René Redzepi – chef at the Best Restaurant in the World (Locally Sourced)

Posted on 2010-11-23 by tikichris

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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Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.

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This entry was posted in Food, Food Network, Locally Sourced, London, Restaurants and tagged chef, cookbook, food network, freemasons' hall, locally sourced, London, noma, nordic cuisine, René Redzepi, review, WC2, WC2B 5AZ. Bookmark the permalink.

3 Responses to René Redzepi – chef at the Best Restaurant in the World (Locally Sourced)

Vivian says:

2010-11-23 at 1:10 pm

now I’ve had pin needle tea..but seasoning and moss….hmmmm. I wonder if you fry moss…might have a sweet earthy flavor…it is very moist…might be good baked!

Reply
- tikichris says:
  
  2010-11-23 at 3:06 pm
  
  Hey Viv! Apparently, moss tastes a lot like mushrooms .. with similar nutritional value. I’d try it.
  
  Hope you’re well,
  Chris
  
  Reply
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