PLAN B (create your own menu)
1 / 3
The menu is prepared by Nicholas M.
10 - 100 persons
5 servings
Member since 2020
🏆
Kunde-
favorit
favorit
Blandt de bedst vurderede kokke på ChefMe ifølge værterne
34
Anmeldelser
Foreword
With PLAN B you are invited to design your own gastronomic experience.
Here you choose one dish from each category – a total of five servings that together make up your very own menu.
If you wish to put your own mark on the menu, PLAN B is the obvious choice.
Here's how to do it:
1️⃣ Choose one appetizer
2️⃣ Choose one starter
3️⃣ Choose one main course
4️⃣ Choose one starter
5️⃣ Choose one dessert
(VG) = Vegan 🌱
Here you choose one dish from each category – a total of five servings that together make up your very own menu.
If you wish to put your own mark on the menu, PLAN B is the obvious choice.
Here's how to do it:
1️⃣ Choose one appetizer
2️⃣ Choose one starter
3️⃣ Choose one main course
4️⃣ Choose one starter
5️⃣ Choose one dessert
(VG) = Vegan 🌱
Menu
5 servings
1
Starter
1️⃣ TORTELLINI WITH MUSHROOMS
• Lobster foam
• Moroccan green lemon oil
• Sage
• Brown butter
• Pecorino
"Comfort, finesse, and basic flavors in balance"
2️⃣ ''CALF'' THE LOVE
• Tartare of hand-cut veal tenderloin
• Truffle
• West Coast cheese
• Fried egg yolk
• Green emulsion
"Silky, rich, and luxurious – a signature dish in itself"
3️⃣ CARPACCIO OF DANISH BEEF TENDERLOIN
• Crispy potato
• Black sky (unique)
• Pistachio
• Herb garden
• Lemon
"Fresh and perfumed with balance between richness, umami, and acidity"
4️⃣ COD FROM THE WEST COAST
• Toasted almonds
• Sea fennel
• Dill oil
• ''grandma''
• Lemon sauce
"Classic with a modern touch - sea, depth, and acidity in perfect harmony"
5️⃣ SMOKED BEETROOT WITH BAKED GOAT CHEESE
• Baked and smoked beetroots
• Hazelnut
• Goat cheese
• Miso
• Hibiscus
"Flavor explosion – creamy and crunchy crispy"
6️⃣ (VG) GRILLED ASPARAGUS & CHAMOMILE 🌱
• Lightly grilled white asparagus
• Pea
• Koji vinaigrette
• Salty herbs
• Chamomile
"Plant-based, floral, and elegant in expression and taste"
(select 1 of the above starters)
• Lobster foam
• Moroccan green lemon oil
• Sage
• Brown butter
• Pecorino
"Comfort, finesse, and basic flavors in balance"
2️⃣ ''CALF'' THE LOVE
• Tartare of hand-cut veal tenderloin
• Truffle
• West Coast cheese
• Fried egg yolk
• Green emulsion
"Silky, rich, and luxurious – a signature dish in itself"
3️⃣ CARPACCIO OF DANISH BEEF TENDERLOIN
• Crispy potato
• Black sky (unique)
• Pistachio
• Herb garden
• Lemon
"Fresh and perfumed with balance between richness, umami, and acidity"
4️⃣ COD FROM THE WEST COAST
• Toasted almonds
• Sea fennel
• Dill oil
• ''grandma''
• Lemon sauce
"Classic with a modern touch - sea, depth, and acidity in perfect harmony"
5️⃣ SMOKED BEETROOT WITH BAKED GOAT CHEESE
• Baked and smoked beetroots
• Hazelnut
• Goat cheese
• Miso
• Hibiscus
"Flavor explosion – creamy and crunchy crispy"
6️⃣ (VG) GRILLED ASPARAGUS & CHAMOMILE 🌱
• Lightly grilled white asparagus
• Pea
• Koji vinaigrette
• Salty herbs
• Chamomile
"Plant-based, floral, and elegant in expression and taste"
(select 1 of the above starters)
2
Intermediate course
1️⃣ MUSSELS AND FRIES FROM BLÅMUSLINGER FROM KARREBÆKSMINDE
• Crispy fries
• Green emulsion
• Herb garden
• Lemon
"Classic comfort with freshness, crispness, and sea scent"
2️⃣ SMOKED RED MACKEREL FROM BISSERUP
• Iberico (black-footed pig base)
• Herb garden
• Chlorophyll oil
• Light bisque
"Silky fish with depth and fundamental taste balance"
3️⃣ BRAISED FREE-RANGE PIG BASE
• Creamy puree of legumes and tahini
• Herb garden
• Brown butter
• Aromatic sauce
"Rich, soft, and rich in umami – a dish with character and warmth"
4️⃣ SPICY BISQUE OF LANGOUSTINES AND SHORE CRABS
• Langoustine foam
• Herb garden
• Lemon
• Crème fraîche 48%
"Intense and creamy with the sweetness of the sea and fresh acidity"
5️⃣ (VG) GRILLED CUCUMBER WITH DASHI 🌱
• Lemon verbena
• Almond
• ‘Grandma dressing’
• Chlorophyll oil
"Plant-based, deep and rich in umami, sweetness and acidity"
6️⃣ (VG) BAKED SQUASH 🌱
• Tahini
• Roasted sesame
• Mint sauce
• Chili oil
"Plant-based, warm and aromatic with crispness and depth."
