Great content and high quality video. Lots of thing in this video are so pleasing to look at (background music, fonts, color of words, the way you show the name of dishes… etc). Your channel should have (will have) millions subscribers. I love your videos, thank you.
Very interesting ,well done ,the menu was nicely diverse .Excellent commentary and good comments on the courses ,I assume they don't use much sugar (not being local) because of the desserts were made
Adding up the view, the garden and the people, the odds to be pleased there seem just given. So precious if one can actually and truly see, where the food stems from.
great video as usual, your videos make me want to explore nordic cuisine some day! seeing the restaurant opens in an island far away from the city, i wonder how will they manage it financially? im sure, the labor cost is high on maintaining that kind of quality with many employees as well. how common for the island locals to dine in a place like this or the restaurant's target customers are tourist and people from main cities? would love to hear your insight!
Great question! On top of that they went bankrupt because of the Corona crisis. With a fresh start, they have decided to not open Kadeau in Copenhagen until the season is over for the island restaurant. That means they get Danes who travel to Bornholm to eat there, combined with some locals, and at least Norwegians can travel there too now. From what I hear, they are fully booked, so it must be going well.
Gorgeous as always Anders I like that he gives credit to Noma as an inspiration, which I think is easy to feel self conscious about Noma wasn't exactly the sole pioneer of Nordic and naturalistic cooking, but they were almost certainly the single most conspicuous and relatable of the group, and I think arguably the flagship for nordask mad, 😉, I'm a little disappointed though that Maaemo and Geranium dont garner as much international and pop culture attention
Thanks! Kadeau is probably more similar to Noma than Maaemo and Geranium are, but Nicolai's cooking is still very unique. I guess Noma's position has a lot to do with being the first mover and dominating the fermentation niche, plus the front figure, René Redzepi, seems to have an impact on people.
You never truly waste vegetables when you're growing them yourself. Any excess goes to the worms, and the worms provide the nutrients for next years crop.
Hi Anders. Thanks for another great inspirational video. Is this one shot with a different camera. It looks like footage with higher framerate compared to the usual smooth footage
Hi. Same camera. Shot in 100 frames per second instead of 50, so that I can play around with some slow-mo. But I'm no technical expert, so maybe I'm exporting it in a bad way?
@@andersandkaitlin You are a master of exposure, color temperature, and white balance, so I would say you are above the expert level on your equipment. Regarding fps: Fewer frames per second equals more motion blur and smoother footage. 100 fps played back in normal tempo will look way sharper than how the human eye naturally percepts vision. But, when 100fps is slowed down, it will look smooth. So, nothing wrong with 100, but I just noticed the difference.
@@andersandkaitlin Sure did. Used to work with them back at "Pakhuset". I and the rest of the people on the island is just so impressed and proud af how far they've come (and endured). Need to go there as soon as possible to eat again. ;)
@@vildt-balgastronomiskteamb7084 That's awesome! We just walked past Pakhuset one of the days to get some shots, but we were almost tempted to try the famous plankebøf, haha. :D
Yes, many times. The food is quite similar. Always a bit different menus, so it's fun to go to both places in the same season. The setting differs the most. Copenhagen is a beautiful dining room too.
@@andersandkaitlin Got it. Still funny, though. I do have a question for you guys: how much explanation is too much? Like, do you enjoy getting the complete flavour profile of each wine, or would you prefer just to drink it and discover yourselves? Sometimes I feel like chefs and servers linger too long, instead of allowing guests to enjoy the food, drink, and especially the conversation amongst themselves. What do you think?
@@gab.lab.martins Good question. It totally depends on how relevant the information is, in my opinion. Like, if you talk only about how a wine was made, which grapes, techniques, how the landscape is etc. then you quickly lose me. I would rather get information on the flavor profile. That's especially true if I ask about a wine from a list - I want to know how it tastes. As for the food, I think it's a natural part of a tasting menu that a lot of information is given about the dishes. As long as the chefs don't talk so long that the food gets cold. ;)
@@andersandkaitlin Got it. It kind of falls in line with what I already plan on doing: feeling each guest's vibe, and letting _them_ ask questions about the food, rather than going into TED Talks for each dish. Thanks for the answer!
