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Spotlight on Copenhagen Restaurant Noma

16/03/2012 | By | 8 Replies More
restaurant noma

Back to basics. Redzepi forages for produce on the Dragor Coast outside Copenhagen for his restaurant Noma – Noma owner René Redzepi – ‘not your normal celibrity chef’ – on the cover of this week’s Time Magazine – Foto: Alfredo Caliz

Restaurant Noma, Copenhagen

Top chef and founder of Copenhagen restaurant Noma, René Redzepi, joins an exalted group by gracing the cover of the international edition of Time magazine, March, 26.th. 2012, an honour recently afforded to Barack Obama, Vladimir Putin, Steve Jobs, Aung San Suu Kyi, and Michael Jackson.

Pictured in ‘shabby chic’ wooly sweater, jeans, and beard, Mr Redzepi is portrayed as “a ‘Locavore hero’ who sparked a worldwide culinary revolution – but he’s not your typical celebrity chef.”

The accompanying article describes him as a ‘man who runs the best restaurant in the world but can’t afford his own home, lives in an airy and light rented apartment in the old part of Copenhagen, and cycles to work, pedaling through the streets with his 4-year-old daughter tucked cozily in his bike cart as he tries to get her to school on time.”

The international recognition comes just two days after Noma, which specialises in Nordic cuisine and has twice been voted the world’s best restaurant, was denied a third star by the respected Michelin guide.

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2010 and received the unique ‘Chef’s Choice’ award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.

Restaurant Noma

At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as ‘Newly-Ploughed Potato Field’ or ‘The snowman from Jukkasjärvi’, all painstakingly constructed to express their amazing array of Nordic ingredients. Redzepi’s fascination with giving his diners a real taste of their food’s environment extends to serving dishes on pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.

Learn about Redzepi and Noma’s history and philosophy by this video:

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Restaurant Noma is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine.

 

Category: Denmark

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