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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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Poached plums with puff pastry, vanilla custard, chamomile and chocolate crunch

Serves 10 Baked Plums 0,5                  Gelatine leaf 5                     Plums 60 g                Maple syrup 60 g                Shiso juice Soak the gelatine in cold water.Divide the plums lengthwise and remove the stones. Vacuum seal the plums with the liquids and the gelatine (without the water). […]

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Rhubarb with brown butter ice-cream, vanilla and fried donut

Serves 8 as a starter or 4 as main course Steamed Rhubarb 300 g             Rhubarb 60 g               Sugar 200 ml           Water 1 tsp              Fennel Seeds 1                    Lemon Peel the rhubarb. Simmer the skins in the sugar liquid for 3 minutes, add lemon juice and set aside to cool. Cut the rhubarb into cubes […]

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Char with grilled butter, miso mayonnaise, cauliflower and cucumber

Serves 6-9 as a starter Char 3                    Fillets of char 50 g               Butter 1 tsp              Espelette pepper 1 sprig           Thyme Trim the char and cut it into portions. Place the fish skin down on a tray with a silicone sheet and salt lightly. Grill the butter by melting it and dipping […]

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Cured salmon with horseradish, radish, crisp bread and brown butter

Serves 10 as a starter Cured salmon 500 g             Salmon 50 g               Salt 15 g               Sugar 1 tbsp            Sandalwood 1 tbsp            Green juniper berries 2 sprigs          Dill Trim the salmon and remove the skin. Keep the skin and trimmings for the horseradish cream. Place salt, sugar and sandalwood in […]

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Sea Bass, Mushroom Consommé, Broccoli, Rye Crisp & Onion

Serves 8 as part of a menu, or 4 as a main course Soy Baked Sea Bass and Amaebi (sweet prawn) 400 g Sea Bass or Zander fillet 100 ml Light soy sauce 200 ml Water 30 Amaebi (usually found frozen in Asian supermarkets, can be replaced with a smaller amount of langoustine tails) Mix […]

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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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