30 til luk

fremmer denne varme stemning ved at servere en menu bestående af grillet fisk og skaldyr ledsaget af sæsonens råvarer serveret på delevenlige fade

være østers fra Fiskerikajen

Kadeau’s chef students are excited to present their very own menu at Fiskerizakajen

Billetterne sælges parvis - dvs

AFHOLDT - DoDo by Batiste & Yuto - Fusion, Friendship and Dough. - Price for 2 persons Time:Monday the 12th of June at 18.30 (2 pax) 30 til lukDoDo by Batiste Loron and Yuto Fujimoto. Batiste Loron: Sous chef at KADEAU. He completed his culinary education in France and has spent the past four spring and summer seasons working at KADEAU Bornholm. During autumn and winter, he travels abroad for internships, having previously completed internships at Central in Peru, Acid Brianza in Tokyo, and Maz in Tokyo where he first met his current colleague, Yuto. Yuto Fujimoto: Completed his culinary