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
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,
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
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 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.
yes. we roast the asparagus with that branch. do not eat that branch. okay. underneath is a small pile of tender spruce shoots, sauce and a fresh green paste. that is incredible. wow. the flavor of this, huh? so this is actually beer made from asparagus. it s tasty. yeah. what the meat? veal. veal? what was the name of the cow? 76300330. chef, do you want to do the tartar? what are you thinking, just hack up the meat? hack up the meat. it already looks good. i m going on the asparagus and the leeks. clean them up, grill then. a little sun lotion on these guys. do you want to do a potato salad? yeah. what you would put on the tartar? wild onions. a bit of this horseradish.