(choose 1 of the above starters)
• Crispy fries
• Green emulsion
• Herb garden
• Lemon
"Classic comfort with freshness, crispness, and sea scent"
2️⃣ SMOKED RED MACKEREL FROM BISSERUP
• Iberico (black-footed pig base)
• Herb garden
• Chlorophyll oil
• Light bisque
"Silky fish with depth and fundamental taste balance"
3️⃣ BRAISED FREE-RANGE PIG BASE
• Creamy puree of legumes and tahini
• Herb garden
• Brown butter
• Aromatic sauce
"Rich, soft, and rich in umami – a dish with character and warmth"
4️⃣ SPICY BISQUE OF LANGOUSTINES AND SHORE CRABS
• Langoustine foam
• Herb garden
• Lemon
• Crème fraîche 48%
"Intense and creamy with the sweetness of the sea and fresh acidity"
5️⃣ (VG) GRILLED CUCUMBER WITH DASHI 🌱
• Lemon verbena
• Almond
• ‘Grandma dressing’
• Chlorophyll oil
"Plant-based, deep and rich in umami, sweetness and acidity"
6️⃣ (VG) BAKED SQUASH 🌱
• Tahini
• Roasted sesame
• Mint sauce
• Chili oil
"Plant-based, warm and aromatic with crispness and depth."
(choose 1 of the above starters)
3
Main course
1️⃣ LAMB FILLET
• Brown butter
• Asparagus
• Quail egg
• Lamb sauce
“Elegant and intense with depth from lamb sauce”
2️⃣ BRAISED BEEF
• Fermented garlic
• Cherries
• Smoked beetroot
• Strong reduced sauce of red wine and roasted pepper
“Classic comfort with finesse - elegant contrast between sweetness, smokiness, and acidity”
3️⃣ GRILLED SOLE
• Piment d’Espelette (taste of the Basque Country)
• Potato and Havgus purée
• Herb garden
• Light bisque
“Sea, soft and aromatic with a hint of warm spices”
4️⃣ SLOW-COOKED BORNHOLM YOUNG MALE CHICKEN
• Oxalis
• Pickled
• Rhubarb
• Reduced young chicken sauce
“Sweetness and acidity in beautiful balance – a Nordic signature dish”
5️⃣ BEEF WELLINGTON 2.0
• Fried beef tenderloin
• Mushroom duxelles
• Puff pastry
• Strongly reduced red wine sauce
“Reinterpreted classic - luxury in every way”
6️⃣ (VG) BRAISED TEMPEH 🌱
• Caramelized pumpkin
• Pickled
• Herb garden
• Aromatic sauce
“Plant-based main course with umami, texture, and depth”
(choose 1 of the above main courses)
• Brown butter
• Asparagus
• Quail egg
• Lamb sauce
“Elegant and intense with depth from lamb sauce”
2️⃣ BRAISED BEEF
• Fermented garlic
• Cherries
• Smoked beetroot
• Strong reduced sauce of red wine and roasted pepper
“Classic comfort with finesse - elegant contrast between sweetness, smokiness, and acidity”
3️⃣ GRILLED SOLE
• Piment d’Espelette (taste of the Basque Country)
• Potato and Havgus purée
• Herb garden
• Light bisque
“Sea, soft and aromatic with a hint of warm spices”
4️⃣ SLOW-COOKED BORNHOLM YOUNG MALE CHICKEN
• Oxalis
• Pickled
• Rhubarb
• Reduced young chicken sauce
“Sweetness and acidity in beautiful balance – a Nordic signature dish”
5️⃣ BEEF WELLINGTON 2.0
• Fried beef tenderloin
• Mushroom duxelles
• Puff pastry
• Strongly reduced red wine sauce
“Reinterpreted classic - luxury in every way”
6️⃣ (VG) BRAISED TEMPEH 🌱
• Caramelized pumpkin
• Pickled
• Herb garden
• Aromatic sauce
“Plant-based main course with umami, texture, and depth”
(choose 1 of the above main courses)
4
Intermediate course
1️⃣ SELECTION OF FINE CHEESES
• Tangy and aromatic jam
• Bornholm rye biscuits
• Crispbread
• Butter
“Salt, sweet and crispy in perfect harmony - a Chefme classic”
2️⃣ SYMPHONY OF FROZEN BERRIES
• Vanilla
• Lemon
• Herbs
• Naughty whipping cream 50%
“Fresh, playful and elegant – cool sweetness with creamy finish”
3️⃣ CAVIAR OF TAPIOCA
• Japanese soy
• Cauliflower cream
