Nut biscuits and pumpkin pistou

1. Spoon the pumpkin pistou on a plate and garnish with sage strips.
2. Arrange the nut biscuits around the pistou.
3. Enjoy!

Tip: Try the pumpkin pistou in pasta sauce and risotto or even with fish as a side dish!
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Mushroom ravioli with mushroom consommé

1. Bring the mushroom consommé to a boil in a saucepan.
2. Cook the ravioli in the consommé for about 1 min.
3. Add the olive oil to the bottom of a deep bowl. Pour the broth and ravioli into the bowl.
4. Garnish the portion with thyme leaves.
5. Enjoy!

Whitefish, Jerusalem artichoke-spelt risotto and sauce Normande

1. Add the spelt risotto and artichoke puree to a saucepan and heat it slowly, stirring occasionally.
2. Add the sauce to a saucepan and heat it slowly, stirring occasionally.
3. Heat the whitefish in a 160 degree oven for about 3 minutes.
4. Spoon the spelt-artichoke risotto onto a plate and place the whitefish next to it.
5. Garnish the portion with herbs and finish it with the sauce.
6. Enjoy!

Lemon meringue tartlet

1. Pipe the lemon paste into the tartlet and spread it evenly with a knife or a spatula.
2. Pipe the meringue onto the surface of the tartlet to the desired shape.
3. If desired, you can “burn” the surface of the meringue with a blow torch.
4. Enjoy!