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 tendencies in me. there have been op-eds written in danish papers. noma chef: vinegar please. rene: linking what we do at the restaurant to some of the most horrible moments in recent history. noma waiter: so this is the tail of the lobster with a little bit of the head juices underneath. the leaves. use your hands. anthony: i will. that s luxurious. so how s it changing? rene: that s what s interesting. in 10 years, it s really gone from, you know the seal to igniting a new confidence in this city, in this part of the world that i never grew up with. anthony: a possible forbearer to this new challenging of the status quo can be found right in the heart of the straight laced danish capital. joker: i think christiana is
always going to be some people out there who hate the very idea of your existence. from the very minute they even think about you. there s a danish expression for not wanting to stand out, not wanting to talk about yourself too much. rene: yeah, that s called the law of wow. anthony: so it s yeast? noma waiter: yeast broth. 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 de
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
tendencies in me. there have been op-eds written in danish papers. noma chef: vinegar please. rene: linking what we do at the restaurant to some of the most horrible moments in recent history. noma waiter: so this is the tail of the lobster with a little bit of the head juices underneath. the leaves. use your hands. anthony: i will. that s luxurious. so how s it changing? rene: that s what s interesting. in 10 years, it s really gone from, you know the seal to igniting a new confidence in this city, in this part of the world that i never grew up with. anthony: a possible forbearer to this new challenging of the status quo can be found right in the heart of the straight laced danish capital. joker: i think christiana is one of the most awesome places in the world, which is not very danish to say. anthony: the well-established enclave of hippy anarchist squatters sounds about as attractive as being sentenced to life at a phish concert. but there are some interesting fea
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