• Sauce on roasted walnuts
“Modern and rich in umami - appetizer with Japanese elegance”
4️⃣ CARAMELIZED YOGHURT
• Coriander baked carrots
• Fennel pollen
• Walnuts
• Chimichurri
“Vegetarian signature dish – sweet, spicy and perfumed with beautiful balance”
5️⃣ (VG) MARINATED TOMATO 🌱
• Shiso
• Granite of cucumber
• Chili oil
• Yuzu
“Cooling, green and perfumed – perfect prelude to dessert”
6️⃣ (VG) GRILLED EGGPLANT 🌱
• Miso
• Caramelized sesame
• Fermented chili
• Yuzu
“Deep and luxurious with umami and warm tones”
(Choose 1 of the above appetizers)
• Tangy and aromatic jam
• Bornholm rye biscuits
• Crispbread
• Butter
“Salt, sweet and crispy in perfect harmony - a Chefme classic”
2️⃣ SYMPHONY OF FROZEN BERRIES
• Vanilla
• Lemon
• Herbs
• Naughty whipping cream 50%
“Fresh, playful and elegant – cool sweetness with creamy finish”
3️⃣ CAVIAR OF TAPIOCA
• Japanese soy
• Cauliflower cream
• Sauce on roasted walnuts
“Modern and rich in umami - appetizer with Japanese elegance”
4️⃣ CARAMELIZED YOGHURT
• Coriander baked carrots
• Fennel pollen
• Walnuts
• Chimichurri
“Vegetarian signature dish – sweet, spicy and perfumed with beautiful balance”
5️⃣ (VG) MARINATED TOMATO 🌱
• Shiso
• Granite of cucumber
• Chili oil
• Yuzu
“Cooling, green and perfumed – perfect prelude to dessert”
6️⃣ (VG) GRILLED EGGPLANT 🌱
• Miso
• Caramelized sesame
• Fermented chili
• Yuzu
“Deep and luxurious with umami and warm tones”
(Choose 1 of the above appetizers)
5
Dessert
1️⃣ RØDGRØD AF SAFTSPÆNDT BÆR
• Brændte mandler
• Støv af dehydreret hindbær
• Unusual whipped cream 50 %
• Cotton candy
“Rødgrød 2.0, playful, Danish and nostalgic – a Chefme classic”
2️⃣ RÅSYLTEDE BLOMMER I CHAMOY
• Råsyltede blommer fra Kramnitze
• Chamoy (Mexican spiced fruit sauce)
• Honey- and lemon-swirl ice cream
• Shiso
“Fresh, spicy and aromatic – when sweetness meets acidity”
3️⃣ GRAND CRU CHOKOLADEBROWNIE
• Intense chocolate mousse
• Ganache 62 %
• Caramel
• Honey-swirl vanilla ice cream
“Pure chocolate pleasure with warm tones of honey and vanilla”
4️⃣ CRÈME BRÛLÉE 2.0
• Burnt Jerusalem artichoke
• Salted caramel
• Hazelnut
• Dulce chocolate
“Classic dessert in a new interpretation – deep, nutty, and silky smooth”
5️⃣ (VG) BRAISERET BLODAPPELSIN 🌱
• Walnut cream
• Muscovado
• Roasted kombu oil
• Chamomile
“Sweet, bitter and salty in refined balance”
6️⃣ (VG) PÆRE I VERBENA 🌱
• Almond
• Salted caramel
• Yuzu
• Olive oil
“Classic sweetness with herbal elegance”
(select 1 of the desserts above)
• Brændte mandler
• Støv af dehydreret hindbær
• Unusual whipped cream 50 %
• Cotton candy
“Rødgrød 2.0, playful, Danish and nostalgic – a Chefme classic”
2️⃣ RÅSYLTEDE BLOMMER I CHAMOY
• Råsyltede blommer fra Kramnitze
• Chamoy (Mexican spiced fruit sauce)
• Honey- and lemon-swirl ice cream
• Shiso
“Fresh, spicy and aromatic – when sweetness meets acidity”
3️⃣ GRAND CRU CHOKOLADEBROWNIE
• Intense chocolate mousse
• Ganache 62 %
• Caramel
• Honey-swirl vanilla ice cream
“Pure chocolate pleasure with warm tones of honey and vanilla”
4️⃣ CRÈME BRÛLÉE 2.0
• Burnt Jerusalem artichoke
• Salted caramel
• Hazelnut
• Dulce chocolate
“Classic dessert in a new interpretation – deep, nutty, and silky smooth”
5️⃣ (VG) BRAISERET BLODAPPELSIN 🌱
• Walnut cream
• Muscovado
• Roasted kombu oil
• Chamomile
“Sweet, bitter and salty in refined balance”
6️⃣ (VG) PÆRE I VERBENA 🌱
• Almond
• Salted caramel
• Yuzu
• Olive oil
“Classic sweetness with herbal elegance”
