Throughout a year I eat a vast amount of tasting menus, hence also desserts and I have to be honest: While many of them are great, very few leave a mark. The dessert kitchen is difficult. The various textures have to come together perfectly and the balance between sweet and sour has to be perfect. But even if that is the case, there might still be something... More
Throughout a year I eat a vast amount of tasting menus, hence also desserts and I have to be honest: While many of them are great, very few leave a mark. The dessert kitchen is difficult. The various textures have to come together perfectly and the balance between sweet and sour has to be perfect. But even if that is the case, there might still be something missing: The savoury part. With this dessert, @nicolai_kadeau and his team have really cracked the code. Layers of kombu seaweed cooked in berry and mushroom juicy for 24 hours before being dried for two days are covering a pork fat fudge and sunflower seed praline. On top, pickled elderflower, spruce and pine add extra complexity and acidity while the double cream poured on top adds a fatty, foamy component to the dish. This dish just didn’t leave a mark - it blew my mind. I’d go to @restaurantkadeau again just to eat this dessert again
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#fudge #caramel #seaweed #dessert #pastry #finediningcopenhagen #kadeau #bornholm Less
