Noma - A Nordic Restaurant - Denmark (Engl)

(Smoked Quail Eggs)

(Noma Food)

(Duck)

(Crudité of Carrots, Beet Roots, Cucumber, Kohlrabi and a Chicken Stock)




















Copenhagen restaurant Noma has been rated the third best restaurant in the world.

The gastronomy trend in Denmark is moving away from traditionally being influenced by the French or Italian cuisines, and instead focuses on the Nordic kitchen based on ingredients from the Scandinavian countries. The catalyst of this trend is undoubtedly Noma (NoMa is short for Nordisk Mad – Nordic Food), which is specialised in creating gastronomy based on wild herbs from the Danish forests, crabs and fish from the Nordic waters and many other interesting ingredients from Scandinavia.

What happens in the world's third best restaurant? Head chef René Redzepi tells about the concept, the food and the passion.




Interview with Rene Redzepi (Engl)

Interview video with Chef Rene Redzepi (Noma Restaurant, Copenhagen, Denmark) during Cook it Raw 2010 Collio Italy.



René Redzepi - Interview (Engl) (Link)



http://www.charlierose.com/view/interview/11054

Inspired by Iceland (Engl)




René Redzepi, Chef at Noma, on Being No. 1 (Engl)



NOMA Duck Egg (Engl)

NOMA is the the number 1 restaurant on our planet according to the prestigious St Pellegrino "Top 50 restaurants of the world" competition. It's a restaurant where the customer is not only king, but every customer is also a chef. You will learn to cook your own duckling egg.



Tasting Culture: Rene Redzepi, Ruth Reichl & David Chang (Engl)

Summary

What makes a cuisine? What does it mean to taste a culture's culinary environment? As the head Chef of NOMA in Copenhagen, Rene Redzepi has been credited with reinventing Nordic food with his passion, philosophy, sourcing of ingredients, and experimentation. His fascination with serving a real taste of the region extends to presenting dishes on pebbles found in the same fields as his produce.

David Chang, executive chef and owner of Momofuku Noodle Bar in New York and Ruth Reichl, writer and editor, will discuss with Redzepi about the identity of place. Reichl will moderate a discussion with these two about what cultural identity means for chefs, their menus and the experiences of diners who sit down at their table.



René Redzepi and the Story of Noma (Engl)



Noma Review and Dishes (Engl)


http://www.foodtourist.com/FTGuide/Content/I7059.htm

René Redzepi makes the Signature dish: The Hen and the Egg (Engl)

René Redzepi from the World's Best Restaurant, Noma, shows you how to cook an egg.