Bitte aktiviere JavaScript in deinem Browser, um dieses Formular fertigzustellen.Bitte aktiviere JavaScript in deinem Browser, um dieses Formular fertigzustellen.Name / Surname *VornameNachnameEmail *Affiliation or work address *Submission no.Conference fees *218 € regular registration (incl. € 58 for dinner)178 € student registration (PhD/ Undergraduate, incl. € 58 for dinner)160 € regular registration (no dinner)120 € student registration (PhD/ Undergraduate, no dinner)Are you planning to attend the pre-conference warm-up? (Wednesday, Feb 12, 6:30 p.m) *YesNoIf you are going to attend the pre-conference warm-up, please select your menu:STARTER: Moroccan “Harira” Oriental lentil soup with fresh herbs | lentils, vegetables from organic farmers | vegan, € 8,60STARTER: Petit Plate: Three different dips of red lentils-shallots, red cabbage-garlic, rocket-pumpkin seed & baguette | lentils, red cabbage, rocket, seeds, flour from organic farmers | vegan, € 9,80MAIN COURSE: Homemade bread dumplings on mushroom ragout with vegetables | flour, mushrooms, some of the vegetables from organic farmers | vegetarian, € 16,80MAIN COURSE: Portobello giant mushroom on red lentil patty, rocket salad, grilled sweet potato, homemade saffron mayonnaise & vegetable crisps | lentils, rocket, sweet potato, vegetables from organic farmers | vegan, € 19,80MAIN COURSE: Zander fillet à la “Maison Lorraine” on grilled fennel with rosemary polenta & lime foam | zander from sustainable fishing | lentils, polenta, lime from organic farmers, € 24,80MAIN COURSE: Nauwieser Schnitzel in a creamy sauce from Gran Parino pork with fresh mushrooms, freshly cut chips & winter salad | pork from species-appropriate animal farming | potato, mushroom, salad from organic farmers, € 20,80MAIN COURSE: Venison goulash with chestnuts, homemade bread dumplings & apple-cinnamon red cabbage | venison from a regional forest | flour, apple, red cabbage from organic farmers | chestnuts from Lorraine, € 26,80MAIN COURSE: Free-range chicken fillet from Saarland stuffed with spinach & cream cheese from Bliesgau on green pepper cream sauce with vegetables & grilled rosemary polenta | free-range chicken | spinach, cream cheese, vegetables, polenta from organic farmers, € 24,80MAIN COURSE: “Eldorado Colorida” Smoked tofu, roasted cashew nuts & colorful garden vegetables on nutty mashed potatoes of purple vitelotte with orange-chili sauce | vitelotte from Lorraine | tofu, vegetables, seeds, oranges from organic farmers | vegan, € 18,80DESSERT: Tiramisu à la Kostbar with chestnut liqueur, pistachios & almonds | liqueur from Palatinate | cocoa, coffee, almonds from organic farmers | vegetarian, € 9,60DESSERT: Date crumble with walnuts, almonds & stewed pears | nuts, almonds, pears from organic farmers | vegan, € 10,60 the Name work Conference dinner (Thursday, Feb 13, 7:00 p.m.): Please select your main course *Argentine steak with seasonal vegetables, pommes dauphine and Barolo sauceHome-made ravioli with spinach and ricotta, sage butter, tomatoes and parmesan cheese (vegetarian)Red bell pepper stuffed with vegetables, cocoa and curry foam (vegan)no dinnerPlease note that both the starter (pumpkin cream soup, Styrian pumpkin seed oil, pumpkin seeds) and the dessert (crème brûlée, marinated fruits, sorbet) are veganFurther / other dietary restrictionsDo you need childcare during the conference? *YesNoComments / questionsSubmit