Snack
WELCOME SNACK · SERVED FAMILY-STYLE TO THE WHOLE TABLE
Rye Crisp, Smoked Salmon & Skagen Salad
Rye Crisp, Smoked Salmon & Skagen Salad
Jannie & Anders Wedding – Menu B (No Premium Add-ons)
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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. Same refined technique and presentation as our Elevated menu, without the caviar, black truffle, lobster or whole turbot – a great middle ground that stays close to your original budget. (Any of those premium touches can still be added as optional supplements if you'd like them back in.)
WELCOME SNACK (served family-style): Rye Crisp, Smoked Salmon & Skagen Salad
STARTER (choose one): Beef Tartare / Vitello Tonnato
MIDDLE COURSE (choose one): Tableside Clarified Consommé / Seared Scallops
MAIN COURSE (choose one): Lamb Filet / Beef Tenderloin
DESSERT (choose one): Chocolate & Coffee / Rhubarb & Vanilla
1,022 kr. per guest (22,480 kr. total for 22 guests).
WELCOME SNACK (served family-style): Rye Crisp, Smoked Salmon & Skagen Salad
STARTER (choose one): Beef Tartare / Vitello Tonnato
MIDDLE COURSE (choose one): Tableside Clarified Consommé / Seared Scallops
MAIN COURSE (choose one): Lamb Filet / Beef Tenderloin
DESSERT (choose one): Chocolate & Coffee / Rhubarb & Vanilla
1,022 kr. per guest (22,480 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 — thin-sliced veal, tuna-caper emulsion, capers, arugula
Beef Tartare — hand-cut beef, egg yolk, capers, shallot, toasted rye
Vitello Tonnato — thin-sliced veal, tuna-caper emulsion, capers, arugula
3
Intermediate course
MIDDLE COURSE · CHOOSE ONE
Tableside Clarified Consommé — beef consommé, root vegetable brunoise, chive
Seared Scallops — pea purée, brown butter, crispy pancetta
Tableside Clarified Consommé — beef consommé, root vegetable brunoise, chive
Seared Scallops — pea purée, brown butter, crispy pancetta
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
Lamb Filet — herb crust, red wine jus, root vegetable gratin
Beef Tenderloin — château potatoes, glazed carrots, red wine reduction
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
Chocolate & Coffee — dark chocolate ganache, espresso cream, cocoa nib
Rhubarb & Vanilla — vanilla panna cotta, rhubarb compote, shortbread crumble
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
9
Months on ChefMe
Meet Sergi Isern – Private Chef
I'm Sergi, a private chef from Andorra now based in Copenhagen. I've spent more than 20 years cooking professionally. I first learned to cook in my family's restaurant. Later I trained professionally, ran restaurant kitchens in Andorra and Spain, and started projects of my own. That mix of family cooking and working kitchens still shapes what I do today.
I cook Spanish and Mediterranean food with a focus on rice, seafood, slow-cooked meats and seasonal ingredients. I plan each dinner around the occasion and the people at the table. When the event calls for it, I bring in kitchen or service support so the evening runs smoothly.
I cook Spanish and Mediterranean food with a focus on rice, seafood, slow-cooked meats and seasonal ingredients. I plan each dinner around the occasion and the people at the table. When the event calls for it, I bring in kitchen or service support so the evening runs smoothly.
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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.