Orange menu with five courses

Our real oranges play the leading role in this five-course menu - from the orange-quinoa salad to the orange chocolate mousse. All recipes were provided to us by Inés Lauber from Studio Inés Lauber.

05/03/2026

Our real oranges play the leading role in this five-course menu - from the orange-quinoa salad to the orange chocolate mousse. All recipes were provided to us by Inés Lauber from Studio Inés Lauber.

Ingredients

Ingredients for 4 portions

Rutabaga-Orange Soup with Horseradish – Ingredients for 10 portions as starter

2 Onions

2 Leek stalks, only the white part

100 g Rutabaga

2 Parsley root, approx. 150g

Horseradish, fresh

Orange juice

Orange zest

Neutral oil for frying

Nutmeg

Mustard seeds, light, crushed

White pepper

Allspice

Turmeric

3 Bay leaf

Fennel seeds

Szechuan Timut pepper

Salt

4 EL Cashew butter

1 EL Medium-hot mustard

6 EL Orange juice

300 ml Barista oat milk

Fennel-Orange Salad – Ingredients for approx. 10 portions as starter

3 Fennel bulb (approx. 800g)

4 Oranges

30 Kalamata olives

2 Red onions, medium

Olive oil

Salt

Cane sugar

Black or long pepper

Warm Quinoa Salad with Oranges – Ingredients for approx. 10 portions (as starter)

1,5 Cups of quinoa, white

Rose harissa

4-5 EL Sesame, toasted

Salt

Pepper

Olive oil

3-4 Spring onions

1 Bunch of radishes

1 Pointed pepper

3-4 Celery stalks

1⁄2 Salt orange

Mint, fresh

4 EL Smoked almonds

1 Handful of pea shoots or other fresh crunchy sprouts (e.g. radish)

Warm Quinoa Salad with Oranges – Dressing

1⁄2 Red onion, in thin rings and pickled in a little salt and sugar (preferably overnight)

4 EL Tahini, light

4-5 EL Orange juice

2 EL Lemon juice

1-2 EL White wine vinegar

Spelt pasta with pointed cabbage and sour cherries in miso-orange sauce – Ingredients for approx. 10 portions

2-3 Leek stalks (especially the green ends, leftover from the soup)

1 Pointed cabbage

Oil for frying

30-40 Dried cherries

20 Macadamia nuts

150 g Macadamia butter

3 El Fermented orange peel

1 EL Light miso

Nutmeg

Pepper

Salt

Dill, fresh

2-3 Nests of spelt pasta per person (2 nests for small portion/ starter or menu sequence, 3 nests for main course)

Orange Chocolate Mousse – Ingredients for 10 people

7-8 Dates

10 EL Orange juice

5 Ripe avocados

200 ml Water

200 ml Orange juice

150 g Raw cocoa powder

1⁄2 Seeds of a vanilla pod

1 EL Coconut milk

1 EL Coconut oil

2 Pinches of salt

Orange Chocolate Mousse – Decoration

Farina Bona chocolate/dark chocolate, as thin broken chocolate pieces

Candied orange peels

Fresh orange zest

Cacao nibs

Coconut chips

Preparation

Rutabaga-Orange Soup with Horseradish

Wash the vegetables. Peel and dice the onion. Slice only the white part of the leek into rings. Keep the green part and, for example, use it for the pointed cabbage pasta.

Peel the rutabaga and cut into bite-sized pieces. Also cut the parsley root.

Sauté the onion in oil until golden. Add leek, rutabaga and parsley root and sweat, stirring. Add spices except salt and pepper, sauté for one minute and deglaze with 1.5 l of water. Put the lid on the pot and cook over medium heat until the vegetables are soft.

Puree cashew butter with mustard and orange juice in a blender to a thick sauce and transfer to a container/jar. If necessary, dilute with a little water if too thick.

When the vegetables are cooked, remove bay leaves and, if applicable, allspice berries and puree the vegetables (in the same blender, no need to wash out the cashew sauce). To do this, optionally skim off half of the water before pureeing and then add it back afterwards. Add 300 ml orange juice, season with fresh horseradish, orange zest, both peppers and salt. Adjust seasoning if needed.