(select 1 of the desserts above)
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
Kitchen requirements
- Oven
The chef can bring
Tell the chef if there are any of the following things you want brought along.
- Tallerkener
- Glass
- Cutlery
- Chopsticks
- Napkins
- Shower
- Gry
- Pander
- Blender
- Heaters
- Refrigerator and freezer
- Oven
Customer reviews
4,79 • 34 reviews
Overall rating
5
4
3
2
1
Food
4,7
Value
4,6
Communication
4,9
Expectation
4,8
NK
Nikolai o. J. K.
Hellerup
·
11. april 2026
I can recommend Nicholas at any time. He makes delicious food, presents it beautifully and invitingly. He is very accommodating and self-driven. Nicholas handles everything almost completely unnoticed.
MW
Mette W.
Kongens Lyngby
·
6. oktober 2024
Nicholas made a fantastic five-course dinner for us. So delicious.
We were eight people spread over four generations, and Nicholas was so sweet and pleasant to have as a guest. And he was organized! All courses rolled out at a perfect pace, and the kitchen was left spotless and tidy.
We would gladly do it again!
We were eight people spread over four generations, and Nicholas was so sweet and pleasant to have as a guest. And he was organized! All courses rolled out at a perfect pace, and the kitchen was left spotless and tidy.
We would gladly do it again!
DD
Dorthe D. M.
Kjellerup
·
3. august 2024
Nicolas was pleasant to have in the house, he made delicious food and the kitchen was cleaned up when he left😉so can highly recommend
ID
Ian D.
Sorø
·
16. juli 2024
Meget venlig, professionel, samlet set en fantastisk middagsselskab
Mød din kok
Nicholas M.
34
Anmeldelser
4,79
Bedømmelse
5
Year på ChefMe
Kokkeoplysninger
Response rate: 100 %
Response time: 43 minutter
Meet Nicholas M.
Conducted private dining with a focus on ingredients, calm, and precision. A restaurant experience in your own home.
Menus from 1,400 DKK per person · min. 14,000 DKK per booking
Nicholas works with a few companies at a time to ensure quality and presence in each booking.
All dishes are developed with respect for craftsmanship and an eye for detail – refined through experience and collaboration with some of the country's most skilled chefs. The result is a cohesive sequence, where flavor, timing, and service come together in a higher unity.
For those who wish to elevate the evening further, the experience can be extended with welcome servings, carefully curated wine pairings, champagne upon arrival, full table setting, and concluding servings such as late-night snacks or coffee and petit fours.
Menus from 1,400 DKK per person · min. 14,000 DKK per booking
Nicholas works with a few companies at a time to ensure quality and presence in each booking.
All dishes are developed with respect for craftsmanship and an eye for detail – refined through experience and collaboration with some of the country's most skilled chefs. The result is a cohesive sequence, where flavor, timing, and service come together in a higher unity.
For those who wish to elevate the evening further, the experience can be extended with welcome servings, carefully curated wine pairings, champagne upon arrival, full table setting, and concluding servings such as late-night snacks or coffee and petit fours.
For at hjælpe med at beskytte din booking skal du altid bruge ChefMe til at sende penge og kommunikere med kokke.
Ofte stillede spørgsmål
Har du andre spørgsmål? Læs mere under
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.