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Sauce, potentially? >> in theory. some of the things we are doing, they are pure experimentation for experimentation sake and it's pretty damn delicious. >> i like that. >> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. amazing. >> they're not just thinking about what tastes good now but they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in ...

Beginning february 6th, experience the winter games everywhere. welcome to what's next. comcast nbcuniversal wecome to nordic food lab. >> just across from noma, located in a converted houseboat, an entity separate from the restaurant. the place where rene set up to further ideas and experimentation. >> he is one of the guys in charge here. >> nutmeg is a bit of a hallucinogenic. so i decided to make something with a lot of nutmeg and leave it a while and see what happens. >> hallucinogenic fish sauce potentially? >> in theory. some of the things we are doing, they are pure experimentation f...

They are pure experimentation for experimentation sake and it's pretty damn delicious. >> i like that. >> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> they're not just thinking about what tastes good now but they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking ...

They are pure experimentation for experimentation sake and it's pretty damn delicious. >> i like that. >> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> they're not just thinking about what tastes good now but they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you're looking ...