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.
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 […]
Read moreViolet 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 […]
Read moreWhite 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 […]
Read moreWhite 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 […]
Read moreTarte tatin – the best dessert of the autumn
Tarte tatin is perhaps one of the world’s most classic apple cakes and it’s also relatively easy to make! A tip here is to use a firm apple to minimise the risk of the apples falling apart when you flip the cake. Enough for about 8-10 servings Tarte (Puff pastry) 200 g Wheat flour 100 […]
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.