Værterne elsker oplevelsen
9 ud af 10 værter ville anbefale Jonas B. til venner og familie.
Luxury Company Menu, compose according to own wishes
The menu is prepared by Jonas B.
30 - 100 persons
7 servings
Member since 2022
Fantastisk madoplevelse
Værter elsker Jonas B..’s smagfulde retter og imponerende præsentation.
Fantastisk kommunikation
Værter roser Jonas B. for hurtige svar og god kommunikation.
Foreword
Here you have the opportunity to put together your own menu or be inspired, where we can plan the menu of your dreams together.
Everything is made with care, with good craftsmanship and a focus on good taste and ensuring the presentation is as inviting as possible. The selection on this page leans towards the more traditional party menus, where the taste is more broadly appealing, and there is something for everyone's taste.
The dishes are a general suggestion and are supplemented by suitable vegetables, fruits, berries, or herbs that are in season when you hold your event.
The prices are listed under each dish and are per person, and then it’s up to you whether it should be 1, 2, 3, 4, or 5 courses:)
Everything is made with care, with good craftsmanship and a focus on good taste and ensuring the presentation is as inviting as possible. The selection on this page leans towards the more traditional party menus, where the taste is more broadly appealing, and there is something for everyone's taste.
The dishes are a general suggestion and are supplemented by suitable vegetables, fruits, berries, or herbs that are in season when you hold your event.
The prices are listed under each dish and are per person, and then it’s up to you whether it should be 1, 2, 3, 4, or 5 courses:)
Menu
7 servings
1
Snack
Blandede sprødt snacks med dip 30,-
Gourmet olives 30,-
Long chips of fermented potato with parsley dip 20,-
Small tarts with smoked mackerel, trout roe, flowers, and soured cream 20,-
Crispy rosette waffles with small shrimp, citrus, and salty roe 50,-
additional caviar +100,-
Nordic takoyaki (originally Japanese aebleskive) with langoustine, hearts of lettuce kimchi, and katsobushi 60,-
3 snack servings composed by me and will be a surprise on the day 100,-
Gourmet olives 30,-
Long chips of fermented potato with parsley dip 20,-
Small tarts with smoked mackerel, trout roe, flowers, and soured cream 20,-
Crispy rosette waffles with small shrimp, citrus, and salty roe 50,-
additional caviar +100,-
Nordic takoyaki (originally Japanese aebleskive) with langoustine, hearts of lettuce kimchi, and katsobushi 60,-
3 snack servings composed by me and will be a surprise on the day 100,-
2
Forret
Gently prepared hake with wild garlic cream and creamy baked fish sauce 130,-
Hand-peeled prawns with citrus mayo, crispy sourdough croutons, and cress 130,-
Langoustine bisque with seasonal baked fish, with leek and fennel 120,-
- Option of 1/1 fried lobster tail 120,- or 1/2 fried lobster tail 70,-
Carpaccio of beef tenderloin with potato aioli, chives, grated truffle, and parmesan as well as nicoise olives 130,-
In season:
Charred white asparagus with Römo prawns, Danish ham, and oyster cream with sauce blanquette 150,-
Enriched mushroom soup with seasonal fried mushrooms with chives and chicken souffle balls with morels 150,-
Hand-peeled prawns with citrus mayo, crispy sourdough croutons, and cress 130,-
Langoustine bisque with seasonal baked fish, with leek and fennel 120,-
- Option of 1/1 fried lobster tail 120,- or 1/2 fried lobster tail 70,-
Carpaccio of beef tenderloin with potato aioli, chives, grated truffle, and parmesan as well as nicoise olives 130,-
In season:
Charred white asparagus with Römo prawns, Danish ham, and oyster cream with sauce blanquette 150,-
Enriched mushroom soup with seasonal fried mushrooms with chives and chicken souffle balls with morels 150,-
3
Mains
Mellem retter kan også laves større som forret eller mindre til appetizers hvis dette ønskes.
