À Table 02 — Amalie and Jakob, the creative duo behind @amaliesigrid
Meet Amalie and Jakob, the creative duo behind @amaliesigrid — content creators, recipe developers, and soon-to-be cookbook authors with a passion for seasonal cooking, visual storytelling, and building community through food.
For this À Table, Amalie and Jakob present their take on a festive dessert for the holiday season and share their thoughts on food, memories and tableware.
Which dish tastes most like home to you?
A: When I think of how “home” tastes two things comes to mind and both of the dishes are made from my mothers hand; her divine miso soup with chunks of vegetables that really soaks up the rich liquids and a simple, yet so elegant, pasta dish she used to make when I was younger with spaghetti, fine fine slices of garlic and zucchini peel and loads of olive oil.
Which small detail makes a meal unforgettable?
J & A: Even the most simple meal can be indelible if you’re sharing it with someone special or are enjoying it in a special place — a moment transformed not by flavour or presentation, but by presence.
What’s your go-to dish to serve to loved ones?
J & A: We often end up making galettes, as they are made for sharing. They are easy to adapt to whatever is in season and they are beautifully informal, but yet so beautiful and presentable. Always served with a couple of salads of the side.
Do you have a piece of porcelain you always reach for — and why?
J & A: As a mater of fact we always reach for CMA Oval Flat Plate 290 as a serving platter. It’s beautifully simple, the size is perfect and its oval shape brings the food to life amongst the other round plates we often have on the table.
What makes a good host — or a good guest?
J & A: A good host — or guest — has an instinct for balance: attentiveness without intrusion, generosity without display. It’s all about cultivating presence and creating a space where conversation flows easily, where silence feels comfortable, and where everyone senses they are both seen and at ease.
Where is your favourite place to eat?
J & A: At home. There’s something quietly special about the informal setting — the ease of it. Enjoying good food is one thing, but the act of preparing it together transforms the meal into something far more meaningful: a small, everyday privilege we can and should grant ourselves and those we love. The added bonus, of course, is that you decide the menu — and are always served exactly what you crave most.
Which cup are you — small, large, with or without a handle?
J: With or without a handle, but definitely a larger cup as I need a certain amount of coffee. Black.
A: A larger cup without a handle as I drink a lot of tea and I find cups without handles being the most elegant ones.
You made a holiday dessert for us — how did you choose which one?
J & A: We wanted to make something that both in terms of flavour and looks would be christmassy but in an unexpected and elegant way. So the pink cherry-poached pear is both carrying a Christmas color- and flavour reference and has the shape of a “nissehue” without it being too obvious. Combined with the rich vanilla creme and the crunchy chocolate crumble we thought it would be a delicious and beautiful addition to everyone’s holiday dessert repertoire.
Thank you Amalie and Jakob for generously sharing your passion, reflections, and traditions with us! Looking forward to cook from your book once it's published!
Until next time.
