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.
Charred mackerel with ajo blanco, smoked grapes, grilled broad beans and lovage oil
Serves 10 as part of a larger menu, or 4-6 if served as a main course Escabeche 2 Bay leaves 5 g Peppercorns 1 Shallot 2 Garlic cloves 100 g Olive oil 100g Champagne vinegar 400 g Water 8 Dried tomatoes in oil 8 g Salt Saute shallots, garlic, black pepper and bay leaves in […]
Read moreDeep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam
Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam serves 10 p Mussels and mussel broth 30 Mussels Water 100 ml Milk 20 g Butter Fermented gooseberry juice Rinse the mussels in cold water for approximately 30 min. Boil the mussels in plenty of water until they […]
Read moreButter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette
Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette 10 p Baked asparagus 10 White asparagus 60 g Butter 40 ml Water 20 g Sugar 20 g Salt 20 ml Lemon juice Peel the asparagus and cut off the lower, rough parts. Put the asparagus […]
Read moreGrilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint
Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint 10 p Lamb 1.5 kg Lamb 2 cloves Garlic 4 sprigs Thyme 4 sprigs Rosemary 4 tbsp Olive oil Place the lamb in a bag along with the other ingredients. Vacuum seal and bake the lamb sous-vide at 62°C […]
Read moreCaramel-and Hazelnut bavaroise on sablé cake, chocolate-and yuzu crème and rhubarb sorbet
Caramel-and hazelnut bavaroise on sablé cake with chocolate- and yuzu crème and rhubarb sorbet serves 10 Rhubarb sorbet 600 g Rhubarb 20 g Lemon 230 g Sugar 300 ml Water 80 g Glucose syrup 5 g Agar agar Trim the rhubarb and cut into smaller pieces. Save the rhubarb skins. Freeze the chopped pieces […]
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.