Chef Nikolas Rasmussen
Private Chef In Porto
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.
More about me
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
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
Red snapper with light smoked miso marinated lobster and a mussels cream sauce
Dill skyer with berries, a classic scandinavian treat with a personal touch
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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
Duck with fermented gooseberries smoked potatoes and an sc made of chicken stock and bone marrow
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
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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
Arroz de marisco (seafood rice) It's like a risotto
Piri-piri chicken (smoked)(not too spicy) with fries and a butter sc with herbs Home made piri piri salsa with African flavors
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
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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
Red snapper with light smoked miso marinated lobster and a mussels cream sauce
Kimchi risotto ball with chees
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
Mango skyer (buttermilk) with mango foam, a classic Scandinavian treat with a Asian touch
View full menu
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
Red snapper with light smoked miso marinated lobster and a mussels cream sauce
Dill skyer with berries, a classic scandinavian treat with a personal touch
View full menu
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
Duck with fermented gooseberries smoked potatoes and an sc made of chicken stock and bone marrow
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
View full menu
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
Arroz de marisco (seafood rice) It's like a risotto
Piri-piri chicken (smoked)(not too spicy) with fries and a butter sc with herbs Home made piri piri salsa with African flavors
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
View full menu
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
Red snapper with light smoked miso marinated lobster and a mussels cream sauce
Kimchi risotto ball with chees
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
Mango skyer (buttermilk) with mango foam, a classic Scandinavian treat with a Asian touch
View full menu
Book your experience with Chef Nikolas
Specify the details of your requests and the chef will send you a custom menu just for you.
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