Snack
WELCOME SNACK · SERVED FAMILY-STYLE TO THE WHOLE TABLE
Rye Crisp, Smoked Salmon & Caviar
Rye Crisp, Smoked Salmon & Caviar
Jannie & Anders Wedding – Menu B (Elevated)
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The menu is prepared by Sergi Isern – Private Chef
22 - 22 persons
5 servings
Member since 2026
Foreword
An elevated five-course wedding menu for Jannie & Anders – 5 June 2027, Poppel Allé, 22 guests. Built around genuine caviar, black truffle, lobster and a whole roasted turbot – a step beyond the original budget, for those who want to go further.
WELCOME SNACK (served family-style): Rye Crisp, Smoked Salmon & Caviar
STARTER (choose one): Beef Tartare / Vitello Tonnato with Truffle / Lobster Cocktail
MIDDLE COURSE (choose one): Tableside Clarified Consommé / Seared Scallops / Lobster Bisque
MAIN COURSE (choose one): Lamb Filet / Beef Tenderloin / Whole Roasted Turbot
DESSERT (choose one): Chocolate & Coffee / Rhubarb & Vanilla / Berries, Cream & Meringue Gold
The Elevated Wedding Menu – 1,640 kr. per guest (36,070 kr. total for 22 guests).
WELCOME SNACK (served family-style): Rye Crisp, Smoked Salmon & Caviar
STARTER (choose one): Beef Tartare / Vitello Tonnato with Truffle / Lobster Cocktail
MIDDLE COURSE (choose one): Tableside Clarified Consommé / Seared Scallops / Lobster Bisque
MAIN COURSE (choose one): Lamb Filet / Beef Tenderloin / Whole Roasted Turbot
DESSERT (choose one): Chocolate & Coffee / Rhubarb & Vanilla / Berries, Cream & Meringue Gold
The Elevated Wedding Menu – 1,640 kr. per guest (36,070 kr. total for 22 guests).
Menu
5 servings
1
2
Starter
STARTER · CHOOSE ONE
Beef Tartare — hand-cut beef, egg yolk, capers, shallot, toasted rye
Vitello Tonnato with Truffle — thin-sliced veal, tuna-caper emulsion, shaved black truffle
Lobster Cocktail — poached lobster, avocado, citrus, cocktail sauce
Beef Tartare — hand-cut beef, egg yolk, capers, shallot, toasted rye
Vitello Tonnato with Truffle — thin-sliced veal, tuna-caper emulsion, shaved black truffle
Lobster Cocktail — poached lobster, avocado, citrus, cocktail sauce
3
Intermediate course
MIDDLE COURSE · CHOOSE ONE
Tableside Clarified Consommé — beef consommé, root vegetable brunoise, chive
Seared Scallops — pea purée, brown butter, crispy pancetta
Lobster Bisque — cognac cream, chive oil, brioche croûton
Tableside Clarified Consommé — beef consommé, root vegetable brunoise, chive
Seared Scallops — pea purée, brown butter, crispy pancetta
Lobster Bisque — cognac cream, chive oil, brioche croûton
4
Main course
MAIN COURSE · CHOOSE ONE
Lamb Filet — herb crust, red wine jus, root vegetable gratin
Beef Tenderloin — château potatoes, glazed carrots, red wine reduction
Whole Roasted Turbot (tableside) — brown butter, capers, lemon, seasonal vegetables
Lamb Filet — herb crust, red wine jus, root vegetable gratin
Beef Tenderloin — château potatoes, glazed carrots, red wine reduction
Whole Roasted Turbot (tableside) — brown butter, capers, lemon, seasonal vegetables
5
Dessert
DESSERT · CHOOSE ONE (no baked fruit, no cheese board)
Chocolate & Coffee — dark chocolate ganache, espresso cream, cocoa nib
Rhubarb & Vanilla — vanilla panna cotta, rhubarb compote, shortbread crumble
Berries, Cream & Meringue Gold — vanilla cream, seasonal berries, meringue, edible gold leaf
Chocolate & Coffee — dark chocolate ganache, espresso cream, cocoa nib
Rhubarb & Vanilla — vanilla panna cotta, rhubarb compote, shortbread crumble
Berries, Cream & Meringue Gold — vanilla cream, seasonal berries, meringue, edible gold leaf
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
The chef has no special requirements for the kitchen
Meet your chef
Sergi Isern – Private Chef
8
Months on ChefMe
Meet Sergi Isern – Private Chef
Jeg er en privat kok fra Andorra, baseret i Danmark.
Jeg laver mad på stedet til private middage med fokus på spansk og middelhavsmad.
Det, jeg gør, er enkelt: stille, veltilberedte middage og frokoster efter behov, med vægt på langsomt tilberedte kødretter, traditionelle gryderetter, skaldyr og risretter.
Jeg arbejder alene og tager mig af det hele selv og skaber en afslappet, personlig spiseoplevelse, hvor mad og timing aldrig haster.
Jeg voksede op i min families restaurant, hvor jeg lærte at lave mad fra en meget ung alder.
Gennem årene har jeg udviklet min stil som selvudlært kok, drevet af nysgerrighed, disciplin og en dyb respekt for ingredienser og teknik.
Jeg nyder at skabe middage, der føles afslappede og generøse, hvor madlavning bliver en del af oplevelsen, og maden deles omkring bordet.
Jeg laver mad på stedet til private middage med fokus på spansk og middelhavsmad.
Det, jeg gør, er enkelt: stille, veltilberedte middage og frokoster efter behov, med vægt på langsomt tilberedte kødretter, traditionelle gryderetter, skaldyr og risretter.
Jeg arbejder alene og tager mig af det hele selv og skaber en afslappet, personlig spiseoplevelse, hvor mad og timing aldrig haster.
Jeg voksede op i min families restaurant, hvor jeg lærte at lave mad fra en meget ung alder.
Gennem årene har jeg udviklet min stil som selvudlært kok, drevet af nysgerrighed, disciplin og en dyb respekt for ingredienser og teknik.
Jeg nyder at skabe middage, der føles afslappede og generøse, hvor madlavning bliver en del af oplevelsen, og maden deles omkring bordet.
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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.