Tuesday 28 May 2013
As we were unable to get into Noma, despite Kym Machin’s intervention, I had a backup and booked us into Kadeau, which has recently been awarded a Michelin star. Copenhagen hits way above its weight when it comes to top notch restaurants … it only has 1.5 million population, but 2 restaurants with 2 Michelin stars (both in the top 50 restaurants of the world) and 11 restaurants with 1 Michelin star. Impressive huh!
We head down for our massage to work out some of the travelling knots. The spa is located in our hotel and is one of the top facilities in town. After our spa treatment we dress up and grab a taxi to Kadeau Restaurant only to find out that the restaurant has moved and we need to go to the other side of town, which luckily in Copenhagen is not that far away. We still arrive on time for our 7:30 booking. We are seamlessly greeted, our coats tucked away and seated at a tiny table. The room is understated and decorated in stylish Danish furniture … white walls, wooden floor boards, subdued lighting.
As we have already ordered the tasting menu when I booked, glass of champagne is quickly served as is the first of our appetisers.
All courses are matched with wines. We both agree that some of the wine matchings are a bit dubious. Kadeau is a slick and professionally run business. The waiters are attentive, knowledgeable and without attitude. And most are hunks! The food is a little pretentious, to say the least. Its like they are trying a bit too hard with some of the food combinations.
- Crispy jerusalem artichoke with mushroom mayo – parsley and bone marrow soup
- Dried celeriac with seaweed and turnip with yeast flakes and linseed – fresh cheese
- Gravad burnt breast of duck
- Roasted heart of rooster with pickled gherkins and emulsion of wild garlic
Now for the mains – Bornholmerbank
- Bread and butter (of course)
- Razor clam, oyster, thongweed, parsley
- Leek, skate wings, sorrel, fermented pea juice
- Asparagus, woodruff, browned butter
- Roasted monkfish, cabbage, green strawberries, burnt butter, whey
- Confit Chicken feet, the leg actually with carrots
- Belly of lamb, heart, new onions, old onions, sour onions
- Sloe, pine, yoghurt, spelt
- Jerusalem artichoke and rhubarb butter, browned butter, hazelnut
Now, Howard & I have high expectations, we have eaten at many fabulous restaurants, however, we were a little disappointed with the food. But it was a wonderful (if an expensive) experience.