Hello My Name Is: You may not know me, but you’ve probably tried my food. I’m the toughest cook there ever was and my peers know it. They say “my potato purée made Joel Robuchon try harder”; and they’re not wrong. I’ve never wanted the limelight, but now I’ve stepped out of the shadows to show you what I can do. This menu is just a taste of what’s to come, as take my place at the top. What’s my name? My name is LøChef. This menu starts off with a classic onion soup to warm your heart and stomach, followed by mouth watering ceviche. You’ll enjoy a hearty oxtail ragu for the main before finishing off with some cheese and finally a fragrant citrus posset for dessert.
We've made everything as easy as possible so that you can plate this menu like a pro. Use the instruction video to finalise and plate your menu, or read the written instructions below for more detailed information. For the best results we recommend using both.
Before you start
Make sure to take the following items into room temperature 1 hour before starting to eat them: Cheese. Keep everything else refrigerated until you start cooking. All of our menus can be refrigerated for up to 2 days (<2C) to be prepared later.
Get to know the Menu: Read the descriptions and instructions and watch the instruction video if there is one. Make sure that you have all the components and that nothing is missing. Call our concierge (+358942453216) if you have any questions or concerns.
Prepare for service: Every successful service starts with a clean and organised kitchen. Wipe down and clear as much surface area as possible for plating your dishes. Make sure you know where you have all your kitchen gear and components for each dish. Pick out stoneware and cutlery for each dish in advance and place them somewhere easily accessible. Think about the pace of your dinner and plan a schedule for both preparing and enjoying each dish. Don’t rush things and reserve at least 1,5 hours to get through the entire menu.
Set the mood and get ready to enjoy yourself: Dim the lights, light some candles, and set the table before you start cooking. If you’re enjoying some of the wine recommendations, make sure that all your whites and sparkling wines are chilled and that you’ve opened up your reds to breathe. To help you get in the mood we’ve made some playlists to go along with the menu. You can listen to them from our Spotify profile.
This dish is a true classic. Something served both at high end restaurants and in mom’s kitchen. The menu starts off with a piping hot french onion soup, made with love by LøChef himself. A pure vegetable stock has been boiled down for hours and hours leaving you with creamy and tender strands of sweet onion. The dish is topped off with bread and grated cheese and gratinated in the oven in individual bowls before serving.
(1) Onion soup
(2) Grated cheese
- Preheat the oven to 200C on convection setting.
- Ladle or pour the onion soup in individual portions into oven safe bowl dishes. You’ll enjoy this classic dish straight from these hot bowls
- Take the bread and set it on top of the soup in the bowl. Don’t push it down, but rather let the bread float or rest on the surface of the soup. Generously top the soup and bread with grated cheese.
- Bake the soup in individual serving bowls on the lower rack of your oven at 200C for 10-12 min or until golden brown. !!! Be careful not to burn yourself when taking the soup out of the oven. Use oven mitts or thick kitchen towels
- Let the bowls cool down a bit on the counter or on a wire rack for 5 min before serving. Serve the onion soup straight from the bowl and eat with a large spoon. Make sure to break the crust and get a bit of everything with every bite.
- LøChef reminds you to blow on that first spoonful and not burn yourself.
Georg Mosbacher Riesling Trocken 2019
This dish follows up the previous dish with some freshness and fragrance. There are many types of ceviches and several countries claim this latin american dish as their own. Either way this is LøChef’s version and it’s bloody delicious. Diced salmon is seasoned and flash marinated with ponzu, a citrus based soy sauce, and served with avocado cream and some crunchy crackers for you to enjoy.
(4) Diced Salmon
(6) Avocado cream
(9) Dried flowers
- Take the diced salmon and add the seasoning straight to the container and give it a good mix.
- Pour one tablespoon of ponzu per serving in with salmon and seasoning mixture and make sure to incorporate everything. Let the mixture rest in the fridge for 10-15 minutes to soak up the flavours.
- Once the salmon is mixed with the seasoning and ponzu, neatly portion mounds of salmon into the center of individual bowl dishes. Give the salmon a taste and add some of the remaining ponzu if you prefer a bit more saltiness.
