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"that's how the menu could look like"
1 / 5
The menu is prepared by Asger schell
10 - 150 persons
4 servings
Member since 2026
Ny kok på ChefMe
Vær blandt de første til at opleve Asger schell
Foreword
Private chef for events – classic 3-course menu with seasonal ingredients (at home / holiday home / venue)
Do you want to host a dinner where you can be the host and where guests actually talk about the food afterwards?
I offer private chef services for parties and smaller events, where the focus is on classic flavors, good ingredients, and a calm execution so the evening flows without stress.
It can be held, for example:
at your home
in a holiday home
in a rented event space / community hall
corporate events (smaller groups)
Suggestions for the evening as it could look, all dishes can be changed and adapted as needed. (simple classic menu can be adjusted)
Welcome (for a drink)
Amouse: mini blinis with whipped sour cream/smoked cheese cream, lumpfish roe, red onion, and dill
Optional small snack (e.g., crispy toast with smoked salmon/lemon)
Starter (fish – choose style)
Salmon tartare with lemon, dill, capers, and mild mustard
homemade baguette/ciabatta/bread roll
(alternatively smoked salmon with classic sides)
Main course
Medium-rare culotte or tenderloin
Pommes Anna (or another potato that fits your setup)
Seasonal vegetables
Red wine sauce / pepper sauce / mushroom sauce (as agreed)
Dessert
Chocolate fondant / “molten” chocolate cake
Vanilla ice cream + berries/fruits
Options (if you want to make it extra easy)
Wine menu / drink suggestions that match the menu
Rental of tableware: plates, cutlery, glasses, napkins (if you don’t have enough)
Extra staff for clearing up / tidying up
Late-night snacks can be prepared or arranged as agreed
To make it easiest for all parties and ensure we have everything, we will go through a booking checklist together upon booking,
it can also be served as platters or buffet if relevant.
Do you want to host a dinner where you can be the host and where guests actually talk about the food afterwards?
I offer private chef services for parties and smaller events, where the focus is on classic flavors, good ingredients, and a calm execution so the evening flows without stress.
It can be held, for example:
at your home
in a holiday home
in a rented event space / community hall
corporate events (smaller groups)
Suggestions for the evening as it could look, all dishes can be changed and adapted as needed. (simple classic menu can be adjusted)
Welcome (for a drink)
Amouse: mini blinis with whipped sour cream/smoked cheese cream, lumpfish roe, red onion, and dill
Optional small snack (e.g., crispy toast with smoked salmon/lemon)
Starter (fish – choose style)
Salmon tartare with lemon, dill, capers, and mild mustard
homemade baguette/ciabatta/bread roll
(alternatively smoked salmon with classic sides)
Main course
Medium-rare culotte or tenderloin
Pommes Anna (or another potato that fits your setup)
Seasonal vegetables
Red wine sauce / pepper sauce / mushroom sauce (as agreed)
Dessert
Chocolate fondant / “molten” chocolate cake
Vanilla ice cream + berries/fruits
Options (if you want to make it extra easy)
Wine menu / drink suggestions that match the menu
Rental of tableware: plates, cutlery, glasses, napkins (if you don’t have enough)
Extra staff for clearing up / tidying up
Late-night snacks can be prepared or arranged as agreed
To make it easiest for all parties and ensure we have everything, we will go through a booking checklist together upon booking,
it can also be served as platters or buffet if relevant.
Menu
4 servings
1
Starter
Amouse: mini-blinis with whipped creme fraiche/smoked cheese cream/sauce verte, lumpfish roe, red onion, and dill
2
Starter
Salmon tartare with lemon, dill, capers and mild mustard
homemade baguette/ciabatta/cucumber bread
(or alternatively smoked salmon with classic accompaniments)
homemade baguette/ciabatta/cucumber bread
(or alternatively smoked salmon with classic accompaniments)
3
Main course
Pink fried culotte or tenderloin
Pommes Anna (or other potato that fits your setup)
Seasonal vegetables
Red wine sauce / pepper sauce / mushroom sauce (as agreed)
Pommes Anna (or other potato that fits your setup)
Seasonal vegetables
Red wine sauce / pepper sauce / mushroom sauce (as agreed)
4
Dessert
Dessert
Chocolate fondant / “melting” chocolate cake
Vanilla ice cream + berries/fruit
Chocolate fondant / “melting” chocolate cake
Vanilla ice cream + berries/fruit
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
The chef has no special requirements for the kitchen
Mød din kok
Asger schell
3
Weeks på ChefMe
Meet Asger schell
When you hire me for an event, you get not just "the one who can cook" – you get a chef who can elevate the entire experience: flavor, timing, atmosphere, and calm in the kitchen, so you can be the host.
I work with seasonal ingredients and build menus around what the ingredients are best for right now: crisp vegetables, sweetness and acidity in balance, herbs that elevate, and preparations that provide depth. I cook with respect for the craft and with an eye for what guests remember: a perfectly cooked cut, a sauce with real foundation and balance, a fish that is juicy and precise, and accompaniments that do not just "fill" but make sense.
I can do both the classic and the more modern:
* Classic French/family-style with stocks, sauces, braising, roasting, and distinct flavors.
* Nordic/seasonal with clean flavors, acidity/salt/fat in balance, fermentation/umami where it fits, and greens that are allowed to taste of something.
* Event food, where logistics are taken into account, so it is served warm, delicious, and at the right time – without stress.
I always plan based on your framework: number of guests, kitchen conditions, serving style, and atmosphere. It can range from an intimate 3–5 course dinner with wine-friendly dishes to a larger buffet, "sharing" menu, reception with snacks and small dishes, or a barbecue/evening in the garden with several servings.
The most important thing: I work precisely and calmly. I have control over temperatures, textures, and balance, and I ensure that each element on the plate has a function. At the same time, I care about the evening flowing smoothly – so you as the host can lean back, and your guests feel pampered.
If you want, I can also provide specific menu suggestions based on the season (e.g., winter, spring, summer, autumn) and adjust it for allergies, preferences, and budget.
I work with seasonal ingredients and build menus around what the ingredients are best for right now: crisp vegetables, sweetness and acidity in balance, herbs that elevate, and preparations that provide depth. I cook with respect for the craft and with an eye for what guests remember: a perfectly cooked cut, a sauce with real foundation and balance, a fish that is juicy and precise, and accompaniments that do not just "fill" but make sense.
I can do both the classic and the more modern:
* Classic French/family-style with stocks, sauces, braising, roasting, and distinct flavors.
* Nordic/seasonal with clean flavors, acidity/salt/fat in balance, fermentation/umami where it fits, and greens that are allowed to taste of something.
* Event food, where logistics are taken into account, so it is served warm, delicious, and at the right time – without stress.
I always plan based on your framework: number of guests, kitchen conditions, serving style, and atmosphere. It can range from an intimate 3–5 course dinner with wine-friendly dishes to a larger buffet, "sharing" menu, reception with snacks and small dishes, or a barbecue/evening in the garden with several servings.
The most important thing: I work precisely and calmly. I have control over temperatures, textures, and balance, and I ensure that each element on the plate has a function. At the same time, I care about the evening flowing smoothly – so you as the host can lean back, and your guests feel pampered.
If you want, I can also provide specific menu suggestions based on the season (e.g., winter, spring, summer, autumn) and adjust it for allergies, preferences, and budget.
For at hjælpe med at beskytte din booking skal du altid bruge ChefMe til at sende penge og kommunikere med kokke.
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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!
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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.