Christmas menu 2018

Let ‘s revive the memories from your event at AVEQIA!

This is where we have collected all the recipes from this year’s Christmas menu.

Do you remember the starter with saffron vichyssoise and smoked trout roe? The middle course with cured herring the green winter vinaigrette or the glazed duck breast that you cooked as main course? Perhaps you would like to recreate that Christmas spiced almond cake at home? This is where you will find all the recipes. They are adapted to serve 8-10 guests as part of a tasting menu but they would be suitable for 4 people as individual dishes (except for the dessert).

Cured herring with smoked potato purée, tomato emulsion and sour cream curd

Umeshu-glazed duck with swede purée, flower sprouts and roasted hazelnuts

Interactive lunch and conference


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