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Rene Redzepi

Chef/co-owner: @nomacph

Our non profit dedicated to a better food world: @themadfeed

Our new book on fermentation now available for purchase 👇👇

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Latest reneredzepinoma Posts

Lion’s mane mushroom

Lion’s mane mushroom

High on smelling the first ceps of the year - and right now the sent is like a mix between a fresh baked bun and the forest after a rainfall. Sliced raw, the texture is brittle, like when you step on a thin layer of ice over a small puddle of water. Imagine that sensation, but on your tongue, uffffff. For me though, it’s the best when cooked over open fire, with just a hint of smoke. Rich and meaty. Light and juicy. Sweet and succulent. It’s the perfect food

High on smelling the first ceps of the year - and right now the sent is like a mix between a fresh baked bun and the forest after a rainfall. Sliced raw, the texture is brittle, like when you step on a thin layer of ice over a small puddle of water. Imagine that sensation, but on your tongue, uffffff. For me though, it’s the best when cooked over open fire, with just a hint of smoke. Rich and meaty. Light and juicy. Sweet and succulent. It’s the perfect food

“It vegetarian season at Noma, and they have moldy food on the menu”

“It vegetarian season at Noma, and they have moldy food on the menu”

It’s soo annoying when someone gifts you a basket of clams. But then you open them and they’re full of sweet jelly:)
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(This was a gift from a guest)

It’s soo annoying when someone gifts you a basket of clams. But then you open them and they’re full of sweet jelly:)

(This was a gift from a guest)

From the menu: flatbread with flowers and pollen paste

From the menu: flatbread with flowers and pollen paste

Local chiles. Who would have thought that these spicy peppers, born thousands of years ago in what is today Mexico, would become a naturalized citizen in Denmark. “what constitutes Scandinavian terroir?” Well, that depends on how far back in time you go. Cucumbers, wheat, parsley, these are all plants that were born somewhere else, and transported here by traders and merchants until they called this place home in the minds of Danish citizen’s and their cuisine. That chiles remind us of a tropical climate maybe means that we should spend MORE time cooking with them, until they’re considered as Danish as rye bread. I always say if it grows well here, it belongs here.

Local chiles. Who would have thought that these spicy peppers, born thousands of years ago in what is today Mexico, would become a naturalized citizen in Denmark. “what constitutes Scandinavian terroir?” Well, that depends on how far back in time you go. Cucumbers, wheat, parsley, these are all plants that were born somewhere else, and transported here by traders and merchants until they called this place home in the minds of Danish citizen’s and their cuisine. That chiles remind us of a tropical climate maybe means that we should spend MORE time cooking with them, until they’re considered as Danish as rye bread. I always say if it grows well here, it belongs here.

Took a little walk in the garden

Took a little walk in the garden

In gastronomy today, ideas move so fast that dishes can seem old before they’ve even been on a menu for a week. It’s easy to forget where dishes and ideas and inspirations comes from. It’s easy to forget where things started. In that spirit, I’d like to tell you about this dish of scallops, leeks and a sauce of cooked egg yolk from 2005. What’s special here is not the dish per se, but rather the seemingly simple and unimportant way of smearing the yellow sauce across the plate.
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Today this small trick seem normal, it’ll show up on just about any food Instagram page. But as simple as it seems today, it was a real technical innovation in its time, invented by a chef, by Wylie Dufresne. Putting a dollop of sauce on a plate, using a spatula and dragging it was something he did when other people weren’t. We’ve come as far as we have at noma by learning and being inspired by brilliant people. This dish was a great success of ours twelve years ago, some say it was the moment when we started to find our cooking mojo. Would this dish have been the same without the smear? Without that inspiration? Who knows, but it would have been slightly different. And so would we.

In gastronomy today, ideas move so fast that dishes can seem old before they’ve even been on a menu for a week. It’s easy to forget where dishes and ideas and inspirations comes from. It’s easy to forget where things started. In that spirit, I’d like to tell you about this dish of scallops, leeks and a sauce of cooked egg yolk from 2005. What’s special here is not the dish per se, but rather the seemingly simple and unimportant way of smearing the yellow sauce across the plate.

