Where every meal
becomes a story
Explore curated menus and recipes created for life's most memorable moments.
Three-course menus for every occasion
A three-course menu is a starter, a main course and a dessert that belong together: the flavours build on each other, the portions are balanced and most of it can be prepared before your guests arrive. Here you will find complete menus for everything from an ordinary Friday to Christmas, New Year and midsummer, with recipes we have cooked and photographed ourselves.
Pick a ready-made menu, or put together your own from our starters, main courses and desserts.
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Latest menus
New Year’s Eve Menu
This menu has a little bit of everything. It starts with a bang: an Italian carpaccio, where bold flavours meet the delicate tenderness of beef fillet. Next comes a beautifully balanced lamb fillet, bringing together a variety of flavours that melt together in every bite. And finally, something warm and indulgent before it’s time to head out into the cold and welcome the New Year – perhaps with a glass of something sparkling in hand: the classic chocolate fondant.
Chanterelles, Red Deer and Almond
When autumn starts to show in the treetops and the chanterelles begin to pop up in the forest, it is especially cosy to be in the kitchen with something slow-cooking. The porter-braised roast is the star of this menu, flanked by the gold of the forest on one side and the almond cake with its slightly tart lingonberry cream on the other. It doesn't get better than this!
Lord Wellington's Sunday Dinner
A rustic yet luxurious menu that suits a celebration just as well as a chilly autumn evening. The starter balances the tang of goat cheese with the sweetness of honey and gets the taste buds ready for the main course, the classic beef fillet baked in puff pastry. Dessert is a brownie with an intense chocolate flavour.
Scallops, Ostrich and White Chocolate
A relatively easy menu that lacks nothing in elegance; it simply gives you more time with your guests. Make the dessert the evening before so it is ready to plate whenever it suits you, and let the red wine sauce simmer while the potato gratin is in the oven and you enjoy the starter. That keeps the trips to the kitchen to a minimum once you are dressed for the party.