Tartar of beef tenderloin with mushroom cream, crispy tuille and grated truffle 80,-
Oysters and baby lettuce with roasted cashew nuts and horseradish foam 70,-
Dumplings with langoustine and free-range pork with young rooster consomme 80,-
Stirred crab salad with cucumber and sea lettuce 70,-
Smoked mackerel in sourdough pancake with trout roe 55,-
Season:
Raw lamb fillet with oysters and wild garlic cream 80,-
Small new potatoes with airy smoked cheese and crispy chicken skin 75,-
Mushroom toast - seasonal stewed wild mushrooms on baked brioche bread 95,-
Tartar of beef tenderloin with mushroom cream, crispy tuille and grated truffle 80,-
Oysters and baby lettuce with roasted cashew nuts and horseradish foam 70,-
Dumplings with langoustine and free-range pork with young rooster consomme 80,-
Stirred crab salad with cucumber and sea lettuce 70,-
Smoked mackerel in sourdough pancake with trout roe 55,-
Season:
Raw lamb fillet with oysters and wild garlic cream 80,-
Small new potatoes with airy smoked cheese and crispy chicken skin 75,-
Mushroom toast - seasonal stewed wild mushrooms on baked brioche bread 95,-
4
Main course
Stuffed Wood Chicken with wild garlic and tarragon, butter steamed cabbage and rich gravy flavored with creamy crème fraîche and herbs 210,-
Veal tenderloin in mushroom crust with ragout of dried autumn mushrooms and buttered leeks and parsley 285,-
Pink roasted beef bavette with potato mille-feuille and baked onions as well as sauce with green peppercorns 255,-
Baked cod fish with celery, parsley and mousseline sauce as well as potatoes with coarse mustard and chives 210,-
Veal tenderloin in mushroom crust with ragout of dried autumn mushrooms and buttered leeks and parsley 285,-
Pink roasted beef bavette with potato mille-feuille and baked onions as well as sauce with green peppercorns 255,-
Baked cod fish with celery, parsley and mousseline sauce as well as potatoes with coarse mustard and chives 210,-
5
Buffet
Hovedretter som buffet eller "social dining" hvor små anretninger sættes på bordet til deling 220,-
Forår:
Farseret skovkylling med glaserede løg og gulerødder
Stuvede østershatte
Hjerte salat med "cæsar" dressing og surdejs croutoner
Små tærter med porre, brocoli og cremet hvid ost
Smør bagte Blandede rødder med honning og persille
Kartoffel dauphines med parmesan
Sommer:
Glaserede spoleben med "korean BBQ" og sommerkål
Smør sauterede grønne og hvide asparges krydret med peberbacon
Små tærter med squash, porre og frisk ost,
Små kartofler i krydderurte vinaigrette,
Små grønne salater med mormor dressing
Efterår:
Braiserede kalvekæber med bagte rødbeder og løg
Saltbagt selleri med miso og ristet sesam
Smør bagte kartofler med timian, capers og brunet smør
Blandet dampet kål vendt med frisk yoghurt dressing med purløg
Små tærter med sensommerens tomater og grønne løg samt ravost
Vinter:
Langtidsstegt okse cuvette og selleri creme
Sauce med svampe og grønne peberkorn
Rødbeder i korean BBQ
Små kartoffel tærter med krystal ost
Bagt Græskar med saltede cashew nødder og løg
Vinter kål i krydret coleslaw dressing
Forår:
Farseret skovkylling med glaserede løg og gulerødder
Stuvede østershatte
Hjerte salat med "cæsar" dressing og surdejs croutoner
Små tærter med porre, brocoli og cremet hvid ost
Smør bagte Blandede rødder med honning og persille
Kartoffel dauphines med parmesan
Sommer:
Glaserede spoleben med "korean BBQ" og sommerkål
Smør sauterede grønne og hvide asparges krydret med peberbacon
Små tærter med squash, porre og frisk ost,
Små kartofler i krydderurte vinaigrette,
Små grønne salater med mormor dressing
Efterår:
Braiserede kalvekæber med bagte rødbeder og løg
Saltbagt selleri med miso og ristet sesam
Smør bagte kartofler med timian, capers og brunet smør
Blandet dampet kål vendt med frisk yoghurt dressing med purløg
Små tærter med sensommerens tomater og grønne løg samt ravost
Vinter:
Langtidsstegt okse cuvette og selleri creme
Sauce med svampe og grønne peberkorn
Rødbeder i korean BBQ
Små kartoffel tærter med krystal ost
Bagt Græskar med saltede cashew nødder og løg
Vinter kål i krydret coleslaw dressing
6
Dessert
Hvidchokolade og vanilie parfait med sprøde æbler og salt karamel 110,-
Chokolade mousse på mørk valrhona chokolade med havsalt og sprød malt krokant 110,-
Gateu Marcel med sæsonens bær og vanilie is 125,-
Pære belle helene - pocheret pære med vanilie is, ruby chokolade creme og salt karamel 110,-
sæson:
Rabarber trifli - Søde og sprøde rabarber med friskost creme og crumble 95,-
Friske sukker marinerede jordbær med let pisket fløde, blomster og sprød marengs 110,-
Bagte blommer med marcipan citron verbena 110,-
Chokolade mousse på mørk valrhona chokolade med havsalt og sprød malt krokant 110,-
Gateu Marcel med sæsonens bær og vanilie is 125,-
