DoDo by Batiste & Yuto - Fusion, Friendship and Dough. - Price for 2 persons
DoDo by Batiste Loron and Yuto Fujimoto.
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.
Completed his culinary education in Japan and worked in various high-end Chinese restaurants in Tokyo, including REI, before joining Maz, the new restaurant by Virgilio Martinez in Tokyo. After an internship at KADEAU Copenhagen last winter, he decided to continue his culinary journey in Europe and returned to KADEAU Bornholm to work with Batiste and explore Europe's culinary scene.
Dough is our thing! All dishes will feature a range of dough techniques.
After meeting for the first time in Tokyo, we are excited to collaborate and share our unique culinary backgrounds and knowledge, combining our experiences from France, Japan, China, and the New Nordic region. Our cooking style is rooted in a deep appreciation for foraging, local produce, preserving traditional techniques, and embracing sustainability. We look forward to creating dishes that reflect our passion for these values and showcase our shared vision for innovative and memorable cuisine.
The menu will be divided in 11 dishes in 5 serving :
- 4 snacks
- 2 starters
- 1 main course
- 2 desserts
- 2 petits fours
Our friend and colleague, who is a sommelier at KADEAU, will create a wine pairing for the menu. We also offer a non-alcoholic pairing, which includes various teas, infusions, and homemade juices. Please let us know when placing your order if you would like the non-alcoholic option.