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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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Tarte 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 […]

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Mushroom tartlette with Chawanmushi, pickled onions and pea shoot foam

This tasty mushroom tartlet will appeal to vegetarians and omnivores alike. We served it as an appetizer on our fall 2022 menu, but it can also be used as a starter or even as a main course for fewer guests. Either way, you’ll want to make this dish several times. serves 10 Tartlet 230 g […]

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Tarragon stuffed quail with creamed roasted apple, glazed onions and chicken jus

serves 10 Quail 5  Quails Cut the quail according to instructions. Save the wings for the sauce and save the thighs for later. Stuffing 200 g Chicken mince 50 g Arla® Double cream 1 Egg 5 g Tarragon 20 g Parsley 20 g spinach 1 Brown onion 1 clove of garlic 25 g Butter 10 […]

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Ice cream with toasted sponge cake, blueberries and a rosemary caramel sauce

Here’s a great dessert that works just as well in the summer when you have freshly picked blueberries as it does at any other time of the year when you’re craving a fresh, berry-filled dessert. Just replace the fresh berries with frozen ones, it works just as well. You may need to add a little […]

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Butter poached lobster with crown dill, tomato jelly, kavring-crisp & caraway emulsion

10 servings as a starter What can go wrong with butter, lobster, dill and kavring? The lobster can be overcooked, of course, but you can avoid that with this recipe. The lobster is served with a beautiful tomato jelly based on agar agar. If you have difficulty finding agar agar and saltwort, you can serve […]

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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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