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" Live Ant Yogurt Dish: Rene Redzepi Experimenting With New Menu Item At Noma "

" Live Ant Yogurt Dish: Rene Redzepi Experimenting With New Menu Item At Noma "

Inside Noma cookbook. Photographs by Ditte Isager/Phaidon Press

FOUR brings you a special recipe, courtesy of the illustrious René Redzepi, that couldn’t get more festive. Wow your guests with this edible carrot and meringue snowman to complete your Christmas dinner…

Lonely Planet’s Food Trails is a gastronomic guide to 52 of the best places to travel if you hunger for unforgettable eating experiences. Our authors have rustled up a feast of expert recommendations for globetrotting gourmets, covering everything from the finest of fine dining to the ultimate in street food.

A flavour of the world’s tastiest destinations

1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + design

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi

1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + design

Dessert of strawberries and chamomile. Ingredients include hay cream and "bloomed gelatine." so maybe not so veggie but beautiful!!!

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi

Dessert of strawberries and chamomile. Ingredients include hay cream and "bloomed gelatine." so maybe not so veggie but beautiful!!!

Staying Creative From Noma Star Chef Rene Redzepi

Bouquet of greens and black ant dipping by Chef Rene Redzepi of Noma. From the book A Work in Progress

A wonderful dish by Rene Redzepi, chef at Noma restaurant in Copenhagen. In 2011 for the second year in a row Noma took top spot on the World's 50 Best Restaurants list.

A wonderful dish by Rene Redzepi, chef at Noma restaurant in Copenhagen. In 2011 for the second year in a row Noma took top spot on the World's 50 Best Restaurants list.

Earlier this year, Dezeen teamed up with luxury kitchen appliances brand Scholtès to investigate a fascinating trend: the cross-pollination between the worlds of food and design. The main focus of our research was the Milan furniture fair in April, where we conducted video interviews with designers and chefs and filmed many of the food-related events

Food and Design: a report by Dezeen for Scholtès

noma_glazed_beets In its place comes a focus on more hand-crafted food, served in an informal way, and often featuring local produce and methods.

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