scrutiny. now, but watch. it s not bad. it s not bad. it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. this is cooked at ten hours at 70 degrees. kohlrabi and 2% salt. and this is with brown butter. we have ice cream with barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. it s a little sweet. with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a traditional dessert and this, i m very, very, very happy with
it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. this is cooked at ten hours at 70 degrees. kohlrabi and 2% salt. and this is with brown butter. we have ice cream with barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. the razor clams are a bit sweet. with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a traditional dessert and this, i m very, very, very happy with this. i thought it was delicious. [ applause ]
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cheers to that. and so, the question. how does this nice, down to earth guy rise to the top of the food world all while presenting things that no one could possibly think would taste that good? let s have a bite of flowers. oh, man. they re delicious. i m not sure but that s what i m here to find out. the moss? yes, chef. we know that noma has been said to be the world s best. this is a dish that is 20 man hours of work to do. what we ve heard outside of denmark is that rene sources his ingredients exclusively from the nordic region, mostly from within 60 miles of the restaurant. quickly. come on. think about that. denmark is not exactly the mediterranean. summers are short. what rene and crew started, what they re famous for, is their foraging for ingredients.
52 weeks maternity leave on full pay. when i had my kids two rooms down, that s where the future king had his kids. there s no, like, beyonce suite. no. we re all there. we re all the same. that makes people more happy. that looks like a nightmare to me. by the way, it would be helpful to point out, this show is not about denmark. it s not about copenhagen. i m here for one man. follow this way. and one restaurant. and then we can start. noma is the place where renee pretty much changed the whole world of gastronomy. let s go. yes. for three years in a row, it was named the world s best restaurant by a jury of chefs and food writers who presumably snow such things. whoa. nordic coconuts.