Snack
Five types of snacks according to mood
Den Store Menu
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The menu is prepared by Lukas G.
6 - 18 persons
10 servings
Member since 2025
Foreword
Five types of snacks according to mood
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Bread with what goes with it
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Glass bowl with shrimp served in elderflower bouillon
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Scallop with radishes & white soy
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Grilled lobster with GastroUnika Platinium caviar & asparagus bisque
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Baked West Coast fish with beurre blanc & cod roe
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Green asparagus with aged cheese & pepper sauce
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Fried halibut with greens & confit garlic
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Rhubarb & buttermilk with rose hip
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Petit Fours
❃
Bread with what goes with it
❃
Glass bowl with shrimp served in elderflower bouillon
❃
Scallop with radishes & white soy
❃
Grilled lobster with GastroUnika Platinium caviar & asparagus bisque
❃
Baked West Coast fish with beurre blanc & cod roe
❃
Green asparagus with aged cheese & pepper sauce
❃
Fried halibut with greens & confit garlic
❃
Rhubarb & buttermilk with rose hip
❃
Petit Fours
Menu
10 servings
1
2
Snack
Bread with all the trimmings
3
Forret
Glass bowl with prawns served in elderflower broth
4
Forret
Kammusling with radishes & white soy sauce
5
Mains
Grilled lobster with GastroUnika Platinium caviar & asparagus bisque
6
Mains
Baked West Coast fish with beurre blanc & lumpfish roe
7
Main course
Green asparagus with aged cheese & pepper sauce
8
Main course
Steamed halibut with greens & confit garlic
9
Dessert
Rhubarb & buttermilk with rose hip
10
Dessert
Petit Fours
Chef's Choices
The chef offers the following additional options, which can be added to your request.
Tjener
Almindelig vinmenu
Optimized wine menu
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
- Heaters
- Refrigerator and freezer
- Oven
The chef can bring
Tell the chef if there are any of the following things you want brought along.
- Cutlery
- Glass
- Shower
- Napkins
Mød din kok
Lukas G.
2
components.duration.month_unit på ChefMe
Meet Lukas G.
Min passion for food and hospitality began 9 years ago. From 2018 to 2022, I was apprenticed at Restaurant Abstrakt in Hirtshals, where I passed my journeyman's exam with a gold medal. Subsequently, I was employed as head chef at the restaurant. My passion truly took off when I became part of DGU’s Junior National Culinary Team in November 2019. Since then, I have contributed to creating historic results for the team, of which I am still a consistent part, and we continue to work towards new triumphs.
I am driven by an immediate approach to cooking, where it’s all about the flavor. I take pride in ensuring that the guest feels comfortable – with a North Jutland approach to it all.
My mission is to create unique, personal, and exclusive dining experiences that allow you as the host to be present together with your guests.
An event with Dune Dining is always a reflection of what I would wish for my guests. I will do my best to meet everyone around the table at eye level.
I would be delighted to be part of your next event, whether it is an informal lunch with friends and family, the company's big summer party, or the annual dinner.
I am driven by an immediate approach to cooking, where it’s all about the flavor. I take pride in ensuring that the guest feels comfortable – with a North Jutland approach to it all.
My mission is to create unique, personal, and exclusive dining experiences that allow you as the host to be present together with your guests.
An event with Dune Dining is always a reflection of what I would wish for my guests. I will do my best to meet everyone around the table at eye level.
I would be delighted to be part of your next event, whether it is an informal lunch with friends and family, the company's big summer party, or the annual dinner.
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.