@@kaitlinorr3812 I'm not joking I literally just re-checked my cat's catnip jar to verify. Yeah they actually smell real good! I'll make him some tea with it and see his reaction lmao.
We're not rich, if that's what you're suggesting, we just love food. Clearly, having "class" doesn't stop you from being an old fart creepily commenting on how others eat. ;)
Holy michelony! This video turned out great!
Thanks, Glenn! Means a lot to hear that.
That bread looks and sounds amazing. Interesting video, such a nice experience in there. I love how everything is local and represents this region.
It's truly an amazing place and the food is equally great. Thanks for watching!
Great content and high quality video. Lots of thing in this video are so pleasing to look at (background music, fonts, color of words, the way you show the name of dishes… etc). Your channel should have (will have) millions subscribers. I love your videos, thank you.
Much appreciated! Glad you enjoyed it. :)
Very interesting ,well done ,the menu was nicely diverse .Excellent commentary and good comments on the courses ,I assume they don't use much sugar (not being local) because of the desserts were made
Thanks! Yeah, not super sweet desserts, indeed.
I wonder if i ever will say something like "my favorite restaurant in THE WORLD" ahaha
Haha. :D
Adding up the view, the garden and the people, the odds to be pleased there seem just given. So precious if one can actually and truly see, where the food stems from.
Totally! This is an example of how important the setting can be for a meal and experience.
Un paradiso.
Adoro questo video!!!Sarebbe un sogno per me
Felice di sentirlo! Spero che tu possa sperimentarlo un giorno.
I really enjoyed this Video. It reminds me of my childhood.
Cool, because of the island setting?
So you guys very clearly don't need the attention, but nonetheless, offer us such great videos. Subscribed. And thank you.
Thanks for your kind message!
Beautiful spot and food it all looks great
Love this place!
Thank you for having my woodcraft in the video. You're the best! :)
Working with Kadeau is a pleasure.
Beautiful woodwork!
great video as usual, your videos make me want to explore nordic cuisine some day! seeing the restaurant opens in an island far away from the city, i wonder how will they manage it financially? im sure, the labor cost is high on maintaining that kind of quality with many employees as well. how common for the island locals to dine in a place like this or the restaurant's target customers are tourist and people from main cities? would love to hear your insight!
Great question! On top of that they went bankrupt because of the Corona crisis. With a fresh start, they have decided to not open Kadeau in Copenhagen until the season is over for the island restaurant. That means they get Danes who travel to Bornholm to eat there, combined with some locals, and at least Norwegians can travel there too now. From what I hear, they are fully booked, so it must be going well.
This video makes me want to book a ticket to Bornholm immediately (if only...). Thank you for this beautiful presentation!
One day, I hope!
thnk you so much for the vedio waiting for next one traditional danish food resturent for the next pls
zampath from tokyo
Maybe we'll do a "smørrebrød" taste test soon! ;)
@@andersandkaitlin thankk you i am waiting
Amazing video!
Thanks a lot!
Still need to go to Bornholm to try this! :) Their Munchies' episode was so amazing!
I loved that episode. :)
Gorgeous as always Anders
I like that he gives credit to Noma as an inspiration, which I think is easy to feel self conscious about
Noma wasn't exactly the sole pioneer of Nordic and naturalistic cooking, but they were almost certainly the single most conspicuous and relatable of the group, and I think arguably the flagship for nordask mad, 😉, I'm a little disappointed though that Maaemo and Geranium dont garner as much international and pop culture attention
Thanks! Kadeau is probably more similar to Noma than Maaemo and Geranium are, but Nicolai's cooking is still very unique. I guess Noma's position has a lot to do with being the first mover and dominating the fermentation niche, plus the front figure, René Redzepi, seems to have an impact on people.
I was there once, on the night I proposed to my wife :D wonderful place.
Wow, what a memory!
this guy was on munchies chefs night out, sickest lad ever
Haha, he sure was.
You never truly waste vegetables when you're growing them yourself. Any excess goes to the worms, and the worms provide the nutrients for next years crop.
Indeed!
