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>> pretty much kickstarted the restaurant world's now widely emulated practice of foraging. >> you see all this? grass. but actually these are succulents. we're doing beach cabbage for them, no? >> rene's thing, since the beginning how to put into play what's around you. >> you need to be a 19th century naturalist, you're going to have to do this. >> you have to be a botanist, a naturalist. >> chew on this. taste delightful? >> yes, it's wonderful. >> disguised as grass. here, here, here. it's everywhere. >> good to go. service. >> service. >> roasted turbot. the roe is on the top there. >> so...

So now you have a generation of young cooks like myself, and they're all over town looking for the flavor of a region. what is the flavor? what are the ingredients we have, and how do we combine them in a way that tells something of where you are in the world? >> between me and nature, there's not so much love. nature is where bugs live. but i'm learning reluctantly over time how much i've been missing. rene's proclivity to scrounge around for flavorful stuff that grows wild. >> welcome to the beach. a good old danish beach. >> pretty much kickstarted the restaurant world's now widely emulated...

So now you have a generation of young cooks like myself all over town looking for the flavor of a region. what is the flavor? what are the ingredients we have, and how do we combine them in a way that tells something of where you are in the world? >> between me and nature, there's not so much love. nature is where bugs live. but i'm learning reluctantly over time how much i've been missing. rene's proclivity to scrounge around for flavorful stuff that grows wild -- >> welcome to the beach. a good old danish beach. >> pretty much kick started the restaurant world's now widely emulated practice ...

But these are succulents. we're doing beach cabbage for them, no? >> general ncaa, since the beginning thinking about how to put into what's around you. >> you need to be a 19th century naturalist if you're going to do this. >> you have to be a botanist, a naturalist. >> chew on this. taste delightful? >> yes, it's wonderful. >> disguised as grass. here, here, here. it's everywhere. >> good to go. service. >> service. >> roasted turbot. beach plants on the outside. >> so i know these ingredients. we were plucking them just today. >> yes. >> wow. >> this will be the future. your mama cook this ...

So now you have a generation of young cooks like myself all over town looking for the flavor of a region. what is the flavor? what are the ingredients we have, and how do we combine them in a way that tells something of where you are in the world? >> between me and nature, there's not so much love. nature is where bugs live. but i'm learning reluctantly over time how much i've been missing. rene's proclivity to scrounge around for flavorful stuff that grows wild -- >> welcome to the beach. a good old danish beach. >> pretty much kick started the restaurant world's now widely emulated practice ...