Warm and froth the barista oat milk.

Divide the soup into coffee cups, not filling them completely. Add 1-2 EL cashew sauce and finally milk foam on top of the soup.

Serve with saucer and coffee spoons like a cappuccino.

Fennel-Orange Salad

Cut the onions into thin rings and place in a small bowl or jar. Mix with 1/2 tsp salt and sugar each and let sit for at least 30 minutes or preferably longer (overnight).

Wash the fennel well and, if necessary, remove the outer layer. Cut off and keep the fronds. Slice the bulbs into thin slices.

Segment the oranges and collect the juice.

Pit the Kalamata olives and cut into strips.

Mix fennel, olives, onions and olive oil. Season with pepper and salt. Let the salad rest a bit, preferably overnight. Add the orange segments and fennel fronds to the plate only just before serving.

Warm Quinoa Salad with Oranges

Rinse quinoa well in a fine sieve. Then bring to a boil in a pot with double the amount of water and 1 tsp salt. Briefly boil and then cook for 10-15 minutes over low heat with the lid closed.

Toast sesame in a pan without oil.

When the quinoa is cooked, fluff with a fork. Fold in sesame and season with 2-4 EL rose harissa. Add 3 EL good olive oil and let everything steep with the lid closed.

Wash all vegetables and fresh ingredients and cut into thin rings, strips, cubes – as desired. Roughly chop almonds and salt orange. Just wash the sprouts.

For the dressing, blend all ingredients in a blender until smooth and season with salt if necessary.

Mix the warm quinoa with the fresh raw ingredients and add the dressing only immediately before serving.

Spelt Pasta with Pointed Cabbage and Sour Cherries in Miso-Orange Sauce

Bring water for pasta to a boil in a large pot.

Cut pointed cabbage into thin strips, leek into thin rings. Heat oil in a wok or very large pan. Add the vegetables and sweat over medium heat, stirring.

Cut dried cherries into thin strips and add to the vegetables. Season with nutmeg, salt and pepper.

Grate macadamia nuts with a Parmesan grater into a 'nut Parmesan'.

Cook pasta al dente for 5 minutes in plenty of salted water.

Drain, reserving 2 cups of the cooking water.

Deglaze the vegetables with 1 cup of cooking water. When some liquid has evaporated, add the cooked pasta, mix well and adjust seasoning again.

Blend macadamia butter, fermented orange peel and miso with the second cup of pasta water in a blender to a creamy sauce. It is best not to add all the water at once, but first half the amount and then dilute to the desired consistency.

Divide pasta onto plates, add 2-3 EL macadamia sauce each and garnish with nut-Parmesan and dill tips. Serve immediately.

Orange Chocolate Mousse

Pit the dates and soak them with the 10 EL orange juice for at least 10 minutes.

Halve the avocados and remove the pits. Put avocados, water and orange juice in a blender and puree until creamy. Add the remaining ingredients and blend well. If the cream is too thick, add some water.

Taste and, if necessary, add a little more salt or sweetness (raw cane sugar, coconut blossom sugar).

Tip: Put the scraped vanilla pod in a jar with sugar: after a month it becomes vanilla sugar.

Zwiebeln Orange Juice Oranges Rapsöl Black Pepper Grains Black Pepper Grains Cashew Butter Orange Juice Oranges Kalamata olives Zwiebeln Extra virgin olive oil Raw Cane Sugar Black Pepper Grains White Quinoa Black Pepper Grains Extra virgin olive oil Salted Smoked Almonds Zwiebeln Orange Juice Lemons Condimento Bianco Rapsöl Macadamia Macadamia Butter Miso, Shoyu und Garum Black Pepper Grains Dates, pitted Orange Juice Avocados Hass Orange Juice Cocoa powder Vanilla pods Coconut milk Coconut Oil Laflor Farina Bona Inspiration

For this recipe, you will need