Kadeau – Copenhagen

Kadeau – Copenhagen: from Bornholm to Copenhagen with organic delight

Chef & co-owner: Nicolai Nørregaard

Co-owners & Inspirators: Rasmus Kofoed & Magnus Hoegh Kofoed

The highlight of our last trip to Copenhagen has already been described in our article about the amazing Kadeau Bornholm experience. The evening before we flew to Bornholm we had the pleasure to meet the Kadeau inspirators already in their Michelin starred Copenhagen restaurant.

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

Rasmus, Nicolai and Magnus are native Bornholm boys and have been friends since they were at school together.  In 2007 the friendship and mutual passion for Bornholm ingredients resulted in opening the ‘Kadeau’ restaurant on the island Bornholm. Very quickly their success, appreciation and the worldwide attention for Nordic Cuisine, made Kadeau grow to a next level. As the little island in the Baltic Sea relies on tourism, the restaurant is open mainly during summer. For that reason restaurant Kadeau Bornholm is closed during the winter so in 2011 Nicolai and Magnus opened a second little restaurant in the Vesterbrogade in Copenhagen city center. Only a few months after opening this restaurant was already too small or the success was too big! Kadeau Copenhagen moved to an old office building near Noma and the little restaurant remained as a bistro named Pony. Again success followed the owners of the 3 restaurants and Michelin granted a first star to Kadeau Copenhagen in 2012, on top of this they were elected best restaurant of the year in Copenhagen.

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

Chef Nicolai Nørregaard is a self-made chef. He did not follow the traditional way in becoming a kitchen chef but driven on the culinary background his family has by owning a herring smokery, Nicolai developed and trained himself as the passionate Bornholm top-chef. His knowledge of the Bornholm products and terroir is essential and this is translated into refined dishes with purely natural and Nordic food. The same passion and vision of the Bornholm establishment is served today in their restaurant in Copenhagen.

Co-owners Rasmus and Magnus create a professional, very friendly but no-nonsense atmosphere in their restaurants. Wines are carefully selected and always have an organic touch. These wines compliment Nicolai’s dishes, which always have nice balances in acidity & sweetness and bring together the best from the forests, herb fields and Baltic Sea.

Although being located in the middle of Copenhagen, at Kadeau they still have their roots from the small island of Bornholm in the Baltic Sea. The aim is to portray the wonderful tastes and smells of that great island, in a contemporary setting dominated by the herbs, the crockery, the artwork and the ambience of Bornholm. More details about Kadeau Bornholm can be find in our previous article.15124813622_d9ef582194_z

The group is more than ready for a brilliant Nordic styled culinary adventure! The line up of tonight presents: Gastros on tour, CookCooning, Spanish Hipster, Blind Tasting Club, En FoodieOneBite Consulting.

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

We were lucky to be seated at the brilliant Chef’s Table in front of the open kitchen. An amazing kitchen team could be observed in full action and chefs came from time to time serving and explaining their dishes at our table. Kadeau Copenhagen offers a 4-course menu for 625 dkk (84€) which can be supplemented with extra dishes for 150 dkk (20€) per dish or we advise you to go for the full show in 8-courses for 950 dkk (125€).

Bloggers in action - picture by Stéphanie Biteau

Bloggers in action – picture by Stéphanie Biteau

While enjoying a great glass of Champagne G/Lavel Cumières 1er cru we were straight away impresses by a selection of appetizers with pure and tasteful flavours.

Potatoes with cream of sea urchin & pickled cucumber15102186206_5e9fc1b45d_z

Green asparagus, sour cream, crispy chicken skin & chives15125185755_917e8a5944_z

Stem of lettuce with vinegar & chamomile14938518590_7554121ca8_z

Fried sandwort & emulsion of oysters14938616508_2384afb340_z

Dehydrated salsify, thyme flowers & fermented garlic15124805562_1102df53bd_z

Green soup with lovage, apple, celery & lettuce15102183456_8503cbe263_z

Crispy sour dough & lichen15125183195_1daceed11e_z

Sep mushroom & pickled elderflower

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

Crispy duck crackers with mushroom pickles14938527420_ccafc2fd64_z

Grilled duck heart, hay & a mayonnaise of cress14938472899_4190852b59_z

Chef Nørregaard continued with showcasing marvellous combinations with a spirit of the Bornholm soul. The full walk through his menu exceeded our expectations with exceptional senses of flavours.

Salted brill, oysters, seaweed, parsley & greens from Bornholm
Chablis De Moor, Bel Air et Clardy, 201215122076731_17214510c0_z
 
Danish squid, onions pickled & fermented, elderflower, shrimps & tomato juice
Clair Obscur, Aligoté 2011, Burgundy15124793552_3a61e860dc_z
 
Green peas, fava beans, dashi & yeast
Savagnin de Voile 2009, Domaine de Tournelle, Jura 15102171396_63483925fa_z
 
Asparagus, cream of sheep milk, woodruff & a sauce from last years asparagus
Savagnin IGP, 2012, Les Vignes de Paradis, Savoie

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

 
Roasted cod, cauliflower, green strawberries & whey
Saint-Romain Blanc “Combe Bazin” 2011, Domaine de Chassorney, Burgundy14938524170_40b4da4f65_z
 
Beef sirloin 6 weeks, lovage salt, sauce of fermented celeriac & cepes and fried herbs
P.overnoy, Poulsard 2011, Jura 15102177646_9404cb5956_z
 
Chicken feet smoked & grilled on hay, red onions, leeks, spelt and a sauce of late harvest gooseberries
Chambolle-Musigny 2012, F.Cossard, Burgundy15125177495_61eae21296_z 15124797032_cfb25ee002_z
 
Blue cheese, strawberries, shortbread, fermented honey and a sauce of grilled strawberries
Riesling Auslese 2011, G.Breuer, Rheingau

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

 
Jerusalem artichoke with ice cream of buttermilk, wild carrot seeds, sour cream, browned butter & hazelnut
Bablut, Coteaux de l’Aubance, Grandpierre 2005, Loire

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

Having dinner at Kadeau is like an expedition in the nature. Inventive combinations are being served in a cozy and relaxed Nordic atmosphere. The plate with green peas, fava beans, dashi bouillon and yeast was the dish of the evening for me. The peas still have a good bite and were accompanied by a bouillon with a superb depth and exceptional aroma’s. Also the combination with the Savagnin de Voile 2009 from Domaine de Tournelle in the Jura was excellent. Wine wise I was really impressed by the Chambolle-Musigny from Cossard. What a gorgeous subtle red wine with refined notes of red berries and round silky tannins.

Apart from the food the Bornholm family impressed with a very warm welcome in Copenhagen city and meeting new foodie friends was just amazing. Thanks OneBite Consulting for the perfect organization. Dining at Kadeau Copenhagen or Bornholm guarantees unforgettable moments because of its exceptional cuisine and high doses of creativity with local Bornholm products. Chef Nicolai dares to try exceptional combinations and balances unusual flavors. A restaurant we would definitely recommend during a trip to Copenhagen. Let’s go!

Be-Gusto

Kadeau Copenhagen
Wildersgade 10
1408 København K, CVR 33950799
Tel: +45 33 25 22 23
kbh@kadeau.dk
www.kadeau.dk
Sunday & Monday closed
Be-Gusto score: 17/20
 
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Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

Picture by Stéphanie Biteau

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