- Take the bag of avocado cream and cut off the tip of the bag to leave a half-centimeter hole. Now imagine you are LøChef and pipe generous and beautiful dollops of avocado cream around and on top of the mound of salmon.
Tip from LøChef: Odd numbers are preferred in plating fine dining because a lack of balance creates visual allure. Arrangements of three, five, and seven etc. are often the most aesthetically pleasing. In this case you could go for five or seven dollops of avocado cream around the dish.
- Sprinkle a pinch of dried flowers on top of each dish to finalise the presentation before sticking a few crackers into the mound of salmon for garnish and crunch. Serve the ceviche while it’s still a bit chilled and eat with a fork and some crackers.
Oxtail ragu with truffle polenta and chimichurri
Châteauneuf du Pape Domaine du Vieux Lazaret 2018
This dish brings us back to piping hot territory. What better way to warm yourself up this time of year than with a hearty oxtail ragu and some truffle polenta. Slowly braised for hours this ragu is packed full of flavour, and LøChef thinks a truffle polenta is the perfect vessel to accompany this mouthwatering meat sauce. Topped off with some of LøChef’s special chimichurri for both color and taste.
(10) Oxtail ragu
(11) Truffle polenta
- You’ll heat the ragu and polenta in a water bath so first you need to measure the right amount of water. Take a large pot and place the bags of oxtail ragu and polenta in the pot. Do not open the bags!
- Fill the pot with water about two thirds up or until covering both bags. Now take the bags out of the pot, dry them off, and leave them on the counter for now. The water left in the pot is just the right amount for your water bath.
- Take the pot of water and bring it to a boil on your stove. As soon as the water reaches a boiling point, turn the stove down to a low setting and let the water simmer.
- Now place the unopened bags of ragu and polenta in the pot of hot water and let them sit in the water bath for 10 min.
- Remove the bags of ragu and polenta from the water and dry them off. LøChef reminds you to be careful so as not to burn yourself.
- Cut open the bags and pour the hot contents into individual bowls for easier plating.
- Portion the polenta in the center of individual plates or bowls and spoon the ragu on top.
- Finnish the dish with chimichurri on top and serve while hot.
It’s not easy being cheesy
Cossart Gordon Good Company Full-Rich Madeira
LøChef thinks every meal deserves a break in between courses to enjoy some cheese. It’s not just the taste, but also the pungent scent of a great fatty cheese that makes all the difference. Our brains are almost hardwired so that when we smell that cheese, we know the meal is almost coming to an end. Served with some compote and crackers.
- First make sure you’ve taken the cheese into room temperature at least one hour before starting.
Tip from LøChef: When cheese is eaten cold straight from the fridge, the fat molecules in the cheese contract. This means that the fat cannot spread across your taste buds as easily. Fat content is an important factor in a cheese's flavor profile so avoid eating your cheese cold.
- Choose a pretty plate and place the cheese, biscuits and compote in a neat arrangement. Either portion individual plates or share from a plate at the table.
Citrus posset with roasted whitechocolate
André Clouet Rosé Champagne Brut
A posset is traditionally a curd based drink served hot, but LøChef doesn’t care so he made a dessert. With a pudding like texture this is a wonderfully fresh ending to the menu. Best served chilled, with citrus fruits and shaved roasted white chocolate on top.
(16) Citrus Posset
- Use a large spoon to portion quenelles of the posset in the center of individual bowl dishes.
Tip from LøChef: To get a perfect quenelle run your spoon under hot water for 10 seconds before sticking it into the posset. This will allow the posset to smoothly detach from the spoon, leaving a nice even shining surface. While professional chefs roll their eyes at the idea of using two spoons to “roscher” a quenelle, they say LøChef can “roscher” a quenelle without using any spoon at all. LøChef also doesn't judge so please use two spoons if you want.
- Spoon the citrus fruits neatly into the same dish.
- Sprinkle the roasted whitechocolate shavings over the dish for garnish, texture and taste.
We hope you enjoy preparing and eating this menu! Please contact us if you have any questions.