yanking weeds out of the ground. i really didn t expect it to be as good as it was. it was delicious. it was amazingly delicious for me. amazing? yes, i thought it was amazing. it s not just about coming up with the greatest concept. it s just assembling what is out there in a new and beautiful authentic and delicious way. he has single handedly transformed everybody s understanding of nordic cuisines. all the dishes tell a little bit of the story, the land, the tradition. but always delicious. always, always delicious first. you may be an ordinary guy grounded, comes from a poor family, but he has big dreams. he wants to change the world. yeah, and we can change it. never forget that. we can do that.
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 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 gr
rene: 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? anthony: 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 rene: welcome to the beach. what do you think of the good old danish beach? anthony: pretty much kick started the restaurants world s now widely emulated practice of foraging. rene: you see all this grass? actually these are succulents. rene: we re doing beach cabbage for them, no? noma staff: yes! alessandro: rene, since the beginning, has been thinking about how to put into a plate what s around you basically.
amazingly delicious for me. niels: amazing. anthony: yes, i thought it was amazing. alessandro: it s not just about coming up with the greatest concept, it s just assembling what is out there, in a new and beautiful, authentic and delicious way. anthony: he has single-handedly transformed everybody s understanding of nordic cuisine. alessandro: where all the dishes, they tell a little bit of a story. you know, of the land, the traditions. anthony: but always delicious. always, always, always delicious first. he may be an ordinary guy, grounded, comes from a poor family, but he has big dreams and he wants to change the world. niels: yeah. and we can change it. never forget that, we can do that.
i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that s been infused with burnt roses and rose pollen. rene: can we just clap or? anthony: and then that might well end up on the menu? rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it s their masterpiece. anthony: really? rene: yeah, yeah. of course. anthony: isn t it your historical imperative as the chef to take his good work and innovation and put it on the menu and take credit for it as your own? i mean that s the way it s been done for centuries. rene: this is not the point here. anthony: the pursuit of enlightenment and knowledge is its own reward? rene: to me, yes.