Meeting time
The chef arrives at the agreed location 1 hour before mealtime unless otherwise agreed.
Season inspired menu - Autumn
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The menu is prepared by Jan M.
6 - 30 persons
Member since 2025
Foreword
The autumn settles quietly over the kitchen. I work with mushrooms, pumpkin, celery, apples, pears, and nuts – raw materials with warmth and depth.
An example of an autumn menu (8 courses)
(can be adjusted for fewer or more courses, and there are always vegetarian alternatives available)
Snacks
- Pani puri with air-dried ham and herb cream
- Salted waffle with salmon, herb cream, and chives
- Tartlets with whipped sour cream and trout
Starter
Fish from the North Sea with roe sauce, green oil, and potato
Bread serving
- Homemade sourdough bread with whipped butter, perfect for getting the last bit of sauce!
Intermediate course
Stuffed pasta with smoked pork belly and chanterelles in clear consommé
Main course
Deer in variation with mushrooms, red wine sauce, and juniper
Dessert
Pumpkin with browned butter cream, vanilla, and crisp
An example of an autumn menu (8 courses)
(can be adjusted for fewer or more courses, and there are always vegetarian alternatives available)
Snacks
- Pani puri with air-dried ham and herb cream
- Salted waffle with salmon, herb cream, and chives
- Tartlets with whipped sour cream and trout
Starter
Fish from the North Sea with roe sauce, green oil, and potato
Bread serving
- Homemade sourdough bread with whipped butter, perfect for getting the last bit of sauce!
Intermediate course
Stuffed pasta with smoked pork belly and chanterelles in clear consommé
Main course
Deer in variation with mushrooms, red wine sauce, and juniper
Dessert
Pumpkin with browned butter cream, vanilla, and crisp
Chef's Choices
The chef offers the following additional options, which can be added to your request.
Practical
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
The chef has no special requirements for the kitchen
Mød din kok
Jan M.
0
Days på ChefMe
Meet Jan M.
My name is Jan Madsen, and I run Flambojant – private dining, wherever you are.
I am a chef with more than 10 years of experience from both Michelin-recommended kitchens and the classic French kitchen.
When you book me, you get a complete solution:
I bring waiters, service, and serving platters – so you can lean back and enjoy the evening.
You just need to provide glasses and cutlery, and we will take care of the rest.
I am passionate about creating evenings to remember. For me, it's not just about cooking – it's about creating a whole experience. From the first snacks to the last dessert, everything should come together, taste amazing, and surprise your guests.
I work with the season's best ingredients, combine classic craftsmanship with modern techniques – and ensure that the menu is tailored exactly to you.
I am a chef with more than 10 years of experience from both Michelin-recommended kitchens and the classic French kitchen.
When you book me, you get a complete solution:
I bring waiters, service, and serving platters – so you can lean back and enjoy the evening.
You just need to provide glasses and cutlery, and we will take care of the rest.
I am passionate about creating evenings to remember. For me, it's not just about cooking – it's about creating a whole experience. From the first snacks to the last dessert, everything should come together, taste amazing, and surprise your guests.
I work with the season's best ingredients, combine classic craftsmanship with modern techniques – and ensure that the menu is tailored exactly to you.
For at hjælpe med at beskytte din booking skal du altid bruge ChefMe til at sende penge og kommunikere med kokke.
Ofte stillede spørgsmål
Har du andre spørgsmål? Læs mere under Hjælp
Hvad hvis jeg ikke har planlagt eventet endnu?
Vi anbefaler at sende en anmodning, så du kan sikre dig, at kokken er tilgængelig på den valgte dato.
Efter bekræftelse vil du stadig kunne:
Ændre i menuen og antal serveringer
Ændre i antallet af gæster, allergier og børnemenuer
Skrive til kokken for at tale om menuen og middagen
Hvornår skal jeg senest booke en kok?
Vi anbefaler, at du tidligst muligt reserverer din dato ved at sende en anmodning til kokken, især for weekender og i perioder med højtider eller fejringer.
Skal du bruge en kok med kort varsel, eller er kokken ikke ledig på din valgte dato, så fortvivl ikke! Vores kundeservice sidder klar til at assistere med at finde en kok. Ring til os på 93 40 40 10 eller skriv til os på kontakt@chefme.dk
Hvad sker der, når jeg sender en anmodning til kokken?
Når du sender en anmodning til en kok, opretter du samtidig en profil, så du vil blive adviseret, når kokken har sendt et svar på anmodningen. Du vil få adgang til en beskedtråd, hvor du til hver en tid kan skrive til kokken og aftale nærmere.
Kan jeg ændre på kokkens menu?
Du kan vælge at tage udgangspunkt i en af kokkenes menuer eller få skræddersyet en menu lige til dine smagsløg.
Er du mere til fisk end kød? Eller foretrækker du kage frem for is til dessert? Send en anmodning til kokken og del dine ønsker, så I kan sammensætte en menu, der passer til dig og dit selskab. Kokken har derudover også mulighed for at lave alternative menuer baseret på allergier samt børnemenuer.
Medbringer kokken alt, hvad der skal bruges?
Du vil kunne se længere oppe på siden, hvad kokken har af krav til dit køkken, samt hvad kokken har mulighed for at medbringe. Er du i tvivl, kan du spørge kokken, når du har sendt en anmodning.
Hvad skal jeg selv stå for, når jeg booker en kok?
Kokken står får både indkøb, madlavning, servering og oprydning i køkkenet. Derfor skal du blot stå for at dække bord, drikkevarer (medmindre du har tilkøb vinmenu eller lign.) og nyde tiden med dine gæster om bordet.