René Redzepi – chef at the Best Restaurant in the World
Locally Sourced, 23 November 2010
Much of the success behind this nouveau Nordic restaurant seems to stem from Redzepi’s pared down innovation and keen interest to adhering to what nature’s already provided and not mucking it up with what’s expected or trendy. Said the chef, when he noticed Spruce trees growing near the plot of land where he sources his asparagus, he thought why not use the Spruce needles as a seasoning? When he saw reindeer munching on moss, he gave it a try himself to discover that moss is “crazy delicious” like mushrooms and a healthy and plentiful source for protein.
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René Redzepi – chef at the Best Restaurant in the World
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