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.
Rhubarb with buttermilk ice cream, caramel crumble and frosted fennel seed
Serves 10 Fennel-baked rhubarb 1,2 kg Rhubarb 50 ml Fennel seed 100 ml Birch sap 100 ml Sugar Peel the rhubarb with a knife and cut them into 15 cm long pieces. Place the pieces in a vacuum bag. Juice the trimmings in a cold press juicer. Bring the juice to […]
Read moreLamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese
Lamb 600 g Leg of lamb 2 Garlic cloves 1 stalk Rosemary 1 tbsp Olive oil Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before […]
Read moreWhite asparagus tart with Svecia cheese, green peas and bleak roe from Kalix
Serves 10 as a starter Tart crust 30 g Butter Arla® 125 g Wheat flour 3 g Salt 3 g Sugar 30 g Water 30 g Milk Arla® 1 st Egg yolk Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients […]
Read morePikeperch with laitue de mer, leek, gooseberries and lovage
Serves 10 as a starter Pikeperch 400 g Fillet of pikeperch Seaweed salt (Kombu/Nori/salt) Remove the bones from the fish. Cut the fillets lengthwise to obtain two loins. Tap the fish dry with paper towels, roll it in the seaweed salt […]
Read moreRossignol – Bourgogne Rouge
History Nicolas Rossignol was born in 1974 and was only 21 years old when he started his career as a winemaker and thus became the fifth generation Rossignol in the village of Volnay south of Beaune. After completing wine training, he worked with several reputable producers in France and abroad. In 1995 he was back […]
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.