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
anthony: yeah this is pretty much a first for me. rene: this is the first time you fall to your knees for a green plant? anthony: yeah. rene: how long for leeks? anthony: you think we ll ever reach the point where guys like soren will be in a very good place? alessandro: i think if we cut the middle man, get the producers, the farmers, to talk directly with a guy like rene. rene: nobody ever teaches you that the symbiosis you need to have intact is with these people that grow the food, you re never taught that as a cook, which is strange. rene: no, get a better one than this. noma chef: yeah, can we get another leek that looks more similar in size? rene: okay lets go. soren: and i think also respect to your chefs, how they, should you know anything about 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?
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.
anything about this landscape? i ve been here for 30 years and i just know small, tiny parts. leeks. so we just scoop it up. i think we picked these yesterday. oh yeah? oh, man. that is the meatiest, most umami vegetable that i ve ever had. maybe we ll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren s cows. hi. hi. what else? the asparagus? yes, let s do that. i m hungry. asparagus. beautiful. let s go. we have salsa, please? just one dollop, okay? we roast the asparagus with that branch. do not eat that branch.