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Our recipes

Here we publish recipes from our historical menus

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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.

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Smoked 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 […]

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Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose

Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish. Spiced duck 1                    Duck (Easiest to get from the market hall, ask to have it butchered) 50 g                Spice rub (Clove, star anise, black pepper, rose pepper, fennel seeds) Score the skin of the duck breasts, season […]

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Lobster tortellini with lobster foam and charred cipollini onions

Serves 10 as part of a taster menu, 4-6 if served as a free standing dish Pasta dough 90 g    Durum wheat 90 g    Plain flour 3 tbsp Chive water* 1  Egg 2  Egg yolk *Chive water is made by taking approx 20 g of Chives, run in a blender with 3 tbsp […]

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Pan fried beef with grilled butter, baked tomato, tarragon butter and hay infused jus

Serves 10 Beef 1 kg                Beef 3                    Garlic cloves 5                    Sprigs of Thyme Fry the beef in oil in a very hot pan until the beef is seared on both sides. Add thyme and crushed garlic cloves. Place the beef on a baking tray and bake at 80°C to a core temperature […]

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Apple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip

Serves 10 if part of a taster menu Apple sorbet 5                    Apples 1                    Lemon 200 g            Sugar 400 g            Water 80 g              Glucose syrup 4,4 g             Agar agar Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in […]

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We’re glad you like our recipes! But we hope you haven’t missed our interactive cooking experiences?

At 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.

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