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René Redzepi on innovation at Noma, ‘World’s Best Restaurant’

René Redzepi on innovation at Noma, ‘World’s Best Restaurant’

Turbot, Vegetable Stalks and Parsnip Puree. It’s great to have Atti back, we cooked lunch for the girls and his Wife today; turbot, vegetables and a parsnip puree. We grilled the turbot and served it in a parsnip puree, elderflower, white wine and caper sauce. The dish was then scattered with watercress stems, kale and beach herbs. Despite the sheer number of ingredients, they complimented the flatfish and never overwhelmed its delicate flavour. Paul!

NOMA Eggs,,,I want to visit Rene Red pezi in Copenhagen and be a fly on the wall in Noma's kitchen with the best chef in the world!

From the towering feasts of Versailles to the natural foodscapes of Noma, a historical look at how we serve fancy food

A History of How Food Is Plated, from Medieval Bread Bowls to Noma

A History of How Food Is Plated, from Medieval Bread Bowls to Noma: BA Daily: Bon Appétit

Thanks to such luminaries as Yotam Ottolenghi and Mark Bittman, the humble vegetable, long delegated to the supporting role, is ready to take centre stage. That’s why we’ve enlisted chef Brian Skinner to take us on a timely tour of  the New Veg.  After stints at the legendary Noma in Copenhagen and London’s Sketch, chef …

Toss spelt or quinoa together with hazelnut vinaigrette. Place grilled radicchio and remaining ingredients on …

Noma, Copenhagen

I’ve spent a long time attempting to write about my experience at Noma, Copenhagen.

New York PDT Jim Meehan Noma Copenhagen René Redzepi

New York PDT Jim Meehan Noma Copenhagen René Redzepi

Noma by Ditte Isager. Beauty

Noma, one of the restaurants to visit again and again every season L'art de…

The World’s 10 Best Restaurants of 2015

The World's 10 Best Restaurants of 2015

check out which are the world best restaurants in 2015

Editor-at-large Joshua David Stein pays a first and final visit to René Redzepi's hallowed Noma to see if the restaurant lives up to the hype.

Does Noma Live Up to the Hype?

Editor-at-large Joshua David Stein pays a first and final visit to René Redzepi's hallowed Noma to see if the restaurant lives up to the hype.

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