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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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Apple tart filled with caramelized apples, topped with toffee and Woodruff Ice cream

This autumn dessert is a nice composition of apples, caramel, almonds and toffee. Tart apples and smooth toffee are a really good combination as they balance each other perfectly. Together with the ice cream, this is a great ending to any autumn dinner. Enough…

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Stuffed quail with cabbage dumpling, pumpkin cream, hazelnuts and chicken- and cognac sauce

This autumns’ main course is a delicate quail stuffed with herbs. It is accompanied by a tasty cabbage dumpling, a smooth pumpkin cream and crunchy hazelnuts. We cook a delicious gravy of roasted chicken and cognac to complement the dish. Quail 5 Quail …

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Pâte à choux with creamed chanterelles, lemon marmalade, parsley cream and crisp salad

This dish is simply called a chanterelle bun. The bun itself is made with Pâte à Choux, so it is luxuriously fluffy and light. We then fill it with a lovely green parsley cream and crispy chanterelles. This recipe serves 10 people, based on one roll each. P…

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Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel

This autumns starter is a delightful scallop mousseline served on a langoustine tartare. We serve it with a delicious beurre blanc and a tasty saffron infused fennel. A delicate and beautiful dish for all to enjoy. Tomato jelly 8 Tomatoes 1 tbsp Caraway…

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Entrecôte with baked silver onions, tomato emulsion, crispy onions and Madeira sauce

Here we have a really majestic main course. A perfectly grilled entrecote takes center stage, accompanied by baked silver onions, tender and fine chard, and a really good Madeira wine. Since we’re serving this dish as part of a 4-course meal, we’re skipping th…

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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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