Today this small trick seem normal, it’ll show up on just about any food Instagram page. But as simple as it seems today, it was a real technical innovation in its time, invented by a chef, by Wylie Dufresne. Putting a dollop of sauce on a plate, using a spatula and dragging it was something he did when other people weren’t. We’ve come as far as we have at noma by learning and being inspired by brilliant people. This dish was a great success of ours twelve years ago, some say it was the moment when we started to find our cooking mojo. Would this dish have been the same without the smear? Without that inspiration? Who knows, but it would have been slightly different. And so would we.

In my hand are 28 varieties of plants. The plant kingdom is so diverse. In its flavours, colours, textures, and most importantly (to us at noma), TASTES. It's so interesting when you consider why too. Think about it, if you’re an animal, liable to be eaten by something else, you have legs to run away, but for plants, rooted in the ground, evolution needs to be far more clever to keep them safe. So they’ve developed a form of chemical warfare to ward off pests and molds but thankfully, these chemicals keep our human mouths entertained. From the taste of tomatoes to chiles to thistles to pine, the natural defences plants produce are the very spice of life!

In my hand are 28 varieties of plants. The plant kingdom is so diverse. In its flavours, colours, textures, and most importantly (to us at noma), TASTES. It's so interesting when you consider why too. Think about it, if you’re an animal, liable to be eaten by something else, you have legs to run away, but for plants, rooted in the ground, evolution needs to be far more clever to keep them safe. So they’ve developed a form of chemical warfare to ward off pests and molds but thankfully, these chemicals keep our human mouths entertained. From the taste of tomatoes to chiles to thistles to pine, the natural defences plants produce are the very spice of life!

You may ask “Why are letting your 11 year daughter eat ants ?!” Well, to her, it’s about as normal as eating a ripe tomato. We started working with ants at noma when she was born, so in her eyes, ants are food. As a child, you’re open to the world around you where everything is possible. So I have to ask, is the disgust or shock of seeing a young girl eat an ant coming from a place of objective rightness or wrongness? Or is culture more malleable between generations than we believe? And if Arwen (@arwenlevyredzepi) can think it’s  normal to see lemony, citrus filled wood ants as delicious food, what else can we change within a generation for the better?

You may ask “Why are letting your 11 year daughter eat ants ?!” Well, to her, it’s about as normal as eating a ripe tomato. We started working with ants at noma when she was born, so in her eyes, ants are food. As a child, you’re open to the world around you where everything is possible. So I have to ask, is the disgust or shock of seeing a young girl eat an ant coming from a place of objective rightness or wrongness? Or is culture more malleable between generations than we believe? And if Arwen (@arwenlevyredzepi) can think it’s normal to see lemony, citrus filled wood ants as delicious food, what else can we change within a generation for the better?

Have you ever heard of teeth butter? If you’re not from Denmark I doubt you’ve ever heard of the expression. In Danish we have a saying that butter should always be cut think enough to show teeth marks after a bite. 
Here’s one of life’s most amazing dishes: just cooked potatoes (and PLEASE, don’t peel the potatoes), salt and cracked black pepper and of course teeth butter. Btw many Danes will think my slices of butter are way too thin to justify the use of one of Denmark’s greatest contributions to world gastronomy #teethbutter #tandsmør

Have you ever heard of teeth butter? If you’re not from Denmark I doubt you’ve ever heard of the expression. In Danish we have a saying that butter should always be cut think enough to show teeth marks after a bite.
Here’s one of life’s most amazing dishes: just cooked potatoes (and PLEASE, don’t peel the potatoes), salt and cracked black pepper and of course teeth butter. Btw many Danes will think my slices of butter are way too thin to justify the use of one of Denmark’s greatest contributions to world gastronomy #teethbutter #tandsmør

Earth: The Final Frontier. A Star Trek reference turned on its head that speaks to modernity and certainly speaks to who we are here at Noma. 🖖 Live long and prosper!

Earth: The Final Frontier. A Star Trek reference turned on its head that speaks to modernity and certainly speaks to who we are here at Noma. 🖖 Live long and prosper!