KADEAU

This last weeks has been a celebrations of new jobs and great dinners. Wednesday I went with my close friend Ms. Romvig to visit our hoods third Michelin stared restaurant KADEAU. It was a birthday gift from her husband Mr. Hansen to her and to bring me was my birthday gift from them, we also had to celebrate her new job as Head of Design at Danish accessory brand BeckSöndergaard, so this was a great way to finish her last day at by Malene Birger.

KADEAU is original from the amazing island Bornholm place in the Baltic Sea as Denmark’s easternmost part, now also in Copenhagen in Christianshavn Wildersgade 10 so very lost to my home. It is a joy to visit a place being a store, a gallery or as here a restaurant where you can feel the people take pride in their idea and work and here also their roots using the backyard of Bornholm and the sea surrounding it treasure chamber of local ingredients . The atmosphere and service is relaxed and present and the interior a mix of new design, Danish classics and arts & crafts from Bornholm.

After the ten before dinner snacks we decided to go for the big tasting and wine menu called “Bonrnholmerbank” your palate is challenged but not overly as you sometimes can be at the moment in some fine cuisines,  at the desserts Mr. Hansen stopped by for a glass of juice on his way back home from London  –  we finish of with a glasses of champagne after five hours with lovely company and wonderful and inspiring food,  so I will definitely love to go again.

We had, and this is not by the heart – we got a envelope with the menu when we said goodnight:

Before dinner snacks:

Jerusalem artichokes with chanterelle and sea urchin emulsion

Leek with chicken skin and fermented blueberry

Shrimps with pollen and grain

Green asparagus and chives

Dehydrated red beet with yellow beet and yeast – emulsion on broccoli and garlic

Vegetable soup with lovage

Crispy duck with mushrooms remoulade

Duck heart with chives flower, burnt hay and cress emulsion

For the snacks we had a glass of Dermarne-Frsin, Brut Nateure NV. Champagne

And then for the “Bornholmerbank”:

Squid, oysters, parsley, wild herbs and a glass of La Paonnerie, Rien Que Muscadert 2012 Loire

Salted mackerel, mussels, lovage, peas and a glass of S. Riffault Sancerre “Les Quaterons” 2011 Loire

Asparagus, fermented asparagus, woodruff, sheeps milk and a glass of F. Saint-Lô “Le Ch’nin de Vie” 2012 (chenin blanc) Loire

Turbot, cabbage, green strawberries, lemon verbena, whey and a glass of Pur “Oximoron” 2008 (chardonny) Bourgogne

New onions, cheese, last summers red berries and a glass of M. Arndofer “Rosa Maria” 2013 (zweigelt) Austrians

Chickenfeet, leeks, ramsons, goosberrie juice, burned butter and a glass of Dom. de Yoyo “KM31” (grenache & carignan) Banyuls-sur-Mer

Blackcurrant, milk, salsify and a glass of B. Navarro “Ramblis” 2010 (monastrell) Spain

New rhubarb, pine, whipped cream, buttermilk and a glass of F. Stromeier A’Siassa no. 6 (blauer wildbacher) Austrians