Meeting time
The chef arrives at the agreed location 1 hour before mealtime unless otherwise agreed.
Prestige menu
1 / 5
The menu is prepared by Jan M.
6 - 20 persons
Member since 2025
Foreword
Here is an example. Each menu can be tailored to your taste and guests!
All else being equal, our prestige menu
A complete experience in gastronomy and hosting
An experience without compromises
On my prestige menu, nothing is left to chance.
I arrive with an experienced team of chefs and waitstaff, and together we take care of everything – from plates, cutlery, and serving dishes to the calm management of the evening's flow.
The only thing you need to take care of is glassware and setting the table. We take care of the rest.
When we step through the door a couple of hours before the event, we transform your home into the setting for an extraordinary gastronomic experience. All you have to do is lean back, enjoy the company, and let us spoil you and your guests. When the evening is over, we leave the kitchen clean – and leave only the memories of an unforgettable night.
Welcome snacks
Oscietra caviar “bumps” on the hand · Ice-cold Beluga vodka
Oysters in a crispy shell · Dill · Crème fraîche
Krustade with Limfjord lobster · Cress cream
‘Crackers’ with langoustine tartare · Rosehip · Pistachio
Starters
Roasted king crab · Caramelized cream · Aged soy
Oscietra caviar · Grilled peas · Lightly whipped Unika cream
Lentil shell · Kampot pepper cream · Vintage Joselito ham (2013)
Main courses
“Roadkill” – grilled confit quail · Piment cream · Medjoul dates · Quail jus
Japanese A5 ribeye · Swiss chard · Potato cream · Meurette sauce
Pre-dessert
‘Toastie’ with Comté · Arla Unika Loke · Fresh winter truffle
Desserts
White chocolate cream · Black pepper · Strawberries · 20-year-old balsamic
Vanilla ice cream · Hazelnuts from Piemonte · Roasted hazelnut oil
This menu is created for those who want to give their guests an experience that goes far beyond the ordinary. The taste, presentation, and level of service are uncompromising – an evening where you can stand out as the perfect host without lifting a finger.
All else being equal, our prestige menu
A complete experience in gastronomy and hosting
An experience without compromises
On my prestige menu, nothing is left to chance.
I arrive with an experienced team of chefs and waitstaff, and together we take care of everything – from plates, cutlery, and serving dishes to the calm management of the evening's flow.
The only thing you need to take care of is glassware and setting the table. We take care of the rest.
When we step through the door a couple of hours before the event, we transform your home into the setting for an extraordinary gastronomic experience. All you have to do is lean back, enjoy the company, and let us spoil you and your guests. When the evening is over, we leave the kitchen clean – and leave only the memories of an unforgettable night.
Welcome snacks
Oscietra caviar “bumps” on the hand · Ice-cold Beluga vodka
Oysters in a crispy shell · Dill · Crème fraîche
Krustade with Limfjord lobster · Cress cream
‘Crackers’ with langoustine tartare · Rosehip · Pistachio
Starters
Roasted king crab · Caramelized cream · Aged soy
Oscietra caviar · Grilled peas · Lightly whipped Unika cream
Lentil shell · Kampot pepper cream · Vintage Joselito ham (2013)
Main courses
“Roadkill” – grilled confit quail · Piment cream · Medjoul dates · Quail jus
Japanese A5 ribeye · Swiss chard · Potato cream · Meurette sauce
Pre-dessert
‘Toastie’ with Comté · Arla Unika Loke · Fresh winter truffle
Desserts
White chocolate cream · Black pepper · Strawberries · 20-year-old balsamic
Vanilla ice cream · Hazelnuts from Piemonte · Roasted hazelnut oil
This menu is created for those who want to give their guests an experience that goes far beyond the ordinary. The taste, presentation, and level of service are uncompromising – an evening where you can stand out as the perfect host without lifting a finger.
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.
3
Weeks på ChefMe
Meet Jan M.
My name is Jan Madsen – the chef behind Flambojant.
I provide private dining at the highest level, wherever you are.
🤦♂️ Gold winner of the DM in Grill 2025 (wild category)
👨🍳 Over 10 years of experience from Michelin-recommended kitchens and classical French cuisine.
When you book me, you get more than just a dinner.
You get a complete experience:
I bring waiters, service, and serving trays.
You only need to take care of glasses and cutlery.
We take care of the rest, from the first snack to the last dessert.
I work with the best seasonal ingredients, classic craftsmanship, and modern techniques – all to create evenings where your guests feel pampered and surprised.
Flambojant is not just about food – but about magical moments that you will never forget.
I provide private dining at the highest level, wherever you are.
🤦♂️ Gold winner of the DM in Grill 2025 (wild category)
👨🍳 Over 10 years of experience from Michelin-recommended kitchens and classical French cuisine.
When you book me, you get more than just a dinner.
You get a complete experience:
I bring waiters, service, and serving trays.
You only need to take care of glasses and cutlery.
We take care of the rest, from the first snack to the last dessert.
I work with the best seasonal ingredients, classic craftsmanship, and modern techniques – all to create evenings where your guests feel pampered and surprised.
Flambojant is not just about food – but about magical moments that you will never forget.
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!
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.