Snack
Bread with whipped butter
The 7
1 / 5
The menu is prepared by Emil W.
From 20 persons
8 servings
Member since 2026
Foreword
An exclusive 7-course menu, where classic ingredients and modern gastronomy meet in a journey through sea, land, and sweet finales.
The menu begins with a rich lobster bisque with shrimp, a variation of cauliflower, hazelnuts, and browned butter vinaigrette.
This is followed by stirred beef tartare with truffle mayo, piment d’Espelette, and marinated herb salad.
The third course is chicken foie gras with cognac on butter-grilled brioche, served with horseradish, mustard caviar, cracklings, and balsamic glaze.
This is followed by smoked halibut with crudités of seasonal vegetables, ponzu emulsion, and fermented lemon oil.
As the hot course, stuffed young rooster is served with tarragon soufflé, burnt popped corn with roasted bacon, and a rich pepper sauce with chicken glaze and flambéed peppercorns.
The menu continues with an intense Gateau Marcel with white chocolate toffee, raw-marinated berries, and crisp oat crumble.
To finish, French press coffee is served with double-roast espresso beans, aged Irish whisky, hazelnut syrup, and vanilla whipped cream, accompanied by handmade filled chocolates.
A menu created for the long dinner, where each course leaves room for new flavors and textures.
The menu begins with a rich lobster bisque with shrimp, a variation of cauliflower, hazelnuts, and browned butter vinaigrette.
This is followed by stirred beef tartare with truffle mayo, piment d’Espelette, and marinated herb salad.
The third course is chicken foie gras with cognac on butter-grilled brioche, served with horseradish, mustard caviar, cracklings, and balsamic glaze.
This is followed by smoked halibut with crudités of seasonal vegetables, ponzu emulsion, and fermented lemon oil.
As the hot course, stuffed young rooster is served with tarragon soufflé, burnt popped corn with roasted bacon, and a rich pepper sauce with chicken glaze and flambéed peppercorns.
The menu continues with an intense Gateau Marcel with white chocolate toffee, raw-marinated berries, and crisp oat crumble.
To finish, French press coffee is served with double-roast espresso beans, aged Irish whisky, hazelnut syrup, and vanilla whipped cream, accompanied by handmade filled chocolates.
A menu created for the long dinner, where each course leaves room for new flavors and textures.
Menu
8 servings
1
2
Starter
Crab bisque with shrimp, variation of cauliflower, hazelnuts and browned butter vinaigrette
3
Intermediate course
Stirred beef tartare with truffle mayo, piment d’Espelette and marinated herb salad
4
Intermediate course
Chicken foie gras with cognac on butter-grilled brioche with horseradish, mustard caviar, pork cracklings and balsamic glaze
5
Intermediate course
Smoked halibut with crudité of seasonal vegetables, ponzu emulsion and fermented lemon oil
6
Main course
Stuffed young rooster with tarragon soufflé, burnt popped corn with roasted bacon and pepper sauce with chicken glace and flambéed peppercorns
7
Dessert
Gateau Marcel with white chocolate toffee, raw marinated berries and oat crumble
8
Dessert
French press with double-roasted espresso beans, aged Irish whiskey, hazelnut syrup, vanilla whipped cream, and handmade filled chocolates
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
Meet your chef
Emil W.
8
Months on ChefMe
Meet Emil W.
I am trained as a butcher and have a strong passion for cooking, good craftsmanship, and high-quality ingredients. My background as a butcher has given me a solid foundation, especially in meat, cutting, preparation, and respect for the ingredients.
I work broadly with food and love developing dishes, experimenting with flavors and techniques, and creating food that both tastes great and looks inviting. I thrive both in the creative work in the kitchen and in the more practical tasks that come with larger events and functions.
I am naturally curious and constantly try out new techniques, ingredients, and ideas. For me, good cooking is about good craftsmanship, great ingredients, and the desire to keep getting better.
I work broadly with food and love developing dishes, experimenting with flavors and techniques, and creating food that both tastes great and looks inviting. I thrive both in the creative work in the kitchen and in the more practical tasks that come with larger events and functions.
I am naturally curious and constantly try out new techniques, ingredients, and ideas. For me, good cooking is about good craftsmanship, great ingredients, and the desire to keep getting better.
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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.