-de-bourrache-bleue-et-tiges-de-bourrache-blanche\">Saft aus &#8220;blauem&#8221; Borretsch und St\u00e4ngel aus &#8220;wei\u00dfem&#8221; Borretsch<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-pain-enroule-sur-une-tige-de-cerfeuil\"><span style=\"color: #0000ff;\">Wiesenkerbel-Stockbrot<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Sauces et Dips<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-sauce-a-lamarante\"><span style=\"color: #0000ff;\">Amaranth-Sauce<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-noix-de-saint-jacques-poelee-et-pesto-a-lail-des-ours\"><span style=\"color: #0000ff;\">B\u00e4rlauch-Pesto<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-de-maquereau-a-larmoise-et-au-liseron\">Brennnessel-Karamel<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-chutney-de-viorne-et-de-sureau\">Chutney von gew\u00f6hnlicher Schneeball und roter Holunder<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-sauce-cumberland-aux-baies-de-mahonia\">Cumberlandsauce mit Mahonie<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\"><span style=\"color: #0000ff;\">Fichtenspitzen-Pesto<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-renouee-du-japon-a-lindienne\"><span style=\"color: #0000ff;\">Japanischer Kn\u00f6terich &#8220;Indisch&#8221;<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-pate-de-canard-et-chutney-mangue-sorbier-des-oiseaux\"><span style=\"color: #0000ff;\">Mango-Volgelbeer-Chutney<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-chutney-de-petasite-et-de-fleurs-dacacia\">Pestwurz-Chutney mit Akazienbl\u00fcten<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-rouleau-de-saumon-a-lail-des-ours-petasite-sauce-soja\"><span style=\"color: #0000ff;\">Pestwurz mit Sojaso\u00dfe<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-mini-muffins-aux-olives-rouges-et-renouee-du-japon\">Rote Oliven<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/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\/recette-de-sauce-au-cresson-sauvage-et-au-raifort\">Wilde Kresse und Meerrettichsauce<\/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\/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\/recette-cocktail-au-fenouil\"><span style=\"color: #0000ff;\">Fenchelbowle mit Bl\u00fcteneisw\u00fcrfeln<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-frenette\"><span style=\"color: #0000ff;\">Fr\u00eanette (Esche-Wein)<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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-084005d\" data-id=\"084005d\" 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-6275a5a elementor-widget elementor-widget-text-editor\" data-id=\"6275a5a\" 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\/recette-de-crepes-aux-poires-de-roche\"><span style=\"color: #0000ff;\">Cr\u00eape mit Felsenbirnen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-gateau-aux-glands\"><span style=\"color: #0000ff;\">Eichelnkuchen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-croquant-au-lilas\"><span style=\"color: #0000ff;\">Flieder-Krokant<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-gateau-aux-noisettes\"><span style=\"color: #0000ff;\">Haselnu\u00df-Kuchen<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/recette-de-compote-de-framboises-et-de-renouee-du-japon\"><span style=\"color: #0000ff;\">Himbeer-Japanische Kn\u00f6terich-Kompott<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-gateau-a-la-carotte-et-au-sorbier-des-oiseaux\">Karotten- und Vogelbeerkuchen<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-gateau-aux-graines-des-pres\">Kuchen mit Wiesensamen und Pappelknospen<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-tiramisu-aux-racines-et-fleurs-de-pissenlit\"><span style=\"color: #0000ff;\">L\u00f6wenzahn-Tiramisu<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-de-mousse-damandes-a-lasperule\">Mandelmousse mit Waldmeister<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-gateau-aux-bourgeons-de-peuplier\"><span style=\"color: #0000ff;\">Pappelknospenkuchen<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-melon-en-gelee-de-sureau-rouge-et-myrtilles\">Roter-Holunder-Gelee mit Melone und Walbeeren<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/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\/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\/mousse-a-lasperule-odorante-et-sorbet-fraise-rhubarbe\">Waldmeistermousse mit Erdbeer-Rhabarber-Sorbet<\/a><\/span><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-soupe-dangelique-aux-peches-de-vigne\">Weinbergpfirsische mit Engelwurzsirup<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-tartelette-aux-pommes-et-aubepine\"><span style=\"color: #0000ff;\">Wei\u00dfdorn-Mandel-Tartelettes mit \u00c4pfeln<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-compote-darbousier\"><span style=\"color: #0000ff;\">Westlicher Erdbeerbaum-Kompott<\/span><\/a><\/li><\/ul><p><strong><span style=\"color: #000000;\">Eis &#8211; Sorbet &#8211; Parfait<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-creme-glacee-a-la-fleur-dacacia\"><span style=\"color: #0000ff;\">Akazienbl\u00fcteneis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-sorbet-a-la-berce\"><span style=\"color: #0000ff;\">B\u00e4renklau-Sorbet<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-glace-a-leucalyptus\"><span style=\"color: #0000ff;\">Eukalyptuseis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-sorbet-a-leglantine\"><span style=\"color: #0000ff;\">Hagebutten-Sorbet<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-desquimau-a-la-fleur-de-sureau\">Holunderbl\u00fctenparfait<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-sorbet-a-la-renouee-du-japon\"><span style=\"color: #0000ff;\">Japanischer Kn\u00f6terich-Sorbet<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-creme-glacee-aux-fleurs-de-reine-des-pres\"><span style=\"color: #0000ff;\">M\u00e4des\u00fc\u00df-Eis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-creme-glacee-aux-bourgeons-de-peuplier\"><span style=\"color: #0000ff;\">Pappelknospen-Eis<\/span><\/a><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-dessert-au-pavot\"><span style=\"color: #0000ff;\">Schwarzes Mohneis auf Thymian-Kirschen-Kompott<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-sorbet-a-la-violette\">Veilchen-Sorbet<\/a><\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">Mignardises<\/span><\/strong><\/p><ul><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-pralines-au-chocolat-et-aux-pousses-depicea\"><span style=\"color: #0000ff;\">Fichtenspitzen-Schoko-Pralinen<\/span><\/a><\/li><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/recette-bonbons-de-tilleul\">Lindenbl\u00fcten-Bonbons<\/a><\/span><\/li><li><a href=\"https:\/\/cuisine-la-nature.com\/recette-de-truffes-au-sapin\"><span style=\"color: #0000ff;\">Tannenspitzen-Schoko-Tr\u00fcffel<\/span><\/a><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Medizinische<\/strong><\/span><\/p><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/cuisine-la-nature.com\/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>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Die Rezepten Kalbsfilet mit B\u00e4rlauch Dorade mit echtem Labkraut Gambas mit Sauerampfer Dessert mit Mohn Loup de Mer mit L\u00f6wenzahn Finden Sie hier die Amuse-Bouche \/ Fingerfood von unseren Kr\u00e4uterwanderungen Vorspeisen Entenpastete im Beinwellblatt mit Mango-Vogelbeer-Chutney und Gr\u00fcnkohlsalat H\u00fchners\u00fclze mit Nelkenwurz, Kapuzinerkressepesto und Huflattigknospen in Oliven\u00f6l Kabeljau-Lachs-Rolle, B\u00e4rlauch-Remoulade-Sauce und Fenchel-Orangen-Salat Kalbstranche mit Mediterranem Getreide-Salat und [&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":127,"footnotes":""},"class_list":["post-1656","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- 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