Meeting time
The chef arrives at the agreed location 1 hour before mealtime unless otherwise agreed.
Season inspired menu - Autumn
1 / 5
The menu is prepared by Jan M.
6 - 30 persons
Member since 2025
Foreword
Autumn menu – 8 servings
(Option for fewer/more servings as well as vegetarian alternatives)
Snacks
Puffed gluten with air-dried ham and fermented black pepper cream
Crisp salted waffle with salmon, Unika Loke, and fresh chives
Small tartlets with whipped crème fraîche 48 and Ikura
Starter
West Coast fish with white wine sauce, green oil, and browned potato cream
Bread service
Homemade sourdough bread with whipped butter – designed to scoop up the last drops of the sauce
Intermediate dish
Ravioli stuffed with smoked pork belly and mushrooms in clear consommé
Main course
Quail stuffed with mushrooms, served with pumpkin, sautéed mushrooms, and potatoes
Dessert
White chocolate cream with browned butter, vanilla, and crunch
(Option for fewer/more servings as well as vegetarian alternatives)
Snacks
Puffed gluten with air-dried ham and fermented black pepper cream
Crisp salted waffle with salmon, Unika Loke, and fresh chives
Small tartlets with whipped crème fraîche 48 and Ikura
Starter
West Coast fish with white wine sauce, green oil, and browned potato cream
Bread service
Homemade sourdough bread with whipped butter – designed to scoop up the last drops of the sauce
Intermediate dish
Ravioli stuffed with smoked pork belly and mushrooms in clear consommé
Main course
Quail stuffed with mushrooms, served with pumpkin, sautéed mushrooms, and potatoes
Dessert
White chocolate cream with browned butter, vanilla, and crunch
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
- Oven
- Pander
- Refrigerator and freezer
- Glass
- Cutlery
- Gry
- Heaters
- Blender
- Shower
- Tallerkener
- Napkins
- Chopsticks
The chef can bring
Tell the chef if there are any of the following things you want brought along.
- Tallerkener
- Cutlery
- Napkins
- Chopsticks
Mød din kok
Jan M.
1
Months 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.
Ofte stillede spørgsmål
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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.