Snack
Green asparagus with goat cheese and elderflower
Reception menu
1 / 3
The menu is prepared by Nicolas S.
40 - 100 persons
5 servings
Member since 2021
Foreword
Small arranged canapés that are ready to take and some in small disposable serving boats.
5 canapés per person.
Option to choose others than the example below. Please send a request so we can look at it together.
The menu below is a suggestion, and I reserve the right to make changes to the menu if it is not possible to obtain the specific ingredients. Always in agreement with you.
5 canapés per person.
Option to choose others than the example below. Please send a request so we can look at it together.
The menu below is a suggestion, and I reserve the right to make changes to the menu if it is not possible to obtain the specific ingredients. Always in agreement with you.
Menu
5 servings
1
2
Snack
Small Danish potatoes with herb cream and crunch
3
Snack
Smoked cheese cream with “soil” and tender radishes
4
Snack
Sourdough crispbread with baba ganoush and lemon thyme
5
Snack
Blinis with cold-smoked salmon, soured cream and puffed buckwheat
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
- Refrigerator and freezer
- Heaters
Mød din kok
Nicolas S.
4
Year på ChefMe
Meet Nicolas S.
For me, it is important that we take care of the good raw materials, and therefore I never compromise.
Starting from the Danish and Nordic season, my goal is always to use the best raw materials I can get my hands on, and as much as possible organic. From the leek to the turbot, I always strive for the raw materials to have the highest possible quality.
Behind Tablespoon Cph is me, Nicolas, who has been self-employed in the restaurant industry for 13 years with great success over the last year.
I am trained from Søllerød Kro and have experience from several of the best places in Copenhagen including AOC, at Fischer, Winterspring Desserts, and most recently as head chef at Kafeteria at the National Gallery of Denmark.
Starting from the Danish and Nordic season, my goal is always to use the best raw materials I can get my hands on, and as much as possible organic. From the leek to the turbot, I always strive for the raw materials to have the highest possible quality.
Behind Tablespoon Cph is me, Nicolas, who has been self-employed in the restaurant industry for 13 years with great success over the last year.
I am trained from Søllerød Kro and have experience from several of the best places in Copenhagen including AOC, at Fischer, Winterspring Desserts, and most recently as head chef at Kafeteria at the National Gallery of Denmark.
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.