Salmon tartare served on endive with wholemeal bread

Cocoa cottage cheese cream with orange slices

Marinated herbal chicken breast with stewed buttery leek served with grilled aubergine

Pear with bitter chocolate and almonds

Vegetable shish kebab with steamed broccoli

Buttermilk pancakes with fruit sauce

Country cheese with radish, egg, cucumber, celery, onion and dill

Roasted cod fillet with steam-cooked vegetables and a lettuce mix and garden sauce

Coffee cake made from zucchini

Curry with lentils and mushrooms served with brown rice

Slices of grilled chicken breast on iceberg lettuce with fresh cucumber and mustard dressing

Tangerine and pineapple cocktail with fresh mint

Beef stew served with cauliflower puree and carrot and leek salad

Raspberry dessert mascarpone

Leek cutlets served with kohlrabi in herbal sauce

Walnut muesli with fresh fruit and spring sandwich

Caprese on rocket and lettuce leaves

French turkey stew with steamed broccoli and carrot salad

Bran cookies with blackberry mousse

Mushroom groats with sour cabbage salad

Egg stuffed with herbal paste with tomato and alfalfa sprouts

Country cheese with fresh herbs and radish sprouts

Baked sole fillet served with white bean puree and mustard celery salad

Gooseberry spinach cocktail with avocado and spirulina

Oriental risotto