Social dining I - sharefood for those who can't choose (April-June)
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The menu is prepared by Jens S.
15 - 100 persons
1 serving
Member since 2021
🏆
Kunde-
favorit
favorit
Blandt de bedst vurderede kokke på ChefMe ifølge værterne
66
Anmeldelser
De 10 % bedst rangerede kokke
Denne kok er højt rangeret baseret på gæsternes omtaler og kokkens pålidelighed.
Værterne elsker oplevelsen
9 ud af 10 værter ville anbefale Jens S. til venner og familie.
Erfaring fra Michelin-restauranter
Denne kok har arbejdet på nogle af verdens bedste restauranter.
Foreword
Lean back and enjoy a multitude of smaller servings, served in several rounds as shared food at the table. Perfect for those who can't choose but just want to taste a variety of down-to-earth gastronomy served with elegance and lots of food joy directly from Lammefjorden and our own kitchen garden.
Menu
1 serving
1
Buffet
Freshly baked sourdough bread from Bassarelle with butter
Warm smoked salmon from the Faroe Islands with spinach purée & burnt nettles from the garden, crispy bread, and broken gel on lemon
Poached white asparagus from Søren Wiuff with browned butter, roasted nuts, and sun-dried tomatoes & herbs
Tart with caramelized onion, baked eggplant, garlic from Ingerøen, and aged cheese
Free-range chicken as ballotine with ramsons from Næsset, lovage, burnt onion skins & crispy barley
Raw-fried green asparagus from Martin in Audebo with salad of pointed cabbage, zucchini, hanging pumpkin, and olive oil
Salad of new potatoes with dill, pickled red onion, coarse mustard, and cold-pressed rapeseed oil
Lemon tart with crispy & soft meringue with lemon, tonka, and lime
---
Addition of extra dish 75,-/person.
Warm smoked salmon from the Faroe Islands with spinach purée & burnt nettles from the garden, crispy bread, and broken gel on lemon
Poached white asparagus from Søren Wiuff with browned butter, roasted nuts, and sun-dried tomatoes & herbs
Tart with caramelized onion, baked eggplant, garlic from Ingerøen, and aged cheese
Free-range chicken as ballotine with ramsons from Næsset, lovage, burnt onion skins & crispy barley
Raw-fried green asparagus from Martin in Audebo with salad of pointed cabbage, zucchini, hanging pumpkin, and olive oil
Salad of new potatoes with dill, pickled red onion, coarse mustard, and cold-pressed rapeseed oil
Lemon tart with crispy & soft meringue with lemon, tonka, and lime
---
Addition of extra dish 75,-/person.
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
- Tallerkener
- Napkins
- Oven
- Heaters
- Refrigerator and freezer
- Cutlery
- Gry
- Pander
Customer reviews
4,92 • 66 reviews
Overall rating
5
4
3
2
1
Food
4,9
Value
5,0
Communication
4,9
Expectation
4,9
AJ
Anette J.
Greve
·
7. juni 2026
I got a bit nervous when Jens wrote that he had sprained his ankle and therefore sent his partner 'Chip' - was worried it was all a huge scam.
But 'Chip' arrived at the agreed time and the food was SO delicious! Huge applause to 'Chip' - super sweet and nice to have over.
It was a sharing menu for my sister's bachelorette party and it was really lovely to have someone in the kitchen so I didn't have to stand out there myself.
I had been told that only a few pots and pans and whatever other hard appliances are in a kitchen would be needed, so it was a bit unfortunate that all my platters and bowls had to be used as well. It would have been very nice to know that.
The kitchen was left tidy and easy to manage with my own cleaning.
I hadn't tried this concept before, so I was excited about it, but it just worked so incredibly well 😊 Will definitely have to try it again another time.
But 'Chip' arrived at the agreed time and the food was SO delicious! Huge applause to 'Chip' - super sweet and nice to have over.
It was a sharing menu for my sister's bachelorette party and it was really lovely to have someone in the kitchen so I didn't have to stand out there myself.
I had been told that only a few pots and pans and whatever other hard appliances are in a kitchen would be needed, so it was a bit unfortunate that all my platters and bowls had to be used as well. It would have been very nice to know that.
The kitchen was left tidy and easy to manage with my own cleaning.
I hadn't tried this concept before, so I was excited about it, but it just worked so incredibly well 😊 Will definitely have to try it again another time.
UD
ulla d.
Nykøbing Sj.
·
26. maj 2026
Delicious food, however the amount of meat was below all criticism. Our guests asked if they had come to a vegetarian restaurant. The guests probably didn't leave the table hungry.
AH
Asbjørn H.
Birkerød
·
27. april 2026
God delivered as expected. Jens had sent "Chip" as a chef, who was super pleasant, good, and without problems made sure to take 19 people through 5 courses.
KG
Katrin G.
Tisvildeleje
·
19. april 2026
Jens lived up to my expectations in every way.
The main thing, the food, was fantastic
I highly recommend Jens
The main thing, the food, was fantastic
I highly recommend Jens
Mød din kok
Jens S.
66
Anmeldelser
4,92
Bedømmelse
4
Year på ChefMe
Kokkeoplysninger
Response rate: 100 %
Response time: 41 minutter
Meet Jens S.
My name is Jens, half Swedish, half Danish, and wholeheartedly a gastronomer with nearly 30 years of experience as a chef, where I have worked as a kitchen manager in everything from Michelin restaurants to Meyers canteens. However, it has never been stars that have driven me, but the love for flavors cut to the bone and the simplicity in good ingredients. Being able to convey exactly that, served on a plate to happy guests, is an experience every time.
Earthy gastronomy with elegance is the motto I work by!
Privately, I have a small country estate with my wife and our two children in the beautiful Tuse Næs with 1 hectare of land, a view of Lammefjorden, a pesticide-free kitchen garden, and eco-chickens. Together we run La Finca Catering, Private dining & Food Workshop, which we founded in 2022.
Sustainability, animal welfare, and the philosophy of farm to table are part of my cooking, just as I love to let our own ingredients as well as other high-quality local products be part of the food for you and your guests.
Take a look at my menus, which are mostly for inspiration. Experience from many private dining events and larger and smaller gatherings tells me that the perfect menu is created in dialogue.
Earthy gastronomy with elegance is the motto I work by!
Privately, I have a small country estate with my wife and our two children in the beautiful Tuse Næs with 1 hectare of land, a view of Lammefjorden, a pesticide-free kitchen garden, and eco-chickens. Together we run La Finca Catering, Private dining & Food Workshop, which we founded in 2022.
Sustainability, animal welfare, and the philosophy of farm to table are part of my cooking, just as I love to let our own ingredients as well as other high-quality local products be part of the food for you and your guests.
Take a look at my menus, which are mostly for inspiration. Experience from many private dining events and larger and smaller gatherings tells me that the perfect menu is created in dialogue.
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?
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Efter bekræftelse vil du stadig kunne:
Ændre i menuen og antal serveringer
Ændre i antallet af gæster, allergier og børnemenuer
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Hvornår skal jeg senest booke en kok?
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Ring til os på 93 40 40 10 eller skriv til os på
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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.