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>> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them yesterday. wow. >> alessandro: this would be the future, no? your mama cooks this dish. let's go and forage guys. come on kids. >> rene: there you go, look. sea beans. salty, juicy, crunchy. >> anthony: i mean, if i were looking at this at home, i would very much be thinking, come on man it's grass. it's grass. it's green stuff. it all tastes the same. it totally doesn't. >> rene: it totally doesn't. >> anthony: n...

>> anthony: well you need to be like a 19th-century naturalist if you're going to do this. if you're going to play this -- >> alessandro: yeah, you need to be a botanist, a naturalist. >> rene: chew on this. do you taste cilantro? >> anthony: yes, it's cilantro. >> rene: disguised as grass, here, here, it's everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them yesterday. wow. >> alessandro: this would be the future, no? your ...

Like a 19th-century naturalist if you're going to do this. if you're going to play this -- >> alessandro: yeah, you need to be a botanist, a naturalist. >> rene: chew on this. do you taste cilantro? >> anthony: yes, it's cilantro. >> rene: disguised as grass, here, here, it's everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them yesterday. wow. >> alessandro: this would be the future, no? your mama cooks this dish. let's go a...

>> rene: disguised as grass, here, here, it's everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them yesterday. wow. >> alessandro: this would be the future, no? your mama cooks this dish. let's go and forage guys. come on kids. >> rene: there you go, look. sea beans. salty, juicy, crunchy. >> anthony: i mean, if i were looking at this at home, i would very much be thinking, come on man it's grass. it's grass. it's green stuff...

>> 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...