Værterne elsker oplevelsen
10 ud af 10 værter ville anbefale Brian P. til venner og familie.
Gourmet menu
1 / 3
The menu is prepared by Brian P.
1 - 100 persons
6 servings
Member since 2022
Erfaring fra Michelin-restauranter
Denne kok har arbejdet på nogle af verdens bedste restauranter.
Fantastisk madoplevelse
Værter elsker Brian P..’s smagfulde retter og imponerende præsentation.
Foreword
Mix of fish, shellfish, and meat, with a focus on the very best ingredients, many of the dishes were on the menu when I last earned my restaurant a Michelin star
Menu
6 servings
1
Snack
1. Truffle- brioche- lemon cream- pumpkin
2. Yellow beet- pickles- crispy potato- shiso
3. Langoustine- kohlrabi- chives- lime
2. Yellow beet- pickles- crispy potato- shiso
3. Langoustine- kohlrabi- chives- lime
2
Starter
Scallop - creme fraiche - umeboshi - caramel stone
3
Intermediate course
Hamachi- ponzu- sesame- Jerusalem artichokes
4
Intermediate course
Halibut- celery- dill- lumpfish roe- mussel sauce
5
Main course
Quail- porcini- parsnip- morel- tarragon
6
Dessert
Mandarin- chocolate- mint- apple
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
- Pander
- Gry
The chef can bring
Tell the chef if there are any of the following things you want brought along.
- Tallerkener
Customer reviews
5,00 • 9 reviews
Overall rating
5
4
3
2
1
Food
5,0
Value
5,0
Communication
5,0
Expectation
5,0
Søren J.
Brædstrup
·
19. januar 2025
My parents experienced a completely unique experience with extremely beautiful presentation. The food was, of course, exquisite and tasty, Brian, a two-meter tall kind and pleasant man
JE
Jan E.
Søborg
·
13. oktober 2024
We received an excellent 8-course menu based on vegetables as well as fish and shellfish. Everything was really tasty, beautifully presented and executed in the best way. Moreover, it was equally cozy and professional to have Brian in the kitchen for 3-4 hours. Huge recommendation from here.
MH
Morten H.
Frederiksberg C
·
6. oktober 2024
Bo is skilled and recommendable
AJ
Anne J.
Horsens
·
25. august 2024
Huge praise to Brian with EVERYTHING. Excellent presentation of the food, razor sharp and an exquisite dinner for all the taste senses. There was nothing to put a finger on and we had an unforgettable evening. The warmest recommendations from here.
Mød din kok
Brian P.
9
Anmeldelser
5,00
Bedømmelse
3
Year på ChefMe
Kokkeoplysninger
Response rate: 100 %
Response time: en dag
Meet Brian P.
I have been a chef for 25 years, mostly in gourmet restaurants, and for the last year I have been living as a vegan and am in the process of finishing my vegan cookbook "The Botanist" which will be a Michelin level cookbook.
I have run my own restaurant with huge success, which among other things resulted in the title of the new restaurant of the year 2018 & a 6th place on the list of all the country's restaurants, ahead of most other Michelin restaurants.
In 2021, as head chef at a Michelin restaurant in Copenhagen, I received my own Michelin star.
I started my career at D Angletere, where I was for 4 years, then I went to France & was sous chef at Hotel La Petite Sirene in Nice & then to Louis XV 3-star Michelin restaurant in Monaco.
Back from France, I started at Mikkelgaard in Rungsted & then to The Dining Room.
Head chef at first Nouvel & then head chef at Krogs fish restaurant.
Competitively, I have been in the finals of the chef of the year & have participated in Bocuse d'Or 2 times (Danish selection).
I have run my own restaurant with huge success, which among other things resulted in the title of the new restaurant of the year 2018 & a 6th place on the list of all the country's restaurants, ahead of most other Michelin restaurants.
In 2021, as head chef at a Michelin restaurant in Copenhagen, I received my own Michelin star.
I started my career at D Angletere, where I was for 4 years, then I went to France & was sous chef at Hotel La Petite Sirene in Nice & then to Louis XV 3-star Michelin restaurant in Monaco.
Back from France, I started at Mikkelgaard in Rungsted & then to The Dining Room.
Head chef at first Nouvel & then head chef at Krogs fish restaurant.
Competitively, I have been in the finals of the chef of the year & have participated in Bocuse d'Or 2 times (Danish selection).
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Du kan vælge at tage udgangspunkt i en af kokkenes menuer eller få skræddersyet en menu lige til dine smagsløg.
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