Our recipes
Here we publish recipes from our historical menus
Welcome to the AVEQIA recipe bank!
We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!
Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.
Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.
Mushroom tarte with chawanmushi, pickled onions and pea shoots
Serves 10 Tarte 230 g Plain flour 63 g Water 63 g Butter 20 g Egg yolk 8 g Salt 5 g Sugar Mix all ingredients in dough mixer for about three minutes. Knead the dough on the worktop, then allow it to rest in a sealed vacuum bag in the fridge for about 20 […]
Read moreButter poached lobster with dill, tomato jelly, crispy kavring & caraway emulsion
Serves 10 as a starter Lobster 2 Live lobsters Water Bring salted water to a boil. Split the lobster according to instructions and cook for 2 mins, the claws need to cook for 4 mins. Cool in iced water. Save the shell for the stock and the roe for the sauce. Lobster sauce Lobster shell […]
Read moreLemon tartlet with strawberry sorbet, Urfa pepper and marinated strawberries
Makes 5 tartlets Lemon tartlet 120 g Butter 75 g Icing sugar 40 g Egg yolk 220 g Wheat flour Mix all the ingredients in the food processor. Place the dough in a vacuum bag and seal. Leave in the fridge for 20 min. Roll out on the 2nd setting on a pasta machine and […]
Read moreGrilled Entrecôte with baked white onion, tomato emulsion and onion jus with kombu
Entrecote 1200 g Entrecote Grill the entrecôte according to instructions. Rest for at least 30 minutes before serving. White onions 6 White onions 75 g Butter 12 g Fresh oregano 15 g Champagne vinegar 5 g Salt Cook the butter, oregano, vinegar and salt. Cut the onion according to the chefs instructions and place in […]
Read moreWild garlic tortellini with pepper foam, tomato vinaigrette and summer truffles
Serves 10 as part of a larger menu or 4-6 if served as a stand alone dish Pasta dough 90 g Wheat flour 90 g Durum wheat 2 egg yolks 1 egg 25 g Wild garlic water Mix all the ingredients into a pasta dough. Allow to set in a vacuum bag for at least […]
Read moreAt AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.
We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.