My name is Niklas Jensen, I am 34 years old and live in Nørre Aaby on Funen with my wife and our two little girls.
I am self-employed for the fourth year with my business á la maison dining, which I run together with my partner Christoffer and have my daily routine in Odense where we have our kitchen, where we prepare the food before I come out and give you an unforgettable experience.

When you book me, you book á la maison dining, and I can safely say that I have the best staff of chefs and waiters who have a high professional pride and who, like myself, want to give you the best possible experience with á la maison dining.

When I come out and do a private dining, I will give you a restaurant experience in a homely environment where I take care of everything from shopping to cooking, serving, presentation, clearing and washing up so you just have to sit back and be present for your guests!

I will have my 40th wedding in September 2024, so it's something we and our staff are getting really good at!
I offer everything from a wedding menu to a full package solution where we take care of everything from reception to dinner and brunch the next day if there are overnight guests.

I have a great passion for my profession and the craft and a huge respect for the ingredients I work with.
I have a huge love for French cuisine, but I love to get inspiration in the form of flavors and ingredients from countries around the world.

So if you're looking to host an unforgettable dinner with tasty, well-prepared and beautifully presented food, don't hesitate to send me a message.
I offer everything from private dining to weddings, confirmations, receptions, christenings, birthdays, men's night, ladies' night, corporate events, cooking classes and other events - large and small.

I have an Instagram and a Facebook page that you are very welcome to check out:
Instagram: niklas.j.j and alamaisondining
Facebook: À la maison dining

If you want other menus than the ones I have created here, this is also possible and of course I take into account various allergens etc.

Best regards
Niklas Jensen