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+48 000 000 000
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Menu

Menus & services

Five serving styles and one rule: I create every menu from scratch — for your guests, the occasion and the season.

01.

Tasting dinner

Five to nine small courses served one after another, each with a short story behind the plate. For those who love to be surprised — anniversaries, engagements and evenings for two.

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Fish with sauce served on a dark plate

02.

Finger food

Small bites served from a tray — two mouthfuls, no cutlery needed. Perfect for standing receptions, gallery openings and anywhere guests should mingle and talk.

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Small bites arranged on a plate

03.

Sharing table

Large platters in the middle of the table for everyone to help themselves. The most family-style way to serve: roast meats, whole fish, seasonal vegetables and sourdough bread.

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Grilled meat on a wooden board

04.

Buffet & grazing

A generous, carefully arranged table where guests put together their own plates. Best for larger groups and longer parties — nobody waits for the next course.

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A table of snacks, cheeses and fruit

05.

Cooking classes

We cook together in your kitchen: fresh pasta, sauces, bread or a menu for a special occasion. A few hours of cooking side by side, then dinner at a table you’ve laid yourselves.

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A hand holding freshly made pasta

Sample menu

A taste of autumn

This is what an October tasting dinner might look like. Treat it as inspiration — your menu will be created from scratch, for your guests.

Welcome bites

  • Beef tenderloin tartare

    Confit egg yolk, pickled mustard seeds, crisp sourdough

  • Oyster

    Cider vinegar, dill oil, green apple

Starter

  • Roast beetroot

    Goat’s cheese, hazelnuts, buckwheat honey, thyme

Soup

  • Roast pumpkin velouté

    Sage butter, toasted seeds, cold-pressed rapeseed oil

Main course

  • Beef cheeks

    Braised in red wine, celeriac purée, gremolata

  • Zander (fish option)

    Beurre blanc, roast cauliflower, capers

Dessert

  • Chocolate cremeux

    Blackberries, sea salt, burnt milk ice cream

What’s included

Leave it all to me

  1. 01

    Consultation & menu

    A conversation about the occasion and your guests, a bespoke menu proposal and fine-tuning it down to the last detail.

  2. 02

    Shopping & transport

    Fresh ingredients from trusted suppliers and everything needed brought to your door.

  3. 03

    Cooking & serving

    Dishes finished on site and served at the right moment, at the right temperature.

  4. 04

    Diets & allergies

    I prepare vegetarian, vegan and gluten-free versions with the same care as the rest of the menu.

  5. 05

    Cleaning up

    After dinner, I leave the kitchen just as I found it.

Guests raising a toast with glasses of wine