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.
Umeshu-glazed duck with swede purée, flower sprouts and roasted hazelnuts
Serves 5-7 as a main course Spice-fried duck breast 1 kg Duck breast 4 tbsp Spice rub (1 tbsp rose pepper, 1 tbsp sesame seed, 2 star anise, 1 tsk long pepper) 1 clove Garlic 3 sprigs Thyme Score the fat of the duck breasts and season with salt. Fry the breasts fat down in […]
Read moreArtichoke mania
Grilled artichoke Is it possible to grill artichokes? Of course you can, and they work beautifully as either a main course or as a side dish. 4 Artichokes 1 bunch Parsley 1 tbsp Salt 2 tbsp Olive oil 1 Lemon Pepper Place the artichokes in cold water and start your grill/light up your barbecue. Rinse […]
Read moreCeleriac with winter truffle, brown butter and hazelnuts
Serves 10 as a starter Baked celeriac 1 Large celeriac – Salt Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with […]
Read moreChocolate pâté with black and red currants and sour cream foam
8-10 portions Black currant curd 1 Gelatin leaf 50 g Black currant purée 45 g Sugar 1 Egg 1/2 Lemon 15 g Butter Arla® Soak the gelatin in cold water. Zest the lemon and keep the zest for the oat crunch. Combine the purée with sugar, egg and lemon juice in a […]
Read moreSpring 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 […]
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.