Hi Anders. Thanks for another great inspirational video. Is this one shot with a different camera. It looks like footage with higher framerate compared to the usual smooth footage
Hi. Same camera. Shot in 100 frames per second instead of 50, so that I can play around with some slow-mo. But I'm no technical expert, so maybe I'm exporting it in a bad way?
@@andersandkaitlin You are a master of exposure, color temperature, and white balance, so I would say you are above the expert level on your equipment. Regarding fps: Fewer frames per second equals more motion blur and smoother footage. 100 fps played back in normal tempo will look way sharper than how the human eye naturally percepts vision. But, when 100fps is slowed down, it will look smooth. So, nothing wrong with 100, but I just noticed the difference.
Fantastisk video😍 Stedet, maten og måten dere presenterer det på er et kunstverk! Nytt sted på bucketlisten vår iallefall🙌
Så gøy å høre! Takk for hyggelig melding. Absolutt et sted verdt å få med seg.
Do you live in Denmark because it looks like u spend lots of time there?
We sure do!
This was by far the sickest most inviting most tingeling of the senses and a aesthetic satisfaction ive had in a long time!
Oh wow, thanks for the nice feedback! Glad you experienced it that way.
@@andersandkaitlin Sure did. Used to work with them back at "Pakhuset". I and the rest of the people on the island is just so impressed and proud af how far they've come (and endured). Need to go there as soon as possible to eat again. ;)
@@vildt-balgastronomiskteamb7084 That's awesome! We just walked past Pakhuset one of the days to get some shots, but we were almost tempted to try the famous plankebøf, haha. :D
Have you been to the one in Copenhagen too? If so how much do they differ.
Yes, many times. The food is quite similar. Always a bit different menus, so it's fun to go to both places in the same season. The setting differs the most. Copenhagen is a beautiful dining room too.
Me living in the bull shit USA: WhY dO tHeY nOt HaVe To WeAr MaSk?!
Is Rasmus Kofoed related to Rasmus Kofoed of Geranium 😅
Nope, just a very common Danish name!
Young woman with the glasses is doing excellent service and presentation... would hire instantly.
Yes, she's good!
Marvelous name of food what you eat 🍲😋🙂💯🍀🏅
New Nordic cuisine.
hahaha the cabbage surprise I like that
One of the best dishes. :D
wow.. this is incredible..
A must-visit!
Super inviting video! Love how personal it is!
Thanks, Don!
Out of the world... Wow
Incredible place!
헛 한국사람이다!
Wow. Great video 👍
Thanks a lot!
Is that a different chef Rasmus Kofoed from Denmark? haha
It's a different Rasmus Kofoed, but he doesn't work as a chef. ;)
@@andersandkaitlin Got it. Still funny, though.
I do have a question for you guys: how much explanation is too much? Like, do you enjoy getting the complete flavour profile of each wine, or would you prefer just to drink it and discover yourselves? Sometimes I feel like chefs and servers linger too long, instead of allowing guests to enjoy the food, drink, and especially the conversation amongst themselves. What do you think?
@@gab.lab.martins Good question. It totally depends on how relevant the information is, in my opinion. Like, if you talk only about how a wine was made, which grapes, techniques, how the landscape is etc. then you quickly lose me. I would rather get information on the flavor profile. That's especially true if I ask about a wine from a list - I want to know how it tastes. As for the food, I think it's a natural part of a tasting menu that a lot of information is given about the dishes. As long as the chefs don't talk so long that the food gets cold. ;)
@@andersandkaitlin Got it. It kind of falls in line with what I already plan on doing: feeling each guest's vibe, and letting _them_ ask questions about the food, rather than going into TED Talks for each dish. Thanks for the answer!
最后吃面包？
那最后的面包呢？
Catnip tea. Wait what.
Catnip is an herb! Belongs to the mint family. :)
@@kaitlinorr3812 I'm not joking I literally just re-checked my cat's catnip jar to verify. Yeah they actually smell real good! I'll make him some tea with it and see his reaction lmao.
@@fhantasm hahahah :)
Hahaha
can you please learn how to hold and use your cutlery. money doesn't buy class.
We're not rich, if that's what you're suggesting, we just love food. Clearly, having "class" doesn't stop you from being an old fart creepily commenting on how others eat. ;)
ahahahahahahah