Pære belle helene - pocheret pære med vanilie is, ruby chokolade creme og salt karamel 110,-
sæson:
Rabarber trifli - Søde og sprøde rabarber med friskost creme og crumble 95,-
Friske sukker marinerede jordbær med let pisket fløde, blomster og sprød marengs 110,-
Bagte blommer med marcipan citron verbena 110,-
7
Buffet
Takeaway
Gourmet hotdogs - the classic with all homemade toppings, brioche bread and meaty juicy sausages from Nørre Søby butcher
65,- each
Charcuterie board - Mixed good sausages and hams, pate, olives, grilled artichokes, etc., with homemade sourdough bread 150,-
Chicken in asparagus - Plucked forest chicken in asparagus veloute 55,- each
French onion soup - with crispy cheese bread 75,-
Mini croissants with 3 types of filling - homemade shrimp, chicken and ham salad 150,-
Gourmet hotdogs - the classic with all homemade toppings, brioche bread and meaty juicy sausages from Nørre Søby butcher
65,- each
Charcuterie board - Mixed good sausages and hams, pate, olives, grilled artichokes, etc., with homemade sourdough bread 150,-
Chicken in asparagus - Plucked forest chicken in asparagus veloute 55,- each
French onion soup - with crispy cheese bread 75,-
Mini croissants with 3 types of filling - homemade shrimp, chicken and ham salad 150,-
Chef's Choices
The chef offers the following additional options, which can be added to your request.
Practical
- The chef arrives at the agreed address 1 hour before mealtime unless otherwise agreed.
- We will only charge your card 14 days before the dinner.
- In case of cancellation, your refund will be determined based on our cancellation policy.
Kitchen requirements
- Oven
- Refrigerator and freezer
- Heaters
- Pander
- Gry
The chef can bring
Tell the chef if there are any of the following things you want brought along.
- Tallerkener
- Glass
- Cutlery
- Gry
- Pander
Customer reviews
4,80 • 17 reviews
Overall rating
5
4
3
2
1
Food
4,8
Value
4,6
Communication
4,9
Expectation
4,8
CP
Carsten P.
Billund
5. maj 2024
We had a lovely evening with fantastic food and wine that matched each other. Big thanks to Jonas& Nikolaj
TI
Tina I.
Århus C
2. februar 2024
Jonas cooked for a party of 10. A surprise for a 60th birthday guest. He gets the warmest recommendation from here. The food was super delicious and beautifully arranged. The kitchen was cleaned up before he left. All in all, a super experience.
KD
Kristian D.
Børkop
16. december 2023
It did not meet expectations, we had expected Jonas to be there for a longer time. It was as if everything had to go very quickly. He was there at most 1-1.5 hours and then he quickly moved on and we had to handle the rest ourselves.
CS
Christina S.
Aarhus
11. september 2023
Jonas was out cooking for our wedding and we couldn't be happier. Communication was good all the way through, and the food was really really delicious and received a lot of praise from our guests. We highly recommend Jonas if you need good food made for an event!
Mød din kok
Jonas B.
17
Anmeldelser
4,80
Bedømmelse
3
components.duration.year_unit på ChefMe
Meet Jonas B.
Welcome to my food universe,
Where there is a creative and playful approach to cooking, and where the classic virtues of preparation and handling of ingredients are maintained, and taste is the focus along with inviting presentations.
I can offer you 20 years of experience in the Danish, new Nordic, and seasonal kitchen, where the fondness is particularly for the best Danish ingredients, the seasons, as well as wild mushrooms and herbs. All menus are advisory, and if you have other wishes, please do share them, and we will see if we cannot find precisely the solution that suits you. You can see more on Instagram on the profile @foodbybendtsen. Finally, thank you very much for taking the time to visit my page, and I hope I have been able to contribute with a little inspiration for your next event.
Best regards, Jonas
Where there is a creative and playful approach to cooking, and where the classic virtues of preparation and handling of ingredients are maintained, and taste is the focus along with inviting presentations.
I can offer you 20 years of experience in the Danish, new Nordic, and seasonal kitchen, where the fondness is particularly for the best Danish ingredients, the seasons, as well as wild mushrooms and herbs. All menus are advisory, and if you have other wishes, please do share them, and we will see if we cannot find precisely the solution that suits you. You can see more on Instagram on the profile @foodbybendtsen. Finally, thank you very much for taking the time to visit my page, and I hope I have been able to contribute with a little inspiration for your next event.
Best regards, Jonas
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.