Chop the tuna fillet with a knife. Mix with 4 tablespoons of olive oil, finely chopped shallots, chives, tarragon, salt and pepper. Pour into a round shape and let it steep.

Cut the zucchini into thin slices and fry them briefly on a grill pan with olive oil until the grill marks can be seen. Salt and pepper. Place on the plate and shape three slices into a flower.

To garnish, cut the leek stick into fine strips and fry briefly in hot fat. The leek should stay green, not let it turn brown.

Cut two whole zucchini into cubes and fry them in a pan with salt and pepper in olive oil and let them cook. Deglaze with white wine. When everything is cooked, refine with cream in a mixer and mix until the cream is frothy. Finally add some oil.

Place the tuna tartar on the grilled zucchini. Spread the zucchini cream lightly round. Finally add a few drops of balsamic vinegar.

On the tuna tartar, shape the fried leek strips into a mountain and apply some coarse-grained sea salt.

Mix the double cream with the finely chopped tarragon and then apply to half the oyster. Sprinkle with grated Parmesan and put a sheet of tarragon on top. Place in a preheated oven for 5 minutes.

Remove the anchovies from the grete and cut into two fillet halves.

Fry the pine nuts and mix together with the olive oil and breadcrumbs and add the parsley. Pepper and salt. Rub some of the organic lemon juice and orange juice into the breading.

Pour the mixture between the two anchovy fillets and shape into a fig shape. The tail of the anchovy must point upwards. Fry briefly in the pan.

In the meantime, cut the organic orange into slices. Sauté the seared anchovy on the orange slice in the pan.