Every project begins with a conversation.

Menus, tastings, and workshops are composed individually — shaped by time, place, and company. We don’t work from fixed menus or formulas; the examples below simply illustrate how the practice can take form. Each commission becomes part of an ongoing study — recorded through the quiet accumulation of notes that guide what we do next. Pricing varies with scope, season, and setting, but the intention stays the same: to create experiences guided by care, precision, and presence.

Gathered Notes: Private dining, expressions & context

  • A full 10-course dining experience cooked and served in your home or chosen venue — a complete restaurant service shaped by season, ingredients, and the atmosphere of the room. The meal unfolds gradually: crisp openings, expressive mid-courses, a composed main dish, cheese, and two desserts to close the arc.

    This is an all-inclusive service. We arrive early, cook on site, plate and serve every course, manage the rhythm of the evening, and leave the kitchen clean. The menu changes with the season, but the structure stays consistent.

    Menu structure
    · Snacks and appetisers
    · Seasonal tart
    · First starter
    · Second starter
    · Intermediate
    · Broth and egg
    · Main serving
    · Cheese
    · Fresh dessert
    · Dessert

    Price
    1,250 DKK ex. VAT per guest

    Wine pairing is required
    The 10-course menu is paired with 6 wines, selected to fit the season and the progression of the menu.
    (See Wine Pairings for pairing levels and pricing.)

    Click here to see the current menu.

  • A six-course dining experience designed as a shorter, more focused version of our full menu — cooked and served in your home or chosen venue. The meal follows the same seasonal rhythm and structure, but with a tighter arc from the opening bites to the final dessert.

    This is an all-inclusive service. We arrive early, cook on site, plate and serve every course, manage the rhythm of the evening, and leave the kitchen clean. The menu changes with the season, but the structure stays consistent.

    Menu structure
    · Snacks and appetisers
    · Seasonal tart
    · Starter
    · Intermediate
    · Main serving
    · Dessert

    Price
    750 DKK ex. VAT per guest

    Wine pairing is required
    The 6-course menu is paired with 4 wines, selected to fit the season and the progression of the menu.
    (See Wine Pairings for pairing levels and pricing.)

    Click here to see the current menu.

  • Wine pairings are required for all private dinners. Each pairing is composed for the season and follows the progression of the menu. The wine list shifts throughout the year as bottles reach readiness.

    Standard pairing
    10-course: 750 DKK ex. VAT per guest
    6-course: 500 DKK ex. VAT per guest

    Sommeliers’ pairing
    10-course: 1,250 DKK ex. VAT per guest
    6-course: 835 DKK ex. VAT per guest

    Elevated pairing
    10-course: 2,100 DKK ex. VAT per guest
    6-course: 1,400 DKK ex. VAT per guest

    Structure
    A 10-course dinner is accompanied by six wines.
    A 6-course dinner is accompanied by four wines.

    We are always able to expand or elevate the pairing — rarities, older vintages, or thematic flights upon request.

  • Menus and events built around a single region, ingredient, or idea. Themes can be requested or curated for your occasion.

    Example: Introduction to Modern Bourgogne
    Dinner for 10 guests.
    A six-serving study of contemporary Burgundy — its producers, vineyards, and shifting styles — paired with twelve wines (two for each serving) to show contrast, evolution, and interpretation.

    Menu
    Snacks and appetisers

    Starter
    Norwegian scallops · Green strawberries
    Fermented asparagus · Bergamotte vinaigrette

    Starter
    Monkfish · New peas and broad beans
    Celeriac-miso · Sesame sauce

    Intermediate
    Guinea fowl pithivier · Shiitake mushrooms
    Fermented cherries · Tarragon glaze

    First main
    Charolais de Bourgogne · Smoked beets
    Black garlic · Sauce demi-glace

    Second main
    Époisses · Burnt onions
    Rye crust · Roasted yeast jus

    Wine pairing
    NV Pét Nat · Domaine Dandelion
    NV Bulles · Philippe Pacalet

    2010 Chablis · Alice et Olivier De Moor
    2014 Chablis 1er Cru ‘Beauregard’ · Pattes Loup

    2015 Meursault · Anne Boisson
    2014 Le Têtu · Jean-Marie Berrux

    2019 Hautes-Côtes Nature · Domaine Dandelion
    2019 Beaune ‘Les Prevolles’ · Les Horées

    2015 Bourgogne ‘Hermaïon’ · Marc Soyard
    2022 Savigny-lès-Beaune · Bastian Wolber

    2014 Gevrey-Chambertin · Jane et Sylvain
    2010 Echézeaux Grand Cru · Claire Naudin

    Twelve wines — two for each serving — chosen to show contrast in producer, site, vintage, or winemaking approach.

