Forret
Oyster tasting
Butter beef and private dining in world class!
The menu is prepared by Casper Sobczyk
10 - 100 persons
6 servings
Member since 2020
Foreword
This menu is for you who really want a gourmet experience beyond the ordinary. I have perfected and carefully selected all ingredients so they fit the menu perfectly.
So if you want an experience at home and see how I make, as well as taste, the world-famous butter steak.
So write to me :-)
So if you want an experience at home and see how I make, as well as taste, the world-famous butter steak.
So write to me :-)
Menu
6 servings
1
2
Forret
Lobster bisque
fennel - cod - apple
fennel - cod - apple
3
Forret
Fried foie gras
Yuzusyrup pear, pepper glaze and herbs.
Yuzusyrup pear, pepper glaze and herbs.
4
Main course
Grilled salmon
Cress, citrus and kohlrabi
Cress, citrus and kohlrabi
5
Main course
Butter steak
Triple-cooked fries - béarnaise sauce – tangy herb salad
Triple-cooked fries - béarnaise sauce – tangy herb salad
6
Dessert
Citron verbena
White chocolate mousse – soft almond cake – citrus
White chocolate mousse – soft almond cake – citrus
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
Mød din kok
Casper Sobczyk
0
Anmeldelser
New
Bedømmelse
4
components.duration.year_unit på ChefMe
Meet Casper Sobczyk
“The entirety of the place we stand and in what you desire... that's what you get when you take me in. And then you get my energy - I really can't tone that down much.”
That's what Casper Sobczyk says, who, through his impressive career, has learned to appreciate the whole. From the food on the plate to the surroundings to the story behind it. It all comes into play when talking about a good meal.
Sobczyk's CV is out of the ordinary. You might already know him from Good Morning Denmark on TV 2 or as the inventor of the butter steak?
It was the butter steak that made Sobczyk world-famous. When he came up with the idea of wrapping a steak in two kilos of butter and then letting it mature for several months, it made headlines around the world.
Sobczyk is known, among other things, as the assistant head chef at Restaurant Alchemist, head chef at Restaurant Søren K in The Black Diamond, at Marienlyst Beach Hotel in Helsingør, and at Madkastellet in Copenhagen Zoo, including Restaurant PanPan, Restaurant Folk, and Café Botanika. In all cases with overwhelming success, where restaurant PanPan was recently voted the best family restaurant in Denmark.
The repertoire thus ranges widely from high-end to the more popular, and it is precisely this range that makes Sobczyk and his kitchen unique.
In addition to all that, Sobczyk can adorn himself with the title of author of the new cookbook 'Winter Food'. A cookbook that is based on using everything you have and reusing ingredients in a way that you don't feel like you're eating leftovers. For Casper, food waste and sustainability are important.
Casper is ambitious and authentic in his food as well as in his relationship with his guests.
“I don't compromise. I could never just buy a steak from a butcher and put it on my menu without having tasted it more than ten times.
If it's not good enough for me, it's not good enough for my guests.”
That's what Casper Sobczyk says, who, through his impressive career, has learned to appreciate the whole. From the food on the plate to the surroundings to the story behind it. It all comes into play when talking about a good meal.
Sobczyk's CV is out of the ordinary. You might already know him from Good Morning Denmark on TV 2 or as the inventor of the butter steak?
It was the butter steak that made Sobczyk world-famous. When he came up with the idea of wrapping a steak in two kilos of butter and then letting it mature for several months, it made headlines around the world.
Sobczyk is known, among other things, as the assistant head chef at Restaurant Alchemist, head chef at Restaurant Søren K in The Black Diamond, at Marienlyst Beach Hotel in Helsingør, and at Madkastellet in Copenhagen Zoo, including Restaurant PanPan, Restaurant Folk, and Café Botanika. In all cases with overwhelming success, where restaurant PanPan was recently voted the best family restaurant in Denmark.
The repertoire thus ranges widely from high-end to the more popular, and it is precisely this range that makes Sobczyk and his kitchen unique.
In addition to all that, Sobczyk can adorn himself with the title of author of the new cookbook 'Winter Food'. A cookbook that is based on using everything you have and reusing ingredients in a way that you don't feel like you're eating leftovers. For Casper, food waste and sustainability are important.
Casper is ambitious and authentic in his food as well as in his relationship with his guests.
“I don't compromise. I could never just buy a steak from a butcher and put it on my menu without having tasted it more than ten times.
If it's not good enough for me, it's not good enough for my guests.”
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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.