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
Customer reviews
4,25 • 1 review
Overall rating
5
4
3
2
1
Food
5,0
Value
4,0
Communication
4,0
Expectation
4,0
JV
Jesper V.
Gistrup
·
4. december 2025
Had a visit from Jan and his assistant to service a company of 6 people. There is nothing negative to say about the evening. Everything went smooth. The food was delicious and Jan was good at serving the dishes without interrupting the good conversation at the table. A lovely experience, can recommend Jan! 👍
Meet your chef
Jan M.
1
Reviews
4,25
Rating
11
Months on 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.
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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.