- On Saturday evening, October 26th, the team from restaurant Kadeau (2* Michelin and 1* Green Michelin) in Denmark, held the closing dinner of yearly congress Buonissima
- To put an end to the series of gastronomic events which have taken place in the city of Turin between October 23rd and Sunday 27th, a gala dinner for 90 guests was celebrated at The Gallerie d’Italia
- Under the premise «Nel Grande Nord» the dinner was staged in the immersive room which re-created the surroundings of the Danish ecosystem of the original Kadeau restaurant
- Surrounded by immersive projections, LED wall shows, immersive sounds and live music, guests discovered the real universe of Kadeau during an authentic experience
- In this spectacular setting, chefs Nicolai Nørregaard and Kyumin Hahn, offered their New Nordic Cuisine through the iconic “signature dishes” that have made Kadeau famous worldwide
Turin, October 28th 2024. Chef Nicolai Nørregaard and his team from from restaurant Kadeau (2* Michelin and 1* Green Michelin) have been the big stars of this year’s edition at Buonissima, holding the closing gala dinner on the evening of Saturday 26th. The annual gastronomic congress, which celebrated its 4th consecutive edition, virtually re-created the Danish ecosystem of the restaurant to allow guests to live the authentic experience and discover the universe of Kadeau.
For one evening, the magic of the island of Bornholm, Denmark in which the original Kadeau is located, came to life at Buonissima. Under the premise «Nel Grande Nord» («The High North») the dinner was staged in the immersive room of the museum Galleria d’Italia, with by immersive projections, LED wall shows, immersive sounds and live music. These audiovisual projections are the result of months of previous work between the organisation and the team at Kadeau to be able to make diners feel as if they were in Denmark.
Nicknamed the “Sunshine Island”, Bornholm is a small island in the Baltic Sea, just off the coast of Sweden, Bornholm is essentially a large rock, with its very own special microclimate. In 2007, chef Nørregaard opened Kadeau in a traditional building by the beach and with views to the ocean and direct access to beaches, forests and fields. In addition, over the years, he has created a private garden from which the team sources all the ingredients for the dishes on the seasonal menu, preserving a large quantity for the darker months.
As such, it was important for the team to re-create this unique ecosystem which makes the experience at the restaurant wholesome and does not leave any guest indifferent. The audiovisual materials produced solely for the “Nel Grande Nord” dinner at Buonissima therefore showed the sea, forest and beaches on video and audio, with images and sounds captured directly from nature.
In this spectacular setting, Nicolai Nørregaard and head chef Kyumin Hahn, offered their New Nordic Cuisine through the iconic “signature dishes” that have made Kadeau famous worldwide. Split into four ‘chapters’, the menu included dishes like the Danish Lobster with rhubarb root, or the Queen scallop ice cream with mussel licorice, featuring ingredients sourced from their private garden, and which showcase the core philosophy of the restaurant. These 8 signature courses were accompanied by a selection of Italian wines from Alta Langa to Barolo.
About Nicolai Nørregaard
Nicolai Nørregaard is the head chef and co-owner of restaurant Kadeau in Copenhagen(**) and Bornholm(*). He was born and raised on the island of Bornholm, a small Danish Island in the Baltic Sea.
As a child he was highly influenced by his grandfather’s cooking, who cultivated and grew his own vegetables, caught much of his own seafood and spent a lot of time carefully preserving ingredients so that he could remain self-sufficient during the winter months. This way of cooking – very traditional in Bornholm – is what inspired Kadeau, and is the foundation of Nicolai’s cooking.
Nicolai Nørregaard is widely acclaimed as one of the forerunners of the New Nordic movement, working hyper-seasonally in close connection with nature, bringing innovative advancements and new perspectives to the ancient art of preservation, and ultimately challenging and redefining attitudes towards traditional fine dining.
In recent years, Nicolai’s holistic approach to the notion of sustainability has gained wider recognition: since the very beginning of Kadeau in 2007, ensuring a friendly, fun and supportive work culture has been just as important as creating a beautiful and environmentally-conscious garden and restaurant.
Nicolai has been a guest speaker at Madrid Fusion, the European Food Summit and CARE’s Ethical Chef Days – as well being featured in the New York Times, Financial Times and Vogue.
About Kadeau
For over fifteen years, Kadeau has attracted discerning guests from around the world to experience the unique cuisine and story of Bornholm. The original restaurant, founded in 2007 on the southernmost tip of the island, features expansive views of the pristine beaches of Sømarken. A small island in the Baltic Sea, just off the coast of Sweden, Bornholm is essentially a large rock, with its very own special microclimate. Nicknamed the Sunshine Island, Spring sometimes takes a little longer to arrive but once the sun settles in, the island heats up and maintains its heat until late in the autumn, allowing fruits such as figs, peaches and mulberries to ripen completely. With a dedicated kitchen garden nearby and access to forests, beaches and wild fields, Nicolai Nørregaard began to shape a cuisine with local terroir as the main focus. Kadeau Bornholm still remains the only restaurant on Bornholm with a Michelin star – and was awarded a Michelin green star in 2023.
Kadeau Copenhagen was founded in 2011 and is now located in the old Christianshavn area of the city. With two distinct seasons throughout the year, the kitchen showcases the best produce and food traditions of Bornholm with a clear focus on foraging and preservation. It has successfully retained two Michelin stars since 2018, as well as a Michelin green star since 2023. Today, Kadeau is open on Bornholm during the summer months – from May to September – and in Copenhagen all year round.
During the Growing Season in the spring and summer, fresh produce arrives from the garden and wilderness of Bornholm. At this time, the menu reflects the seasons on the island with native herbs and flowers, fruits and vegetables and other ingredients hand-picked by our team. During the Preservation Season in the darker months, the chefs delve into the rich larder which was prepared throughout the summer. The best of Scandinavian seafood and wild game is served with salted and pickled leaves, canned and fermented fruits and aromatic oils. Using over 50 different preservation techniques, by the end of summer, the team creates close to 15 tonnes of preserves.
About Buonissima
Buonissima was born in 2021 with an essential idea: to build a Turin a great gastronomic event that intertwines food, art and beauty, capable of attracting foodies and great chefs from the rest of Italy and the world. Five days of events in the name of passion for quality cuisine in the company of an exceptional «constellation» of national and international chefs, products of excellence, music and entertainment, art, moments of reflection and comparison that intertwine with each other in some of the most suggestive and significant places in Turin.
Among great international guests, journalists and foodies from everywhere, Buonissima wants to be a tool for «put Turin on the map» from the international gastronomy and make it become the “place to be” in the last week of October.
There great international cuisine meet the excellences of Piedmontese cuisine to discover and tell, together with the extraordinary gastronomic culture of a territory, the history, the art, the creativity and the beauty of a city that knew how to build a nation.
Not only gastronomy, so, but also culture: according to the creators, in fact, the great city heritage It is an ingredient as fundamental as gastronomy. Turin is the capital of one of the richest regions from the point of view food and wine and it is, to quote Lonely Planet, “thethe most beautiful of the lesser-known Italian cities, the least-known of the most beautiful Italian cities.”
Photos of the event in this link
Photos of Kadeau in this link
More information in this link
More information
Kadeau Copenhagen
Wildersgade 10 B
1408 Kbh K
Open from Tuesday to Saturday.
PRESS CONTACT
We are at your disposal for any need related to this project; please do not hesitate to contact us.
Micaela Muro-Lara
micaelam@mateoandco.es
M +34 644 121 645
