Stay updated with breaking news from Noma chefs. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Always going to be some people out there who hate the very idea of your existence. from the very minute they even think about you. there s a danish expression for not wanting to stand out, not wanting to talk about yourself too much. rene: yeah, that s called the law of wow. anthony: so it s yeast? noma waiter: yeast broth. anthony: it looks beautiful. rene: here we are, 10 years ago, we re opening. we re saying we re going to try something else. rene: two lobster on hold. noma chef: lobster broth gone out? noma chefs: yes. rene: stuff like that, in that time, was just unheard of. it was beyond stupid and why do you even try? why are you fiddling with stupid concepts? noma waiter: we have a broth of wild lobster claws and nasturtium petals. alessandro: wow. look at this. anthony: this is very complex. i know in the beginning a lot of danes were calling him the seal . and they were laughing at him. alessandro: it s a very new thing, you know, food here in de ....
This landscape i ve been here for 30 years and i ve just know small tiny parts. waiter: with leeks. alessandro: so we just scoop it up. anthony: i think we picked these yesterday. alessandro: ah yeah? anthony: oh man. that is the meatiest, most umami filled vegetable i ve ever had. alessandro: umami vegetable, yeah, yeah. rene: maybe we ll cook this for lunch spiced with the tartar. chop that up with the freshly slaughtered meat from one of soren s cows. rene: what else? soren: the asparagus? rene: yes, let s do that. i m hungry man. noma chefs: the asparagus come out? rene: asparagus, beautiful. noma chefs: let s go! rene: we have sauce up, please? noma chefs: yes. rene: and then just one dollop right there in the middle, okay? noma chefs: yes. noma waiter: we roast the asparagus with this pine, that s why we have the branch. you do not eat that branch however. alessandro: oh okay. noma waiter: underneath is a small pile of tender spruce ....
That s a perfect dish. allesandro: perfect. perfect dish. anthony: i want more of those. risenga: so here you go. anthony: thank you. so there s nobody in charge? risenga: i am. i am. i m in charge. the only problem is that everybody else is, too. anthony: it seems utopian. joker: we have the same problems as anybody, but we try to solve them in a different way. and one of the ways we try to solve the sort of challenges is by embracing people as much as we can. and trying to make space as much as we can. rene: do we have two peas ready for table four? can i go with that now? noma chefs: yes. anthony: extraordinary. i was reading something you wrote that s very un-american in its concept, which is don t be afraid to fail. rene: yeah. when we did this dish, to us it was a very big moment. because we burnt it by mistake. and then we thought, okay, it s ....
You see all the mussel shells? anthony: yeah. rene: these are shellfish, because this used to be marshland. anthony: like rene, he s not your ordinary dane. and his farm is unlike the others around here. anthony: this used to be monoculture. soren: yeah, 15 hectares with carrots. anthony: just carrots. now now, how many? what are you growing? soren: between 120 and 170 different things. anthony: true, there are tractors and rows where potatoes and carrots grow, but much of what s happening here is a mix of wild and cultivated. rene: this is wild angelica. that s chives. the purple flowers here. wild onions. and you can grow them here. let s grow some for next year. there you go. rene: the first time you come up here you go into this and it s like, oh a flower garden, and he will say, no, no, this is the leek field. soren: they re so nice. rene: you re touching them like they re jewels. soren: they are jewels. rene: let s grab a bunch of these for lunch. no? re ....
Problems as anybody, but we try to solve them in a different way. and one of the ways we try to solve the sort of challenges is by embracing people as much as we can. and trying to make space as much as we can. rene: do we have two peas ready for table four? can i go with that now? noma chefs: yes. anthony: extraordinary. i was reading something you wrote that s very un-american in its concept, which is don t be afraid to fail. rene: yeah. when we did this dish, to us it was a very big moment. because we burnt it by mistake. and then we thought, okay, it s a mistake, let s see what happens and we cooked it and then we had a new paste. an new, sort of, spice for us. anthony: that s indescribably delicious. anthony: all cookbooks, particularly american cookbooks, are written from the point of view that if you only follow this recipe, it will turn out great. rene: you re safe. this is what we try to talk about everyday in the kitchen, ....