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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 asparagu...

>> anthony: yeah this is pretty much a first for me. >> rene: this is the first time you fall to your knees for a green plant? >> anthony: yeah. >> rene: how long for leeks? >> anthony: you think we'll ever reach the point where guys like soren will be in a very good place? >> alessandro: i think if we cut the middle man, get the producers, the farmers, to talk directly with a guy like rene. >> rene: nobody ever teaches you that the symbiosis you need to have intact is with these people that grow the food, you're never taught that as a cook, which is strange. >> rene: no, get a better one than...

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 asparagu...

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 haveauce 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 as...

>> i think also, respect to you all chefs, how should you know anything about this landscape? i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, please? >> just on...