Rene Redzepi
@ReneRedzepiNoma
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married to @nadineredzepi - father of 3 daughters - chef at Also (unfortunately I don’t answer DM)
Copenhagen, Denmark
Joined March 2011
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Insanely beautiful moment in northern Norway - hundreds of reindeer running
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Here’s an old pic from Kanazawa in 2011. Tony being everyone’s big brother: listening, supporting, calling out our stupidity, nudging us all forward 💔 btw
@davidchang
is upset in the photo because we ate all the tuna
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A stack of just baked tortillas. What a beautiful thing.
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Celeriac shawarma
•
No meat is used for this, only root vegetables. Maybe it’ll make the menu for our upcoming vegetarian season
•
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Another incredible loss to suicide. Heart broken, sad, in disbelief.
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Mushroom season this year is out of control - we’ve preserved almost 1000 kilos (2200lbs). winter is coming.
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A honey ant, this was the best thing i ate in 2017. They’re basically overfeed ants, that carry the burden as food storage for the colony, in case of a dry spell. Their abdomen, the size of a small grape is full of a sweet and sour nectar. It’s seriously amazing.
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Waking up in Copenhagen to an inbox full of American job applications 🤔
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Celeriac and truffle shawarma - our vegetarian main course. Sooo many hours of prep work on this: slicing, marinating, slowly cooking until sweet, golden and caramelized
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People aren’t in line for Kanye shoes or iPhones - BUT FOR THE BEST GODDAMN BREAD IN TOWN. Congratulations
@hartbageri
we’re so happy and lucky you chose Copenhagen
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RIP Paul Bocuse - sleep well chef, and thank you for a lifetime of work and inspiration
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Here’s a rose scented cake, we serve this for coffee & Tea (the fresh herbs makes a huge impact)
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Mushrooms come in all sizes and shapes, many of them with strange and funny names. The orange one, an orange milkcap will turn your pee the same color as a gorgeous sunset. Moving clockwise, there’s a wood mushroom, the prince, a blackening polypore, charcoal burner, and a cep.
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The season for lumpfish is back. Sometimes the flesh is blue. There’s no filter here.
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Good afternoon - this bunch of wonderful Muslim people will cook you lunch today. Mashallah
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Sautéed mushrooms and fresh cracked black pepper is a match from heaven. It’s very important though, that the pepper is just roughly broken up in a mortar. A quarter teaspoon per person, added last minute. I promise you won’t regret.
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Dotted stem bolete or Boletus luridiformis, one of the finest mushrooms to eat. It bruises when exposed to air.
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Mushroom season at noma. As the temperature falls and days shorten, people can sense a change on the wind. Summer turns to autumn, and any forager will know that mushroom season is now in full bloom.
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A new salad for the upcoming vegetarian menu. (I’ll say it again, a plate of cooked and raw vegetables surpasses any good steak in my opinion)
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When two of your daughters serve at noma together for the first time😍....and then ask for a wii😒
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WE’RE SO EXCITED HERE: Fungus migrates successfully from Mexico to flavor Danish corn •
(Corn smut is a plant disease caused by the pathogenic fungus Ustilago maydis that causes smut on maize and is known in Mexico as the delicacy huitlacoche)
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Every single vegetable & plant in season at the moment, Cooked individually and pressed: vegetable cold cut
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Mulberries (Morus rubra) - this could possibly be the best berry of them all. The deep red color is almost an omen for its deep rich flavor: It’s like 10 blackberries, 10 cherries, 10 raspberries and 10 blueberries in ONE SINGLE goddamn mouthful🤯🤯🤯🤯
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Giant unripe pine cones from the noble fir (Abies procera) 🌲
They’re tender and edible at the moment. Sooooo delicious: sweet, citrusy and lots of pine. The texture is like biting into a succulent
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In my hand are 28 varieties of plants. The plant kingdom is so diverse. In its flavours, colours, textures, and most importantly (to us at noma), TASTES.
