Photos: Culinaire Saisonnier and Mads Damgaard.
" On 26 April, the restaurant Noma, Copenhagen , jumped to number one ranking by the magazine Restaurant, and so moved from the top of world cuisine to El Bulli Catalan Ferran Adria.
René Redzepi, chef and one of the owners of Noma, Nordic cuisine reinterprets a supernatural approach to the plants that has as protagonists. In their dishes using only seasonal ingredients from the five Nordic countries: Denmark, Sweden, Finland, Norway and Iceland.
son of a Macedonian taxi driver and a maid Danish, came to the kitchen by chance, at fifteen, when he entered a cooking school just go to a friend. He continued his education at prestigious three-star Michelin restaurants, including El Bulli, where he acquired was not the techniques of molecular cuisine made famous by Adrian, but the freedom to break rules.
returned to Copenhagen, opened in 2003 and signed Noma, next to major Scandinavian chefs, the manifesto of the New Nordic Kitchen, which is characterized not only by the freshness, simplicity and purity of their regional foods free of artificial ingredients, but "Besides being healthy, nutritious, and ethics, and who cares about ecology and fair trade ."
This text is part of a note I wrote for the magazine for you, and that was published on 13 August. Since there is not got online to blog, but I was wanting to put something here about this restaurant so far for us, which touts a food talks a time and place. That is, only dishes I could eat at that place in the world at that time of year, which places it in the opposite path to globalization. Still, the chef concedes that there are two products you use in your restaurant that occur outside the Nordic region: coffee and chocolate.
Photo: gentilieza DeliciousDays When I saw this week's interview on the blog Redzepi Delicious Days occurred to me to put this and other links (they are in English) with various media interviews that he did this young chef before and after having reached the top of the ranking, where it has some of us what this cutting-edge cuisine.
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