Starter
French leek soup with thyme Crème double
The French 3-course
1 / 2
The menu is prepared by Due amici
8 - 1000000 persons
3 servings
Member since 2025
Foreword
An evening in Paris
Enjoy a classic French menu with crispy leek tart, thyme and crème double, followed by juicy beef filet au poivre with crispy potatoes and salade verte. The evening concludes with silky crème brûlée and the characteristic crunchy sugar crust.
French bistro food at its very best.
Enjoy a classic French menu with crispy leek tart, thyme and crème double, followed by juicy beef filet au poivre with crispy potatoes and salade verte. The evening concludes with silky crème brûlée and the characteristic crunchy sugar crust.
French bistro food at its very best.
Menu
3 servings
1
2
Main course
Whole roasted beef fillet au poivre served as boeuf
Green salad w. Dijon vinaigrette
Classic Pommes
Green salad w. Dijon vinaigrette
Classic Pommes
3
Dessert
classic Crème brûlée
Chef's Choices
The chef offers the following additional options, which can be added to your request.
Practical
Meeting time
The chef arrives at the agreed location 1 hour before mealtime unless otherwise agreed.
Payment
We charge the money 14 days before the dinner.
Cancellation Policy
Full refund for cancellations up to 7 days before your event.
Read our cancellation policy
Kitchen requirements
- Cutlery
- Blender
- Glass
- Gry
- Heaters
- Refrigerator and freezer
- Microwave
- Oven
- Pander
- Napkins
- Chopsticks
- Tallerkener
The chef can bring
Tell the chef if there are any of the following things you want brought along.
- Cutlery
- Blender
- Shower
- Glass
- Refrigerator and freezer
- Heaters
- Gry
- Microwave
- Oven
- Pander
- Napkins
- Tallerkener
- Chopsticks
Meet your chef
Due amici
1
Year on ChefMe
Meet Due amici
Nikolai Lindegaard
At 24 years old, he is leading the development of the food at Café Strand. Nikolai trained at Hotel Marienlyst, where he worked at the hotel’s acclaimed restaurant Rory. From the restaurant’s opening, he helped shape the kitchen, and his talent was quickly noticed.
For Nikolai, food is simple: quality and taste must go hand in hand — always.
Jens-Christian Andreasen
Jens-Christian has been self-employed since he was 19 years old and has throughout his working life focused on service and high-quality ingredients. Over the years, he has built a strong network among some of the best suppliers in Europe. This means that only the finest products make their way to Café Strand — whether it is hand-cut black-footed pork from the Pyrenees or caviar from one of France’s most renowned producers.
Together we share a simple philosophy:
Good food does not need to be complicated — but the ingredients must be top quality, the taste must be spot on, and the service must make guests feel at home.
That is why we work every day to serve the best food, the best wines, and the highest level of service — at a price where everyone can join in.
At 24 years old, he is leading the development of the food at Café Strand. Nikolai trained at Hotel Marienlyst, where he worked at the hotel’s acclaimed restaurant Rory. From the restaurant’s opening, he helped shape the kitchen, and his talent was quickly noticed.
For Nikolai, food is simple: quality and taste must go hand in hand — always.
Jens-Christian Andreasen
Jens-Christian has been self-employed since he was 19 years old and has throughout his working life focused on service and high-quality ingredients. Over the years, he has built a strong network among some of the best suppliers in Europe. This means that only the finest products make their way to Café Strand — whether it is hand-cut black-footed pork from the Pyrenees or caviar from one of France’s most renowned producers.
Together we share a simple philosophy:
Good food does not need to be complicated — but the ingredients must be top quality, the taste must be spot on, and the service must make guests feel at home.
That is why we work every day to serve the best food, the best wines, and the highest level of service — at a price where everyone can join in.
To help protect your booking, always use ChefMe to send money and communicate with chefs.
Frequently asked questions
Have other questions? Read more under
Help
What if I haven't planned the event yet?
We recommend sending a request so you can make sure the chef is available on your chosen date.
After confirmation you will still be able to:
Change the menu and the number of courses
Change the number of guests, allergies and children's menus
Write to the chef to discuss the menu and the dinner
When is the latest I should book a chef?
We recommend reserving your date as early as possible by sending a request to the chef, especially for weekends and around holidays or celebrations.
Need a chef at short notice, or is the chef unavailable on your chosen date? Don't worry! Our customer service is ready to help you find a chef. Call us on 93 40 40 10 or write to us at
kontakt@chefme.dk
What happens when I send a request to the chef?
When you send a request to a chef, you also create a profile, so you will be notified when the chef has replied to the request. You get access to a message thread where you can write to the chef at any time and agree on the details.
Can I change the chef's menu?
You can start from one of the chef's menus or have a menu tailored to your taste.
More into fish than meat? Or do you prefer cake over ice cream for dessert? Send a request to the chef and share your wishes, so together you can put together a menu that suits you and your party. The chef can also make alternative menus based on allergies as well as children's menus.
Does the chef bring everything needed?
Further up the page you can see what the chef requires from your kitchen, and what the chef can bring. If in doubt, you can ask the chef once you have sent a request.
What do I need to take care of myself when I book a chef?
The chef handles shopping, cooking, serving and cleaning up the kitchen. So you just need to set the table, provide drinks (unless you have added a wine menu or similar) and enjoy the time with your guests around the table.