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A Little Continental Journey cooking class

Out into the world, home again, with enough flavour for the whole journey

A Little Continental Journey at Kromans is a cooking class for groups who would like to explore several cuisines in one evening. The route runs from Indian pakoras and Peruvian ceviche to Italian risotto, French poussin and Danish red berry pudding with cream.

It suits companies, teams and private groups who want to cook together in Copenhagen with variety, flavour and a little wanderlust in the pans. The menu moves as the evening progresses, yet it holds together because you taste, adjust and bring the dishes into the same rhythm.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our A Little Continental Journey cooking classes

Here you will find the continental journey. The menu takes you through several cuisines in one evening, beginning with crispness and fresh acidity before moving to creamy risotto, French sauce and a Danish dessert landing.

A Little Continental Journey!

A journey around the world and home again…
  • Indian onion pakoras – served as snacks while we cook
  • Peruvian seafood ceviche served with roasted sweet potatoes and fresh mango
  • Risotto with celery and mushrooms
  • Roast poussin in grape sauce with red onions steamed in rosé and haricots verts
  • Danish red berry compote with cream and caramelised white chocolate

Price per person

DKK 1,355 excl. VAT

Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about A Little Continental Journey gastronomy

A Little Continental Journey is not an attempt to create one unified world cuisine. It is a menu built as a tour with clear stops: Indian crispness, Peruvian freshness, Italian creaminess, French sauce and a Danish dessert that brings everybody home without passports or border control.

Ceviche is closely associated with Peru, and UNESCO describes it as a traditional dish of raw fish marinated in lemon, seasoned with chilli and salt and served with local ingredients. This explains why ceviche works as a fresh turning point in the menu: acidity, the sea, fruit and precision in one dish.

Pakoras provide a crisp, warm opening, while risotto requires calm, rhythm and patience. It should be creamy but still alive rather than heavy. Poussin with grape sauce brings in the French thread through roasting, sauce and vegetables, before Danish red berry pudding with cream closes the evening with something familiar and fresh with berries.

The theme works well at Kromans because the menu provides many different tasks. There is frying, marinating, stirring, roasting, tasting and adjusting. You quickly discover that flavour is not simply about following a recipe. It is about recognising when a dish needs acidity, richness, salt, depth or merely a small kick in the right direction.

The social element matters too. When people work together across several cuisines in one evening, conversation, questions and tasting arise naturally. The craft becomes easier to absorb. And it is pleasant to take a journey that ends with Danish berries rather than jet lag.

Explore A Little Continental Journey in greater depth

An article about how several cuisines can form one menu when the dishes have distinct flavour roles and a shared rhythm.
An article about ceviche as a source of freshness, and how acidity, fish, fruit and timing can lift a menu with several directions.
An article about how creaminess, sauce and dessert can create calm and closure in a menu that begins out in the world.

FAQs about A Little Continental Journey

What is A Little Continental Journey at Kromans?

A Little Continental Journey is a cooking class in Copenhagen where you prepare a menu spanning several cuisines in one evening.

The menu travels from Indian pakoras and Peruvian ceviche to Italian risotto, French poussin and Danish red berry pudding with cream.

Who is the theme suitable for?

It suits companies, teams and private groups looking for variety, flavour and several culinary stops in one evening.

It is a good choice if you want to cook together without staying in one cuisine all evening.

Do we need previous cooking experience?

No. The chef guides you through the dishes as you work.

The important thing is to take part, taste, ask questions and perhaps accept that risotto requires rather more patience than a quick sandwich.

What do you learn in the class?

You learn about different techniques and balances: crispness, acidity, creaminess, sauce, roasting and dessert balance.

Because the menu changes cuisine along the way, you also learn how dishes with different expressions can form one coherent dinner.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together with professional structure and relaxed hospitality.

It is an evening of kitchen work, tasting, music and a shared dinner — not a silent theory lesson in an apron.