The menu is prepared by Lukas G.
6 - 18 persons
Member since 2025
Foreword
Gillardeau oysters with pickled blackcurrant leaves & horseradish
Caviar with sour cream & crunch with tomato
Confit de Canard with Piment d’espelette
Salted vegetables with pickled spruce shoots
Cold smoked salmon with Funen rygeost & young herbs
❃
Cured fish from the North Sea with gooseberries & pickled onion flowers
Shrimp from Skagen with nuoc mam & cucumber
❃
Bread with old-fashioned churned butter & lard
❃
Turbot on crouton served with beurre blanc & tomatoes from Orkidegarden
❃
Celeriac with half heart & fresh black truffles
❃
Forest chicken from Nørre Lyngby with fried oyster mushrooms, crispy potato & creamy Vesterhavsost
❃
Light mousse with fruity filling served with roasted pumpkin seeds, salted caramel & coffee ice cream
❃
Petit Fours
Chef's Choices
The chef offers the following additional options, which can be added to your request.
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
- Heaters
- Refrigerator and freezer
- Oven
- Cutlery
- Glass
- Shower
- Napkins