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.
Autumn mushrooms with cheese croquettes and pickled onion on grilled flat bread
serves 10 as a starter Flat bread 150 g Rye flour 100 g Wheat flour ½ tsp Salt 1 tsp Sugar 1 tbsp Vegetable oil 175 g Water Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to […]
Read moreCinnamon cake with chocolate foam, sour cream sorbet, cloudberries, almond and porcini mushroom snow
10 portions Warm chocolate foam 100 g Dark chocolate 50 g Milk chocolate 2 Eggs +2 egg yolks 150 g Cream Arla® 1 g Salt Combine all ingredients in a siphon. Bake for 1 hour at 75°C. Load with 2 gas cartridges and shake thoroughly. If you don’t have access […]
Read moreSpicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale
Serves 8-10 as a main course Cornfed duck 1 Breast of cornfed duck Spice rub – Fennel seed 1/1 – Rosé pepper 1/2 – Sichuan pepper 1/4 – Sancho pepper 1/6 – Star anise 1/8 – Black pepper 1/4 Score the fat with a knife. Fry the duck on the fat until crispy. Rub in […]
Read moreBeets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette
Serves 10 as a starter Beets 8 Medium sized red beets – Vegetable oil – Coarse salt 2 Beets for juice 0,5 bottle Cherry beer 2 tbsp Beetroot vinegar Rub the beets with oil and salt. Bake 5 hours at 160°C. Allow the beets to rest 30 mins. Grate the raw beets […]
Read moreFarm milk with hazelnuts, white chocolate, apple cider and horseradish
Serves 10 Milk ice cream 400 g Milk Arla® 100 g Cream Arla® 100 g Sugar 4.4 g Agar Agar 80 g Egg yolk 20 g Sugar Bring the milk to a boil with the large amount of sugar and Agar Agar. Whisk the egg yolk with the smaller amount of sugar. Pour the milk […]
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.