    Price
    3,650 DKK ex. VAT per guest

  • Small-batch condiments, preserves, ferments, and seasonal products made in the Applied Notes kitchen — practical studies of time, place, and technique.

    Provisions are released throughout the year in limited quantities, announced through New Notes (our newsletter).
    We also produce items on request for events, restaurants, or private clients when the season allows.

    Subscribe to our new Notes to follow new releases.

  • A returning dining format created in 2018 — hosted in shifting rooms, seasons, and configurations. Each edition is composed as a one-off: new menu, new wines, new company. Sometimes six guests, sometimes thirty. Sometimes intimate, sometimes expansive. Always centred on rhythm, presence, and a shared table.

    Supper Club is currently paused. Upcoming editions will be announced through new Notes (our newsletter), where sign-ups open on a first-come, first-served basis.

    Format
    Menus vary from lighter seasonal studies to full dinner experiences, depending on venue and theme. Wine is always curated to match the menu and the mood of the evening. Location is revealed upon confirmation.

    Price
    Pricing varies by edition and is announced with each invitation.

    Subscribe to New Notes to hear about upcoming Supper Club dates.

Applied Notes: Catering, events & hospitality

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Shared Notes: Archive, learning & collaboration

  • We approach wine with the same philosophy that guides everything at Applied Notes: it’s about creating a meaningful, evolving experience. As a member, you gain access to our curated Wine Archive — not as a subscription, but as a doorway to a more thoughtful wine community. There are no automatic deliveries — instead, membership serves as a deposit toward selecting from our seasonal offerings.

    Membership is 2,500 DKK ex. VAT per year, used as a credit toward the wines you choose.

  • We provide tailored consultancy for restaurants, hotels, and corporate businesses looking to refine their hospitality approach. Whether you're developing a guest program for meetings or elevating your venue's wine service, we offer flexible options:

    • One-Time Business Review: We conduct an in-depth review of your current service, provide actionable feedback, and offer ideas for improvement. This is a single session that starts at 8,000 DKK ex. VAT.

    • Wine List or By-the-Glass Program Development: For venues seeking to create a distinctive wine list or a curated by-the-glass offering, we develop a program tailored to your concept and clientele. This service starts at 20,000 DKK ex. VAT and includes concept development, supplier coordination, and staff training guidance.

    We tailor each plan to fit your unique needs and create a welcoming, professional atmosphere for your guests.

  • We offer private and professional tastings curated around specific themes, producers, or wine regions. Each tasting is designed like a conversation—paced, thoughtful, and guided by the same care we bring to our dining experiences.

    • Friday Bar Wine Workshop: A casual, one-hour tasting perfect for corporate teams. We'll taste six wines together, providing a light and engaging introduction, starting at 450 DKK (excluding). VAT per person.

    • Introduction to Modern Burgundy: A deeper dive featuring 12 wines over two to three hours, with a thorough introduction to the region and starting at 1,500 DKK ex. VAT per person. For these more extensive tastings, we also offer the option to include specially paired food selections to complement the wines, ensuring a fully rounded experience.

    We tailor each event to your interests, ensuring a memorable and insightful experience.

  • While our consultancy focuses on management-level strategy, our Studies & Practice sessions are hands-on training for your staff. These workshops translate hospitality philosophy into practical daily skills.

    • How to Work with Wine
      A service-focused workshop that translates wine knowledge into practical skills. This session is priced at 4,000 DKK ex. VAT per hour. Wines can be provided by the client (using their own selection) or sourced from us at an additional cost.

    • Cocktails Basics Course
      Our cocktail course is a down-to-earth session that covers the basics of working in a bar and creating a few classic cocktails. We'll use your existing program as a starting point or provide spirits as needed. This session is priced at 3,500 DKK ex. VAT for a two-hour workshop.

    These sessions serve as the practical counterpart to our advisory work, bringing Applied Notes principles directly into your team's everyday practice.

  • Interactive cooking sessions for private groups or companies — cooking as a shared exercise in focus, rhythm, and collaboration.

    Each class is shaped by the season and the participants, from practical kitchen basics to thematic or sensory sessions that unfold like a dinner.

    Pricing starts at 1,200 DKK ex. VAT per guest for a two-hour session, including all ingredients and equipment.

    Optional additions such as wine pairings or extended menus can be arranged.

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