anthony: it looks beautiful. rene: here we are, 10 years ago, we re opening. we re saying we re going to try something else. rene: two lobster on hold. noma chef: lobster broth gone out? noma chefs: yes. rene: stuff like that, in that time, was just unheard of. it was beyond stupid and why do you even try? why are you fiddling with stupid concepts? noma waiter: we have a broth of wild lobster claws and nasturtium petals. alessandro: wow. look at this. anthony: this is very complex. i know in the beginning a lot of danes were calling him the seal . and they were laughing at him. alessandro: it s a very new thing, you know, food here in denmark. it s not something that they have like we have in italy, or they have in france. rene : no, here it s a different story. you have a huge part of people that are still so much in love with the old world. noma kitchen chef: boiled lobster caught up? staff: yes! rene: i mean, i ve even been told that i have a fascist
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 have sauce 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 asparagus with this pine, that s why we have the branch. you do not eat that branch however. alessandro: oh okay. noma waiter: underneath is a small pile of tender spruce shoots. grilled with asparagus sauce and a little bit of fresh green spinach. anthony: that is incredible. alessandro: wow. the flavor of this, huh? rene: so, this is actually beer made from asparagus. anthony: it s tasty. rene: yeah. rene: what s the meat, veal? what was the name of the cow. soren: uh, 76300330. rene: chef,
what s happening here is a mix of wild and cultivated. rene: this is wild angelica. that s chives. the purple flowers here. wild onions. and you can grow them here. let s grow some for next year. there you go. rene: the first time you come up here you go into this and it s like, oh a flower garden, and he will say, no, no, this is the leek field. soren: they re so nice. rene: you re touching them like they re jewels. soren: they are jewels. rene: let s grab a bunch of these for lunch. no? rene: leeks going? noma chefs: yes chef. anthony: the pressure in farming is to have a monoculture and to provide year-end, year out what you know is going to sell and what the market demands. rene: would you mind grabbing a few of these plants? they re going to grow up so don t take the root. anthony: it s very, very hard for a small guy to say, you know what? i m not going to grow carrots anymore, i m going to grow a whole bunch of interesting things and i m going to grow them as w
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
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 asparagus come out? rene: asparagus, beautiful. noma chefs: let s go! rene: we have sauce 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 asparagus with this pine, that s why we have the branch. you do not eat that branch however. alessandro: oh okay. noma waiter: underneath is a small pile of tender spruce