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It’s winter here. Nothing really grows on land. But under water it’s high season. In the world of seaweeds you can find flavors that range from deep umami, to bergamot citrus, a truffle flavored one exists. one that’ll convince the world of seaweeds is the BACON 🥓 flavored one
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Edible flowers: each of them distinct in flavor - the plant kingdom takes another round
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Who would you like to share this plate of tacos with? (I ate them all)
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Chiles all grown here - As a child I used to watch the old Albanian men in my family eat healthy amounts of Chile with each meal. I used to think they were crazy. Then I grew up. Started to go to Mexico, and Chile entered my life again. Now it’s gonna go on the game menu:)
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Heartbroken once again in 2018 . Thank you Jonathan, for being the kindest, most honest and selfless writer. To me you were the best the world of food had to offer. No one can replace you. Sleep well buddy.
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The mushroom “Hen of the woods” - the flavor of this....well imagine a whole roasted chicken, Just out of the oven. Tearing a leg off, the sound of the crackling skin. The fragrant steam that arises. Sinking our teeth into the tender meat. That’s halfway to how amazing this is!!
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Prepping langoustines. The black currant wood gives quite a lot of flavor while cooking the seafood. We learned this seeing cinnamon sticks tied to fish in Mexico
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the plant kingdom is everything
•
Sweet cicely, rhubarb, dryads saddle & chicken of the woods mushroom, asparagus, green pine cones, elderflower, leeks, wild roses, courgette flower, Wild camomille & nasturtium
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Wild boar steak. The flavor of animals that have lived a life in wilderness, Gorging on fruits, berries, nuts, roots, bugs and shrubs, just can’t compare to anything else in my opinion.
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Ali! His kindness and professionalism inspires us everyday. Even at 63 he’s still pulling more hours than most of the team. The odds that he will greet you at the door, serve your food and also wash your dishes are almost 💯 - I’m mega proud and honored to call him my partner.
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This Sunday at noon, I’ll be doing a guest taco at Hija de Sánchez Kødbyen location. We’re doing celeriac shawarma -💯 vegetarian. We’re prepping 200 portions—hope to see you there!
#vivam
éxico
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Who would have thought these spicy peppers, born thousands of years ago in what is today Mexico, would become a naturalized citizen in Denmark. Maybe we should spend MORE time cooking with them until they’re considered as Danish as rye bread.
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Magnus closes Fäviken :( one of my most memorable meals ever. Good luck, Magnus! We can’t wait to see what’s coming next from you.
@Faviken
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Who wants to sink their teeth into this? Can you think of three ingredients as universally loved? When you catch ingredients like this at their PEAK, it’s as if all the hard work is done for you. These strawberries, sweet like candy, the last course on the vegetarian menu.
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Here’s a video of a sea urchin from the Faroe Islands (at 61.8° in the North Atlantic, its waters are a balmy 7°C). It’s high season for them. What foie gras was for foodies and gourmands in the 90’s, well that’s sea urchin today. It’s loved for its creamy, sweet, briny gonads.
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From the test Kitchen: A mushroom & mussel broth (sifted through hay, and drunk through the hay)
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September harvest: 20 years ago the best tomatoes in Denmark tasted like 2 day old, fridge cold pizza - now they’re like tiny pulpy jewels and they’re sweet as cotton candy
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Here is very exciting news for me to share, a DREAM come true: We’re thrilled to share that today Magnus
@Faviken
joins
@TheMADFeed
as the first academy Director, where he’ll oversee development of the Academy’s programming and share his experience and insights. Welcome Magnus.
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Food that jiggles
(it’s a mushroom - shaggy ink cap)
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Just like that almost 14 years went by - Noma has given me everything in life, friends, family and energy to climb the highest mountain.
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Barbecued onion - the sweet centre of a new season onion, eaten with a spoon. Textured like a crème caramel. Umami. sweetness. lightness. Time and place.
#vegetarianfood
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Preserved fruits from summer that we pair with sheep’s milk yoghurt and seaweed for dessert.
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Food that shine like jewels: seven varieties of currants
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Nine (old) varieties of strawberries - they taste quite different to one another. The tiny white one was beyond words
#nomacph
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From the menu: a steaming hot bowl of wild mushrooms
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Here’s a bowl of strawberries and fava beans in a ceviche style
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This is not bread, it's caramel fudge: the aeration technique makes the toffee melt on the tongue (technique is by the great
@wyliedufresne
)
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Forest season coming soon - here’s a test dish of steamed pumpkin and pheasant sauce
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Knife skills essential
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Fish charcuterie: urchin, squid roe, cod roe, turbot roe and trout roe
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Go buy your copy of The Noma Guide to Fermentation today, it’s finally on the shelves!
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