Kadeau Copenhagen showcases several specialities from Kadeau Bornholm, including fried herring served with porridge oats, kale, apples and malt, octopus and oyster partnered modishly with celery, Jerusalem artichokes, dill and cucumber, and an earthy rustic dish of sweetbreads with cauliflower, black trumpet mushrooms, brown butter and rowanberries.

BBC: Copenhagen��s gritty gastronomic quarter

We finished off with Wood Fire-Grilled Kobe Ribcap with creamed mushrooms, cauliflower, marbled potatoes which he prepared using the butter poaching technique.

FORBES: Inside Food & Wine's All Star Weekend: Part Two