Having just returned from a successful pop-up venture in Mexico, René Redzepi and the Noma team have been busy preparing for the reopening of the restaurant at a new site in Copenhagen later this year by doing what they do best, apart from cooking of course: foraging.
They’re spending the summer visiting farms and fisheries, and scouring the countryside all over Northern Europe for inspiration. Luckily for us, Redzepi has been documenting his discoveries on social media, giving us a tantalising glimpse into the creation of the Noma 2.0 menu. He’s also just launched a foraging app.
Some of the ingredients look amazing, including tiny little forest onions, fragrant Alexanders flowers, and all sorts of berries and beautiful seafood.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.