Private Chef Nikolas Rasmussen

Born and raised in Copenhagen, studied classic French cuisine as a base and then discover more about Asian cuisine so now I like to mix the foundation of how these styles work and give a twist to seek the best results on flavor.

Love to learn about flavors, ingredients, new flavor combos, and how they can be mixed.

For me, cooking is...

A way to learn about culture, people, communication, and engagement

I learned to cook at...

Copenhagen was the beginning of the food adventure and then the world muahaha.

A cooking secret...

A lot of patience and trial and error.

My menus

Prorogues menu

STARTER

All inclusive

Octopus salad with potatoes and vegetables Very tender octopus cooked in a chicken stock with white wine and apple vinegar and butter cooked potatoes and grilled vegetables

FIRST COURSE

All inclusive

Arroz de marisco (seafood rice) It's like a risotto

MAIN COURSE

All inclusive

Piri-piri chicken (smoked)(not too spicy) with fries and a butter sc with herbs Home made piri piri salsa with African flavors

DESSERT

All inclusive

Portuguese cheese 3 different types of cheese from different regions in Portugal

Lemon Madeira cake with sugar lemon zest from the garden and a lemon mascarpone cream

ASIAN 6 course menu

STARTER

All inclusive

Katarfi tube filled with crab meat with marinated salmon eggs and salted/preserved lemon

Scallops wrap in kombo for 2 days then sliced and then served with a melon, cucumber and elderflower syrup, broken with lemon grass oli

FIRST COURSE

All inclusive

Red snapper with light smoked miso marinated lobster and a mussels cream sauce

Kimchi risotto ball with chees

MAIN COURSE

All inclusive

Saute octopus with apple vinegar, olive oli, garlic, herbs and it will be served with mashed potatoes with herbs and garlic And watercress oli and watercress / wasabi cream

DESSERT

All inclusive

Mango skyer (buttermilk) with mango foam, a classic Scandinavian treat with a Asian touch

Gourmet dinner in Porto with relaxed atmosphere fish

STARTER

All inclusive

FIRST COURSE

All inclusive

We will start the evening of with Slowly cooked Leek with apple vinegar marinated raisins and lemon thyme with a broken lemon vinaigrette and dill

MAIN COURSE

All inclusive

Red snapper with light smoked miso marinated lobster and a mussels cream sauce

DESSERT

All inclusive

Dill skyer with berries, a classic scandinavian treat with a personal touch

Gourmet dinner in Porto with relaxed atmosphere

STARTER

All inclusive

FIRST COURSE

All inclusive

We will start the evening of with Slowly cooked Leek with apple vinegar marinated raisins and lemon thyme with a broken lemon vinaigrette and dill

MAIN COURSE

All inclusive

Duck with fermented gooseberries smoked potatoes and an sc made of chicken stock and bone marrow

DESSERT

All inclusive

We will finish the dinner with a not-so-classic fig tartan made with figs that have been marinated in port wine for more than 10 months and vanilla ice cream