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.
White asparagus with matjes foam, rye bread crisp, elderberry-pickled apples and a smoked cheese crème
Serves 10 as part of a larger menu Rye bread crisp 250 g Plain flour 50 g Rye flour 10 g Yeast 200 g Milk 10 g Dark syrup 10 g Salt 40 g Rye bread spices (Aniseed, Caraway, Orange peel) Mix all ingredients except the salt and knead in a mixer for about 5 […]
Read moreCharred Zander with miso, oyster-filled kohlrabi, chilled vegetable consommé and lumpfish roe
Serves 10 as a starter Charred Zander with miso 400 g Skinless Zander 50 g Miso paste 20 g Quince 15 g Japanese light soy (Kikkoman if possible) Dry cure the zander in salt and allow to rest in the refrigerator. Mix miso paste, quince and soy sauce. Slice the zander just before […]
Read moreSeared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow
Serves 10 as a part of a multi-dish menu, or 4-6 generous portions Tapioca crisp with Sea Lettuce 100 ml Tapioca 400 ml Water 2 g Salt 50 g Dried Sea Lettuce (Dry in oven at 80°C for 1 hour) Boil the tapioca pearls in the salted water for approximately 4 mins. Pour the […]
Read moreRape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet
Serves 10 Pumpkin sorbet 1 Butternut pumpkin 1 Lemon 200 g Sugar 300 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer. Save the flesh and dry in an oven at 80°C. Bring […]
Read moreSmoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds
Serves 10 as part of a larger menu or 4-6 more generous portions Créme of smoked arctic char 1 Fillet of Arctic Char 300 ml Crown dill oil 1 tbsp Dijon mustard 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char with a smoke gun 5-6 times, allowing the smoke to […]
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.