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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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Spring velouté with chicken crisp, sour cream and seared white onion

Serves 8 as a starter or 4 as a main course Spring velouté with chicken crisp, sour cream and seared white onion Velouté Base 3            Fresh onions ¼           Fennel 100 ml   White wine 1 l           Water 300 ml  Chicken stock Spring Herbs 200 g     Nettles 20 g       Lovage 50 g       Spinach 20 g       Chives 100g      […]

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Crispy Mallard with Chanterelles, Baked swede and Truffle crisps

For our main course we have beautiful mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel. Crispy black truffle crisps, baked swede and chanterelles accompanies the succulent meat. For the final touch we add a mushroom consommé and pickled coriander seeds. Serves 8 as part of a menu, 4 as […]

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Violet Ice cream with Autumn Berries, Herbs and Crumble

This dessert is a beautiful combination of blueberries, blackberries, thyme and bourbon vanilla. We add a creamy smooth liquorice curd and a crunchy oat crumble for texture. The plate is topped off with home made violet ice cream and double cream! Serves 8 Violet Ice cream 450 g Milk 150 g Double cream 4 cl Essence […]

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White asparagus with crispy egg, buttered asparagus broth and pistachios

Serves 10 as a starter Asparagus cooked sous-vide 11                  White asparagus 1                    Lemongrass stalk 4                    Sprigs lemon thyme 10 g               White miso 50 g               Butter Arla® 20 g               Olive oil Peel the asparagus thoroughly and keep the skin for the broth. Place the asparagus in a vacuum bag. Crush […]

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White asparagus with two sauces

Serves 2 White asparagus White asparagus is one of the real signs of spring and definitely one of the most welcome! Here are our best tips for cooking them to perfection. Basic recipe – white asparagus 6 asparagus spears, extra thick – AAA 10 g salt 30 g sugar 15 g butter 1/4 lemon 250 […]

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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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